Loaded Spaghetti Bake

We eat a lot of pasta in our house, so recipes like this always catch my attention. This is a contest-winning recipe from Taste of Home.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 12  ounces  uncooked spaghetti
• 1  lb lean ground beef (90% lean)
• 1  cup  chopped onion
• 1  cup  chopped green pepper
• 1 (26 ounce) jar  spaghetti sauce
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 (2 1/4ounce) can sliced ripe olives, drained
• 2  cups  shredded cheddar cheese, divided
• 1 (10 3/4ounce) can  condensed cream of chicken soup, undiluted
• 1 (10 ounce) carton  refrigerated alfredo sauce
• 1⁄4 cup  grated parmesan cheese
• 1⁄2 cup  corn flake crumbs

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top.
3. Bake, uncovered, at 350° for 30 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.