Spasagna

So this pregnancy I haven't had any crazy cravings like you hear some people have.  Like craving laundry detergent, pickles everyday, or I've even heard of some ladies craving dirt?!!!! Weird I know!  But one thing that I have found myself wanting to eat on a regular basis is Spaghetti. 

I absolutley love the combination of marinara and brown butter with mizithra cheese that they have at Spaghetti Factory.  I actually made a version of it the other day that I will share with you at a later time.  But I have to say that this version of spaghetti has become one of our families favorties!  I got the recipe from one of my good blogging buddies Brandie over at The Country Cook. Can I just say that Brandie has so many delicious and quite easy to make recipes that always has me coming back to her blog on a regular basis.  This dish is so full of flavor, so easy to put together, and will easily feed a family of six.

Recipe:

1 lb spaghetti noodles

1 (26oz) jar of your favorite marinara sauce

1 (16oz) jar favorite alfredo sauce

1 lb ground beef or ground turkey

1/2 cup milk

2 cups shredded mozzarella

1 tsp. dried oregano

1 tsp. dried parsely flakes

Cook spaghetti as directed on package.  Preheat oven to *350.  In a large bowl combine the alfredo sauce, milk, shredded cheese, and spices.  When noodles are done cooking, drain them completely then mix them into the alfredo mix.  Lightly grease a 9x13 baking dish and pour the noodles into the pan, cover with foil, and bake for 30 minutes.

While the noodles are baking, cook up the meat till no longer pink.  Drain meat of any excess fat then return to pan.  Stir in the marinara sauce and heat through. Cover and keep on low heat till noodles are ready.

After noodles are done baking, let them sit for about 5-10 minutes.  Cut the noodles into squares and top with some of the marinara meat mixture and sprinkle a bit of parmesan cheese over the top.  Serve with a green salad and some french bread!

Recipe Source: Brandie @ The Country Cook