Cheesy Garlic Butter Spaghetti (Print Version)

Rich spaghetti with garlic butter, Italian sausage, spinach, and two cheeses in a creamy, savory sauce.

# Ingredients:

→ Pasta

01 - 1 pound spaghetti

→ Proteins

02 - 1 pound ground beef
03 - 1 pound Italian sausage, casings removed

→ Vegetables and Aromatics

04 - 1 large onion, chopped
05 - 4 cloves garlic, minced
06 - 10 ounces frozen spinach, thawed and squeezed dry

→ Oils and Fats

07 - 2 tablespoons olive oil
08 - 4 tablespoons unsalted butter

→ Sauce Base

09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1 cup chicken broth
12 - 1 cup heavy cream

→ Cheeses

13 - 1 cup grated Parmesan cheese
14 - 1 cup shredded mozzarella cheese

→ Seasonings

15 - 2 tablespoons Cajun seasoning
16 - 1 tablespoon Italian seasoning
17 - 1 teaspoon smoked paprika
18 - Salt and black pepper, to taste

# Steps:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9 to 11 minutes. Drain thoroughly and set aside.
02 - In a large skillet, heat olive oil over medium-high heat. Add ground beef and Italian sausage, breaking up the meat with a spoon. Cook until fully browned, then drain excess fat.
03 - Add chopped onion to the skillet. Sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute. Incorporate thawed and drained spinach; cook until heated through, about 2 to 3 minutes.
04 - In a separate saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute. Gradually pour in whole milk and chicken broth, whisking constantly until smooth. Simmer 5 to 7 minutes, until thickened.
05 - Reduce heat to low. Stir in heavy cream, grated Parmesan cheese, shredded mozzarella cheese, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and black pepper. Continue stirring until cheeses are fully melted and the sauce is creamy.
06 - Add cooked spaghetti and the meat mixture to the sauce. Toss gently to coat evenly with the creamy garlic butter sauce.
07 - Serve hot, garnished with extra Parmesan cheese or fresh parsley if desired.

# Notes:

01 - Be sure to thoroughly squeeze out excess water from the thawed spinach to prevent the sauce from diluting.

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