Wednesday, December 7, 2011

Recipe 911: Italian Night

I ran across this recipe on Once A Month Mom last month. Apparently it is a dish found at Cheddar's restaurant, but I have never eaten at Cheddar's before.  I have had a very bad day today pain-wise (actually a rough past three days) so hubby prepared this for tonight's meal. It made enough for a 9x9 pan for tonight and an 8x8 to freeze.


1 (24 oz) Jar of your favorite Spaghetti Sauce
1 (24 oz.) Jar Garlic Alfredo Sauce
1 lb. spaghetti noodles
1 pound of ground beef
2 cups shredded mozzarella
1/2 cup milk (2% or higher)
1 tsp. dried oregano
1 tsp. dried parsley
Cook spaghetti noodles according to package directions. Drain noodles very well. Preheat oven to 350 degrees (F) Spray 9x13 baking dish (or two separate pans like I did) with nonstick spray.

In a large bowl, combine alfredo sauce, mozzarella, milk, oregano and parsley. Stir well to combine. Add cooked and drained spaghetti noodles and toss to coat them completely. Place entire mixture into baking dish. Cover with aluminum foil and bake for about 30 minutes.
While it cooks, start browning your ground beef in a medium sauce pan. Once beef is brown and crumbled, drain well to remove excess grease. Over low heat add spaghetti sauce and mix. Put cover over sauce pan and allow the mixture to keep warm until pasta is ready. After pasta is finished cooking, remove foil and allow to cool for 8-10 minutes. Original recipe can be found at The Country Cook.

**If freezing this DO NOT bake just assemble and freeze. When ready to use thaw completely and cook at 350 for 30 mins.

We used a little less than 1lb of spaghetti noodles because whole wheat noodles come in boxes less than one pound. We used low-fat alfredo sauce which was fine and we used about 1 1/2 jars of spaghetti sauce which I think is definitely needed to off-set the "chesseyness" :)

Hubby liked it. It was " just ok" for me but it's definitely a pretty easy meal that makes a lot and can easily be frozen.

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