Not only will this recipe knock your socks off, because it is only 30-minutes from start to finish, but also because it is quick, easy and cleanup is a snap! All those football games, barn dances, hay rides, community dinners and tail gate parties are in the bag with this recipe. Even a beginner can make this 30 minute Knock Your Socks Off Spaghetti Bake and be the star of the potluck table.
Knock Your Socks Off Spaghetti Bake
Ingredients:
2 – 6.5 ounces jars of Pesto Sauce
1 – 15-ounce jar of Alfredo Sauce
1 – 32-ounce jar of Spaghetti sauce
1 pound of spaghetti or any pasta you have in the pantry
1 – 8-ounce bag of shredded mozzarella (you can get a block and shred yourself)
****Options****
Teaspoon of garlic powder
Teaspoon onion powder
1 small can of mushroom
I deep pan 9×13 aluminum pan for easy clean up (sprayed with non-stick spray)
Directions:
Cook the spaghetti as directed but subtract 2 minutes from the label cooking time.
Drain pasta and return to pot.
Stir in the 2 jars of pesto sauce and 1 jar of alfredo sauce as well as the garlic and onion powder
Pour into aluminum or home pan and spread mushrooms on top if using.
Pour spaghetti sauce over top and spread around, leaving a small edge to crispiness.
Cover with mozzarella cheese,
Place in pre-heated oven to 350F and let cook for 10 – 15 minutes.
Remove and let sit for about 15 minutes.
Use spatula or knife to serve.
Throw away pan when empty – believe me, there won’t be any leftovers.
Knock Your Socks Off Spaghetti Bake
Ingredients
- 2 – 6.5 ounces jars of Pesto Sauce
- 1 – 15-ounce jar of Alfredo Sauce
- 1 – 32-ounce jar of Spaghetti sauce
- 1 pound of spaghetti or any pasta you have in the pantry
- 1 – 8-ounce bag of shredded mozzarella you can get a block and shred yourself
- Optional
- Teaspoon of garlic powder
- Teaspoon onion powder
- 1 small can of mushroom
Instructions
-
Cook the spaghetti as directed but subtract 2 minutes from the label cooking time.
-
Drain pasta and return to pot.
-
Stir in the 2 jars of pesto sauce and 1 jar of alfredo sauce as well as the garlic and onion powder
-
Pour into aluminum or home pan and spread mushrooms on top if using.
-
Pour spaghetti sauce over top and spread around, leaving a small edge to crispiness.
-
Cover with mozzarella cheese,
-
Place in pre-heated oven to 350F and let cook for 10 – 15 minutes.
-
Remove and let sit for about 15 minutes.
Recipe Notes
Use spatula or knife to serve.
Throw away pan when empty – believe me, there won’t be any leftovers.
Yummyness, be still my heart, this is so good-looking. Pinned it
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I may be wrong, but I’m of the understanding that Pesto has pine nuts in it. IF so, could one make this recipe WITHOUT the Pesto (or substitute something else for it?) My husband suffers severe diverticulitis and can’t have anything with nuts, seeds, hulls or skins, thus my question.
Yes — you are correct, pesto has pine nuts in it. I would just leave it out and put in a jar or can of pizza sauce, or maybe that garlic dipping sauce that’s available in a squeeze bottle but you can just open the lid and squeeze it in! The garlic dipping sauce we eat is Chef Antonio Extraordinary Garlic Dipping Sauce. It’s $1.97 for 12 oz. at Walmart.
Thank you!! I had the same question!!!
I can see why everyone would love this. Clean pan and clean plates I believe.
Wishing you a happy and healthy New Year.