Description
Million Dollar Spaghetti is a rich and flavorful baked pasta dish featuring creamy alfredo-coated spaghetti layered with a seasoned ground beef marinara sauce and topped with melted mozzarella and parmesan cheeses. This indulgent recipe combines the best of classic Italian flavors with a creamy twist, perfect for a comforting family dinner.
Ingredients
Scale
Spaghetti and Meat Sauce
- 16 ounces spaghetti noodles (cooked al dente)
- 1 pound ground beef
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 2 teaspoons cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 24 ounces marinara sauce (1 jar)
Alfredo Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups shredded parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Topping
- 2 cups shredded mozzarella cheese
- 2 tablespoons shredded parmesan cheese
- 2 teaspoons dried parsley flakes (optional)
Instructions
- Prepare Oven and Pasta: Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside. Cook 16 ounces of spaghetti noodles according to package directions until al dente. Drain and set aside.
- Cook Meat Sauce: In a large skillet over medium-high heat, add 1 pound ground beef, 1 small finely diced onion, 1 finely diced green bell pepper, 2 teaspoons cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried Italian seasoning. Break up the beef into crumbles and cook, stirring occasionally, until the beef is no longer pink and the vegetables have softened, about 10 minutes. Drain any excess grease.
- Simmer Meat Sauce: Stir in 24 ounces of marinara sauce, reduce the heat to low, and let it simmer for 15 minutes, stirring occasionally to blend the flavors.
- Make Alfredo Sauce: Meanwhile, in a dutch oven or large stock pot, melt 1/2 cup unsalted butter over medium heat. Add 4 cloves of minced garlic and cook for 30 seconds until fragrant. Stir in 2 cups heavy cream, 2 cups shredded parmesan cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook the sauce until the cheese is melted and it thickens slightly, stirring frequently.
- Combine Spaghetti and Alfredo: Add the cooked spaghetti noodles to the alfredo sauce and stir well until the noodles are fully coated in the creamy sauce. Transfer this mixture into the prepared 9x13-inch baking dish.
- Layer Meat Sauce: Pour the meat sauce evenly over the alfredo-coated spaghetti in the baking dish.
- Add Cheese Topping: Sprinkle 2 cups shredded mozzarella cheese and 2 tablespoons shredded parmesan cheese evenly over the top of the layered sauces and pasta.
- Bake: Bake uncovered in the preheated oven for 15 minutes, or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with 2 teaspoons dried parsley flakes if desired. Serve hot and enjoy!
Notes
- This dish is best served fresh but can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- For a lighter version, substitute half-and-half for heavy cream and reduce the amount of butter.
- Use gluten-free pasta to make this recipe gluten free.
- Adding a pinch of crushed red pepper flakes to the meat sauce can add a nice little kick if you prefer it spicier.
- Make sure to cook the spaghetti al dente so it holds up well when baked with sauces.
- Leftover Million Dollar Spaghetti freezes well; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 887 kcal
- Sugar: 7 g
- Sodium: 1244 mg
- Fat: 59 g
- Saturated Fat: 33 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 183 mg
