I spent most of my life hating baked spaghetti, a standard leftovers meal at our house I found dry and bland (sorry Mom!). My issue with baked spaghetti is there’s never enough sauce, and the noodles are always too squishy after being recooked. This recipe calls for a mix of your regular ol’ pasta sauce and Alfredo, double trouble baked spaghetti! The result, a creamy flavourful and VERY saucy dish. To ensure sauciness only bake the casserole until the cheese starts to bubble on top. Happy Eating!
Double Trouble Baked Spaghetti
Ingredients: Tomato Sauce, Alfredo Sauce, Pasta, Mozzarella Cheese ( or whatever you have on hand), grated Parmesan.
Optional: Red Pepper Flakes, fresh Parsley.
Preheat oven to 350.
1) Cook pasta in slightly salted water until desired consistency. I used the ends of two bags of pasta – fusilli and rigatoni. It was about 3 1/2 cups in total and we had lots of leftovers. Or, use leftover pasta if you’re trying to clear out the fridge.
2) Grate mozzarella - the cheesier the better!
3) When pasta is at desired firmness, drain and add to casserole dish. Mix in one jar of tomato sauce and one jar of alfredo. Stir until fully mixed, then cover pasta with cheese.
4) Bake in oven until you see the cheese starting to bubble, about 10-15 minutes. Remove and add grated parmesan.