Ingredients

The following ingredients have 8 Servings
  • 1 (16-ounce) package spaghetti
  • 1 pound ground beef (80/20)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic (minced)
  • 1 pound Italian Sausage
  • 1 1/2 cups yellow onion, (chopped)
  • 1 tablespoon Italian seasoning
  • 2 (24-ounce) jars tomato and basil sauce or marinara sauce
  • (16 ounce) container sour cream
  • 3 cups mozzarella (shredded, divided)
  • 1 cup parmesan (shredded)

Instruction

  • Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
  • Cook the spaghetti in well-salted water according to package instructions, just to al dente and drain well. Wipe out the pasta pot with paper towels and pour the well-drained pasta bake in the pot.
  • Add the beef, salt, and pepper to a large skillet and brown, breaking it up into medium chunks until there is no longer any pink. Drain excess fat. Pour beef into the pasta pot.
  • In the same skillet, brown the sausage, breaking it up into medium chunks, until cooked through. Pour the sausage into the pasta pot. Remove and discard all but 2 tablespoons of fat in the skillet. If there are not 2 tablespoons of fat, add vegetable oil.
  • Add the onion, garlic, and Italian seasoning to the skillet and saute on medium-low until onions are translucent. Pour into the pasta pot.
  • Pour the tomato basil sauce, sour cream, 1 cup mozzarella, and parmesan into the pasta pot and fold until everything is evenly combined and all the pasta is well coated in sauce.
  • Pour the pasta into the prepared baking dish and sprinkle the top evenly with the remaining mozzarella. Bake in preheated oven until bubbly, about 25-30 minutes. Sprinkle top with parsley and serve.