1 1/2 lbs. spaghetti noodles, uncooked
2 lbs. mozzarella cheese
8 oz. ricotta cheese
8 oz. sour cream
1 and one-quarter C half-and half
One-half C grated parmesan cheese, divided use
1 tsp. dried leaf oregano
1 Tbs. chopped fresh basil
One-half tsp. ground white pepper
1 tsp. chopped garlic
2 tsp. kosher salt
1 and one-half tsp. olive oil
1. Preheat oven to 350 degrees.
2. Cook spaghetti al dente according to package directions. Rinse under cold water and drain. Place in large mixing bowl.
3. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, white pepper, garlic, salt, and half the parmesan cheese.
4. Add above cheese mixture to the spaghetti. Using hands, mix gently until spaghetti is evenly coated with mixture.
5. Rub a 9x13 glass baking dish with the olive oil.
6. Gently place spaghetti mixture into prepared dish. Top with remaining parmesan cheese.
7. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.
8. Remove from oven, remove foil and place dish on cooling rack for 10 minutes.
9. Cut into six-eight squares and top with meat sauce below, or your favorite meat or marinara sauce.
Meat Sauce
1 24-oz. jar spaghetti sauce
12 oz. ground beef
1 Tbs. chopped garlic
1 C chopped onion
1 tsp. kosher salt
1 tsp. dried leaf oregano
1 Tbs. chopped fresh basil
1 tsp. granulated sugar
One-half C red wine
One-quarter C Romano cheese
Additional salt, pepper to taste
1. Heat a heavy saucepan on medium heat for five minutes. Add ground beef and stir to break up clumps. Cook till meat is browned well. Drain meat and set aside.
2. Add onions and garlic to saucepan and cook over medium heat for about five minutes, or until softened.
3. Return reserved meat to pan, along with spaghetti sauce, salt, oregano, basil, sugar, red wine and Romano cheese. Stir well to combine.
4. Bring mixture to a simmer and cook uncovered for 30 minutes.
5. Adjust seasoning with additional salt and pepper to taste. Serve.
