3-Sauce Baked Spaghetti
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1196
- Total Fat
- 81
- Saturated Fat
- 37
- Carbohydrates
- 66
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 52
- Cholesterol
- 211
- Sodium
- 1987
- Total: 1 hr (includes cooling time)
- Active: 40 min
Ingredients
Meat Sauce:
3 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 jalapeño, seeded and diced
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 pound spicy breakfast sausage
1 pound ground chuck steak
1/4 cup tomato paste
32 ounces marinara sauce (4 cups)
Alfredo Sauce:
1 stick (8 tablespoons) salted butter
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper
2 cups freshly grated Parmesan
For Assembly and Serving:
1 pound spaghetti, cooked according to package instructions
1/2 cup jarred pesto
2 cups grated mozzarella
Fresh basil, for garnish
Crusty bread, for serving
Directions
- For the meat sauce: Preheat the oven to 425 degrees F.
- Heat the olive oil in a large pot over medium heat. Add the onion, pepper, jalapeño, garlic and rosemary. Cook to soften, 2 to 3 minutes. Add the sausage and chuck, then cook through and brown, stirring, 6 to 7 minutes. Add the tomato paste and marinara sauce and stir to combine. Leave on low to heat through.
- For the Alfredo sauce: Heat the butter and cream together in a skillet over medium-low heat. Season with salt and pepper. Add the Parmesan and stir until melted.
- For the assembly: In a 9-by-13-inch lasagna baking dish, toss the spaghetti with the pesto. Pour over the Alfredo sauce and toss to coat. Top with the meat sauce, leaving a little rim so you can see the spaghetti around the edges.
- Cover with the mozzarella and bake until melted, 10 to 15 minutes. Remove and let sit for a few minutes. Garnish with the basil and serve with crusty bread on the side.