Creamy Baked Spaghetti
Roasted Broccoli and Carrots
Ingredients
- 1 (16-oz) pkg spaghetti
- 1 lb ground beef
- 1 (24-oz) jar tomato basil pasta sauce
- 1 (16-oz) jar Alfredo sauce
- 1 (8-oz) pkg shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Cook pasta according to package directions; drain and place in a large bowl.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain and add to pasta.
- Stir in pasta sauce, Alfredo sauce, and 1 cup cheese; spoon mixture into a greased 13- x 9-inch baking dish. Sprinkle with 1 cup cheese.
- Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 (16-oz) pkg baby carrots
- 3 Tbsp olive oil
- 1 Tbsp Italian seasoning
Side Dish Instructions
- Preheat oven to 375°F. Toss together all ingredients on a large rimmed baking sheet. Spread in a single layer. Bake 15 to 20 minutes or until vegetables are browned and tender. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
762
|
102
|
864
|
| Fat (g) | 36 | 7 | 43 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 71 | 9 | 80 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 1191 | 74 | 1265 |
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