This Million Dollar Spaghetti Taste So Good

Ingredients

• 1 pound Ground Breakfast Sausage (breakfast style, preferably seasoned)
• 1 pound Ground Beef (80/20 lean‑to‑fat ratio for juiciness)
• 1 pound Thin Spaghetti Noodles (cooked al dente, drained)
• 1.5 jar Alfredo Sauce (approximately 22.5 oz total; use a jar and a half)
• 2 cup Spaghetti Sauce (store‑bought or homemade tomato sauce)
• 4 oz Shredded Mozzarella Cheese (part of the cheese topping)
• 4 oz Shredded Provolone Cheese (part of the cheese topping for extra melt)
• 1 medium Green Bell Pepper (seeded and diced medium‑size pieces)
• 1 small Sweet Onion (peeled and diced)
• 1 clove Garlic (minced)
• 1 tsp Adobo Seasoning (provides a salty, garlicky base)
• 0.5 tsp Paprika (smoked or sweet)
• 1 tsp Italian Seasoning (blend of oregano, basil, thyme)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Sugar (balances acidity of tomato sauce)
• 1 tsp Parsley Flakes (for garnish on garlic bread)
• 2 tbsp Butter (softened, for spreading on garlic bread)
• 1 loaf French Bread Loaf (sliced for garlic bread)

Instructions

1. Boil Spaghetti

   Bring a large pot of salted water to a rolling boil. Add the thin spaghetti and cook for 11 minutes until al dente, then drain in a colander.

   Time: PT12M

2. Prep Vegetables & Garlic

   While the pasta cooks, dice the green bell pepper and sweet onion into medium pieces and mince the garlic clove.

   Time: PT5M

3. Brown Meat and Veggies

   Heat the skillet over medium‑high heat. Add the ground breakfast sausage and ground beef, breaking them up with a spoon. Add the diced bell pepper, onion, and minced garlic. Sprinkle with adobo, paprika, Italian seasoning, black pepper, sugar, and a pinch of salt. Cook, stirring occasionally, until the meat is browned and the vegetables are softened, about 8 minutes.

   Time: PT8M

4. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to preheat while the meat finishes cooking.

   Time: PT10M

   Temperature: 350°F

5. Combine Pasta, Sauce, and Meat

   In the 9x13 baking pan, spread the drained spaghetti to about half the depth. Pour the alfredo sauce (1.5 jars) and the spaghetti sauce (2 cups) over the noodles, gently stirring to coat. Add the cooked meat‑vegetable mixture and toss lightly to distribute evenly.

   Time: PT5M

6. Add Cheese and Cover

   Sprinkle the shredded mozzarella and provolone evenly over the top. Cover the pan tightly with aluminum foil.

   Time: PT2M

7. Bake Covered

   Place the covered pan in the preheated oven and bake for 38 minutes.

   Time: PT38M

   Temperature: 350°F

8. Brown the Cheese

   Remove the foil and continue baking for an additional 7 minutes, or until the cheese is golden and bubbling.

   Time: PT7M

   Temperature: 350°F

9. Prepare Garlic Bread

   While the pasta bakes uncovered, slice the French loaf, spread softened butter on each slice, sprinkle with parsley flakes, and arrange on a baking sheet. Bake in the same oven for 10 minutes until lightly crisp on the edges.

   Time: PT10M

   Temperature: 350°F

10. Rest and Serve

    Remove the spaghetti and garlic bread from the oven. Let the casserole rest for 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

1300

Protein

45 g

Carbohydrates

100 g

Fat

70 g

Fiber

4 g