Million Dollar Spaghetti Recipe

A white plate full of spaghetti with meat sauce.

5 from 15 votes

This million dollar spaghetti recipe combines two classic pasta flavors into one dish. Alfredo sauce and spaghetti are topped with a rich, meat sauce and a boatload of shredded mozzarella and parmesan cheese. Then, it's baked to ooey-gooey perfection.

Prep Time10

Cook Time40

Total Time50

Course: dinner, Main Course

Cuisine: American, Italian

Keyword: million dollar spaghetti, million dollar spaghetti recipe, spaghetti bake, spaghetti casserole, spaghetti recipe

Servings:

Calories: 698kcal

Author: Nicole Kendrick

Equipment

Ingredients

Meat Sauce

1 lb gluten-free spaghetti
1 lb lean ground beef
1 tablespoon olive oil
2 tablespoon minced onion
1 bell pepper finely diced
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon Italian seasoning
½ teaspoon basil
½ teaspoon salt
24 oz red pasta sauce

Alfredo Layer

15 oz Alfredo sauce

Topping

2 cups mozzarella cheese shredded
2 tablespoon Parmesan cheese shredded
2 teaspoon parsley

Instructions

Meat Sauce

Preheat the oven to 375 degrees and boil the pasta according to the directions for al dente. Drain and set aside.
In a large skillet over medium-high heat, sweat the peppers for 1 minute in olive oil.
Add the ground beef and dry seasonings to the pan. Then, cook for 7 to 10 minutes until the beef is no longer pink, stirring and breaking up the beef as it cooks. Drain the beef mixture and return it to the pan.
Add the jar of spaghetti sauce to the pan, reduce the heat to low, and simmer for about 12 minutes.

Alfredo Layer

Add the Alfredo sauce and cooked spaghetti noodles to the pan and stir until evenly coated.
Top the Alfredo noodles with the meat sauce. Then, sprinkle it with the shredded mozzarella and parmesan cheese.
Bake for 15 to 20 minutes until the top is melted and golden. Then, top with parsley and enjoy!

Video

Notes

Storage

Refrigerate for up to 4 days in an airtight container.
Microwave individual portions at 1-minute intervals until warm.
Assemble the spaghetti in a 9x13 baking dish, wrap it in a double layer of plastic wrap and then a layer of foil, and freeze it for up to a month. Defrost overnight in the refrigerator and bake.

Tips

If you don't have an oven-safe pan, you can bake this spaghetti in a lightly greased 9x13 baking dish.
To avoid noodles that are too soft, rinse them in cold water to stop the cooking process after draining them.
It's important to drain your beef thoroughly after cooking it to avoid a greasy sauce. Even lean ground beef will render some fat as it cooks.
Be gentle when mixing your spaghetti and Alfredo sauce. You want to keep those noodles intact!
NEVER use a pan in the oven that isn't specifically rated for oven use to make this baked spaghetti. At best, you'll warp the pan. At worst, a plastic handle will melt in the oven, or a wooden handle will catch fire.

Nutrition