Spaghetti tossed with creamy homemade Alfredo sauce, topped with a rich meat sauce and melty mozzarella cheese, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 8
Ingredients
PASTA:
1lb.thin spaghettibroken in half
ALFREDO SAUCE:
1/2c.butter room temperature
18 oz. pkg. cream cheese cubed, room temperature
1clovegarlicpressed
1 1/3c.warm milk
1/2c.grated Parmesan cheese
black pepper to taste
MEAT SAUCE:
1T.extra virgin olive oil
1/2yellow oniondiced
2clovesgarlicpressed
1/2lb.lean ground beef
1/2lb.Italian sausage
Kosher salt and black pepper to taste
124 oz. jar tomato basil sauce (I use Roas)
1c.pasta water
CHEESE TOPPING:
2c.shredded low moisture mozzarella cheese
GARNISH:
1T.fresh chopped flat leaf parsley
Instructions
Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
PASTA: Bring a large pot of salted water to a boil. Cook the spaghetti al dente according to the package directions; drain (reserving 1 cup of the pasta water for the meat sauce) and set aside.
ALFREDO SAUCE: Meanwhile, melt the butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, stirring with wire whisk until smooth.
Slowly add milk whisking to smooth out the lumps. Stir in a 1/2 cup Parmesan cheese and season with black pepper. Remove from the heat when the sauce begins to thicken.
Add the cooked spaghetti to the Alfredo sauce, toss until the noodles are fully coated, then pour into the prepared baking dish.
MEAT SAUCE: Heat the olive oil in a large skillet or Dutch oven, over medium-high heat. Sauté the onions for 2-3 minutes. Stir in garlic, sauté for 20-30 seconds. Add the ground beef and sausage, breaking up the meat until it is no longer pink, and the vegetables are tender.
Drain off the grease and add marinara sauce and 1 cup reserved pasta water, stir until incorporated. Simmer for a few minutes then spread the meat sauce over the alfredo spaghetti.
Sprinkle the mozzarella cheese over the meat sauce.
Bake, uncovered, for about 20 minutes or until the cheese is bubbly.
Remove from the oven and garnish with fresh chopped parsley. Enjoy with a salad and crusty French bread!