Ingredients:

  • 450g spaghetti (dry)
  • 8 oz cream cheese, softened
  • 1 cup ricotta cheese
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 450g ground beef (80/20 ratio)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 800g premium marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup provolone slices

Instructions:

  1. Preheat your oven to 175°C (350°F). Lightly grease your 23x33 cm baking dish with butter or non stick spray. Note: This ensures the cheese edges release easily when serving.
  2. Brown the 450g ground beef and diced onion in a large skillet over medium high heat. Cook until the beef is crumbly and no pink remains. This should take about 8-10 minutes.
  3. Drain the excess fat from the skillet, but leave about a tablespoon in the pan for flavor. Stir in the 3 minced garlic cloves and cook for 1 minute until the aroma fills the room but the garlic is still pale.
  4. Pour in the 800g marinara sauce, oregano, and red pepper flakes. Lower the heat and simmer for 10 minutes. Note: Simmering reduces the water content, making the sauce more concentrated.
  5. Boil the 450g spaghetti in a large pot of salted water. Drain the pasta exactly 3 minutes before the package says 'al dente'. It will look slightly stiff, which is exactly what we want.
  6. In a large bowl, whisk the egg, softened cream cheese, ricotta, and Parmesan until smooth. Toss the hot, drained spaghetti into this mixture. Stir until every strand is coated in a velvety white sauce.
  7. Spread 240ml (1 cup) of the meat sauce into the bottom of the prepared baking dish. This prevents the bottom layer of pasta from sticking or getting crunchy.
  8. Add all of the cream cheese-coated spaghetti in an even layer. Pour the remaining meat sauce over the top and spread it to the edges.
  9. Lay the provolone slices across the top, then sprinkle the 200g shredded mozzarella over everything. Garnish with the fresh parsley.
  10. Bake for 30-40 minutes until the cheese is bubbling vigorously and the peaks turn golden brown. Let the dish rest on the counter for 10 minutes before slicing. Korean BBQ Meatballs Delicious Recipe in 35 Minutes — Master the korean bbq meatballs delicious recipe with our one-pan method. Inc...Baked Cod with Lemon and Garlic for 4 Servings — Master Baked Cod with Lemon and Garlic with our foolproof recipe. Includes an...Lemon Butter Pasta to Brighten Your Dinner in 15 Minutes — Discover Lemon Butter Pasta to Brighten Your Dinner with this easy recipe. Fe... $img_2$