°500 g (1 lb) uncooked spaghetti
°500 g (1 lb) Italian sausage meat (or remove the meat from the sausage casing)
°65 ml  butter
°3 egg
°75 ml (1/3 cup) grated parmesan cheese
°30 ml (2 tbsp.) chopped fresh basil leaves
°500 ml (2 cups) whole milk ricotta cheese
°125 g  cream cheese
°700 ml (3 cups) tomato and basil pasta sauce
°500 ml (2 cups) grated mozzarella cheese


Preheat oven to 175°C (350°F). Spray a 33 x 23 cm (13 x 9 in.) baking dish with a capacity of 2.85 L (3 quarts) with cooking spray
Cook spaghetti al dente according to package directions and drain. Return to saucepan.
Meanwhile, in a 25.5 cm (10 in.) skillet, cook the sausage over medium-high heat for 5 to 7 minutes, stirring often, until browned, then set aside.
Add the butter, eggs, parmesan and basil to the spaghetti, shake until the butter melts and the spaghetti is well coated. Spread the mixture into the baking dish.
In medium microwave-safe bowl, place ricotta and cream cheese, microwave uncovered on High 45 to 60 seconds or until softened. Mix well. Drop spoonfuls of the cheese mixture over the spaghetti mixture, then spread evenly. Top with cooked sausage, pasta sauce and mozzarella.
Bake uncovered for 30 to 40 minutes or until cheese melts and browns slightly. Let stand 5 minutes before serving

Enjoy !