Baked Spaghetti

In a large skillet, brown the ground beef with the diced white onion until the beef is cooked through.

Season the meat mixture to taste with garlic powder, Italian seasoning, and pepper.

Stir in the marinara sauce and let the mixture simmer over low heat.

While the meat sauce simmers, cook the spaghetti according to package directions. Drain and set aside.

To make the Alfredo sauce, melt the butter in a separate large pan. Add the minced garlic and cook for about 30 seconds until fragrant.

Pour in the heavy whipping cream and season to taste with more garlic powder, Italian seasoning, and pepper. Whisk to combine.

Bring the cream mixture to a simmer, then reduce the heat and slowly whisk in the Parmesan cheese until the sauce is smooth and thickened.

Place the cooked and drained spaghetti into a large baking dish.

Pour the Alfredo sauce over the spaghetti and toss to coat everything evenly.

Spread the meat sauce evenly over the top of the Alfredo spaghetti. Do not mix it in to keep the layers distinct.

Top generously with shredded mozzarella cheese.

Bake at 350°F (175°C) for 15 minutes, or until the cheese is melted and bubbly.