Spaghetti with Alfredo
Indulge in the ultimate comfort food: a baked spaghetti Alfredo casserole with savory meat sauce, luxuriously creamy homemade Alfredo, and a golden, bubbly Mozzarella topping. Easy to make and impossible to resist!Spicy kick: Add red pepper flakes or cayenne pepper to the ground beef while browning for a lovely kick of heat.Crunchy Ritz topping: A sprinkle of Ritz crackers over the top of the assembled spaghetti Alfredo is great for a golden brown finish and for a slight crunch. You could also use seasoned breadcrumbs.
Ingredients
- 1 lb spaghetti, pasta
- 1 lb ground beef
- 1 cup chopped white onion
- 3 cloves garlic, minced
- Kosher salt and pepper
- 1 24 oz jar red pasta sauce, use a good quality, like Delallo
- ½ cup butter
- 2 cloves garlic, pressed
- 2 cups heavy whipping cream
- 2 tsp Montreal Steak Seasoning
- 2 cups finely grated Parmesan cheese
- 2 cups shredded mozzarella
- Fresh parsley, for garnish, minced
Equipment
Instructions
- Preheat the oven to 350 degrees F and spray a 9x13-inch baking dish with cooking spray.
- Brown the ground beef in a large skillet on medium-high heat for about 5 minutes or until no longer pink, breaking it up with a wooden spoon or a meat smasher tool.
- Season with salt and pepper.
- Add in the onion and garlic and cook for another few minutes or until the onion is soft and fragrant.
- Pour in the pasta sauce and stir to combine, allowing the meat sauce to simmer over low heat.
- Cook the pasta while the meat is cooking in the steps above.
- Add the pasta to a salted pot of boiling water and cook according to package directions, until al dente.
- Drain the pasta and set it aside in a large bowl.
Make the alfredo sauce:
- Melt the butter over low heat in a small saucepan together with the pressed garlic.
- Add the heavy cream to the melted butter and stir to combine.
- Season the Alfredo sauce with the Montreal Steak Seasoning.
- Add in the Parmesan cheese while still stirring, continuing to do so until the sauce is slightly thickened.
- Season the Alfredo sauce with salt and pepper as needed.
Assemble the dish:
- Pour the Alfredo sauce over the spaghetti noodles in the large bowl and toss to combine.
- Add the Alfredo-coated spaghetti noodles to the baking dish and spread it into an even layer.
- Next, add the meaty pasta sauce followed by the shredded Mozzarella cheese.
- Bake the assembled pasta dish for about 20 minutes uncovered or until golden brown on top!
- Remove the bake from the oven and sprinkle with finely minced fresh parsley.
- Serve and enjoy!
Notes
Sandy’s tips and substitutions:
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3-4 days. If there’s enough left in the baking dish, simply cover it with plastic wrap.
- Freezing: Freeze this pasta bake (once completely cooled) for up to 3 months. Thaw overnight in the fridge and reheat in the oven, covered with foil, to restore that freshly baked texture.
- Make-ahead: You can prep this whole dish and pop it into the fridge for 1-2 days until you’re ready to bake it. You may need to add some extra baking time if the Alfredo with spaghetti is fridge cold.
- Cook Pasta Al Dente: I like to cook the spaghetti for this recipe until al dente, shaving about 2 minutes off the recommended package directions as the noodles will continue to cook when coated in the Alfredo sauce and baked in the oven.
Nutrition Facts
Calories: 569kcal, Carbohydrates: 32g, Protein: 23g, Fat: 39g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 484mg, Potassium: 283mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1085IU, Vitamin C: 2mg, Calcium: 343mg, Iron: 2mg