Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1 lb Italian sausage, ((casings removed, if in sausage form))
  • 1 large onion, (chopped)
  • 1 tbsp brown sugar, (or to taste)
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2 tsp dried thyme or dried Italian seasoning
  • 24 oz bottle Spaghetti sauce
  • 8 oz can tomato sauce
  • 1 lb spaghetti, (uncooked)
  • 8 oz block of cream cheese, (softened)
  • 1 cup sour cream
  • butter, (for greasing dish)
  • 2 cups Mozarella or Italian cheese blend, (shredded)

Instruction

  • In medium heat, cook the ground beef and Italian sausage until lightly browned. Add the onion and cook until softened. I don’t add any more oil because the meat would presumably have a little fat in them but feel free to use a little oil, if needed.
  • Stir in the salt, brown sugar, garlic powder, dried thyme or Italian seasoning, spaghetti and tomato sauces. Simmer on low for about 10 minutes. Taste and adjust the seasonings to your taste.
  • As the sauce is simmering, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but still firm to the bite or al dente (not mushy) between 10-12 minutes.
  • While the pasta is cooking, preheat the oven to 350 F. Mix the cream cheese and sour cream together. You can use an electric mixer for convenience.
  • Grease a 9×13 baking dish with some butter.  Place half of the cooked spaghetti in the prepared dish spreading them evenly. Top with the cream cheese mixture spreading it evenly over the pasta. Spoon half of the meat sauce all over the pasta. Repeat the layer one more time beginning with the pasta and ending with the shredded cheese sprinkled all over. 
  • Bake in the preheated oven for about 30 minutes or until the cheese is fully melted and the pasta layers are heated through and bubbly. Let stand for about 5 minutes before serving. Serve with some salad and garlic bread. Enjoy!