ALFREDO AND SPAGHETTI SAUCE RECIPES

Name: Spaghetti-Alfredo Pasta Sauce
Prep time: 2 min
Cook time: 12 min
Total time: 14 min
Yield: 5-6 serving(s)
Ingredients: 1 (15 ounce) can roasted red pepper alfredo sauce (Classico Brand, 1 can, 15 oz); 1 (26 ounce) can chunky garden vegetable spaghetti sauce (Ragu Brand, 1 can, 1 lb 10 oz); 1 tablespoon minced garlic; 1 tablespoon crushed red pepper flakes (optional); 1 teaspoon oil; 2 (14 1/2 ounce) boxes penne pasta (I use Ronzoni's Smart Taste penne, it is high in fiber and calcium. However, you can use whichever b); salt and pepper

SPAGHETTI-ALFREDO PASTA SAUCE RECIPE - FOOD.COM

Spaghetti-Alfredo Pasta Sauce Recipe - Food.com image

I discovered this recipe once by accident when I mixed my alfredo sauce with spaghetti sauce during lunch at school..And it turned out to be amazing and simple at the same time! (This is definitely a great recipe for beginners.) The sauce is a little sweet, creamy, and delicious all at once.

Total Time 14 minutes

Prep Time 2 minutes

Cook Time 12 minutes

Yield 5-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can roasted red pepper alfredo sauce (Classico Brand, 1 can, 15 oz)
1 (26 ounce) can chunky garden vegetable spaghetti sauce (Ragu Brand, 1 can, 1 lb 10 oz)
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes (optional)
1 teaspoon oil
2 (14 1/2 ounce) boxes penne pasta (I use Ronzoni's Smart Taste penne, it is high in fiber and calcium. However, you can use whichever b)
salt and pepper

Steps:

Follow directions on box to make pasta noodles.
(You can use any kind of pasta noodles you want, such as shells or spirals, but I use penne because I think the sauce sticks well to the penne pasta.).
As for the pasta sauce --
Turn stove on to medium heat and add oil in a medium-sized pot.
Once the oil is hot, saute the minced garlic until light brown.
Once the garlic is light brown, pour Ragu spaghetti sauce and Classico alfredo sauce into the pot.
Stir the sauces together to make a beautiful orange colored sauce.
Turn heat up to medium-high until the sauce boils.
Turn heat back down to medium and add salt and pepper to taste. (I usually do not add very much, just a few pinches of each.)
(Optional!) Add crushed red pepper to add a spicy kick to the sauce. If you want you can add more or less, it is really up to you!
Serve pasta noodles on plates and pour sauce over each serving. (I would not recommend mixing the pasta into the sauce until it is ready to serve because the noodles will get soggy.).
Enjoy! =O.

Nutrition Facts : Calories 600.6, FatContent 4.3, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 5.2, CarbohydrateContent 131.6, FiberContent 18.2, SugarContent 0, ProteinContent 12.4

THE BEST BAKED ALFREDO SPAGHETTI RECIPE | ALLRECIPES

The Best Baked Alfredo Spaghetti Recipe | Allrecipes image

This is an amazingly cheese-rich dish. I love making this to take to friends' homes as a drop off meal. It gets rave reviews every time! The recipe is adapted from a restaurant in the Mall of America called Tucci Benucch. I attended the restaurant at a business meeting and they gave us a recipe for the baked spaghetti that I have made a few changes to. My husband prefers it without the marinara/meatball topping, but if you're looking to stretch the recipe that's a great way to do it.

Provided by ardomagala

Categories Main Dishes Pasta Spaghetti Baked

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

cooking spray
1 pound spaghetti
1 pound shredded mozzarella and provolone cheese blend
2 (16 ounce) jars Alfredo sauce (such as Ragu®)
½ cup ricotta cheese
½ cup grated Parmesan cheese
3 eggs
1 (16 ounce) jar marinara sauce, or to taste
1 (16 ounce) package frozen cooked meatballs, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.
Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil.
Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

Nutrition Facts : Calories 627.6 calories, CarbohydrateContent 41 g, CholesterolContent 139.1 mg, FatContent 40.1 g, FiberContent 2.3 g, ProteinContent 26.6 g, SaturatedFatContent 17 g, SodiumContent 1259.8 mg, SugarContent 6.9 g

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