Ingredients

• 1 lb (450 g) spaghetti
• 1 tbsp olive oil
• 1 lb (450 g) ground beef or turkey
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 jar (24–26 oz) marinara/spaghetti sauce
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp Italian seasoning
• 1/2 tsp salt + 1/2 tsp pepper
• 1/2 cup sour cream (or ricotta)
• 4 oz (115 g) cream cheese, softened
• 1/2 cup grated Parmesan, divided
• 2 cups shredded mozzarella

Directions

1. Heat oven to 375°F (190°C). Grease a 9×13-inch casserole.
2. Cook spaghetti in salted water until just shy of al dente. Drain; toss with olive oil.
3. Brown meat with onion; drain. Add garlic 30 sec. Stir in sauce, tomatoes, seasoning, salt and pepper; simmer 5 min.
4. Mix sour cream, cream cheese, and 1/4 cup Parmesan.
5. Layer: half spaghetti → half cream mixture → half meat sauce → 1 cup mozzarella. Repeat. Top with remaining mozzarella and Parmesan.
6. Bake 20–25 min until bubbly and lightly golden. Rest 10 min before cutting.

Potluck Tips 🍝

• Double easily for two pans (great for crowds).
• Add peppers/mushrooms for more veg, or use Italian sausage for extra flavor.
• Make ahead: assemble, cover, and refrigerate up to 24 hours; bake 5–10 minutes longer.

Freezer-friendly: wrap tightly (unbaked) up to 2 months. Thaw overnight, then bake.