Diva Tasting: Alfredo Spaghetti Bake and Limeade…

Alfredo Spaghetti Bake and Limeade


Cooking Spray

1 Pound Spaghetti

1 Pound Shredded Mozzarella And Provolone Cheese Blend

3 (16 Ounce) Jars Alfredo Sauce

½ Cup Ricotta Cheese

1 Cup Grated Parmesan Cheese

4 Eggs Beaten

3 Pounds Lean Ground Beef Browned to Crumbly


Step 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.

Step 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.

Step 3 Stir provolone cheese blend, browned beef, 2 jarsAlfredo sauce drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Fold to blend well. Pour into prepared baking dish. Cover the dish with aluminum foil.

Step 4 Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining jar of Alfredo sauce. Serve with Garlic Bread, and garden salad with vinaigrette and limeade. Serves 10-12


Limeade With Basil and Ginger


20 Small Limes, Halved

2 Cans Lemon Lime Soda

2 Cup White Sugar

2 Cups Water

¼ Cup Basil

14 Slices of Fresh Ginger Root

1 Pinch Salt

Water As Needed To Fill Pitcher


Step 1 In a sauce pad add 2 cups of sugar and 2 cups water, pinch salt. Bring to a boil and add basil and ginger. Simmer on medium for 5 minutes and let cool. Remove herbs.

Step 2 Squeeze lime juice from limes into a pitcher. Add 5 of the lime halves into the lime juice. Stir soda and cooled sugar mixture into the lime juice. Fill the rest of the pitcher with water and stir again.

Note: You can do the same with lemons but cut down to 12 lemons as they usually yield more juice than limes. You may also use 3 sprigs of rosemary instead of basil. You may eliminate the herbs and have just sparkling limeade.


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