Cowboy Butter Baked Spaghetti

Cook pasta according to package directions. Drain and set aside.

In a large Dutch oven or pot, brown the ground beef. Add the chopped shallot and minced garlic and cook until fragrant.

Season the meat with 1 tbsp cowboy butter seasoning, Italian seasoning, and Worcestershire sauce. Stir to combine.

Pour in the entire jar of marinara sauce, stir well, and cook for a few minutes. Remove the meat sauce from the pot and set aside.

In the same pot, melt the stick of butter over medium heat.

To the melted butter, add the remaining 1 tbsp cowboy butter seasoning, garlic powder, paprika, crushed red pepper flakes, and dried parsley flakes. Stir to combine.

Stir in the Dijon mustard.

Slowly pour in the heavy whipping cream while stirring. Then, add the shredded Parmesan cheese and 1 cup of the shredded mozzarella cheese. Stir continuously until the cheeses are melted and the sauce is smooth.

Add the cooked pasta to the cheese sauce and toss until fully coated.

Layer the prepared meat sauce evenly over the top of the pasta.

Sprinkle the grated Parmesan cheese and the remaining 1 cup of shredded mozzarella cheese over the meat sauce.

Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly.

Garnish with additional dried parsley if desired, and serve hot.