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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Cook the spaghetti according to package directions until al dente. Drain well and set aside.

While the spaghetti cooks, prepare the meat sauce. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.

Add chopped yellow onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes to allow flavors to meld. Stir occasionally.

In a medium bowl, combine ricotta cheese, softened cream cheese, Parmesan cheese, egg, fresh parsley, salt, and black pepper. Mix until well combined and smooth.

Assemble the dish: Spread half of the cooked spaghetti evenly in the bottom of the prepared baking dish. Top with the entire ricotta cheese mixture, spreading it gently over the spaghetti. Sprinkle 1 cup of the shredded mozzarella cheese over the ricotta layer.

Spoon the meat sauce evenly over the mozzarella cheese. Top with the remaining half of the cooked spaghetti. Finish by sprinkling the remaining 1 cup of shredded mozzarella cheese over the top.

Bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. Let stand for 5-10 minutes before serving to allow it to set.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Cook the spaghetti according to package directions until al dente. Drain well and set aside.

While the spaghetti cooks, prepare the meat sauce. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.

Add chopped yellow onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes to allow flavors to meld. Stir occasionally.

In a medium bowl, combine ricotta cheese, softened cream cheese, Parmesan cheese, egg, fresh parsley, salt, and black pepper. Mix until well combined and smooth.

Assemble the dish: Spread half of the cooked spaghetti evenly in the bottom of the prepared baking dish. Top with the entire ricotta cheese mixture, spreading it gently over the spaghetti. Sprinkle 1 cup of the shredded mozzarella cheese over the ricotta layer.

Spoon the meat sauce evenly over the mozzarella cheese. Top with the remaining half of the cooked spaghetti. Finish by sprinkling the remaining 1 cup of shredded mozzarella cheese over the top.

Bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned. Let stand for 5-10 minutes before serving to allow it to set.
