1-First, preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. This sets the stage for even baking and prevents sticking.

2-Next, boil the 12 oz angel hair pasta in salted water until al dente, then drain it to keep the texture just right.

3-In a skillet over medium heat, cook the 1 lb ground beef and 1 small finely chopped onion until browned, then drain excess fat. This step builds the base flavor. Stir in 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt and pepper to taste, and 1 can (15 oz) tomato sauce, then simmer for 5 minutes to let the flavors meld.

4-In a separate bowl, mix 1/2 cup sour cream and 1/4 cup softened cream cheese until smooth. This creamy mixture adds the indulgent layer that makes the casserole special.

5-Assemble the casserole by spreading half the pasta in the baking dish, topping it with the creamy mixture, then layering the remaining pasta. Pour the beef and tomato sauce mixture evenly over the layers and sprinkle with 2 cups shredded mozzarella cheese. Bake for 20-25 minutes until the cheese has melted and is bubbly.

6-Once done, garnish with 1 tablespoon chopped fresh parsley if desired and serve warm. Layering evenly ensures balanced flavor, and you can always swap mozzarella with cheeses like cheddar or provolone for a twist.