Creamy Baked Spaghetti with Fire-Roasted Tomatoes
Rosemary Green Beans
Ingredients
- 1 (16-oz) pkg spaghetti
- 1 lb ground beef
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (24-oz) can tomato-basil pasta sauce
- 1 (16-oz) jar Alfredo sauce
- 1 (14.5-oz) can fire-roasted diced tomatoes, drained
- 1 (8-oz) pkg shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; spoon into a large bowl.
- Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and add to pasta.
- Stir in pasta sauce, Alfredo sauce, tomatoes, and 1 cup cheese; spoon mixture into a greased 13- x 9-inch baking dish. Sprinkle with 1 cup cheese.
- Bake 30 to 40 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 lb green beans, trimmed
- 3 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp dried crushed rosemary
- ½ tsp salt
Side Dish Instructions
- Steam beans in a steamer basket over simmering water 6 to 8 minutes or until crisp-tender.
- Stir together oil, mustard, rosemary, and salt in a large bowl; add green beans. Toss.
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