• Heat oven to 350 degrees F. Lightly spray a 9x13 baking dish.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package until “al dente”, about 10 minutes. Drain & reserve ¼ cup of pasta water.

For the spaghetti sauce

• In a large skillet over medium heat, sautè onions and bell pepper for a few minutes, before adding in the minced garlic. Sautè until fragrant, about 4 minutes.
• Add the ground beef and cook until brown, about 6-8 minutes. Drain the excess grease and season with 1 tsp garlic powder, ½ tsp creole seasoning, ¼ tsp fennel seeds, ½ tsp crushed red pepper flakes, and black pepper. Taste and adjust if needed.
• Add in crushed tomatoes and water. Stir and bring to a boil. Reduce to a simmer and season with garlic powder, 1 ½ tsp Italian seasoning, 1 tsp oregano, 1 tbsp of sugar, salt and pepper to taste. Cover and allow to simmer for at least 25 minutes. Taste add in garlic paste, and adjust seasonings if needed. Finish with more Italian seasoning and fresh basil if desired.

For the Alfredo

• In a saucepan, melt ½ stick of butter over medium heat. Add minced garlic and shallots and sautè until fragrant, about 3 minutes. Stir in heavy whipping cream and bring to a simmer. Stir in parmesan cheese and mozzarella. Mix until melted and smooth. Add in ¼ cup of pasta water, mix until well combined. Season with salt and pepper. Toss the pasta in the alfredo sauce.

To Assemble

• Add the alfredo pasta to the prepared baking dish. Add the meat sauce on top and smooth into an even layer. Top with shredded mozzarella. Bake in the oven for 25-30 minutes or until the cheese is melted. Wait at least 10-15 minutes before cutting and serving. Garnish with fresh parsley and enjoy.