Ingredients You’ll Need
- For the Pasta Layer
- 1 lb regular spaghetti
- 4 tablespoons salted butter
- 6 to 7 cloves garlic, minced
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 to 1 teaspoon salt
- 1 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 3 oz fresh shaved Parmesan cheese
- For the Meat Sauce
- 1 lb ground beef (Italian sausage, chicken, or turkey also work)
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 24 oz jar spaghetti sauce
- 1/4 cup water (to rinse the jar)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- Pinch of red pepper flakes (optional)
- For the Topping
- 8 oz freshly shredded mozzarella cheese
- Fresh or dried chopped parsley for garnish
How to Make It
1. Get Ready: Preheat your oven to 400 degrees.
2. Cook the Spaghetti: Boil the spaghetti in salted water until al dente according to package directions. Drain and set aside.
3. Make the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the heavy cream, Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes if using. Reduce the heat to low and slowly stir in the Parmesan cheese until it’s completely melted and the sauce is smooth and creamy.
4. Combine Pasta and Alfredo: Toss the cooked spaghetti with the Alfredo sauce right in a 9×13 inch baking dish, mixing well to coat all the pasta.
5. Make the Meat Sauce: In a skillet, brown the ground beef with the diced onion and bell pepper until the meat is cooked through. Drain any excess grease. Stir in the spaghetti sauce, water (use it to rinse out the jar), Italian seasoning, garlic powder, onion powder, salt, black pepper, sugar, and red pepper flakes if using.
6. Layer and Top: Pour the meat sauce over the Alfredo spaghetti in the baking dish – don’t stir it, just let it sit on top in a layer. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake: Bake uncovered for 15 to 20 minutes, or until the cheese is melted and bubbly.
8. Serve: Garnish with fresh or dried chopped parsley and serve hot. This is million dollar delicious!
Extra Information
- Use freshly shaved or grated Parmesan for the smoothest Alfredo sauce.
- Don’t stir the meat sauce into the pasta – the distinct layers make this special!
- The water trick to rinse the sauce jar ensures you get every bit of sauce.
- Make-ahead: Assemble the whole dish up to a day in advance, cover, refrigerate, and bake when ready.
- Freezer-friendly: Freeze the assembled, unbaked casserole for up to 2 months. Thaw in the fridge overnight before baking.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Essential Tools
- 9×13 inch baking dish
- Large pot for pasta
- Large skillet
- Wooden spoon