Ingredients:

  • 2 Tbsp Olive Oil (Extra Virgin recommended)
  • 1.5 lb Ground Beef (85/15)
  • 1 large Yellow Onion (Finely diced)
  • 4 cloves Garlic (Minced)
  • 2 Tbsp Tomato Paste
  • 28 oz can Crushed Tomatoes
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 Bay Leaf
  • 1/2 cup Beef Broth or Red Wine
  • Salt and Black Pepper to taste
  • 16 oz box Spaghetti
  • 1 Tbsp Olive Oil (To toss cooked pasta)
  • Salt (For pasta water, approx. 1 Tbsp)
  • 15 oz tub Whole Milk Ricotta Cheese (Full-fat)
  • 4 oz Cream Cheese (Full-fat, softened)
  • 1 Large Egg (Lightly beaten)
  • 1/2 cup Freshly grated Parmesan Cheese
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 2 cups Low-Moisture Mozzarella (Grated, divided)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. In a large bowl, combine the ricotta, softened cream cheese, beaten egg, Parmesan, parsley, garlic powder, and a generous pinch of salt and pepper. Mix until completely smooth and homogeneous. Set aside.
  2. Heat 2 Tbsp of olive oil in a skillet over medium-high heat. Add the ground beef and cook until fully browned. Drain off all excess fat. Reduce the heat to medium, add the diced onion and cook for 5-7 minutes. Add the minced garlic and tomato paste; cook for 1 minute.
  3. Deglaze the pan with the beef broth or red wine, scraping up any browned bits. Add the crushed tomatoes, oregano, basil, and bay leaf. Season generously. Bring to a gentle simmer, cover partially, and cook for 20 minutes to deepen the flavour. Remove the bay leaf.
  4. Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook only until al dente (1-2 minutes less than package directions). Drain the pasta immediately and toss with 1 Tbsp of olive oil to prevent sticking.
  5. Pour half of the prepared meat sauce into the bottom of the greased baking dish and spread evenly. Add the cooked spaghetti to the bowl with the ricotta mixture, plus 1/4 cup of the reserved meat sauce, and gently fold until the noodles are thoroughly coated in the creamy mix.
  6. Carefully pour the coated spaghetti mixture over the sauce base in the baking dish. Spread it out, then sprinkle 1/2 cup of the grated mozzarella directly over the spaghetti layer. Pour the remaining meat sauce over the top, and sprinkle the remaining 1.5 cups of mozzarella evenly over the sauce.
  7. Cover the baking dish tightly with aluminium foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted, bubbly, and golden brown. Remove the casserole from the oven and let it rest for 10 minutes before serving.