Spasagna

Ingredients

• 1 pound Spaghetti Noodles
• 1 jar (24 Oz. Size) Garlic Alfredo Sauce
• 2 cups Shredded Mozzarella
• ½ cups Milk, 2% Or Higher
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Parsley
• 1 pound Ground Beef
• 1 jar (24 Oz. Size) Your Favorite Spaghetti Sauce
• Parmesan Cheese, To Serve

Preparation Instructions

Cook spaghetti noodles according to package directions. Rinse cooked noodles under cold water and drain very well.

Preheat oven to 350ºF. Spray a 9×13 baking dish with nonstick spray.

In a large bowl, combine alfredo sauce, mozzarella, milk, oregano and parsley. Stir well to combine. Add cooked spaghetti noodles and toss to coat them completely.

Place entire mixture into the baking dish. Cover with aluminum foil and bake for about 30 minutes.

While it cooks, start browning your ground beef in a medium sauce pan. Once beef is brown and crumbled, drain well to remove excess grease. Over low heat, add spaghetti sauce and mix. Put a cover over the sauce pan and allow the mixture to keep warm until pasta is ready.

After pasta is finished cooking, remove foil and allow to cool for 8-10 minutes (unless you are completely impatient like me). Then you just cut out a slice and pour spaghetti sauce mixture on top, sprinkle with a bit of Parmesan cheese if you like, and then dig in. I should warn you: if you don’t allow the mixture to cool a bit before slicing, it can get just a bit runny on you, but the taste is still fantastic!

Cook’s note: This makes great leftovers (like most pasta dishes). Also, if you have time, try making the garlic alfredo sauce and spaghetti sauce from scratch.