How to Make Spaghetti Alfredo
This recipe combines classic spaghetti with meat sauce and fettuccine alfredo for a delicious new recipe.
Equipment
- 1 sheet waxed paper
- (1) 9 x 13-inch baking dish
Ingredients
Spaghetti
- 1 pound box dry spaghetti noodles
- cooking spray
Alfredo Sauce
- 8 tablespoons (1 stick) butter
- 4 cloves garlic, minced
- 2 cups whipping or heavy cream
- 2 cups parmesan cheese, freshly grated
Meat Sauce
- 1 pound hamburger (see the note below on meat blends)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning (see the note below for recommended seasoning)
- (1) 32-ounce jar of spaghetti sauce (Rao's Tomato Basil used)
- 1 ½ cups mozzarella cheese
Instructions
Spaghetti
- Preheat oven to 350°F.
- Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to the package instructions. Then drain and place the spaghetti into a 9 x 13-inch baking dish sprayed with cooking spray. Cover with waxed paper to keep it from drying out.
Alfredo Sauce
- Melt the butter in a large skillet. Add the garlic and saute until fragrant, about 30 seconds to 1 minute. Add the cream and heat until hot. Remove the pan from the heat and add the grated Parmesan cheese. Stir until melted. Season with salt and pepper to taste.
- Remove the waxed paper and pour the Alfredo sauce over the spaghetti in the baking dish. Stir with a fork to coat all the spaghetti with the sauce. Cover again with waxed paper.
Meat Sauce
- Saute the hamburger until almost brown. Add the onions and cook until they are translucent and the meat is brown. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the Italian seasoning and stir. Add the spaghetti sauce and stir to mix.
- Remove the waxed paper and pour the meat sauce over the spaghetti in the baking dish. Sprinkle with mozzarella cheese. Bake for 15 minutes until hot and the cheese melts.
Notes
Garlic
For a time-saving shortcut, use minced garlic from a jar.Parmesan Cheese
For the best-tasting dish, get a block of parmesan cheese and grate it with a micro planer. It will melt and taste better than bagged cheese. I do not recommend using parmesan cheese from a jar because it doesn't always melt properly.Choosing the Meat for Spaghetti Sauce
Use a lower-fat hamburger, a hamburger/Italian sausage blend, or a hamburger/ground pork blend for the red sauce. Spoon off any excess rendered fat.Recommended Seasoning Blend
Chef Paul Prudhomme's Herbal Pizza & Pasta Magic is a recommended seasoning blend for this dish. If you like a spicy taste, use Chef Paul Prudhomme's Hot & Sweet Pizza & Pasta Magic seasoning blend. Alternatively, you can use your favorite Italian seasoning.Nutrition
Calories: 679kcalCarbohydrates: 61gProtein: 23gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 106mgSodium: 743mgPotassium: 266mgFiber: 3gSugar: 7gVitamin A: 1.275IUVitamin C: 2mgCalcium: 445mgIron: 3mg
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