Step 1

Preheat oven to 350 °F (177 °C). Spray a 9X13 inch baking dish with nonstick cooking spray.

Step 2

Cook the spaghetti (1 package) in well-salted water according to package instructions, just to al dente and drain well. Wipe out the pasta pot with paper towels and pour the well-drained pasta into the pot.

Step 3

Add the beef (1 pound), salt (1 teaspoon), and pepper (1/2 teaspoon) to a large skillet and brown, breaking it up into medium chunks until there is no longer any pink. Drain excess fat. Pour beef into the pasta pot.

Step 4

In the same skillet, brown the sausage (1 pound), breaking it up into medium chunks, until cooked through. Pour the sausage into the pasta pot. Remove and discard all but 2 tablespoons of fat in the skillet. If there are not 2 tablespoons of fat, add vegetable oil.

Step 5

Add the onion (1 1/2 cups), garlic (1 tablespoon), and Italian seasoning (1 tablespoon) to the skillet and saute on medium-low until the onions are translucent. Pour into the pasta pot.

Step 6

Pour the tomato basil sauce (2 jars), sour cream, 1 cup mozzarella, and parmesan (1 cup) into the pasta pot and fold until everything is evenly combined and all the pasta is well coated in sauce.

Step 7

Pour the pasta into the prepared baking dish and sprinkle the top evenly with the remaining mozzarella. Bake in preheated oven until bubbly, about 25-30 minutes. Sprinkle top with parsley and serve.