For lack of a better chefy-gourmet-ish word, this Baked Spaghetti Alfredo W/ Mushrooms & Capers is what you call the white version of Baked Spaghetti W/ Mushrooms. White, of course comes from the Alfredo sauce and Mozzarella cheese, instead of the usual tomato based spaghetti sauce and shredded cheddar cheese. And to add another twist, I threw in some capers which in my opinion work really well with Alfredo sauce.
Cook the spaghetti noodles according to the box. Al Dente is good.
In a sauce pan, brown the ground beef. Drain the fat. Add the Alfredo sauce. Sprinkle dried basil, dried oregano, salt and pepper. Stir the whole thing together. Cover and let it simmer for 10 to 15 minutes. Stir in the sliced mushrooms and toss in a few capers. Cook for another 2 minutes. BTW, I added more capers than the one in the picture. I just wanted to show that I really added capers, and the rest are already swimming along in the sauce.
Preheat the oven to 350°.
Drain the water out from the pasta. Put the noodles back into the pot. Add the Alfredo sauce & mushrooms mixture. Add about a cup of shredded mozzarella cheese. Gently stir the whole thing together.
Transfer everything in a casserole pan. A lasagna pan would be great. Sprinkle the remaining shredded mozzarella cheese on top. Bake it in the oven for 15-20 minutes or so. Take it out of the oven. Cover with a piece of foil then let it sit in the counter until it’s time to eat dinner. This process helps firm up the spaghetti a bit so you’ll have perfectly nice squares of baked spaghetti onto your plate.
Like this one. Then sprinkle some grated Parmesan cheese on top…
Then enjoy… have another slice if you want.
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| Baked Spaghetti Alfredo W/ Mushrooms & Capers |
- 1 box Angel Hair or spaghetti noodles, cooked al dente
- 1 pound of ground beef
- 1 jar of Alfredo sauce
- 6 button mushrooms, sliced
- sprinkle of dried oregano
- sprinkle of dried basil
- some capers
- shredded Mozzarella cheddar cheese
- Cook the spaghetti noodles according to the box. Al Dente is good.
- In a sauce pan, brown the ground beef. Drain the fat. Add the Alfredo sauce. Sprinkle dried basil, dried oregano, salt and pepper. Stir the whole thing together. Cover and let it simmer for 10 to 15 minutes. Stir in the sliced mushrooms and toss in a few capers. Cook for another 2 minutes.
- Preheat the oven to 350°.
- Drain the water out from the pasta. Put the noodles back into the pot. Add the Alfredo sauce & mushrooms mixture. Add about a cup of shredded mozzarella cheese. Gently stir the whole thing together.
- Transfer everything in a casserole pan. A lasagna pan would be great. Sprinkle the remaining shredded mozzarella cheese on top. Bake it in the oven for 15-20 minutes or so. Take it out of the oven. Cover with a piece of foil then let it sit in the counter until it’s time to eat dinner.
- Cut in squares and serve. Sprinkle some grated Parmesan cheese on top.
