Baked million dollar spaghetti…with a twist

I’ve seen this recipe all over Pinterest and decided to try it but I switched it up a bit. I used a sausage and ground beef mix and added alfredo, red pepper flakes and Italian seasoning. It did not disappoint!

Ingredients:

1 lb. spaghetti, cooked two minutes shy of directions and drained

½ lb. ground beef

½ lb. Italian sausage

1 medium onion, chopped

2 cloves of garlic, minced

Salt and pepper to taste

1 can spaghetti sauce (I used Hunts)

1 jar alfredo sauce (I used Bertolli)

8 ounces cream cheese, softened

3 cups shredded mozzarella cheese

1 tbsp. red pepper flakes

1 tsp. Italian seasoning

1 tbsp. parmesan cheese 

Preheat the oven to 350 degrees. In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high. Once browned, turn off the heat, drain the liquid left in the pan and mix in half a cup of spaghetti sauce and half a cup of alfredo. Add the cooked spaghetti to the remaining 5 cups of the spaghetti sauce and alfredo, toss to combine. Mix the cream cheese, red pepper flakes, parmesan, Italian seasoning and 2 cups of mozzarella cheese in a bowl. Add half the pasta/sauce to the bottom of a 9x13 pan. Add the cream cheese mixture and top with the remaining pasta/sauce mixture. Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes until cheese is melted and bubbly. Let set for a few minutes before cutting like a lasagna and serving. 

Original Recipe

Ingredients:

1 pound spaghetti, cooked two minutes shy of directions and drained

1 pound ground beef

1 medium onion, chopped

2 cloves of garlic, minced

Kosher salt and pepper to taste (I used ½ teaspoon Kosher salt and ½ teaspoon black pepper)

6 cups Quick and Easy Marinara Sauce

8 ounces cream cheese, softened

3 cups shredded mozzarella cheese

parsley, chopped (optional as a garnish) 

Honey Garlic Alfredo Pizza

Honey Garlic Alfredo Pizza

Review by Lyndee:

If you’ve ever been to Fong’s Pizza in downtown Des Moines, IA and tried their honey garlic alfredo pizza, you know it’s amazing! My friends and I love it so much I decided to take a stab at making a version we can have at home anytime we like.  I must admit, it turned out pretty spectacular.  I even went so far as to add a little something, something to one and continue the creation.

Ingredients:

2 pack of pizza crust

1 jar Classico light Asiago Romano Alfredo

3 Tbsp minced garlic

1 Tbsp grated parmesan cheese

1 Tbsp Italian seasoning

1 Tbsp honey

2 packages Kraft 5 cheese Italian (shredded)

In a bowl, combine alfredo, garlic, honey, seasoning and cheese.  Drizzle crusts with honey. Spread on your alfredo mixture. Top with shredded cheese.  Drizzle with honey and bake at 350 for 12-15 minutes or until cheese is golden brown. 

This is your basic pizza.  Now for the second one I added chopped spinach and chunks of chicken breast.  It was amazing!! You could also add bacon crumbles or diced tomatoes too.  Use your imagination. Get crazy.  Next time I will try a whole wheat pizza crust and see how that melds with the honey and  garlic flavors.  Yum!!! 

Chicken Alfredo Dip

Review by Lyndee:

Ingredients

3 boneless skinless chicken breasts or two large cans diced chicken breast (white meat)

8oz block cream cheese, softened

1 jar alfredo sauce (14.5 oz or so)

2 cups shredded mozzarella cheese

2 tbsp grated Parmesan cheese

1 tsp garlic powder

1 tsp Italian seasoning

Instructions

Mix the chicken with the cream cheese, alfredo sauce and 1 1/2 cups mozzarella.  Place into glass pie dish or 8x8 pyrex dish.  Top with remaining mozzarella and a sprinkling of Parmesan.  Bake in oven at 350 for 20-25 minutes, until bubbly.  Serve with crackers, pita chips, toasted baguette slices or veggies. 

I made this in the crockpot instead of baking it in the oven since I was taking it to a party.  It turned out great and was super easy to make.  

Cajun chicken alfredo lasagna (reduced fat)

Review by Lyndee:

Ingredients:

2 cans of 97% fat free diced chicken breast (10 oz)

1 jar Ragu light alfredo sauce

2 tbsp reduced fat cream cheese

6 lasagna noodles

1 cup shredded Italian cheese (or 2% mozzarella)

1 tbsp Cajun seasoning

1 tsp Italian seasoning

Black pepper to taste

Preheat oven to 350 degrees.  Boil 6 noodles per the directions on the box.  Meanwhile, drain chicken and add to a skillet with Cajun seasoning and black pepper. Break up the chunks while it warms through.  Add alfredo sauce and cream cheese.  Melt together, stirring occasionally. 

When noodles are done, drain and set three on the bottom of an 8x8 or 9x9 pan.  Layer with the chicken and alfredo sauce, shredded cheese and repeat.  Bake uncovered for 30 minutes. Let set for a few minutes before serving.  Add parmesan cheese and red pepper flakes if desired. 

The kids even liked this! Of course, I didn't tell them it was reduced fat. I just let them eat away! 

Fettuccini Alfredo with Prosciutto & Peas

Review by Rachael:

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 4 to 6

Ingredients:

2 tablespoons extra-Virgin olive oil

2 shallots, minced

1 teaspoon minced garlic

1 cup heavy cream

Salt & pepper

¼ pound prosciutto, julienned

1 cup frozed peas, thawed

½ cup cup freshly grated Parmigiano-Reggiano, plus more for garnish

1 pound fresh fettuccini

Directions

Heat olive oil in large skillet over medium heat. Add shallots and garlic and sauté for a couple minutes or until tender. Add cream and cook for 1 – 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.

In a large pot of boiling salted water, add fettuccini and cook until al dente (just a couple minutes for fresh pasta). Drain, reserving ¼ cup pasta water. Add the reserved pasta water & drained fettuccini to skillet. Toss to combine pasta with sauce and season with salt & pepper, to taste. Serve, garnish with extra cheese.

After watching The Food Network’s Bizarre Foods I wanted to try Prosciutto that was made in Norwalk, Iowa. After searching their site I found out that they don’t sell that brand near me. On a trip to Target one night I picked up another brand and started my search for how to use it while cooking. I found this recipe & gave it a whirl!

I was a little worried about using heavy cream, but couldn’t find any substitute for it at my local grocery store. You can use fat free ½ & ½ in place of the cream. I didn’t have any shallots so I used onions. I opened my prosciutto and it had a very odd smell & taste to it. Therefore I opted to not use it! Instead I used ham. I think you could also substitute bacon.

Since I didn’t have fresh pasta I started that at the same time as I started the sauce.

This recipe is very easy & SO good! The flavors are wonderful!

Next time I think I would add more onion & garlic to the mix. I would also reserve ½ cup of pasta water instead of the ¼ cup to make the sauce go a little further, but you wouldn’t have to. It was so good; we will be making this again!