Alfredo sauce tossed with spaghetti, ricotta, homemade tomato sauce and baked with mozzarella and parmesan cheese on top until bubbly. The best baked spaghetti ever! Please do try!
Ingredients:
Pasta and Sauce:
450g/15.9oz Spaghetti
2 Elmlea Double Cream (540ml) (Heavy Cream)
100g/3.5oz Butter
6 Cloves Garlic, crushed
250g/8.8oz Ricotta
3/4 Cup Parmesan Cheese
1/2 Cup Pasta Water
Meat Sauce:
350g/12.3oz Ground Beef
350g/12.3oz Ground Pork
1 Medium Onion, diced
3 Garlic Cloves, minced
2 Tins (400g/14oz) Tomato Juice (Passata)
1 Tbls Tomato Paste
1 Tsp Dried Oregano
2 Tbls Fresh Basil, chopped
1 Tsp Sugar
1/4 Tsp Piri Piri Seasoning (mixed chilli seasoning)
Salt & Pepper
Topping:
Shredded Mozzarella Cheese
Parmesan Cheese
Freshly Ground Pepper
Fresh chopped basil for garnish
Method:
Meat Sauce –
Fry the onions in a little olive oil until softened. Add minced garlic and cook for just 1 more minute until fragrant. Add the ground beef and pork and cook until no longer pink. Add the tomato paste and tomato juice, stir through then add the dried oregano, chopped basil, piri seasoning, sugar and season with salt and pepper. Simmer uncovered for 30 minutes. Remove from heat and leave to cool slightly.
Pasta & Alfredo Sauce –
Cook pasta according to package instructions. Drain and keep 1/2 cup of the pasta water. Transfer the pasta to a 10×13 inch baking dish.
Fry the crushed garlic in melted butter, just for a few minutes, do not burn. Add the cream, season with salt and pepper and simmer for 10 minutes, until thickened. Add the parmesan cheese, stir through until melted then add the water. Cook for 1 more minute and turn of heat.
Assemble –
Mix alfredo sauce and pasta together in your prepared baking dish. Drop spoonfuls of ricotta and lightly spread over the pasta. Spoon meat sauce on top leaving an inch border on the sides. Top with shredded mozzarella, parmesan cheese and freshly ground pepper. Bake in oven 200C/400F until bubbling and cheese is melted and golden. Garnish and serve with fresh chopped basil on top.
Enjoy!
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