1 lb spaghetti
1 lb ground beef
1 28 oz. can crushed tomatoes
1 8 oz. cream cheese, softened
1 C cheddar cheese, grated
1/2 C parmesan cheese, grated
1/2 C sour cream
1 small white onion, chopped
2 cloves garlic, minced
2 Tbsp extra-virgin olive oil
1 Tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp red pepper flakes
kosher salt and freshly ground pepper, to taste
Preheat oven to 350 F degrees.
Bring a large pot of salted water to boil. Cook pasta according to packaging directions, until al dente. Drain and set aside.
Heat olive oil in a large skillet or Dutch oven, over medium-high heat.
Sauté onion until softened and translucent.
Season with salt and pepper. Add minced garlic. Cook for 1-2 minutes, or until fragrant.
Add ground beef. Cook, breaking up into small pieces, until browned.
Pour in crushed tomatoes and tomato paste. Add basil, oregano, and red pepper flakes.
Reduce heat to low. Cook for 10 minutes, or until thickened. Taste and adjust seasoning, if necessary.
In a large bowl, mix cream cheese and sour cream until combined.
Place drained pasta in a large baking dish. Spread cream cheese mixture evenly over pasta.
Top with beef and tomato sauce. Sprinkle cheeses evenly over top.
Bake for 15-20 minutes, or until cheese is melted and sauce is bubbly.