Description
Million Dollar Baked Spaghetti is a creamy, cheesy, and hearty baked pasta dish featuring a rich Alfredo pasta base layered with a savory meat sauce, topped with melted mozzarella and baked to bubbly perfection. This make-ahead casserole is perfect for family dinners or meal prepping.
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 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
- 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 the oven to 400°F to ensure it’s ready for baking the assembled dish.
- Cook Pasta: Boil the spaghetti in salted water until al dente. Drain and set aside to cool slightly.
- Make Alfredo Sauce: In a skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream and season with Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes. Reduce heat to low and gradually stir in the shaved Parmesan cheese until melted and smooth.
- Toss Pasta in Sauce: Combine the cooked spaghetti with the Alfredo sauce in a 9×13 inch baking dish, ensuring the pasta is evenly coated.
- Prepare Meat Sauce: In a skillet, brown the ground beef along with the diced yellow onion and green bell pepper. Drain any excess grease. Stir in the jar of spaghetti sauce, water, Italian seasoning, garlic powder, onion powder, salt, black pepper, sugar, and optional red pepper flakes. Mix well and cook until heated through.
- Assemble Casserole: Pour the meat sauce evenly over the Alfredo-coated pasta in the baking dish. Do not stir. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake: Bake the casserole uncovered in the preheated oven for 20 minutes or until bubbly and the cheese is melted and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with fresh or dried chopped parsley. Serve hot and enjoy.
Notes
- Make-Ahead: You can assemble this dish up to a day in advance. Cover and refrigerate, then bake when ready.
- Freezer: Freeze the assembled, unbaked casserole tightly wrapped for up to 2 months. Thaw overnight in the fridge before baking.
- Leftovers: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or oven until warmed through.
- For a lighter version, use turkey or chicken sausage and reduce the amount of cheese.
- Adding a pinch of red pepper flakes gives a mild heat; omit if preferred.
- Ensure spaghetti is cooked al dente so it doesn’t become mushy after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
