Serve this cheesy meal with crusty garlic bread and red wine for a comforting dinner.
Ingredients
- unsalted butter: 0.25 cup (divided)
- yellow onion: 1 cup (chopped)
- ¾ teaspoons kosher salt: 1 piece (divided)
- italian seasoning: 0.5 tsp
- garlic: 4 clove (minced, divided)
- ½ pounds ground beef or a mixture of pork, veal, and beef (meat-loaf mix): 1 piece
- marinara sauce: 1 jar (28 ounce jar)
- fresh basil: 0.25 cup (for garnish, chopped)
- spaghetti: 1 pound
- ½ cups heavy cream: 2 piece
- ½ cups grated Parmesan cheese: 1 piece
- ½ cups shredded mozzarella cheese: 1 piece
- red pepper: (crushed, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add onion and 1/4 teaspoon of the salt; cook until softened, about 4 minutes. Add Italian seasoning and 1 teaspoon garlic; cook, stirring constantly, until fragrant, 1 minute. Add ground meat mix and 1 teaspoon of the salt; cook, stirring occasionally to crumble, until well browned and cooked through, 6 to 8 minutes. Add marinara sauce and basil; cook, stirring occasionally, until warmed through, about 3 minutes. Remove from heat and set aside.
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
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Meanwhile, melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add remaining 2 teaspoons garlic; cook, stirring constantly, until fragrant, about 1 minute. Add heavy cream; cook, whisking often, until thickened and coats the back of a spoon, 8 to 10 minutes. Remove from heat and gradually whisk in Parmesan cheese and remaining 1/2 teaspoon salt.
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Transfer pasta and cream mixture to a greased 13x 9 baking dish; toss gently to combine. Spread meat sauce evenly over pasta and sprinkle with mozzarella and crushed red pepper, if desired.
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Bake in preheated oven until bubbly and mozzarella is lightly browned, about 25 minutes. Let stand 10 minutes before serving.
