ALFREDO AND SPAGHETTI SAUCE MIXED RECIPES

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.

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.