Loaded Spaghetti Bake - cooking recipe

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 1/4 ounce) can sliced ripe olives, drained
2 cups shredded cheddar cheese, divided
1 (10 3/4 ounce) 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

Preparation

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.
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.
Bake, uncovered, at 350\u00b0 for 30 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.