Step 1: Brown Your Ground Beef

Heat your Dutch oven over medium-high heat. Add 1.5 lbs ground beef, breaking it into small pieces as it hits the pan. You want it to develop a golden-brown crust—this is where flavor happens. Stir occasionally, letting it cook undisturbed for 2–3 minute stretches so the beef can caramelize on the bottom. Total time: about 6–8 minutes until no pink remains. Don’t drain the pan yet—those browned bits are liquid gold for flavor. Season lightly with salt and pepper.

Step 2: Sauté Your Aromatics (The Flavor Foundation)

Push the cooked beef to the side of the pot. Add 2 tbsp butter over medium heat. Once melted, add your diced onion and cook for 4–5 minutes, stirring occasionally, until it’s softened and starting to caramelize at the edges (this is when the sweetness develops). Add your 4 minced garlic cloves and cook for 1 minute more—you want fragrant, not brown. Stir in 1½ tsp Italian seasoning and ¼ tsp red pepper flakes, cooking for about 30 seconds to wake up the oils. This step sounds small, but it’s where the “homemade” depth comes from.

Step 3: Add Your Sauce Base

Pour in your 28 oz can crushed tomatoes and 24 oz jar marinara sauce. Stir really well, scraping the bottom of the pot to pull up all those browned beef bits (they’ll dissolve into the sauce and add richness). Add 1 tbsp Worcestershire sauce. Let this simmer, uncovered, for 8–10 minutes. You’re not looking for a rapid boil—just a gentle bubble. Taste and adjust salt and pepper. The sauce should taste deeply savory and rich, not watery or flat.

Step 4: Cook Your Pasta (Just Slightly Underdone)

While your sauce is simmering, bring a large pot of salted water to a boil. Add 1 lb spaghetti and cook according to package directions minus 2 minutes (so if it says 9 minutes, cook for 7). You want al dente—tender on the outside but with a slight firmness in the very center. This matters because the pasta will continue cooking when it combines with the hot sauce and goes into the oven. Drain well (but don’t rinse—that starch is your friend). Set aside.

Step 5: Make Your Three-Cheese Magic

Remove your sauce from heat. In a small bowl, combine: ¾ cup ricotta cheese, 4 oz softened cream cheese (tear it into small pieces so it mixes easily), and ½ cup freshly grated parmesan. Stir until mostly combined—it’s okay if there are small lumps of cream cheese; they’ll meld into the sauce. Add this cheese mixture to your hot sauce and stir gently but thoroughly until everything is silky and combined. This creates that luxurious, restaurant-quality texture. Taste again and adjust seasoning.

Step 6: Combine Everything

Add your drained pasta to the cheese-sauce mixture. Fold it all together gently—you’re not trying to be rough, just making sure every strand of spaghetti gets coated. The sauce should look creamy and coat every noodle. If it seems too thick, add a splash of pasta water (about 2–3 tbsp). Transfer this whole glorious mixture to your 9×13 baking dish. Spread it evenly.

Step 7: Top and Bake

Sprinkle 2 cups freshly shredded mozzarella evenly over the top. If you have a few more tbsp of parmesan, scatter that on top too—it creates a delicious golden crust. Bake, uncovered, at 350°F for 30–40 minutes until the cheese is bubbly around the edges and the top is golden brown. If the edges start browning too fast (usually after 20 minutes), loosely cover with foil for the remaining time. The casserole is done when you see a few small bubbles breaking through the cheese on top.

Step 8: Rest Before Serving

Pull it from the oven and let it sit for 5 minutes. I know this is hard—the aroma is insane—but this resting time lets everything set up so you’re not serving soupy pasta. It’ll also be less mouth-burning hot. Sprinkle fresh basil or parsley on top if you have it. Scoop with a sturdy spoon or small ladle, and serve immediately.