Pioneer Woman’s 3 Sauce Baked Spaghetti is made with spicy breakfast sausage, ground chuck steak, marinara sauce, Alfredo sauce, pesto, and mozzarella. This hearty baked spaghetti recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 8 people.
The three sauces in this dish are a rich meat sauce, a creamy Alfredo sauce, and a flavorful pesto sauce.
Ingredients Needed:
For The Meat Sauce:
- 3 Tablespoons Olive Oil
- 1 Onion, Diced
- 1 Green Bell Pepper, Diced
- 1 Jalapeño, Seeded And Diced
- 4 Cloves Garlic, Minced
- 1 Tablespoon Minced Fresh Rosemary
- 1 Pound Spicy Breakfast Sausage
- 1 Pound Ground Chuck Steak
- 1/4 Cup Tomato Paste
- 32 Ounces (4 Cups) Marinara Sauce
For The Alfredo Sauce:
- 1 Stick (8 Tablespoons) Salted Butter
- 1 1/2 Cups Heavy Cream
- Kosher Salt And Freshly Ground Black Pepper
- 2 Cups Freshly Grated Parmesan
For Assembly And Serving:
- 1 Pound Spaghetti, Cooked According To Package Instructions
- 1/2 Cup Jarred Pesto
- 2 Cups Grated Mozzarella
- Fresh Basil, For Garnish
- Crusty Bread, For Serving
How To Make This 3 Sauce Baked Spaghetti:
- Make the meat sauce: Preheat the oven to 425°F (220°C). Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, jalapeño, garlic, and rosemary. Cook for 2 to 3 minutes until softened. Add the sausage and ground chuck, cooking for 6 to 7 minutes until browned. Stir in the tomato paste and marinara sauce. Keep on low heat to simmer.
- Prepare the Alfredo sauce: In a skillet, melt the butter over medium-low heat. Add the heavy cream and season with salt and pepper. Stir in the Parmesan cheese and mix until melted and smooth.
- Assemble the spaghetti: In a 9-by-13-inch lasagna baking dish, toss the cooked spaghetti with the pesto. Pour the Alfredo sauce over the spaghetti and toss to coat. Spoon the meat sauce on top, leaving a little space around the edges to show the spaghetti.
- Bake the spaghetti: Sprinkle-grated mozzarella over the top of the dish. Bake for 10 to 15 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and let the spaghetti sit for a few minutes. Garnish with fresh basil and serve with crusty bread on the side. Enjoy!
Recipe Tips
- Brown the meat well: Make sure the sausage and ground chuck are well browned to develop a rich, deep flavor in the meat sauce.
- Melt the Parmesan slowly: When making the Alfredo sauce, add the Parmesan gradually and stir constantly to prevent clumping.
- Don’t overcook the spaghetti: Cook the spaghetti just until al dente since it will continue to cook in the oven.
- Layer for best flavor: Toss the spaghetti with pesto before layering the Alfredo and meat sauces to ensure even flavor in each bite.
- Let it rest before serving: Allow the baked spaghetti to sit for a few minutes before serving so the layers set and flavors meld together.
How To Store & Reheat Leftovers
Refrigerator: Store any leftover baked spaghetti in an airtight container in the fridge for up to 3 days.
Freezer: If you want to freeze leftovers, store them in a freezer-safe container for up to 3 months. Be sure to let the dish cool completely before freezing. Thaw in the fridge overnight before reheating.
Reheating Leftovers: To reheat, preheat your oven to 350°F (175°C) and bake for 15-20 minutes until warmed through.
Nutrition Facts
- Calories: 1196
- Total Fat: 81g
- Saturated Fat: 37g
- Carbohydrates: 66g
- Dietary Fiber: 6g
- Sugar: 12g
- Protein: 52g
- Cholesterol: 211mg
- Sodium: 1987mg
More Pioneer Woman Recipes:
Pioneer Woman 3 Sauce Baked Spaghetti
Description
Pioneer Woman’s 3 Sauce Baked Spaghetti is made with spicy breakfast sausage, ground chuck steak, marinara sauce, Alfredo sauce, pesto, and mozzarella. This hearty baked spaghetti recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
For The Meat Sauce:
For The Alfredo Sauce:
For Assembly And Serving:
Instructions
- Make the meat sauce: Preheat the oven to 425°F (220°C). Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, jalapeño, garlic, and rosemary. Cook for 2 to 3 minutes until softened. Add the sausage and ground chuck, cooking for 6 to 7 minutes until browned. Stir in the tomato paste and marinara sauce. Keep on low heat to simmer.
- Prepare the Alfredo sauce: In a skillet, melt the butter over medium-low heat. Add the heavy cream and season with salt and pepper. Stir in the Parmesan cheese and mix until melted and smooth.
- Assemble the spaghetti: In a 9-by-13-inch lasagna baking dish, toss the cooked spaghetti with the pesto. Pour the Alfredo sauce over the spaghetti and toss to coat. Spoon the meat sauce on top, leaving a little space around the edges to show the spaghetti.
- Bake the spaghetti: Sprinkle-grated mozzarella over the top of the dish. Bake for 10 to 15 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and let the spaghetti sit for a few minutes. Garnish with fresh basil and serve with crusty bread on the side. Enjoy!
Notes
- Brown the meat well: Make sure the sausage and ground chuck are well browned to develop a rich, deep flavor in the meat sauce.
- Melt the Parmesan slowly: When making the Alfredo sauce, add the Parmesan gradually and stir constantly to prevent clumping.
- Don’t overcook the spaghetti: Cook the spaghetti just until al dente since it will continue to cook in the oven.
- Layer for best flavor: Toss the spaghetti with pesto before layering the Alfredo and meat sauces to ensure even flavor in each bite.
- Let it rest before serving: Allow the baked spaghetti to sit for a few minutes before serving so the layers set and flavors meld together.