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Cajun Beef Spaghetti in Creamy Mozzarella Parmesan Sauce
Isabella

Cajun Beef Spaghetti in Creamy Mozzarella Parmesan Sauce

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Ingredients Method

Ingredients
  

  • 2 lbs ground beef
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 6 tablespoons butter
  • 1 yellow onion finely diced
  • 1 red bell pepper finely diced
  • 10 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 teaspoon additional smoked paprika for the butter
  • 1 lb spaghetti
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 cups heavy cream
  • 6 oz cream cheese softened and cubed
  • 2 cups shredded mozzarella 1 cup for the sauce, 1 cup for the top
  • 1½ cups shredded sharp cheddar 1 cup for the sauce, ½ cup for the top
  • 1¼ cups grated Parmesan ¾ cup for the sauce, ½ cup dusted on at the end
  • ½ cup reserved pasta water
  • 3 tablespoons chopped fresh parsley

Method
 

  1. Add the ground beef to a large skillet over medium-high heat. Let parts of it sear before breaking it into crumbles, then cook through and drain off the excess grease.
  2. Sprinkle the beef with Cajun seasoning, smoked paprika, garlic powder, onion powder, oregano, thyme, red pepper flakes, and black pepper. Stir for about 1 minute, then transfer the seasoned beef to a plate.
  3. Add 3 tablespoons butter to the same skillet. Cook the onion and red bell pepper until softened, then add the garlic and stir for about 30 seconds.
  4. Spoon in the tomato paste and let it cook for about 1 minute. Add the remaining 3 tablespoons butter and the additional smoked paprika, stirring until the butter is evenly tinted.
  5. Pour in the beef broth and Worcestershire sauce. Scrape up the browned bits from the bottom of the skillet as the liquid heats.
  6. Cook the spaghetti in salted water until just tender. Before draining, scoop out ½ cup of the pasta water.
  7. Reduce the skillet to low heat and add the heavy cream. Whisk in the cream cheese until melted into the sauce.
  8. Add ¾ cup Parmesan, 1 cup mozzarella, and 1 cup cheddar. Stir until the cheeses have melted, adding reserved pasta water a little at a time if the sauce needs loosening.
  9. Add the cooked beef back to the skillet, followed by the drained spaghetti. Turn the pasta through the creamy Cajun beef sauce until evenly combined.
  10. Transfer the spaghetti to a serving bowl and scatter the remaining 1 cup mozzarella and ½ cup cheddar over the top. Cover for 2 minutes to let the cheese melt.
  11. Finish with the remaining ½ cup Parmesan and the chopped parsley before serving.