Cook spaghetti according to package instructions. Once cooked, drain and set aside.

While the spaghetti cooks, start your marinara sauce. Heat a large pot over medium-high heat and add ground beef. Cook for 3-5 minutes until it is browned.

Add the Italian seasoning, salt, garlic powder, onion powder, and marinara sauce. Stir together, turn the heat to medium and let cook for another 5 minutes, stirring occasionally.

Preheat oven to 350 degrees F. Grease a 13x9-inch baking dish with non-stick spray.

Heat a separate large skillet over medium-high heat. Add butter and stir until melted.

Pour the heavy cream into the pan and bring it to a simmer over medium heat. Make sure to stir often so the cream doesn’t burn.

Stir in the Parmesan and continue to cook until it thickens, approximately 8-10 minutes. You will know it is ready when the sauce is thick enough to coat the back of your spoon.

Add 2 ounces of mozzarella cheese and the black pepper. Stir together until the mozzarella is melted.

Add the spaghetti noodles to the baking dish and top with the Alfredo sauce. Use a fork to move the noodles around, making sure they are mixed with the sauce.

Pour the meat sauce over the pasta, distributing it evenly. Do not mix.

Top with the remaining 6 ounces of mozzarella cheese.

Place in the oven and bake for 15-20 minutes or until the cheese on top is melted and bubbly.

Remove from the oven, let cool for 10 minutes and serve.