Combine the cream cheese, ricotta cheese, Italian seasoning, salt, and pepper in a large mixing bowl.
Mix until well combined; set it aside.
Cook the spaghetti according to the directions on the package for al dente noodles.
Drain and return to the pot.
Meanwhile, brown the ground beef in a sauté pan or skillet over medium-high heat, making sure to break the beef into bite-size pieces.
Drain the grease from the beef.
Add the sauce and the cooked ground beef to the pot with the noodles.
Pour the spaghetti mixture into the baking pan.
Spread the cheese mixture over the top in an even layer.
Sprinkle the mozzarella cheese over the top.
Bake for about 20-30 minutes, or until the cheese has melted and the casserole is hot and bubbly.
Video
Notes
Cream cheese - Regular or reduced-fat cream cheese will work. I don't recommend using fat-free cream cheese in this recipe because it doesn't melt well.
Ricotta cheese - Regular or part-skim will work. I don't recommend fat-free ricotta cheese. If you don't want to use ricotta cheese, cottage cheese makes a good substitute.
Ground beef - I recommend using lean ground beef. Ground turkey, ground chicken, or Italian sausage can also be used.
Marinara sauce - This recipe calls for 28 ounces of sauce. For some brands of spaghetti sauce, a jar is 22-24 ounces. Double check the size of your sauce to ensure that you have enough.