Ingredients

• 0.25 cups unsalted butter , divided
• 1 cup yellow onion , chopped
• 1.75 teaspoons kosher salt , divided
• 0.5 teaspoons Italian seasoning
• 4 cloves garlic , minced, divided
• 1.5 pounds ground beef or a mixture of pork , meat-loaf mix
• 1 , 28 ounce
• 0.25 cups chopped fresh basil , plus more for garnish
• 1 pound spaghetti
• 2.5 cups heavy cream
• 1.5 cups grated Parmesan cheese
• 1.5 cups shredded mozzarella cheese
• crushed red pepper , Optional

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add onion and 1/4 teaspoon of the salt; cook until softened, about 4 minutes. Add Italian seasoning and 1 teaspoon garlic; cook, stirring constantly, until fragrant, 1 minute. Add ground meat mix and 1 teaspoon of the salt; cook, stirring occasionally to crumble, until well browned and cooked through, 6 to 8 minutes. Add marinara sauce and basil; cook, stirring occasionally, until warmed through, about 3 minutes. Remove from heat and set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
4. 4 Meanwhile, melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add remaining 2 teaspoons garlic; cook, stirring constantly, until fragrant, about 1 minute. Add heavy cream; cook, whisking often, until thickened and coats the back of a spoon, 8 to 10 minutes. Remove from heat and gradually whisk in Parmesan cheese and remaining 1/2 teaspoon salt.
5. 5 Transfer pasta and cream mixture to a greased 13x 9 baking dish; toss gently to combine. Spread meat sauce evenly over pasta and sprinkle with mozzarella and crushed red pepper, if desired.
6. 6 Bake in preheated oven until bubbly and mozzarella is lightly browned, about 25 minutes. Let stand 10 minutes before serving.

Nutrition per serving