Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, drain and set aside.
• While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 4 minutes. Add minced garlic and cook 30 seconds more.
• Add ground beef to the skillet and cook, breaking it up, until browned and cooked through. Drain excess fat if necessary.
• Stir in tomato sauce, tomato paste, beef broth, Italian seasoning, sugar, salt, and pepper. Simmer for 5–7 minutes to thicken slightly.
• In a large bowl, beat together softened cream cheese and sour cream until smooth. Fold in 1 cup cheddar and 1 cup mozzarella.
• Combine the cooked spaghetti with the meat sauce, then fold in the cheese mixture until evenly coated.
• Transfer the spaghetti mixture to the prepared baking dish. Sprinkle the remaining cheddar, mozzarella, and Parmesan evenly over the top.
• Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and edges are lightly golden.
• Remove from oven, let stand 5 minutes, garnish with chopped parsley, then serve warm.