Million Dollar Spaghetti Recipe: Baked

Instructions:

1. Begin by browning 1 lb ground beef and 1 lb Italian sausage in a large skillet over medium high heat. Cook until the meat is deeply browned and crispy on the edges, which usually takes about 8 to 10 minutes.
2. Add the diced onion to the skillet. Sauté until the onions are translucent and soft, about 5 minutes. Stir in the 3 cloves of minced garlic and 1 tsp dried oregano, cooking for only 60 seconds until the aroma hits you.
3. Pour in 48 oz of marinara sauce. Simmer the sauce on low heat for 15 minutes while you prepare the other components. This allows the flavors to meld and the sauce to thicken slightly.
4. Boil the 16 oz of spaghetti in heavily salted water. Drain the pasta 2 minutes before the package directions suggest. The noodles should still have a definitive bite in the center.
5. In a large bowl, toss the hot, drained spaghetti with 1/2 cup of melted butter. Ensure every strand is glistening and separated.
6. In a separate bowl, combine the softened 8 oz cream cheese, 1 cup sour cream, 1 cup cottage cheese, and 1/4 cup fresh parsley. Mix until completely smooth and velvety. If the cream cheese is too cold, it will stay lumpy — give it a quick 15 second burst in the microwave if needed.
7. Grease your 9x13 dish. Spread half of the buttered spaghetti into the bottom. Follow this with the entire cream cheese mixture, spreading it to the very edges. Top with the remaining spaghetti.
8. Pour the meat sauce over the top layer of spaghetti, spreading it evenly. Make sure the sauce covers the noodles completely to prevent them from drying out in the oven.
9. Sprinkle 3 cups of mozzarella and 1/2 cup parmesan over the top. Bake at 350°F for 40 to 45 minutes until the cheese is bubbling and the edges have a dark, golden brown crust.
10. Remove from the oven and let it sit for 10 minutes before slicing. Wait until the layers have set. If you cut into it immediately, the creamy center will run, and you’ll lose those beautiful, distinct layers.