Description

Million Dollar Spaghetti is a decadent layered pasta bake featuring al dente spaghetti tossed in a creamy homemade alfredo sauce, topped with a flavorful Cajun-spiced ground beef marinara, and finished off with a melted cheesy topping. This comforting casserole is perfect for family dinners and special occasions, blending rich Italian flavors with a touch of southern spice.

Ingredients

Units Scale

Spaghetti

16 ounces (1 pound) spaghetti noodles (cooked al dente)

Meat Sauce

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 ounce jar marinara sauce

Alfredo Layer

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)

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Instructions

Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray, then set it aside for later. Cook the spaghetti noodles according to the package directions until al dente, then drain and set aside.
Cook the meat sauce: In a large skillet over medium-high heat, add the ground beef, diced onion, diced green bell pepper, cajun seasoning, garlic powder, onion powder, and dried Italian seasoning. Crumble the beef with a spoon, and cook, stirring occasionally, until the beef is no longer pink and the vegetables have softened, about 10 minutes. Drain excess grease.
Simmer with marinara: Stir the jar of marinara sauce into the meat mixture. Lower the heat to low and let it simmer gently for 15 minutes, stirring occasionally to allow flavors to meld.
Prepare the alfredo sauce: While the meat sauce simmers, melt the butter in a dutch oven or large stockpot over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream, then add the shredded parmesan cheese, kosher salt, and black pepper. Stir continuously until the parmesan melts and the sauce thickens slightly, creating a rich alfredo sauce.
Toss spaghetti in alfredo sauce: Add the cooked spaghetti noodles directly into the alfredo sauce pot. Stir thoroughly so the noodles are fully coated in the creamy sauce.
Assemble the casserole: Pour the creamy alfredo-coated spaghetti into the prepared baking dish. Evenly spread the meat sauce over the top of the spaghetti layer.
Add cheese topping and bake: Sprinkle the shredded mozzarella cheese and the shredded parmesan cheese evenly over the surface. Bake uncovered in the preheated oven for 15 minutes, or until the cheese is completely melted and bubbly.
Garnish and serve: Remove from the oven and optionally garnish with dried parsley flakes for a fresh pop of color and flavor. Serve hot and enjoy this indulgent, savory spaghetti casserole.

Notes

For best results, cook spaghetti just until al dente to avoid mushy noodles after baking.
Adjust cajun seasoning quantity to preference if you prefer more or less spice.
Use freshly grated parmesan cheese for creamier sauce texture and better melt.
If preferred, substitute half-and-half for heavy cream to reduce richness.
Leftovers reheat well in the oven or microwave, but cheese may firm up when chilled.

Nutrition

Serving Size: 1/8 of casserole (~300g)
Calories: 580
Sugar: 6g
Sodium: 750mg
Fat: 35g
Saturated Fat: 19g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 110mg