Cowboy Butter Baked Spaghetti

This was really tasty. Enjoy!

Cowboy Butter Baked Spaghetti

Ingredients:

• 1 lb cooked angel hair spaghetti
• 1 lb ground beef
• 1/2 a chopped onion
• 1 Tbl. garlic
• Kinder's Cowboy Butter Seasoning
• Italian Seasoning
• 1 Tbl. Worcestershire 
• 1 jar marinara sauce
• 1 stick butter
• garlic powder
• paprika
• crushed red pepper flakes
• parsley
• Kinder's Cowboy Butter Seasoning
• dollop of Dijon mustard
• 2 cups heavy cream
• parmesan cheese
• mozzarella cheese

Directions:

1. If you haven't already done so, cook your spaghetti according to package directions.
2. In a large skillet, break up your ground beef and add your onion. Cook until beef is browned and onion is tender. Drain off any excess fat. Add your garlic and cook for an additional minute. Season with your desired sprinklings of cowboy butter seasoning blend, Italian seasoning, and Worcestershire. Add your marinara sauce, cover and leave to warm while you do the next step.
3. In a large, oven-safe pot or Dutch Oven, melt your butter. Season the butter with your desired amounts of garlic powder, paprika, crushed red pepper flakes, parsley and cowboy butter seasoning blend. Add your Dijon mustard and stir. Next, add your heavy cream and heat until steaming. Then add a handful of parmesan and a handful of mozzarella cheese. Heat and stir until smooth, then add your cooked spaghetti and toss to coat.
4. Once everything is evenly coated in the white sauce, layer your red meat sauce over the top. Then top with more parmesan and mozzarella cheese, along with a sprinkling of parsley for color. Put into the oven under the broiler and cook until cheese forms a hot, melty crust. Serve.

Marsha's Notes:

The original recipe for this was a lady making a video where she just sort of put stuff in a pot. Where she specified how much, I tried to note it in the recipe. Other places, your guess is as good as mine. Next time I make this, I will try to note how much I put of the ingredients that don't have measurements and come back and update this post.

Also, the original recipe didn't have you put the finished pot under the broiler. It had you put the entire thing in a hot oven and bake it for 30 minutes under your cheese made a brown topping. We tried to do it that way, and it just made the spaghetti cook so long in the oven that it absorbed all of the yummy "Alfredo" sauce. While it still tasted great, it didn't have that yummy creamy sauce texture in the noodles that I was hoping for, so I altered the recipe to reflect this.