Step 1

‌Bring a large pot of salted water to a rolling boil. Cook the spaghetti for 8 to 9 minutes until al dente, per package directions. Rinse under cool water then set aside.

Step 2

To make the meat sauce, heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the ground beef to the pan and cook until browned. Remove with a slotted spoon and set aside. Wipe the pan clean.

Step 3

Add 1 tablespoon of olive oil to the pan. Add the onion, bell pepper, and 2 cloves of garlic. Sauté for 6 to 8 minutes until bell pepper is soft and onion is translucent. Return the browned ground beef to the pan along with Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of pepper. Stir to combine. Stir in marinara sauce and bring to a gentle simmer. Reduce heat to medium-low. Cook for 15 minutes, stirring occasionally.

Step 4

To make the Alfredo sauce, melt the butter in a small saucepan over medium-low heat. Add 5 cloves of garlic and sauté for 30 seconds until fragrant. Stir in the heavy cream, dried parsley, onion powder, ½ teaspoon of salt, ¼ teaspoon of pepper, and ½ cup of Parmesan. Bring to a boil. Simmer for 3 to 5 minutes until thickened. Remove from heat.

Step 5

Preheat the oven to 400 F.

Step 6

Transfer the cooked spaghetti to a 9 x 13-inch baking dish. Pour the Alfredo sauce over the spaghetti and toss to coat. Spread the spaghetti evenly into one layer. Spread the meat sauce over the spaghetti layer. Top with mozzarella and ¼ cup of Parmesan cheese. Bake for 20 minutes until cheese is bubbly.

Step 7

Garnish with parsley if you wish and serve.