Ingredients:

  • 1 lb spaghetti noodles
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1.5 lbs ground beef (80/20 lean-to-fat)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 48 oz high-quality marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 8 oz cream cheese, softened
  • 0.25 cup fresh basil, chiffonade
  • 1 large egg, beaten
  • 2 cups shredded low-moisture mozzarella
  • 1 cup shredded sharp provolone
  • 0.5 cup freshly grated parmesan cheese

Instructions:

  1. Brown the ground beef in a large skillet over medium-high heat until no longer pink. Drain approximately 70% of the rendered fat.
  2. Add the diced onions to the skillet and cook until translucent (about 5 minutes). Stir in the minced garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Pour in the marinara sauce and simmer on low heat for 15 minutes to concentrate the flavors.
  4. Boil the spaghetti in heavily salted water. Drain the pasta 2 minutes before the package instructions specify to keep it al dente. Toss with olive oil to prevent sticking.
  5. In a medium mixing bowl, combine the ricotta cheese, softened cream cheese, fresh basil, and the beaten egg until smooth.
  6. Layer half of the cooked spaghetti in a 9x13 inch deep-dish baking pan. Spread the cream cheese and ricotta mixture evenly over the pasta. Top with the remaining spaghetti.
  7. Pour the meat sauce over the top layer of pasta. Sprinkle evenly with mozzarella, provolone, and parmesan cheese.
  8. Bake in a preheated oven at 350°F (175°C) for 40 minutes until the cheese is bubbling and has reached a mahogany-colored brown.