Meet Spasanga; the descendent to stringy spaghetti and saucy lasagna.  Spasagna is the culmination of creamy alfredo, squiggly noodles, and meaty marinara, all baked in the oven and topped with more cheese.  If you are a ricotta lover, which I am not, you could add it to the spaghetti making it more lasagna-esque.  Overall, this dish whips up in a flash and tastes incredible.



1 lb spaghetti

1 (15 oz) jar alfredo sauce

1/2 cup milk

2 cups shredded mozzarella

1 1/2 tbs Italian seasoning

1/4 cup parmesan, plus more for topping

1 lb ground beef

1 (24 oz) jar marinara sauce


Start by cooking the pasta as instructed on the box.  While the pasta is cooking, mix together the alfredo sauce, milk, mozzarella, Italian seasoning, and parmesan.


Drain the pasta and run under cold water.  Return to the pan and mix in the cheesy mixture.


Grease a 13×9 pan and place the noodles in the dish.  Cover with tin foil and bake at 350 for 30 minutes.


While the pasta is in the oven, brown the beef.  When completely browned, drain the grease and mix in the marinara sauce.


Pour the meat sauce on top of the pasta and return to the oven for 10 more minutes, uncovered.


Let the dish cool for at least 10 minutes before cutting into it.  Top with more parmesan.

Nice to eat meet you, Spasagna.



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