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Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing vegetables)
• 0.5 piece Green Bell Pepper (use half, diced)
• 0.5 piece Yellow Onion (use half, diced)
• 1 pound Ground Beef (80% lean preferred)
• 1 tablespoon Minced Garlic (jarred or fresh minced)
• 1 teaspoon Italian Seasoning (sprinkled into meat mixture)
• 1 teaspoon Salt‑Free Onion Herb Seasoning (adds flavor without extra salt)
• 0.5 teaspoon Paprika (a dash for color and mild flavor)
• 24 ounces Marinara Sauce (store‑bought, e.g., Ragu; can substitute plain tomato sauce)
• 1 pound Spaghetti Noodles (dry, broken in half if desired for easier mixing)
• 4 tablespoons Unsalted Butter (half a stick, for Alfredo sauce)
• 2 ounces Cream Cheese (softened, adds richness to Alfredo)
• 1.5 tablespoons All-Purpose Flour (helps thicken Alfredo sauce)
• 0.75 cup 2% Milk (lightened‑up substitute for heavy cream)
• 0.75 cup Chicken Broth (made with chicken base bouillon)
• 1 teaspoon Chicken Base (Bouillon) (dissolved in water to make broth)
• 1.25 cups Shredded Parmesan Cheese (for Alfredo and topping)
• 1 cup Shredded Mozzarella Cheese (for middle and top layers)
• 1 cup Shredded Monterey Jack or Sharp Cheddar (middle cheese layer; any meltable cheese works)
• 1 tablespoon Dried Parsley (sprinkled on top before baking)

Instructions

1. Prep Vegetables

   Dice half of the green bell pepper and half of the yellow onion into bite‑size pieces.

   Time: PT5M

2. Cook Spaghetti

   Bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente, about 9‑10 minutes. Drain and set aside.

   Time: PT12M

   Temperature: 212°F

3. Sauté Peppers and Onions

   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the diced bell pepper and onion, sauté until softened and lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

4. Add Garlic and Brown Ground Beef

   Stir in 1 Tbsp minced garlic and cook for 30 seconds. Add 1 lb ground beef, breaking it up with a spoon, and cook until fully browned, about 8 minutes.

   Time: PT8M

   Temperature: 350°F

5. Season the Meat

   Sprinkle in 1 tsp Italian seasoning, 1 tsp salt‑free onion herb seasoning, and ½ tsp paprika. Stir to combine and cook another minute.

   Time: PT1M

6. Add Marinara Sauce

   Pour the 24‑oz jar of marinara sauce over the meat mixture, stir, and let simmer on low heat for 10 minutes while the pasta finishes cooking.

   Time: PT10M

   Temperature: low

7. Prepare Lightened‑Up Alfredo Base

   In a medium saucepan melt 4 Tbsp butter over medium heat. Add 1 Tbsp minced garlic and sauté 30 seconds until fragrant.

   Time: PT2M

   Temperature: 350°F

8. Incorporate Cream Cheese and Flour

   Add 2 oz cream cheese, stirring until fully melted. Sprinkle 1.5 Tbsp flour, whisk continuously and cook for 2 minutes to eliminate raw flour taste.

   Time: PT3M

   Temperature: 350°F

9. Add Milk and Chicken Broth

   Whisk in 0.75 cup 2% milk and 0.75 cup chicken broth (made with 1 tsp chicken base). Continue whisking until the mixture thickens, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium

10. Finish Alfredo with Parmesan

    Stir in 1.25 cups shredded Parmesan cheese until melted and the sauce is smooth and glossy.

    Time: PT2M

11. Combine Noodles with Alfredo

    Return the drained spaghetti to the large pot, pour the Alfredo sauce over, and toss until every noodle is evenly coated.

    Time: PT3M

12. Preheat Oven

    Preheat the oven to 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

13. Assemble the Casserole

    In a greased 9×13‑inch baking dish, spread the Alfredo‑coated noodles as the bottom layer. Sprinkle half of the shredded Monterey Jack (or cheddar) and half of the shredded mozzarella over the noodles. Evenly pour the meat‑marinara sauce on top, then add the remaining mozzarella and Parmesan. Finish with a final sprinkle of dried parsley.

    Time: PT5M

14. Bake

    Place the dish in the preheated oven and bake for 25‑30 minutes, until the cheese on top is melted, bubbly, and lightly golden.

    Time: PT30M

    Temperature: 350°F

15. Rest and Serve

    Remove from oven and let the casserole rest for 5 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

62 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Yellow Onion: white onion, sweet onion
• Instead of Ground Beef: ground turkey, ground Italian sausage (half the amount)
• Instead of Minced Garlic: 2 fresh garlic cloves, minced
• Instead of Italian Seasoning: dried oregano and basil blend
• Instead of Salt‑Free Onion Herb Seasoning: herbes de Provence, Italian seasoning with less salt
• Instead of Paprika: smoked paprika, sweet paprika
• Instead of Marinara Sauce: plain canned tomato sauce, homemade marinara
• Instead of Spaghetti Noodles: linguine, fettuccine
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Cream Cheese: soft goat cheese, neufchatel cheese
• Instead of All-Purpose Flour: cornstarch (half the amount)
• Instead of 2% Milk: whole milk, half‑and‑half
• Instead of Chicken Broth: store‑bought low‑sodium broth, vegetable broth
• Instead of Chicken Base (Bouillon): stock cubes, instant broth powder
• Instead of Shredded Parmesan Cheese: Grana Padano, Pecorino Romano
• Instead of Shredded Mozzarella Cheese: provolone, young cheddar
• Instead of Shredded Monterey Jack or Sharp Cheddar: sharp cheddar, colby jack
• Instead of Dried Parsley: fresh parsley (double amount)

Equipment Needed

• Large Skillet
• Large Pot
• Medium Saucepan
• Whisk
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Colander
• 9x13‑Inch Baking Dish
• Oven
• Cheese Grater (optional)

Critical Steps — Do Not Skip

• Draining excess grease from the browned ground beef to avoid a soggy sauce.
• Cooking the flour in the Alfredo base for at least 2 minutes to eliminate raw flour taste.
• Baking until the cheese is fully melted and lightly golden; over‑baking can dry the dish.

Chef Tips from the Video

• Use a mix of sharp cheddar and Monterey Jack for a more complex flavor profile.
• Add a splash of red‑wine to the meat sauce for depth if desired.
• For extra freshness, stir in a handful of fresh baby spinach into the noodles before assembling.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and store for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; thaw overnight in refrigerator before reheating.

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

Make-Ahead Tips

• Prepare the meat sauce and Alfredo sauce up to step 10; store each in airtight containers in the refrigerator for up to 2 days.
• Assemble the casserole without baking, cover tightly, and refrigerate; bake directly from the fridge, adding an extra 5‑10 minutes to the baking time.

Frequently Asked Questions