Million Dollar Baked Spaghetti

 

1 lb. dry spaghetti

6 T. salted butter, at room temperature

1 C. whole milk ricotta cheese

8 oz. cream cheese, at room temperature

1/2 C. grated parmesan cheese

1 lb. ground beef

1 lb. ground spicy Italian sausage

1 yellow onion, chopped

2 T. Italian seasoning

1 bell pepper, chopped

32 oz. marinara sauce, or canned crushed tomatoes

1/2 C. chopped sun-dried tomatoes

1 1/2 C. shredded mozzarella cheese

1 C. shredded provolone cheese

1/2 C. sliced pepperoni

fresh basil, for serving

 

Preheat the oven to 350° F. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package directions. Drain and toss the pasta with butter. Meanwhile, in a Dutch oven set over medium heat, add the sausage, beef, onion, bell peppers, and Italian seasoning. Brown all over, 10 minutes. Add the tomatoes and 1 C. of water. Season with salt, pepper, and chili flakes. Simmer 10 minutes, until just slightly thickened. Add the sun-dried tomatoes and basil. Remove from the heat. In a bowl, mix the cream cheese, ricotta cheese, and parmesan. Season with salt and pepper. In a large casserole dish, layer 1 C. of the meat sauce with the spaghetti, white sauce, and remaining meat sauce. Top with mozzarella, provolone cheese, and the pepperoni. Bake 30 minutes, until the cheese is melted. Let sit for 10 minutes. Top with fresh basil, and enjoy!