Description
Million Dollar Baked Spaghetti is a rich and comforting casserole layered with creamy garlic Alfredo pasta, savory meat sauce, and topped with melted mozzarella cheese. This hearty dish is perfect for family dinners and can be prepared ahead of time for convenience.
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 your oven to 400°F to get it ready for baking the assembled casserole.
- Cook Spaghetti: Boil the regular spaghetti in salted water until al dente. Drain and set aside carefully.
- Make Alfredo Sauce: In a skillet over medium heat, melt the salted butter. Add minced garlic and cook for about 1 minute until fragrant. Stir in heavy cream and the Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes if using. Reduce heat to low and slowly add freshly shaved Parmesan cheese, stirring continuously until melted and smooth.
- Toss Pasta with Sauce: Toss the cooked spaghetti with the creamy Alfredo sauce in a 9×13 inch baking dish, ensuring the pasta is evenly coated.
- Prepare Meat Sauce: In another skillet, brown the ground beef with diced onion and green bell pepper over medium heat. Drain the grease. Stir in the jar of spaghetti sauce along with the water used to rinse the jar, Italian seasoning, garlic powder, onion powder, salt, black pepper, sugar, and optional red pepper flakes. Mix well and heat through.
- Assemble Casserole: Pour the prepared meat sauce evenly over the Alfredo-coated pasta in the baking dish, but do not stir it in. This layering keeps the dish distinct and flavorful.
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the meat sauce layer.
- Bake: Place the casserole uncovered in the preheated oven. Bake for 20 minutes or until the cheese is bubbly and slightly golden around the edges.
- Garnish and Serve: Remove from oven and garnish with fresh or dried chopped parsley to add freshness and color. Serve hot and enjoy!
Notes
- Make-Ahead: You can assemble the casserole up to a day in advance. Cover tightly and refrigerate until ready to bake.
- Freezing: The unbaked assembled casserole can be frozen for up to 2 months when wrapped tightly. Thaw overnight in the fridge 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.
- Meat Alternatives: Substitute ground beef with Italian sausage, ground chicken, or turkey for a different flavor and leaner options.
- Spice Level: Adjust red pepper flakes to your preferred spice level or omit for milder taste.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
