Spaghetti Casserole
Servings: 8
Ingredients
- 1 lb. Ground Beef
- 1 lb. Sausage
- 2 tbsp EVOO, Divided
- 1 Yellow Onion, Diced
- 1 Carrot, Finely Grated
- 28 oz Crushed Tomatoes
- 15 oz Tomato Sauce
- 2 tsp Sea Salt, Divided
- ¾ tsp Garlic Powder, Divided
- 2½ tbsp Dried Basil, Divided
- Pinch Red Pepper Flakes
- 16 oz Dried Spaghetti Noodles
- 8 oz Cream Cheese
- 8 oz Sour Cream
- 1 Egg
- ½ tsp Black Pepper
- 3 cups Whole Milk Mozzerella
Instructions
- Preheat oven to 400 degrees and grease a large casserole dish. The one I use is a 14.5" x 8.75" x 3".
- In a large pot, heat 1 tbsp of oil over medium heat.
- Dice the onions and sauté them in oil until soft.
- Grate the carrot finely and add to onion. Sauté for only around 30 seconds.
- Add the ground beef and sausage to the pan and cook until no longer pink.
- Add the crushed tomatoes, tomato sauce, ½ tsp sea salt, ¼ tsp garlic powder, 1½ tbsp dried basil and pinch of red pepper flakes.
- Stir ingredients together and let simmer for 15 minutes.
- While the tomato sauce is simmering, mix together cream cheese, sour cream, 1 tbsp basil, 1 egg, 1 tsp sea salt, ½ tsp black pepper, ½ tsp garlic powder and 1 cup of the mozzarella shredded. Set aside.
- Cook spaghetti al dente, drain and set aside.
- Once spaghetti is cooked and the sauce has simmered for 15 minutes, use a large ladle to spread about 1 cup of the sauce mixture to the bottom of the dish. On top of that you'll add ½ the noodles, spread ½ the cream cheese mixture and top with ½ the remaining sauce and 1/2 the mozzarella cheese. Repeat with the other ½ of the noodles, remaining ½ of the cream cheese mixture and top with remaining sauce. Sprinkle the remaining mozzarella cheese on the very top.
- Bake for 30-40 minutes. You can set the oven to broil for the last 3 minutes to toast the cheese on top. Just be sure to watch it closely so it doesn't burn.