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

Ingredient Substitutions

• Instead of Thin Spaghetti Pasta: Linguine, Fettuccine
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Mushrooms: cremini mushrooms, baby bella
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fire‑Roasted Diced Tomatoes: regular diced tomatoes, crushed tomatoes
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Butter: margarine, olive oil
• Instead of Half‑and‑Half: whole milk + heavy cream (3:1)
• Instead of Cream Cheese: neufchatel cheese, ricotta
• Instead of Onion Powder: granulated onion
• Instead of Roasted Garlic Herb Seasoning: Italian seasoning (1 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: provolone, monterey jack
• Instead of Kobe Jack Cheese: marble Jack cheese, colby jack
• Instead of Parsley Flakes: dried parsley

Equipment Needed

• Large Pot
• Large Skillet or Saute Pan
• 9x13‑inch Baking Dish
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Cheese Grater
• Mixing Bowl
• Oven

Critical Steps — Do Not Skip

• Browning the ground beef until fully cooked but still juicy
• Creating a smooth, non‑curdled Alfredo sauce
• Baking until the cheese topping is golden and bubbling

Chef Tips from the Video

• Use fire‑roasted tomatoes for a smoky depth that complements the creamy sauce
• Leave a small amount of beef fat in the pan for richer flavor
• For extra cheesy pull, add a thin layer of shredded provolone between the mozzarella and Kobe Jack

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Can freeze un‑baked assembled dish for up to 2 months; bake from frozen adding 10‑15 min to bake time

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The Alfredo sauce can be prepared up to 24 hours ahead and refrigerated; reheat gently before mixing with pasta
• Assemble the bake, cover tightly, and refrigerate for up to 24 hours before baking
• Freeze the un‑baked casserole for up to 2 months; bake directly from frozen

Frequently Asked Questions