Ingredients<\/u>:<\/b>
\n16 ounces (1 pound) spaghetti noodles (cooked al dente)<\/p>\n
For the meat sauce<\/b>:
\n1 pound ground beef
\n1 small onion, finely diced
\n1 green bell pepper, finely diced
\n2 teaspoons cajun seasoning
\n1 teaspoon garlic powder
\n1 teaspoon onion powder
\n1 teaspoon dried Italian seasoning
\n24 ounce jar marinara sauce <\/p>\n
For the alfredo layer<\/b>:
\n\u00bd cup unsalted butter
\n4 cloves garlic, minced
\n2 cups heavy cream
\n2 cups shredded parmesan cheese
\n\u00bd teaspoon kosher salt
\n\u00bd teaspoon black pepper<\/p>\n
For the topping<\/b>:
\n2 cups shredded mozzarella cheese
\n2 Tablespoons shredded parmesan cheese
\n2 teaspoons dried parsley flakes (optional)<\/p>\n
Directions<\/u>:<\/b>
\nPreheat the oven to 350\u00b0F. Spray a 9\u00d713-inch baking dish with cooking spray, and set aside. If you haven’t already, start cooking 16 ounces (1 pound) spaghetti noodles according to package directions.
\nIn a large skillet over medium-high heat, add 1 pound ground beef, 1 small onion, finely diced, 1 green bell pepper, finely diced, 2 teaspoons cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon dried Italian seasoning. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes.
\nDrain any excess grease then stir in 24 ounce jar marinara sauce and reduce the heat to low, simmer for 15 minutes, stirring occasionally.
\nWhile the meat sauce simmers, make the alfredo sauce. In a dutch oven or large stock pot melt 1\/2 cup unsalted butter over medium heat. Add 4 cloves garlic, minced and cook for 30 seconds until fragrant.
\nStir in 2 cups heavy cream, 2 cups shredded parmesan cheese, 1\/2 teaspoon kosher salt and 1\/2 teaspoon black pepper. Cook until the cheese has melted and the sauce thickens slightly.
\nAdd the cooked spaghetti to the alfredo sauce and stir until the noodles are coated in the sauce. Pour this mixture into the prepared baking dish.
\nTop with the meat sauce.
\nSprinkle 2 cups shredded mozzarella cheese and 2 Tablespoons shredded parmesan cheese over the top. Bake uncovered for 15 minutes until the cheese is melted.
\nGarnish with 2 teaspoons dried parsley flakes (optional) and serve!<\/p>\n","protected":false},"excerpt":{"rendered":"
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