Alfredo Spaghetti

 

Ingredients

• 16 ounces (1 pound) spaghetti noodles (cooked al dente)

For the meat sauce:

• 1 pound ground beef
• 1 small onion, finely diced
• 1 green bell pepper, finely diced
• 2 teaspoons cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• 24 ounce jar marinara sauce

For the alfredo layer:

• ½ cup unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 2 cups shredded parmesan cheese
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

For the topping:

• 2 cups shredded mozzarella cheese or 2 cups of cheddar blend 
• 2 Tablespoons shredded parmesan cheese
• 2 teaspoons dried parsley flakes (optional)

Instructions

• Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray, and set aside. If you haven't already, start cooking 16 ounces (1 pound) spaghetti noodles according to package directions.
  
• In a large skillet over medium-high heat, add 1 pound ground beef, 1 small onion, finely diced, 1 green bell pepper, finely diced, 2 teaspoons cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon dried Italian seasoning. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes.
  
• Drain any excess grease then stir in 24 ounce jar marinara sauce and reduce the heat to low, simmer for 15 minutes, stirring occasionally.
  
• While the meat sauce simmers, make the alfredo sauce. In a dutch oven or large stock pot melt ½ cup unsalted butter over medium heat. Add 4 cloves garlic, minced and cook for 30 seconds until fragrant.
  
• Stir in 2 cups heavy cream, 2 cups shredded parmesan cheese, ½ teaspoon kosher salt and ½ teaspoon black pepper. Cook until the cheese has melted and the sauce thickens slightly.
  
• Add the cooked spaghetti to the alfredo sauce and stir until the noodles are coated in the sauce. Pour this mixture into the prepared baking dish.
  
• Top with the meat sauce. 
  
• Sprinkle 2 cups shredded mozzarella cheese and 2 Tablespoons shredded parmesan cheese over the top. Bake uncovered for 15 minutes until the cheese is melted.
  
• Garnish with 2 teaspoons dried parsley flakes (optional) and serve!
  

Nutrition

Calories: 887kcal | Carbohydrates: 55g | Protein: 34g | Fat: 59g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1244mg | Potassium: 730mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2321IU | Vitamin C: 19mg | Calcium: 464mg | Iron: 3mg