1. 1. Brown the Meat and Aromatics: In a large skillet or Dutch oven, cook the ground beef (or turkey) over medium heat, breaking it up with a spoon, until it’s no longer pink. Drain any excess fat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. 2. Simmer the Sauce: Pour in the crushed tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.

3. 3. Prepare the Creamy Layer: While the sauce simmers, in a separate medium bowl, combine the softened cream cheese, sour cream, and milk. Whisk until completely smooth and creamy, with no lumps. This will be your rich, tangy layer.

4. 4. Combine Pasta and Sauce: In a large bowl, combine the cooked pasta with the meat sauce. Stir gently until the pasta is evenly coated.

5. 5. Assemble for Freezing: In a freezer-safe baking dish (such as an aluminum foil pan or a glass dish that can go from freezer to oven), spread half of the pasta mixture evenly over the bottom. Spoon the creamy cream cheese mixture over the pasta layer, spreading it gently to cover. Top with the remaining pasta mixture.

6. 6. Add Cheese Topping: Sprinkle 1.5 cups of the shredded mozzarella cheese and all of the grated Parmesan cheese over the top layer. Reserve the remaining 1/2 cup of mozzarella for baking.

7. 7. Prepare for Freezing: Cover the dish tightly with aluminum foil, pressing down to seal. If using a glass dish, ensure it’s freezer-safe. Label the dish with the recipe name and date. Place in the freezer.