Ingredients

2 tablespoons olive oil

1 cup onion, chopped

1/2 cup green bell pepper, ribs and seeds removed, chopped

1 tablespoon garlic, minced (for red sauce)

1 pound ground beef (80/20)

1 1/2 teaspoon salt (divided)

3/4 teaspoon black pepper

1 tablespoon Italian seasoning (plus extra for topping)

1 1/2 (24-ounce) jars spaghetti sauce

1 tablespoon salt (for pasta water)

16 ounces spaghetti

1/2 cup (1 stick) butter

4 cloves garlic, minced (for Alfredo sauce)

1 tablespoon all-purpose flour

2 cups heavy cream

1 1/2 cups parmesan cheese

2 cups mozzarella cheese

Fresh parsley (optional, for garnish)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

Step 2: Heat olive oil in a large 12-inch skillet over medium heat. Add chopped onion and green bell pepper and sauté until translucent, about 3-5 minutes. Stir in 1 tablespoon minced garlic and cook until fragrant, 1-2 minutes more.

Step 3: Add ground beef to the skillet and cook, breaking it apart until no longer pink. Drain any excess grease. Season with 1 1/2 teaspoons salt, black pepper, and 1 tablespoon Italian seasoning. Stir in the spaghetti sauce and remove from heat.

Step 4: Bring a large pot of water to a boil and add 1 tablespoon salt. Cook spaghetti according to package instructions until al dente. Drain pasta well.

Step 5: In a separate saucepan, melt butter over low heat. Add 4 cloves minced garlic and sauté until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring constantly, for another minute to form a roux.

Step 6: Remove from heat and whisk in heavy cream until smooth. Return to low heat and stir in parmesan cheese. Cook gently until the cheese melts and sauce thickens slightly.

Step 7: Add the drained spaghetti to the Alfredo sauce and toss until evenly coated. Spread the creamy pasta layer evenly in the prepared baking dish.

Step 8: Spoon the meat and tomato sauce evenly over the pasta layer. Do not mix the layers.

Step 9: Sprinkle the top with mozzarella cheese. Bake uncovered in the preheated oven for about 30 minutes until cheese is melted and the casserole is bubbly.

Step 10: Let the dish cool for 10 minutes. Garnish with fresh parsley and a little dried Italian seasoning before serving.

Tips & Variations

For extra flavor, add red pepper flakes to the meat sauce for a spicy kick.

Use freshly grated parmesan for a smoother Alfredo sauce.

Substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.

Try mixing chopped mushrooms or spinach into the meat sauce for added vegetables.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with plant-based meat alternatives or sautéed mushrooms and extra vegetables for a satisfying vegetarian version.

What pasta works best for this baked dish?

Traditional spaghetti is used here, but any long pasta like linguine or fettuccine works well. Short pasta like penne or rigatoni could also be used for a twist.