Ingredients:

  • 450g Lean ground beef (90/10)
  • 680g High-quality marinara sauce
  • 3 Cloves garlic, minced
  • 1 tsp Dried oregano
  • 0.5 tsp Crushed red pepper flakes
  • 225g Cream cheese, softened
  • 240ml Cottage cheese
  • 60ml Sour cream
  • 60ml Fresh parsley, chopped
  • 0.5 tsp Black pepper
  • 450g Spaghetti noodles
  • 60g Unsalted butter, melted
  • 225g Shredded mozzarella cheese
  • 50g Freshly grated parmesan cheese

Instructions:

  1. Preheat your oven to 175°C (350°F). In a large skillet over medium-high heat, brown the 450g of ground beef until no longer pink and slightly crispy. Drain excess fat.
  2. Add the 3 minced garlic cloves, 1 tsp oregano, and 0.5 tsp red pepper flakes to the beef, cooking for 1 minute until fragrant, then pour in the 680g of marinara sauce. Simmer on low heat for 5 minutes.
  3. Bring a large pot of salted water to a boil. Add 450g spaghetti and cook for 2 minutes less than the package directions for al dente (about 7 minutes). Drain and toss with 60g melted butter until every strand is glistening.
  4. In a medium mixing bowl, combine the 225g softened cream cheese, 240ml cottage cheese, 60ml sour cream, 60ml parsley, and 0.5 tsp black pepper. Stir until well combined.
  5. In a 9x13 inch baking dish, layer half of the buttered spaghetti. Spread the creamy cheese mixture evenly over the pasta. Top with the remaining spaghetti.
  6. Pour the meat sauce over the top layer of pasta until completely covered. Sprinkle with 225g shredded mozzarella and 50g grated parmesan cheese until a thick layer forms.
  7. Bake for 30 minutes until the cheese is melted and bubbling and the edges are golden brown.