Baked Spaghetti with two sauces Recipe

Name: Baked Spaghetti with two sauces Recipe
Ingredients: 1 Tbsp. olive oil; ⅔ cup chopped onion; 1 Tbsp. minced garlic; 4 oz. each ground chuck and Italian sausage; 1 can crushed tomatoes (28 oz.); 1 tsp. each dried basil, oregano, and thyme; Salt; black pepper; 2 Tbsp. chopped parsley; 2 cups heavy cream; 3 cloves smashed garlic; ⅛ tsp. freshly grated nutmeg; 1 ½ sticks unsalted butter (12 Tbsp.); 1 ½ cups grated Parmigiano-Reggiano; ¼ tsp. white pepper; 1 lb. thin spaghetti; 1 cup diced onions; 2 Tbsp. olive oil; 1 cup part-skim ricotta cheese; 3 eggs; 1 cup shredded provolone (4 oz.); 1 cup freshly grated Parmigiano-Reggiano, divided; Chopped basil or parsley

www.cuisineathome.com

No need to choose between alfredo and meat sauce on your spaghetti — this baked pasta casserole incorporates them both into one crowd-pleasing dish.

Keywords

Beef
Casserole
Christmas
Pork

View full recipe on www.cuisineathome.com

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