BAKED SPAGHETTI ALFREDO

Ingredients

• 12 oz Thin Spaghetti Pasta (dry, broken in half for easier mixing)
• 1 lb Ground Beef (80% lean, keep some fat for flavor)
• 2 tbsp Olive Oil (extra virgin preferred)
• 1 medium Onion (diced)
• 1 medium Green Bell Pepper (diced)
• 8 oz Mushrooms (sliced)
• 6 cloves Garlic (minced (3 for meat sauce, 3 for Alfredo))
• 1 can (14 oz) Fire‑Roasted Diced Tomatoes (drained)
• 2 tbsp Fresh Parsley (chopped, plus extra for garnish)
• 4 tbsp Butter (half a stick, unsalted)
• 1 pint Half‑and‑Half (full‑fat for creaminess)
• 4 oz Cream Cheese (half a block, cubed)
• 1 tsp Onion Powder
• 1 tsp Roasted Garlic Herb Seasoning
• 1 cup Parmesan Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)
• 1 cup Kobe Jack Cheese (shredded, marble‑colored)
• 1 tbsp Parsley Flakes (for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Spaghetti

   Bring a large pot of salted water to a boil, add 2 tbsp olive oil, then add the spaghetti. Cook according to package directions until al dente, then drain and set aside.

   Time: PT10M

2. Brown the Ground Beef

   Heat the skillet over medium‑high heat, add the ground beef and break it up with a spoon. Cook until fully browned, leaving a little fat for flavor.

   Time: PT8M

   Temperature: medium‑high

3. Sauté the Vegetables

   To the same skillet add the diced onion, green bell pepper, and sliced mushrooms. Sauté until softened, about 5 minutes. Add the minced garlic and stir for another minute.

   Time: PT5M

   Temperature: medium

4. Add Tomatoes and Parsley

   Stir in the fire‑roasted diced tomatoes and 2 tbsp chopped fresh parsley. Let the mixture simmer for 5 minutes, then set aside.

   Time: PT5M

   Temperature: medium

5. Prepare the Alfredo Sauce

   In a clean pan melt 4 tbsp butter over medium heat. Add 3 minced garlic cloves and sauté briefly. Pour in the half‑and‑half, then add the cubed cream cheese, onion powder, and roasted garlic herb seasoning. Whisk until smooth. Stir in 1 cup shredded Parmesan until melted and the sauce is creamy.

   Time: PT5M

   Temperature: medium

6. Combine Pasta and Alfredo

   Place the cooked spaghetti in a large mixing bowl, pour the Alfredo sauce over it, and toss until the noodles are evenly coated.

   Time: PT3M

7. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

8. Assemble the Bake

   Spread the Alfredo‑coated spaghetti evenly in the 9×13‑inch baking dish. Layer the meat‑and‑vegetable sauce on top. Sprinkle the shredded mozzarella and shredded Kobe Jack cheeses evenly, then finish with parsley flakes for color.

   Time: PT5M

9. Bake

   Place the dish in the preheated oven and bake for 30‑35 minutes, or until the cheese is melted, bubbly, and lightly golden.

   Time: PT35M

   Temperature: 350°F

10. Rest and Serve

    Remove from oven and let the bake rest for 5 minutes before serving to allow the slices to hold together.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

4 g