Ingredients
- 12 oz spaghetti
- 1½ lb halal-certified ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 24 oz marinara sauce
- 14 oz crushed tomatoes
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz cream cheese, softened
- 1 cup whole-milk ricotta
- ½ cup sour cream
- ¼ cup grated Parmesan
- 2½ cups shredded mozzarella, divided
- 1 large egg
- 2 tbsp chopped parsley, optional
- 1 tbsp olive oil, if needed
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the ground beef and onion in a large skillet for 7–8 minutes. Add garlic and cook for 1 minute. Drain excess fat if needed.
- Stir in marinara sauce, crushed tomatoes, Italian seasoning, garlic powder, salt, and pepper. Simmer for 8–10 minutes.
- Cook the spaghetti 1–2 minutes less than package directions. Drain well.
- Combine softened cream cheese, ricotta, sour cream, Parmesan, egg, and ½ cup mozzarella in a bowl.
- Spread a small amount of meat sauce over the baking dish. Add half the spaghetti and about one-third of the remaining sauce.
- Spread the creamy cheese mixture evenly over the pasta.
- Add the remaining spaghetti and meat sauce.
- Sprinkle the remaining mozzarella over the top.
- Cover loosely with foil and bake for 20 minutes.
- Remove the foil and bake for another 15–20 minutes until bubbling and golden.
- Rest for 10 minutes before slicing and serving.
Notes
Cook the spaghetti slightly under al dente because it continues cooking in the oven. Soften the cream cheese before mixing for a smoother filling. For a halal-friendly version, use halal-certified ground beef and check cheeses for suitable enzymes.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American, Italian