32 oz. shredded mozzarella cheese
8 oz. ricotta cheese
8 oz. sour cream
1 1/4 cups half and half
1/2 cup grated parmesan cheese, divided
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1 tsp. minced garlic
1 tsp. salt
1 (26 oz.) jar spaghetti sauce
1 lb. ground beef
Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain. In a large bowl, stir together mozzarella, ricotta, sour cream, half and half, oregano, basil, pepper, salt, garlic, and half the parmesan cheese. Add spaghetti and mix until well coated. Pour spaghetti mixture into a lightly greased 9x13 pan. Top spaghetti with remaining parmesan cheese. Cover dish with aluminum foil and bake for 30 minutes.
While the pasta is cooking, brown beef in a skillet. Drain and return to heat. Add spaghetti sauce and simmer on low until pasta is done. Remove pasta from oven; cut into squares and top with meat sauce.
This was absolutely incredible! I halved this recipe, because there is no way that we could eat that much pasta. I have to say that I didn't really measure anything. I just kind of eyed it and tasted it along the way. We didn't have any oregano, so I added Italian seasoning and parsley, and I even added garlic powder. Delicious! We are even having the leftovers for dinner tonight, and I can't wait! Thank you pinterest and plainchicken.com. This is going in the permanent dinner rotation for sure!
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