Million-Dollar Baked Spaghetti Cobbler Hybrid

Serves 6 · 25 min prep · 35 min cook

Ingredients

• 12 oz spaghetti
• 1 lb ground Italian sausage
• 2 cups marinara sauce
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 can (16 oz) refrigerated biscuit dough
• 2 tbsp melted butter
• 2 tbsp fresh basil, chopped

Instructions

1. 1Preheat the oven to 375°F and grease a deep 9x13-inch baking dish. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente, about 1 minute less than package directions; drain well.
2. 2In a skillet over medium-high heat brown the ground Italian sausage, breaking it into crumbles, until no pink remains and edges crisp, about 7 minutes; drain excess fat.
3. 3Stir the marinara into the sausage and simmer 2 minutes so the sauce thickens slightly and coats the meat.
4. 4In a bowl beat the softened cream cheese with sour cream, ricotta, half the mozzarella, Parmesan, garlic powder, and Italian seasoning until smooth and fluffy.
5. 5Spread half the drained spaghetti in the baking dish, dollop and gently spread the cream-cheese mixture over it, then top with the remaining spaghetti.
6. 6Spoon the sausage-marinara evenly over the pasta layers and sprinkle the remaining mozzarella on top.
7. 7Separate the refrigerated biscuit dough into individual biscuits, flatten each slightly, and arrange them in a single overlapping layer over the cheese like a cobbler crust.
8. 8Brush the biscuit tops with melted butter and bake 28 to 32 minutes until the biscuits are deep golden, the cheese is bubbling at the edges, and the center is hot.
9. 9Rest 10 minutes so the layers set, scatter chopped fresh basil over the top, then cut into squares and serve while the creamy middle is still stretchy.