Million Dollar Baked Spaghetti (Print Format)
Layers of Alfredo spaghetti, rich meat sauce, and mozzarella baked together for a comforting Italian-American meal.
# Ingredients:
→ Pasta Layer
01 -
1 lb Regular Spaghetti
02 -
4 tbsp Salted Butter
03 -
6-7 Garlic Cloves, minced
04 -
2 Cups Heavy Cream
05 -
1 tsp Italian Seasoning
06 -
1 tsp Garlic Powder
07 -
1 tsp Onion Powder
08 -
1/2-1 tsp Salt
09 -
1 tsp Black Pepper
10 -
Pinch of Red Pepper Flakes (optional)
11 -
3 oz Fresh Shaved Parmesan Cheese
→ Meat Sauce
12 -
1 lb Ground Beef (Italian Sausage, chicken, or turkey will also work)
13 -
1 cup Yellow Onion, diced
14 -
1 cup Green Bell Pepper, diced
15 -
24 oz Jar of Spaghetti Sauce
16 -
1/4 Cup Water (used to rinse out the jar)
17 -
1 tsp Italian Seasoning
18 -
1 tsp Garlic Powder
19 -
1 tsp Onion Powder
20 -
1/2 tsp Salt
21 -
1 tsp Black Pepper
22 -
1 tsp Sugar
23 -
Pinch of Red Pepper Flakes (optional)
→ Topping
24 -
8 oz Freshly Shredded Mozzarella Cheese
25 -
Fresh or Dried Chopped Parsley (for garnish)
# Steps:
01 -
Preheat oven to 400°F.
02 -
Boil spaghetti in salted water until al dente. Drain and set aside.
03 -
In a skillet, melt butter over medium heat. Add garlic and cook for 1 minute. Stir in cream and seasonings. Reduce heat to low and slowly stir in Parmesan until melted and smooth.
04 -
Toss Alfredo sauce with cooked spaghetti in a 9x13 dish.
05 -
In a skillet, brown beef with onion and green bell pepper. Drain grease. Stir in spaghetti sauce, water, seasonings, and sugar.
06 -
Pour meat sauce over pasta (do not stir). Top with mozzarella.
07 -
Bake uncovered for 15–20 minutes or until bubbly. Garnish with parsley and serve.
# Tips:
01 -
You can assemble this dish up to a day in advance, cover, and refrigerate until ready to bake.
02 -
Freeze the unbaked dish tightly wrapped for up to 2 months. Thaw in the fridge overnight before baking.
03 -
Store leftovers in the fridge for 3–4 days in an airtight container. Reheat in the microwave or oven until warmed through.