Baked Spaghetti Recipe with Cream Cheese for 8

Instructions:

1. Preheat your oven to 180°C (350°F). Grease your large baking dish with a little butter or non stick spray. Note: This prevents the egg bound pasta from sticking to the corners.
2. In a large skillet over medium high heat, cook the beef and Italian sausage with the diced onion until the meat is deeply browned and no pink remains. Drain off the excess fat, but leave about a tablespoon for flavor.
3. Add the minced garlic to the meat and cook for 1 minute until fragrant. Pour in the 48 oz of marinara sauce and simmer on low for 10 minutes until the sauce thickens and the flavors meld.
4. Boil the 16 oz of spaghetti in salted water for about 7 minutes. Note: Aim for very al dente, as the pasta will continue to soften in the oven sauce.
5. Drain the noodles and immediately toss them with the 2 tbsp of butter. Once slightly cooled, stir in the beaten eggs and the 1/2 cup of Parmesan cheese until every strand is coated in a glossy yellow sheen.
6. In a separate bowl, whisk together the softened cream cheese, ricotta, parsley, and garlic powder. Mix until the texture is velvety and free of large lumps.
7. Spread half of the pasta mixture into the bottom of the prepared dish. Top with the entire cream cheese mixture, spreading it to the edges. Note: This acts as the moisture barrier for the noodles below.
8. Layer the remaining spaghetti over the cheese, then pour the hearty meat sauce over the top. Use a spoon to ensure the sauce reaches the edges.
9. Sprinkle the 3 cups of mozzarella and the dried oregano over the top. Bake for 40 minutes until the cheese is bubbling and has developed golden brown spots.
10. Remove from the oven and let it sit for 10 minutes before slicing. Note: This allows the protein binders to set, giving you clean, satisfying slices.