This is one of our go-to recipes at our house. It's so easy and SO GOOD. Zach isn't a spaghetti lover, but even he goes back for seconds when I make this!
Adapted from Being Grown Up
1 lb. ground beef
1 jar spaghetti sauce (i always use one with garlic and basil, but feel free to experiment!)
8 oz. cream cheese, softened
1/2 cup of sour cream
15 oz. of ricotta cheese
1 stick butter, cut in 12 slices
12 oz. wide egg noodles (like these)
2 cups sharp cheddar cheese, shredded (feel free to use the pre-shredded)
salt + pepper
Pre-heat oven to 350° F.
Prepare noodles according to package directions, drain and set aside.
Cook ground beef in a large skillet until brown and cooked through. Remove excess fat and add the jar of spaghetti to the beef. Mix together and simmer on low until heated through. Remove from heat.
Combine cream cheese, sour cream and ricotta until smooth (I use my Kitchenaid mixer). Add salt and pepper as needed.
In a 9x13 baking dish, evenly distribute half of your slices of butter on the bottom of the dish. Layer half of your cooked noodles on top, then pour all of your cream cheese mixture on top of the noodles. Then add your remaining noodles. Add the remaining slices of butter on top of the noodles, and top with spaghetti sauce mixture.
Bake for 30 minutes. Remove from oven, top with shredded cheese and bake for an additional 15 minutes or until cheese is melted and bubbly.
You can totally thank me later.