# Components:
→ Pasta
01 - 1 lb (450 g) dried spaghetti
→ Meat Sauce
02 - 1 lb (450 g) ground beef
03 - 1 lb (450 g) Italian sausage, casings removed
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 jar (24 oz / 680 g) marinara sauce
07 - 1 tsp dried basil
08 - 1 tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp black pepper
→ Cheese Mixture
11 - 8 oz (225 g) cream cheese, softened
12 - 1 cup (240 g) ricotta cheese
13 - ½ cup (120 ml) sour cream
14 - ¼ cup (25 g) grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley
→ Alfredo Layer
16 - 1 cup (240 ml) prepared Alfredo sauce (store-bought or homemade)
→ Topping
17 - 2 cups (200 g) shredded mozzarella cheese
18 - ¼ cup (25 g) grated Parmesan cheese
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish.
02 - Cook the spaghetti in salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook the ground beef, Italian sausage, and onion until browned. Drain excess fat. Add garlic and cook for 1 minute.
04 - Stir in the marinara sauce, basil, oregano, salt, and black pepper. Simmer for 5–7 minutes, then remove from heat.
05 - In a mixing bowl, combine cream cheese, ricotta, sour cream, Parmesan, and chopped parsley until smooth.
06 - Layer half of the cooked spaghetti in the prepared baking dish.
07 - Evenly spread the cheese mixture over the spaghetti.
08 - Layer the remaining spaghetti on top of the cheese mixture.
09 - Pour the Alfredo sauce evenly over the top spaghetti layer.
10 - Spread the meat sauce over the Alfredo sauce.
11 - Sprinkle mozzarella and Parmesan cheese evenly over everything.
12 - Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbling.
13 - Let rest for 10 minutes before slicing and serving.
