1 package spaghetti noodles, broken into 2-inch pieces
1 lb 80/20 ground beef
1/3 cup chopped yellow onion
1 jar preferred brand store-bought tomato sauce
1 cup shredded mozzarella cheese
8 ounces sour cream
1/2 cup grated Parmesan cheese
Kosher salt & freshly ground black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Preheat oven to 350 degrees Fahrenheit, and pre-grease a large 9-by-13-inch baking or casserole dish.
In a large pot of boiling salted water, add the broken spaghetti pieces and cook as instructed for al dente consistency, about eight to 10 mins. Drain the pasta well.
In a large skillet, add the ground beef and onions over medium-high heat until the beef is fully browned and the onions have become translucent and start to caramelize. Drain the grease from the skillet.
Reduce the heat to medium, and add the tomato sauce, sour cream, and half the mozzarella cheese to the skillet. Stir to combine until the mixture is consistent.
Pour the cooked spaghetti noodles into the skillet, and toss in the beef mixture until it is all incorporated.
Carefully transfer the pasta mixture into the pre-greased casserole dish. Sprinkle the remaining mozzarella cheese in an even layer, followed by the parmesan cheese.
Cover casserole with aluminum foil and place it in the oven for 20 minutes. After 20 minutes, remove the foil from the pan, and place back it in the oven for an additional 10 minutes, or until the casserole top is browned and the sauce is bubbling around the edges of the pan.
Remove the casserole from the oven, and garnish it with some fresh chopped parsley. Serve hot, immediately.
Pro-tip: This dish can also be make with another type of pasta, like penne, rigatoni, or linguine, or equally delicious results!
Pro-tip: Feel free to add your favorite vegetables to this dish, or hide them for finicky eaters!
