Million Dollar Baked Spaghetti (Print Version)
Layered pasta casserole with homemade Alfredo spaghetti, ground beef meat sauce with peppers and onions, topped with mozzarella cheese and baked until bubbly.
# Ingredients:
→ For the Pasta Layer
01 -
1 lb regular spaghetti
02 -
4 tablespoons salted butter
03 -
6 to 7 cloves garlic, minced
04 -
2 cups heavy cream
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 to 1 teaspoon salt
09 -
1 teaspoon black pepper
10 -
Pinch of red pepper flakes (optional)
11 -
3 oz fresh shaved Parmesan cheese
→ For the Meat Sauce
12 -
1 lb ground beef (Italian sausage, chicken, or turkey also work)
13 -
1 cup yellow onion, diced
14 -
1 cup green bell pepper, diced
15 -
24 oz jar spaghetti sauce
16 -
1/4 cup water (to rinse the jar)
17 -
1 teaspoon Italian seasoning
18 -
1 teaspoon garlic powder
19 -
1 teaspoon onion powder
20 -
1/2 teaspoon salt
21 -
1 teaspoon black pepper
22 -
1 teaspoon sugar
23 -
Pinch of red pepper flakes (optional)
→ For the Topping
24 -
8 oz freshly shredded mozzarella cheese
25 -
Fresh or dried chopped parsley for garnish
# Instructions:
01 -
Preheat your oven to 400 degrees.
02 -
Boil the spaghetti in salted water until al dente according to package directions. Drain and set aside.
03 -
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the heavy cream, Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes if using. Reduce the heat to low and slowly stir in the Parmesan cheese until it's completely melted and the sauce is smooth and creamy.
04 -
Toss the cooked spaghetti with the Alfredo sauce right in a 9x13 inch baking dish, mixing well to coat all the pasta.
05 -
In a skillet, brown the ground beef with the diced onion and bell pepper until the meat is cooked through. Drain any excess grease. Stir in the spaghetti sauce, water (use it to rinse out the jar), Italian seasoning, garlic powder, onion powder, salt, black pepper, sugar, and red pepper flakes if using.
06 -
Pour the meat sauce over the Alfredo spaghetti in the baking dish - don't stir it, just let it sit on top in a layer. Sprinkle the shredded mozzarella cheese evenly over the top.
07 -
Bake uncovered for 15 to 20 minutes, or until the cheese is melted and bubbly.
08 -
Garnish with fresh or dried chopped parsley and serve hot. This is million dollar delicious!
# Notes:
01 -
Use freshly shaved or grated Parmesan for the smoothest Alfredo sauce.
02 -
Don't stir the meat sauce into the pasta - the distinct layers make this special!
03 -
The water trick to rinse the sauce jar ensures you get every bit of sauce.
04 -
Make-ahead: Assemble the whole dish up to a day in advance, cover, refrigerate, and bake when ready.
05 -
Freezer-friendly: Freeze the assembled, unbaked casserole for up to 2 months. Thaw in the fridge overnight before baking.
06 -
Store leftovers in an airtight container in the fridge for 3-4 days.