Description
Million Dollar Baked Spaghetti is a rich and creamy casserole combining tender spaghetti tossed in a garlic Parmesan cream sauce, layered with savory ground beef and vibrant vegetables in a flavorful meat sauce, then baked to bubbly perfection with a melted mozzarella topping—an indulgent and comforting Italian-inspired dinner perfect for family meals or special occasions.
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 works as alternatives)
- 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 (200°C) to get it ready for baking the casserole.
- Cook Spaghetti: Boil the spaghetti in salted water until al dente. Drain thoroughly and set aside.
- Prepare Cream Sauce: In a skillet over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant. Stir in the heavy cream along with Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes. Reduce the heat to low and slowly stir in the shaved Parmesan cheese until melted and the sauce is smooth.
- Toss Pasta with Sauce: Combine the cooked spaghetti with the creamy Alfredo sauce and transfer this mixture into a 9×13 inch baking dish, spreading it out evenly.
- Make Meat Sauce: In a separate skillet, brown the ground beef with diced onion and green bell pepper until fully cooked. Drain any excess grease. Stir in the jarred spaghetti sauce, water, Italian seasoning, garlic powder, onion powder, salt, black pepper, sugar, and optional red pepper flakes. Mix well and heat through.
- Assemble Casserole: Pour the meat sauce evenly over the spaghetti layer in the baking dish without stirring. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake: Place the casserole uncovered in the preheated oven and bake for 20 minutes until the dish is bubbly and the cheese is melted and slightly golden.
- Garnish and Serve: Remove from the oven, sprinkle with fresh or dried chopped parsley for color and flavor, and serve hot.
Notes
- Make-Ahead: You can assemble this dish up to one day in advance, cover it tightly, and refrigerate until ready to bake.
- Freezer: Freeze the unbaked assembled casserole wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before baking.
- Leftovers: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the microwave or oven until warmed through.
- Meat Alternatives: Ground chicken, turkey, or Italian sausage can be used as a substitute for beef according to preference.
- Spice Level: Adjust or omit red pepper flakes to suit your desired spice level.
- Cheese: Freshly shaved Parmesan and shredded mozzarella provide the best flavor and texture compared to pre-packaged shredded varieties.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
