Description
Million Dollar Baked Spaghetti with Alfredo and Meat Sauce is a decadent, layered pasta casserole that combines creamy garlic Alfredo sauce, savory meat sauce, and melted mozzarella cheese. This hearty dish is perfect for family dinners, prep-ahead meals, and freezer-friendly comfort food lovers.
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 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: Preheat your oven to 400°F (200°C) to prepare for baking the casserole later.
- Cook Spaghetti: Boil the spaghetti in salted water until al dente, usually about 8-10 minutes depending on the brand. Drain well and set aside.
- Make Alfredo Sauce: In a skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the heavy cream and all the seasonings: Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes. Reduce heat to low and slowly stir in freshly shaved Parmesan cheese until the sauce is melted and smooth.
- Combine Alfredo and Pasta: Toss the cooked spaghetti with the creamy Alfredo sauce thoroughly, then transfer this mixture into a 9×13-inch baking dish to form the bottom layer.
- Prepare Meat Sauce: In a separate skillet, brown the ground beef together with the diced onion and green bell pepper until fully cooked and no longer pink. Drain excess grease. Stir in the jarred spaghetti sauce along with the water you used to rinse out the jar. Add Italian seasoning, garlic powder, onion powder, salt, black pepper, sugar, and optional red pepper flakes. Heat through until well combined.
- Assemble Casserole: Pour the prepared meat sauce evenly over the spaghetti and Alfredo layer in the baking dish. Do not stir. Sprinkle the shredded mozzarella cheese evenly on top of the meat sauce layer.
- Bake: Bake the casserole uncovered in the preheated oven for 15–20 minutes until the sauce is bubbly and the cheese is melted and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with fresh or dried chopped parsley, and serve warm. Enjoy your delicious Million Dollar Baked Spaghetti!
Notes
- Make-Ahead: You can assemble the entire casserole up to one day in advance, cover it tightly, and refrigerate. Bake when ready.
- Freezer: Wrap the assembled but unbaked casserole tightly for freezing. It will keep well for up to 2 months. Thaw in the refrigerator overnight before baking.
- Leftovers: Store leftover baked spaghetti in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or oven until heated through.
Nutrition
- Serving Size: 1/8 of casserole (approximately 1.5 cups)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
