Ingredients:

  • 12 oz (340 g) spaghetti (or any pasta of choice)
  • Salt (for boiling water)
  • 2 tablespoons (30 ml) olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 24 oz (680 g) marinara sauce (store-bought or homemade)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • Fresh ground black pepper, to taste
  • 8 oz (226 g) cream cheese, softened
  • 1 cup (240 ml) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 large egg
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Boil water in a large pot; add salt. Cook spaghetti al dente according to package instructions. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic; sauté until fragrant (1 minute). Stir in marinara sauce, dried herbs, and pepper. Simmer for 5-10 minutes.
  4. In a large mixing bowl, blend cream cheese, ricotta, half of the mozzarella, Parmesan, and egg until smooth.
  5. In the baking dish, layer half the spaghetti, followed by half the sauce. Spread the cheese mixture over the sauce, then top with remaining spaghetti and sauce. Sprinkle remaining mozzarella on top.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.
  7. Let cool for 5 minutes, garnish with parsley, and serve warm.