Ingredients
- For the Red Sauce:
- 2 tablespoons olive oil
- 1 cup chopped onion
- ½ cup chopped green bell pepper (ribs and seeds removed)
- 1 tablespoon minced garlic
- 1 pound ground beef (80/20 blend)
- 1½ teaspoons salt
- ¾ teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1½ jars (24 oz each) spaghetti sauce
- For the Pasta:
- 1 tablespoon salt (for boiling water)
- 16 ounces spaghetti
- For the Alfredo Sauce:
- ½ cup butter (1 stick)
- 4 cloves minced garlic
- 1 tablespoon all-purpose flour
- 2 cups heavy cream
- 1½ cups grated Parmesan-style cheese (non-animal rennet, divided)
- 2 cups shredded Mozzarella cheese (made with microbial or plant-based rennet, divided)
Instructions
- Start with the red sauce: Heat up some olive oil in your skillet and toss in the onion and green bell pepper. Sauté them until they’re soft and your kitchen smells incredible. Add minced garlic for a quick, fragrant stir, and then brown the ground beef until no pink remains. Don’t forget to drain the grease—it keeps the sauce from being too heavy. Stir in the spaghetti sauce, seasonings, and set it aside.
Pro tip: If you love a spicier kick, add a pinch of red pepper flakes here. - Cook the spaghetti: Bring a big pot of salted water to a boil and cook the pasta according to the package instructions. Drain it and set it aside.
Time-saving hack: You can boil the pasta while the sauce is simmering to save some time. - Make the Alfredo sauce: In a separate pan, melt the butter and sauté garlic on low heat until fragrant. Sprinkle in flour and whisk constantly for about a minute to cook out the raw flour taste. Slowly whisk in the heavy cream until the mixture is smooth, then stir in grated Parmesan until it melts into a dreamy, creamy sauce.
- Layer it all up: Toss the drained pasta with the Alfredo sauce and spread it in your prepared baking dish. Top the pasta with your red sauce, making sure not to mix the layers—this keeps the distinct flavors intact.
- Finish with cheese and bake: Sprinkle shredded mozzarella generously over the top and bake uncovered at 350°F for about 30 minutes. When the cheese is bubbly and golden, you’ll know it’s ready.
- Cool and garnish: Let the casserole rest for about 10 minutes before serving. Sprinkle fresh parsley or a touch of Italian seasoning for a picture-perfect finish.
Notes
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, pop a portion into the microwave and cover it with a damp paper towel to keep it from drying out. If you’re reheating a larger amount, cover the baking dish with foil and warm it in the oven at 325°F until heated through.
Pro tip: Add a splash of milk or cream to the Alfredo layer before reheating to revive its creaminess.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch