Ingredients
Method
- Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Cook linguine in a large pot of salted boiling water until just shy of al dente, about 1–2 minutes less than package directions. Drain thoroughly and set aside.
- In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet and cook, breaking it up into crumbles, until fully browned and cooked through, about 6–8 minutes. Drain any excess grease from the pan.
- Season the beef mixture with Italian seasoning, salt and pepper. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Reduce heat to low and simmer for 2 minutes. Remove from heat.
- In your large pot (heat off), combine the drained linguine, the full jar of alfredo sauce and ¼ cup of the Parmesan cheese. Toss until the pasta is thoroughly and evenly coated.
- Pour the pasta mixture into the prepared baking dish and spread it out evenly. Spoon the garlic butter beef mixture evenly over the top of the pasta.
- Sprinkle 1 cup of the mozzarella and the remaining ¼ cup Parmesan evenly over the top. Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray so the cheese doesn't stick).
- Bake covered for 20 minutes. Remove the foil and sprinkle the remaining ½ cup mozzarella on top. Bake uncovered for an additional 10–15 minutes until the cheese is fully melted and golden and bubbly.
- Remove from oven and let rest for 5 minutes before serving. Serve with garlic bread and a simple green salad!
Nutrition
Notes
Make it ahead: Assemble the entire dish up to 24 hours in advance, cover tightly with foil and refrigerate. When ready to bake, add 5–10 extra minutes to the covered baking time since it will be starting from cold.
Boost the nutrition: Stir a few large handfuls of fresh baby spinach into the alfredo pasta mixture before adding it to the baking dish. It wilts right in and adds a really nice nutritious boost without changing the flavor at all.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a small splash of broth or milk before microwaving to bring back the creamy consistency. This dish can also be frozen (before baking) for up to 3 months — just cover well to protect against freezer burn.