This indulgent comfort dish features layers of perfectly cooked al dente spaghetti combined with two distinct, rich sauces. A velvet-smooth, garlicky Alfredo sauce provides a creamy base, while a robust meat sauce made with savory ground beef, bell peppers, and onions adds hearty texture and depth. Topped with a generous blanket of mozzarella and baked until golden and bubbly, this casserole is an elevated, crowd-pleasing twist on a classic Italian-style dinner that delivers pure satisfaction in every delicious bite.
1 lb Regular Spaghetti
4 tbsp Salted Butter
6-7 Garlic Cloves, minced
2 cups Heavy Cream
1 lb Ground Beef
1 cup Yellow Onion, diced
1 cup Green Bell Pepper, diced
24 oz Spaghetti Sauce
8 oz Mozzarella Cheese, shredded
1 tsp Italian Seasoning
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Black Pepper to taste
Red pepper flakes to taste
Preheat your oven to 400°F (200°C).
Boil the spaghetti in a large pot of salted water until al dente, drain, and set aside.
Melt butter in a large skillet over medium heat and sauté minced garlic for one minute until fragrant.
Stir in heavy cream, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes; simmer until thickened then remove from heat.
In a separate large skillet, brown the ground beef with diced onions and bell peppers until the meat is fully cooked and vegetables are soft.
Drain any excess fat, then stir in the jarred spaghetti sauce and simmer for 5 minutes.
Assemble by layering the cooked spaghetti in a large baking dish.
Pour the prepared Alfredo sauce evenly over the pasta.
Top with the meat sauce mixture, then sprinkle generously with the shredded mozzarella cheese.
Bake in the preheated oven for 20 minutes until the cheese is bubbly and lightly browned.
Ensure you use fresh shredded mozzarella rather than pre-shredded bags for a better melt. If you prefer a dairy-free Alfredo, full-fat coconut milk can be used as a substitute for heavy cream. You can swap ground beef for turkey or chicken for a lighter version.