Preheat the oven to 350 F

• Make the sauce:
• Saute the onion and garlic in ½ tbsp of olive oil in a large skillet until fragrant, about 1-2 minutes.
• Mix in the ground beef and cook until brown.
• Pour in 2 cups of marinara sauce, one tsp Italian seasoning, ½ tsp red pepper flakes, salt and pepper to taste. Cook for 5 minutes and set aside.
• Make the cheese blend:
• Combine the ricotta cheese and cream cheese with the minced onion, dry parsley, garlic powder, one tsp Italian seasoning, salt, and pepper until smooth.
• Cook the spaghetti and assemble the casserole:
• Cook the spaghetti in a large pot of salted boiling water for three minutes less than the recommended cooking time (par cooked). Drain and return to the pot. Pour in one cup of marinara sauce.
• Assemble the dish: spray a 9x13-inch casserole dish with cooking spray and place half of the spaghetti into the bottom.
• Spoon the cheese mixture over the spaghetti.
• Add the remaining spaghetti on top of the cheese mixture.
• Pour the bolognese sauce over the spaghetti.
• Sprinkle the shredded mozzarella cheese evenly on top.
• Bake for 30 minutes until the cheese is melted and bubbly.