Million Dollar Spaghetti

Preparation

1. Step 1

   Heat oven to 375 degrees. Bring a large pot of salted water to a boil. Set aside 1 cup of the marinara.

2. Step 2

   Heat oil in a large (12-inch) nonstick skillet over medium-high. Add beef and sausage, breaking up the meat into small pieces, then cook, undisturbed, until browned on the one side, 3 to 4 minutes. Stir in onion and garlic. Cook until the meat is no longer pink and the onion has started to soften, 3 to 4 minutes more. Stir in Italian seasoning, the remaining marinara and ¼ cup water. Bring to a boil, adjust heat to medium-low and simmer, stirring occasionally, for 5 minutes. Turn off heat.

3. Step 3

   Meanwhile, add spaghetti to the pot when the water comes to a boil. Cook a few minutes shy of al dente, according to the package instructions. Drain pasta and return to the empty pot. Stir in the reserved 1 cup of the marinara and the butter, until melted.

4. Step 4

   In a medium bowl, mix ricotta, cream cheese, ½ cup of the mozzarella and ½ cup of the Parmesan until well combined. Season with salt and pepper.

5. Step 5

   Spread half of the spaghetti in the bottom of a 9-by-13-inch baking dish. Layer with the ricotta mixture, followed by the remaining spaghetti, all of the meat sauce and finally the remaining mozzarella and Parmesan.

6. Step 6

   Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove foil and bake until bubbling and golden brown, 15 minutes more. (To make ahead, refrigerate the covered casserole up to overnight; bring to room temperature then bake for 1 hour.)

7. Step 7

   Remove the dish from the oven and let it cool for 10 minutes. Sprinkle with basil and crushed red pepper, if using. Cut into portions with a sharp or serrated knife and serve.