MILLION DOLLAR SPAGHETTI
- 1 lb Spaghetti
- 1/2 lb Ground Beef
- 1 lb Ground Italian Sausage
- 1 onion, chopped
- 2 Garlic cloves, minced
- 32 oz Marinara (I use Rao’s)
- 3 tbsp Unsalted Butter
- 8 oz Cream Cheese, softened
- ¼ Cup Sour Cream
- 1 Cup Ricotta Cheese
- 2 Cups Mozzarella Cheese
- 1/2 Cup Parmesan Cheese, freshly grated
- Salt & Pepper
- In a large skilled, season the ground beef with salt and pepper and cook over medium high heat until browned throughout. Drain to remove most of the grease and set cooked ground beef aside. In the same skillet, cook the onions in remaining grease for 2-3 minutes or until translucent. Then, add garlic and cook another 1 minute until fragrant.
- Return the ground beef to the skillet. Reserve ½ Cup of marinara sauce, and add remaining marinara sauce to meat mixture and toss to combine.
- Break spaghetti in half and cook according to package instructions. Drain and return to pan. Add butter and reserved marinara sauce and toss well to combine.
- In a medium bowl, combine ricotta, sour cream and cream cheese. Season with salt and pepper and stir to combine.
- In a 9×13” pan, pour half of the noodles and spread into an even layer. Then, add the cheese mixture and use a spatula to smooth across the first layer of noodles. Top with remaining noodles, and finally layer with your meat sauce. Top with mozzarella and parmesan cheese.
- Bake uncovered on 350 degrees for 30 minutes, or until heated throughout and cheese is bubbly. Remove from oven and allow to cool for 10 minutes before slicing and serving. Serve with a side salad and garlic bread.