1 lb. spaghetti
8 oz. marinara sauce
3 tbsp. butter

  • cook spaghetti to 2 minutes less than al dente, and drain
  • return to pot and stir in marinara and butter

1 tbsp. olive oil
1 lb. italian sausage
1/2 lb. ground beef
1 onion, chopped
4 cloves garlic
2 tsp. italian seasoning
16 oz. marinara sauce
1/4 cup water

  • break up sausage and beef and cook undisturbed for 4 minutes
  • stir in onion and garlic and cook until meat is browned, another 4 minutes
  • stir in remaining ingredients, bring to a boil, reduce heat to a simmer for 5 minutes, then turn off heat

15 oz. ricotta
8 oz. cream cheese, softened
2 oz. mozzarella, shredded
2 oz. parmesan, grated
salt and pepper

  • mix cheeses in a small bowl and season with salt and pepper

4 oz. mozzarella, shredded
1 oz. parmesan, grated

assembly

  • 1/2 of the spaghetti
  • ricotta mixture
  • 1/2 of the spaghetti
  • meat sauce
  • remaining cheese
  • cover and bake at 375°F for 25 minutes
  • uncover and bake an additional 15 minutes, until bubbling and browned
  • rest for 10 minutes

source: https://cooking.nytimes.com/recipes/1025768-million-dollar-spaghetti