Baked Spaghetti with two sauces

Lunch / Dinner

Baked Spaghetti with two sauces

Baked Spaghetti with two sauces takes the traditional dish to baked-up perfection. First, the casserole is baked with alfredo sauce, then served with meat sauce on top. No need to choose one sauce or the other — the beauty of this dish is having them both at once!

Makes

8 servings

Total Time

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Ingredients

FOR THE MEAT SAUCE:

FOR THE ALFREDO SAUCE:

FOR THE BAKED PASTA:

Test Kitchen Tip

Make sure to cook pasta to al dente as it will continue to cook as it bakes in the oven.

Instructions

FOR THE MEAT SAUCE

Heat 1 Tbsp. olive oil in a sauté pan over medium. Stir in ⅔ cup chopped onion and 1 Tbsp. minced garlic; sauté until softened, 3 minutes. Add 4 oz. ground chuck and 4 oz. bulk Italian sausage to pan; cook until brown, stirring to break apart, about 5 minutes. Drain fat from pan. Stir in 1 can crushed tomatoes (28 oz.), 1 tsp. dried basil, 1 tsp. dried oregano, and 1 tsp. dried thyme; bring to a boil, then reduce heat and simmer sauce 20 minutes, stirring occasionally. Season sauce with salt and black pepper; stir in 2 Tbsp. chopped parsley.

FOR THE ALFREDO SAUCE

Heat 2 cups heavy cream, 3 cloves smashed garlic, and ⅛ tsp. freshly grated nutmeg in a saucepan over medium-low until steaming. Whisk in 12 Tbsp. unsalted butter until completely melted. Add 1½ cups grated Parmigiano-Reggiano and increase heat to medium. Cook sauce until thickened, whisking constantly, 6–7 minutes. Strain and discard garlic, then season sauce with ¼ tsp. white pepper.

FOR THE BAKED PASTA

Preheat oven to 375°. Coat a 3-qt. baking dish with nonstick spray.

Cook spaghetti in a pot of boiling salted water to al dente according to package directions; drain and rinse in cold water.

Sauté onions and garlic in oil in a skillet over medium heat until softened, 3 minutes; transfer to a bowl. Stir in spaghetti, ricotta, eggs, Alfredo Sauce, provolone, and ½ cup Parmigiano-Reggiano; transfer to prepared dish and top with remaining ½ cup Parmigiano- Reggiano. Cover casserole with foil.

Bake casserole until hot and bubbly, about 25 minutes; remove foil and let rest 10 minutes.

Serve Baked Spaghetti with Meat Sauce; top with Parmigiano- Reggiano and basil.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 1016

% Daily Value*

Total Fat 68g 104%

Saturated Fat 39g 195%

Cholesterol 258mg 86%

Sodium 1119mg 46%

Carbs 58g 19%

Protein 42g

*Percent Daily Values are based on a 2,000 calorie diet.

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