Spaghetti Creamy Meat Cheese (Print Version)
# Ingredients:
→ Red Sauce
01 -
1 pound ground beef, 80/20
02 -
1/2 cup green bell pepper, chopped without seeds or ribs
03 -
3/4 teaspoon black pepper
04 -
1 tablespoon olive oil
05 -
1 tablespoon Italian seasoning
06 -
1 tablespoon minced garlic
07 -
1 1/2 jars (24-ounce) pasta sauce
08 -
1 1/2 teaspoons salt
09 -
1 cup chopped onion
→ Pasta
10 -
16 ounces spaghetti
11 -
1 tablespoon salt for boiling water
→ Alfredo Sauce
12 -
2 cups shredded mozzarella
13 -
1/2 cup butter (1 stick)
14 -
1 tablespoon flour
15 -
2 cups heavy cream
16 -
4 garlic cloves, minced
17 -
1 1/2 cups grated parmesan cheese
# Instructions:
01 -
Set your oven to 350°F (177°C) to warm up. Coat a 9x13-inch pan with a nonstick spray.
02 -
Warm up 1 tablespoon olive oil in a big skillet. Toss in the onion and bell pepper, cooking on medium until soft. Add garlic and stir for another minute or so until it smells nice. Drop in the ground beef, cooking and breaking it apart until it's fully browned. Drain the fat. Mix in the salt, black pepper, Italian seasoning, and jarred pasta sauce. Set it aside for now.
03 -
Bring a pot of salty water (add 1 tablespoon salt) to a rolling boil. Cook the spaghetti as directed on its package. Drain and leave it to one side.
04 -
Melt the stick of butter over low heat in another pan. Stir in the garlic and cook it for a quick minute until it’s fragrant. Sprinkle in the flour and keep stirring for a little less than a minute. Move the pan off the heat and whisk in the cream until smooth. Put it back on the stove and fold in the parmesan cheese, cooking gently until it blends in nicely.
05 -
Toss the drained pasta in the Alfredo sauce until it's all coated evenly. Lay the coated spaghetti flat in the greased baking pan. Pour the red sauce over it gently, keeping the layers separate. Sprinkle mozzarella cheese on top to finish.
06 -
Pop the dish into the oven and bake uncovered for about 30 minutes, or until the cheese melts and everything's bubbling. Cool for 10 minutes before topping with fresh parsley and a touch of Italian seasoning. Serve and enjoy.