Step 1

Preheat oven to 350°F (177°C). Spray a 9x13-inch baking dish with nonstick cooking spray.

Step 2

Heat the oil (2 tablespoons) in a 12-inch skillet. Stir in onion (1 cup) and green pepper (1/2 cup) then sauté over medium heat until translucent. Stir in the garlic (1 tablespoon) and continue to sauté until fragrant, 1-2 minutes.

Step 3

Add ground beef (1 pound) to the skillet and cook and crumble, over medium heat, until there's no longer, and pink in the beef. Drain off any grease.

Step 4

Add salt (1 1/2 teaspoon), black pepper (3/4 teaspoon), Italian seasoning (1 tablespoon), and spaghetti sauce (1 ½ jars); set aside.

Step 5

Cook pasta (16 ounces) according to package instructions, adding 1 tablespoon salt to the water. Drain.

Step 6

In a separate pan, melt butter (1/2 cup). Add garlic (4 cloves) and sauté on low until fragrant, about 1 minute. Sprinkle flour (1 tablespoon) over garlic and continue to cook, stirring constantly, for 1 minute.

Step 7

Remove from heat and whisk in cream (2 cups) until smooth.

Step 8

Return to heat and stir parmesan cheese into Alfredo sauce. Gently cook until the cheese melts.

Step 9

Add drained pasta to Alfredo sauce and toss to evenly coat. Spread coated pasta into the prepared baking pan in an even layer.

Step 10

Top pasta with red sauce. Don't mix the layers.

Step 11

Sprinkle top with mozzarella and bake, uncovered, in preheated oven until the cheese is melted and the casserole is bubbly, about 30 minutes. Let cool for 10 minutes. Sprinkle top with fresh parsley and a little dried Italian seasoning. Serve.