# Required Ingredients:
→ Pasta
01 - 1 pound dried spaghetti
→ Meat Sauce
02 - 1 pound ground beef
03 - 1 pound Italian sausage, casings removed
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 jar (24 ounces) marinara sauce
07 - 1 teaspoon dried basil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Cheese Mixture
11 - 8 ounces cream cheese, softened
12 - 1 cup ricotta cheese
13 - 1/2 cup sour cream
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley
→ Alfredo Layer
16 - 1 cup prepared Alfredo sauce
→ Topping
17 - 2 cups shredded mozzarella cheese
18 - 1/4 cup grated Parmesan cheese
# Preparation Steps:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or a thin coat of oil.
02 - Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until just al dente according to package directions. Drain thoroughly and set aside.
03 - Heat a large skillet over medium heat. Add ground beef, Italian sausage and chopped onion; cook, breaking the meat into pieces, until the meat is browned and the onion is tender. Drain excess fat from the pan.
04 - Return the skillet to medium heat, stir in minced garlic and sauté for 1 minute. Add the marinara, dried basil, dried oregano, salt and pepper. Reduce heat and simmer gently for 5 to 7 minutes, then remove from heat.
05 - In a mixing bowl, beat together the softened cream cheese, ricotta, sour cream, grated Parmesan and chopped parsley until the mixture is smooth and homogenous.
06 - Spread half of the cooked spaghetti evenly across the bottom of the prepared baking dish, using tongs to distribute it into an even layer.
07 - Spoon and spread the cheese mixture evenly over the bottom spaghetti layer, smoothing it to cover the pasta.
08 - Place the remaining spaghetti over the cheese layer and press gently to form a uniform layer.
09 - Pour the prepared Alfredo sauce evenly over the top spaghetti layer, then spread the meat sauce over the Alfredo to cover evenly.
10 - Scatter the shredded mozzarella and the remaining grated Parmesan evenly across the top.
11 - Cover the dish with aluminum foil and bake for 30 minutes to heat through and meld the layers.
12 - Remove the foil and continue baking for an additional 10 to 15 minutes, until the cheese is golden and bubbling.
13 - Allow the baked layered pasta to rest for 10 minutes before slicing to help it hold its shape. Serve warm.
