Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Lean Ground Beef (85-90% lean)
  • 1 lb Mild Italian Sausage, casings removed
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 28 oz can Crushed Tomatoes, unseasoned
  • 1/2 cup Beef Stock (or Red Wine), low sodium
  • 2 Tbsp Tomato Paste
  • Salt and Black Pepper, to taste
  • 16 oz package Spaghetti Pasta
  • 1 Tbsp Salt (for the boiling water)
  • 15 oz container Whole Milk Ricotta Cheese, drained lightly
  • 4 oz block Cream Cheese, full-fat, softened to room temp
  • 1 Large Egg, lightly whisked
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 cup Grated Parmesan Cheese
  • 2 cups Low-Moisture Mozzarella Cheese, shredded

Instructions:

  1. Sauté the Aromatics: Heat the olive oil over medium heat. Add the diced onion and cook until softened (5-7 minutes). Add the minced garlic and sauté for 1 minute.
  2. Brown the Meat: Add the ground beef and Italian sausage. Break up the meat and cook until fully browned. Drain off and discard any excess grease.
  3. Build and Simmer: Stir in the tomato paste, oregano, and basil, cooking for 1 minute. Pour in the crushed tomatoes and beef stock. Season generously with salt and pepper. Bring to a gentle bubble, then reduce heat to low and simmer, uncovered, for at least 30 minutes.
  4. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook only until al dente (1-2 minutes less than package directions). Drain immediately and set aside.
  5. Prepare the Cream Filling: In a medium bowl, combine the softened cream cheese and ricotta. Mix until smooth. Stir in the whisked egg, chopped fresh parsley, grated Parmesan, salt, and pepper until well combined.
  6. Preheat & Coat: Preheat your oven to 375°F (190°C). Lightly grease your 9x13 baking dish.
  7. Toss the Base: Pour about 1 cup of the meat sauce into the drained spaghetti and toss thoroughly to coat every strand.
  8. Layer the Dish: Spread half of the sauced spaghetti across the bottom of the dish. Carefully dollop and gently spread the creamy ricotta mixture over the pasta. Top with the remaining sauced spaghetti. Pour the rest of the meat sauce over the top.
  9. Bake (Covered): Cover the baking dish tightly with foil. Bake for 20 minutes to heat through fully.
  10. Bake (Uncovered): Remove the foil. Sprinkle the shredded mozzarella evenly over the top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  11. Rest: Allow the Million Dollar Spaghetti to rest on the counter for 10 minutes before slicing and serving. This resting period is critical for the layers to set.