Preheat oven to 350. Spray a 13×9 pan with non-stick spray.

Place half the butter slices on the bottom of the pan. (Reserve the other half of the butter slices.)

In a separate mixing bowl, mix together the ricotta cheese, cream cheese and sour cream until well combined. Set aside.

In a skillet, crumble the ground beef in to the pan, add the salt, pepper, onion powder, Italian seasoning, red pepper flakes and mushroom powder. Combine well and cook over medium high heat until it the beef is nicely browned and even starts to crisp just a little. Add 3 cups sauce, sugar and cinnamon, and let simmer covered, on medium heat, for 5 minutes, stirring regularly, (but being careful because it will spit at you!) Set aside.

Bring a separate large pot of water to a boil. Add 2 tsp salt, then the dry spaghetti noodles to the boiling water. Cook for the time the package suggests for al dente minus 3 minutes. (Mine says 11 minutes, I cook for 8.)

Before draining the pasta, set aside a mug of the pasta water – then drain the noodles, and return them to the original pot. Add the remaining 1 cup of the pasta sauce and 1/4 cup of the pasta water to the cooked noodles and toss it all together.

Place half of the noodles in the bottom of the baking pan over the butter. Drop the creamy mixture by spoonful’s over the noodles and gently spread around using an offset spatula.

Place the other half of the spaghetti noodles over the creamy mixture.

Place the remaining butter slices on top of the noodles.

Stir 1/4 cup pasta water in to the ground beef sauce mixture. Pour the mixture all over the top and spread around evenly. Sprinkle with cheese.

Place the dish on the middle rack of the oven and let bake for 30 minutes at 350, then place under the broiler for 1-2 minutes at the end just to get the cheese more bubbly and serve!