Ingredients:

  • 1 pound (454g) spaghetti
  • 8 ounces (227g) cream cheese, softened
  • 1/2 cup (118ml) sour cream
  • 1/4 cup (59ml) grated Parmesan cheese, plus more for topping
  • 1 tablespoon (15ml) olive oil
  • 1 pound (454g) ground beef (80/20 blend recommended for flavour)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can (794g) crushed tomatoes
  • 1 (15 ounce) can (425g) tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (237ml) shredded mozzarella cheese

Instructions:

  1. Cook spaghetti according to package directions until al dente. Drain well.
  2. In a large bowl, combine cream cheese, sour cream, and Parmesan cheese. Mix until smooth.
  3. Add the drained spaghetti to the cheese mixture and toss to coat evenly.
  4. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  5. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  6. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavours to meld.
  7. Spread half of the spaghetti mixture in the bottom of the prepared baking dish.
  8. Pour the meat sauce over the spaghetti layer. Top with the remaining spaghetti mixture.
  9. Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
  10. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  11. Let stand for 5-10 minutes before serving.