Ingredients

Pasta & Sauce

• 1 pound uncooked spaghetti
• 1 pound Italian sausage
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 2 (24 ounce) jars marinara sauce
• 2 cups shredded mozzarella cheese
• Salt & pepper, to taste

Cheese Filling

• 8 ounces cream cheese (1 block), softened
• 8 ounces ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano

Instructions

1. Preheat the oven to 375°F and position the oven rack in the upper third.
2. In a medium bowl, combine the cream cheese, ricotta, Parmesan, garlic powder, and oregano. Stir until the mixture is smooth, then set it aside.
3. Bring a large pot of salted water to a boil. Cook the spaghetti for 2 minutes less than the package directions indicate. Drain the pasta and return it to the same pot.
4. While the pasta cooks, place the Italian sausage and chopped onion in a large skillet over medium-high heat. Cook for about 10 minutes, breaking the sausage into crumbles as it browns, until fully cooked.
5. Stir the minced garlic and red pepper flakes into the sausage mixture and cook for about 1 minute. Remove any excess grease from the skillet.
6. Transfer the sausage mixture to the pot with the cooked spaghetti. Pour in the marinara sauce and toss until the pasta is evenly coated. Tongs or two large spoons work well for mixing.
7. Spread half of the pasta mixture into a 9×13-inch baking dish, creating an even layer.
8. Spoon the prepared cheese filling over the pasta and spread it as evenly as possible. It doesn't need to be perfectly smooth.
9. Add the remaining pasta mixture on top, spreading it into an even layer. Sprinkle the shredded mozzarella evenly over the surface.
10. Cover the baking dish with foil and bake for 30 minutes. Remove the foil, then broil for a few minutes, watching carefully, until the cheese is melted, bubbly, and lightly browned.
11. Let the casserole rest for 5–10 minutes before slicing and serving. Season with salt and pepper if desired. While the casserole is still very hot, the layers may not hold perfectly and some of the cheese filling may blend into the sauce, which is completely normal.

Notes

• You can use bulk Italian sausage or remove the meat from sausage casings.
• If the cream cheese is still firm, microwave it for 20–30 seconds to soften it before mixing.
• The cheese filling is flexible, so you can adjust the cheese combination if desired.
• A generous amount of sauce helps keep the casserole moist, especially when reheating leftovers.