Million Dollar Spaghetti (Print View)

A rich baked spaghetti layered with meat sauce, creamy Alfredo, and melted mozzarella and Parmesan cheeses.

# Components:

→ Pasta

01 - 1 pound spaghetti

→ Meat Sauce

02 - 1 pound ground beef
03 - 1/2 pound Italian sausage, casings removed
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 24 ounces marinara sauce
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ Alfredo Layer

10 - 15 ounces ricotta cheese
11 - 1 cup Alfredo sauce
12 - 1/2 cup sour cream
13 - 1 large egg

→ Cheeses

14 - 2 cups shredded mozzarella cheese
15 - 1 cup shredded Parmesan cheese

# Preparation Steps:

01 - Set oven to 350°F and grease a 9x13-inch baking dish.
02 - Boil spaghetti according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium-high heat, cook ground beef and Italian sausage, breaking apart until browned. Drain excess fat.
04 - Add diced onion and minced garlic to the meat mixture and cook for 3 to 4 minutes until softened.
05 - Stir in marinara sauce, dried Italian herbs, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
06 - In a bowl, whisk together ricotta cheese, Alfredo sauce, sour cream, and egg until smooth.
07 - Spread half of the cooked spaghetti in the baking dish. Evenly layer half of the Alfredo mixture, half of the meat sauce, then sprinkle with 1 cup mozzarella and 1/2 cup Parmesan cheese.
08 - Repeat layering with the remaining spaghetti, Alfredo mixture, meat sauce, and finish with the remaining mozzarella and Parmesan cheeses.
09 - Cover the dish with foil and bake for 30 minutes.
10 - Remove foil and bake for an additional 10 minutes until cheese is browned and bubbly.
11 - Let the casserole rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It feeds a crowd without making you feel like you're stuck in the kitchen for hours.
  • That crispy-edged, creamy-centered moment when you cut into a fresh piece is pure comfort on a plate.
  • Leftovers actually taste better the next day, which feels like a gift you gave yourself.
02 -
  • Don't skip the resting time; I learned this the hard way when I cut into mine too early and watched the layers slide apart like an avalanche.
  • The foil-covered bake is essential—without it, your top layer dries out while the center stays cold, and no amount of extra time fixes that.
  • Taste your meat sauce before it goes into the casserole; this is your chance to adjust seasoning when it's still easy to fix.
03 -
  • Drain your pasta aggressively and even toss it with a tiny bit of olive oil so the layers don't clump together and stay separated.
  • If your baking dish isn't exactly 9x13 inches, don't panic—adjust your baking time by a few minutes; the casserole will tell you when it's ready by the browning at the edges.
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