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!
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.
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.
Serve Baked Spaghetti with Meat Sauce; top with Parmigiano- Reggiano and basil.
% Daily Value*
Total Fat 68g 104%
Saturated Fat 39g 195%
Cholesterol 258mg 86%
Sodium 1119mg 46%
Carbs 58g 19%
*Percent Daily Values are based on a 2,000 calorie diet.