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  • 16 ounces dried spaghetti
  • 1 pound lean ground beef
  • 1 pound Italian sausage
  • 45 ounces spaghetti sauce (1 large jar, or 2 small jars)
  • 8 ounces ricotta cheese
  • 4 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 tablespoon Italian seasoning
  • 2 cups shredded mozzarella cheese

Garnish (optional)

  • freshly chopped parsley
  • Instructions

    • Cook the spaghetti noodles to al dente per package directions. Once done, drain and set aside.
    • While the spaghetti cooks, brown the ground beef and Italian sausage over medium heat. Once it is done, drain then mix together with the spaghetti sauce.
    • In a medium bowl, combine the ricotta cheese, softened cream cheese, sour cream, and Italian easoning. Mix until smooth.
    • In a 9×13 casserole dish, spread a thin layer of sauce over the bottom. Add half the spaghetti noodles on top of the sauce. Then spread evenly over the noodles half of the meat sauce, half of the ricotta mixture, and half of the mozzarella cheese. Repeat these layers with the remaining spaghetti, meat sauce, and cheese.

      • Bake at 375˚F for 40-45 minutes or until the edges are bubbly and the casserole is hot throughout.
      • Garnish with fresh parsley and serve warm.


      To cut recipe in half, use these measurements:

      • 8 oz spaghetti
      • 1/2 pound ground beef
      • 1/2 pound Italian sausage
      • 24 ounces spaghetti sauce
      • 4 ounces ricotta cheese
      • 2 ounces cream cheese
      • 1/4 cup sour cream
      • 1.5 teaspoon Italian seasoning
      • 1 cup shredded mozzarella cheese

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