First things first. Preheat your oven to 375°F (190°C). This will ensure a beautifully baked outcome. While the oven warms up, you can chip away at prep.

Boil a large pot of salted water. Once it's rolling, toss in your spaghetti. Cook it for about 8 minutes, aiming for al dente as it will cook further in the oven. Drain and set aside.

In a skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the ground beef. Cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary. Combine your salt, garlic powder, onion powder, and red pepper flakes for a burst of flavor. Pour in the marinara sauce and let it simmer for about 5-7 minutes.

In a bowl, combine ricotta cheese, half the mozzarella, parmesan, smoked paprika, and sun-dried tomatoes. Give it a good stir so that everything is well mixed. This cheesy layer is going to bring a delightfully creamy texture.

In a large mixing bowl, combine the spaghetti and meat sauce. Stir well until the pasta is coated evenly.

Grease a 9x13-inch baking dish with butter. Start layering. First, toss half of the spaghetti mixture into the dish. Then, cover it with the cheese mixture. Add the remaining spaghetti on top, and finally, sprinkle the rest of the mozzarella cheese and torn basil over.

Pop the dish into the preheated oven. Bake for 25-30 minutes, or until the top is golden and bubbly. Let it cool for a few minutes before digging in.