Like Mama’s goulash, this easy, meaty baked spaghetti is based on ground beef. We add olives, Alfredo sauce, and bacon to give it loads of flavor. This is one of those dishes that folks line up for at a church dinner or school fund-raiser. It’s not much more complicated than following the instructions on the back of the Hamburger Helper box—but it’s a whole lot more satisfying. Serve it with a tasty and hearty green salad like our Crisp Romaine and Tomato Salad (page 115).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain well and transfer to a large bowl.
Step 2
Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
Step 3
Fry the bacon in a large skillet over medium-high heat until brown, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off the drippings from the skillet. Add the beef, onion, olives (if using), and red pepper flakes. Cook, breaking up the beef with a fork, for 7 to 10 minutes, or until the beef is brown and the onion is soft.
Step 4
Remove the skillet from the heat and stir in the Alfredo sauce. Sprinkle in the parsley and bacon and stir. Pour the sauce over the spaghetti and toss to combine.
Step 5
Transfer the pasta to the prepared baking dish and top with the Parmesan cheese. Bake until golden on top, about 30 minutes.
