Description
Million Dollar Baked Spaghetti is a decadent casserole combining creamy Alfredo-coated spaghetti and a rich meat sauce, topped with melted mozzarella and baked to bubbly perfection. This dish offers a comforting blend of garlic-infused cream sauce and hearty Italian-seasoned ground beef, making it a crowd-pleasing meal perfect for family dinners or make-ahead occasions.
Ingredients
Units
Scale
For the Pasta Layer
- 1 lb Regular Spaghetti
- 4 tbsp Salted Butter
- 6-7 Garlic Cloves, minced
- 2 cups Heavy Cream
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2-1 tsp Salt
- 1 tsp Black Pepper
- Pinch of Red Pepper Flakes (optional)
- 3 oz Fresh Shaved Parmesan Cheese
For the Meat Sauce
- 1 lb Ground Beef (Italian Sausage, chicken or turkey will also work)
- 1 cup Yellow Onion, Diced
- 1 cup Green Bell Pepper, Diced
- 24 oz Jar of Spaghetti Sauce
- 1/4 cup Water (to rinse out the sauce jar)
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Sugar
- Pinch of Red Pepper Flakes (optional)
For the Topping
- 8 oz Freshly Shredded Mozzarella Cheese
- Fresh or Dried Chopped Parsley (for garnish)
Instructions
- Preheat Oven: Set your oven to 400°F to prepare it for baking the assembled casserole.
- Cook Spaghetti: Boil the regular spaghetti in salted water until it is al dente, then drain and set aside.
- Prepare Alfredo Sauce: In a skillet over medium heat, melt the salted butter and add the minced garlic, cooking for about 1 minute until fragrant. Stir in the heavy cream along with Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes. Reduce heat to low and gradually mix in the shaved Parmesan cheese until the sauce is smooth and melted.
- Toss Pasta with Sauce: Combine the cooked spaghetti with the Alfredo sauce and place this mixture into a 9×13 inch baking dish.
- Make Meat Sauce: In a separate skillet, brown the ground beef with diced yellow onion and green bell pepper until fully cooked. Drain excess grease. Stir in the jarred spaghetti sauce, water (to get all sauce from the jar), Italian seasoning, garlic powder, onion powder, salt, black pepper, sugar, and optional red pepper flakes, mixing well.
- Assemble Casserole: Pour the meat sauce evenly over the Alfredo-coated spaghetti in the baking dish, taking care not to stir the layers.
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the meat sauce layer.
- Bake: Place the casserole uncovered in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh or dried chopped parsley, and serve warm.
Notes
- Make-Ahead: You can assemble the entire dish up to one day in advance. Cover and refrigerate it until ready to bake.
- Freezer: Freeze the assembled, unbaked casserole tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before baking.
- Leftovers: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or oven until warmed through.
