Prep Time: 20 mins
Total Time: 1 hr
Total Time: 1 hr
- 1 1/2 lbs spaghetti noodles, uncooked
- 2 lbs mozzarella cheese
- 8 ounces ricotta cheese
- 8 ounces sour cream
- 1 1/4 cups half-and-half
- 1/2 cup grated parmesan cheese, divided use
- 1 teaspoon dried oregano leaves
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon white pepper
- 1 teaspoon chopped garlic
- 2 teaspoons kosher salt
- 1 1/2 teaspoons olive oil
- Preheat oven to 350 degrees.
- Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
- In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the Parmesan cheese.
- Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
- Rub a 9x13 glass baking dish with the olive oil.
- Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese.
- Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
- Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
- Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.
1 24-oz. jar spaghetti sauce.
12 oz. ground beef.
1 Tbs. chopped garlic.
1 C chopped onion.
1 teaspoons kosher salt.
1 teaspoons dried leaf oregano.
1 Tbs. chopped fresh basil.
1 teaspoons granulated sugar.
½ C red wine.
¼ C Romano cheese.
Additional salt, pepper to taste.
Heat a heavy saucepan on medium heat for five minutes. Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and romano cheese. Stir well to combine.
Bring mixture to a simmer and cook uncovered for 30 minutes.
Adjust seasoning with additional salt and pepper to taste.