Prep: Preheat oven to 350 degrees F.

Make Meat Sauce: Bring a large cast iron skillet to medium-high heat. Add ground beef and ground pork (or sausage). Break apart in the pan and move around until it is fully cooked. Drain excess grease. Add garlic and onion to the hot pan; allow to cook down 1-2 minutes. Add marinara sauce, 1/4 cup fresh basil, and 1 teaspoon kosher salt. Stir to combine and warm throughout. Remove from heat.

Make Ricotta Mixture: In a large bowl, add ricotta, 1 1/2 cups mozzarella, parmesan, lemon juice, parsley, Italian seasoning, remaining fresh basil, egg, and 1 teaspoon kosher salt. Stir to fully combine.

Cook Noodles: Bring a large pot of water to a boil, add noodles, and cook to al dente according to the package directions. Reserve 1 cup pasta water. Drain pasta and return to the pot. Add cream cheese, approx. 1 cup of meat sauce, 1/2 cup pasta water and 1/2 teaspoon kosher salt to the pot of noodles. Toss to coat and let the cream cheese melt. Continue adding pasta water, as needed, to ensure noodle stay creamy. 

Assemble: Using a 9x13 pan, add half of the noodles in the bottom and then spread half of the ricotta mixture on top. Then add the rest of the noodles and the remaining ricotta mixture. Spread the remaining meat sauce on top. Cover with the rest of the mozzarella cheese (or as much as you want).

Bake: Cover with aluminum foil and move the entire baking dish to the preheated oven to bake for 20-25 minutes. Uncover and return to oven for another 5-10 minutes or until cheese is melted and bubbly.

Serve: Let cool for a little bit and then serve.