Save to Pinterest The name alone stopped me in my tracks at that potluck years ago. I watched three different people ask the host for the recipe before I even took my first bite, which is how I knew this spaghetti was something special.
My sister in law actually made this for us the first time, and I remember standing in her kitchen, stealing tastes from the edges of the pan while we waited for it to cool. She told me her grandmother used to make something similar but simpler, and that she had added the Alfredo layer herself almost by accident one night when she was short on tomato sauce.
Ingredients
- 1 pound spaghetti: The foundation that holds everything together, so cook it just shy of al dente since it will finish in the oven
- 1 pound ground beef and ½ pound Italian sausage: This meat combination gives you both substance and depth of flavor that beef alone cannot provide
- 1 medium yellow onion and 3 cloves garlic: These aromatics build the savory base of your meat sauce, so take your time sautéing them until they are fragrant
- 1 jar marinara sauce: Store bought works perfectly here, but if you have a favorite homemade recipe, this is the place to use it
- 1 container ricotta cheese: Whole milk ricotta creates the creamiest layer, though part skim will still give you good results
- 1 cup Alfredo sauce: This is the secret that makes the dish feel rich and indulgent, so do not be tempted to skip it
- ½ cup sour cream: Adds tanginess that cuts through all the richness and balances the heavy cheeses
- 1 large egg: Binds the creamy layer together so it does not separate during baking
- 2 cups shredded mozzarella and 1 cup shredded Parmesan: Buy blocks and shred them yourself because pre shredded cheese has anti caking agents that prevent proper melting
Instructions
- Get your oven and pasta ready:
- Preheat your oven to 350°F and grease a 9x13 inch baking dish while you cook the spaghetti until just barely al dente
- Build the meat sauce:
- Brown the beef and sausage together, breaking them up thoroughly, then drain the excess fat before sautéing your onion and garlic until they soften
- Add the sauce and seasonings:
- Pour in the marinara along with the Italian herbs, salt, and pepper, then let everything simmer for about 5 minutes while you stir
- Make the creamy layer:
- Whisk together the ricotta, Alfredo sauce, sour cream, and egg in a bowl until completely smooth and combined
- Start the first layer:
- Spread half your cooked spaghetti in the bottom of the dish, then follow with half the Alfredo mixture spread evenly, half the meat sauce, and half the cheeses
- Repeat and finish:
- Add the remaining spaghetti, Alfredo mixture, meat sauce, and end with the rest of the mozzarella and Parmesan on top
- Bake until bubbly:
- Cover with foil and bake for 30 minutes, then uncover and bake 10 more minutes until the cheese is golden brown and bubbling around the edges
Save to Pinterest This has become my go to when friends have babies or families are going through hard times because it reheats beautifully and freezes well. I love that I can assemble it ahead, keep it in the refrigerator, and just pop it in the oven whenever people are ready to eat.
Making It Ahead
You can assemble this entire dish up to 24 hours before baking, which actually helps the flavors meld together. Cover it tightly and refrigerate, then add about 10 extra minutes to the covered baking time since it will be cold going into the oven.
Freezing Instructions
Wrap the assembled dish tightly with plastic and foil before freezing for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 325°F for about 90 minutes until hot all the way through.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness, and warm garlic bread makes sure no sauce goes to waste. This also pairs surprisingly well with roasted broccoli or sautéed green beans if you want something green on the plate.
- Set out red pepper flakes for anyone who likes a little heat
- Extra Parmesan at the table never hurts
- The leftovers reheat beautifully covered in foil at 350°F
Save to Pinterest There is something about watching people take that first bite and seeing their eyes light up that reminds me why we bother with dishes like this. Good food shared with people you love is what turns a regular Tuesday into something worth remembering.
Questions & Answers
- → What pasta is best for this dish?
Spaghetti works perfectly, cooked just al dente to hold up to the layering and baking process.
- → Can I substitute meats in the sauce?
Yes, ground turkey or chicken can be used for a lighter option without sacrificing flavor.
- → How do I achieve a creamy Alfredo layer?
Combine ricotta, Alfredo sauce, sour cream, and egg for a smooth and rich topping that balances the meat sauce.
- → What cheeses are recommended for topping?
Mozzarella and Parmesan cheeses create a gooey, golden crust that enhances each bite.
- → How should leftovers be stored and reheated?
Refrigerate in an airtight container for up to 4 days and reheat covered in the oven until warmed through.