Million Dollar Baked Spaghetti with Alfredo and Meat Sauce
Million Dollar Baked Spaghetti with Alfredo and Meat Sauce
If you’re looking for a cozy, crowd-pleasing dinner that’s layered with rich, cheesy goodness—this Million Dollar Baked Spaghetti with Alfredo and Meat Sauce is it! It starts with a buttery homemade Alfredo sauce tossed with spaghetti, gets topped with hearty meat sauce, and finishes with a layer of gooey, golden mozzarella. I make this when I’m feeding a crowd or just want to guarantee leftovers for the next day. It’s always a hit and honestly tastes like it came straight from a restaurant.
It’s also a great recipe for prepping ahead of time, freezing, or making for a potluck. You can throw together garlic bread and a dinner salad, and you’ve got a full meal that’ll get rave reviews every time.
And check out these other great recipes while you are here!
Million Dollar Ravioli Casserole
Better Than Olive Garden Fettucine Alfredo
Creamy Stovetop Macaroni and Cheese
Ingredients
The pasta layer:
- 1 lb regular spaghetti
- 4 tablespoons butter
- 6–7 garlic cloves, minced
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 3 oz fresh shaved Parmesan (not pre-shredded)
For the meat sauce:
- 1 lb ground beef
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 (24 oz) jar spaghetti sauce (any brand works)
- 1/4 cup water (to rinse out the jar)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- Optional: extra pinch of red pepper flakes
For topping:
- 8 oz freshly shredded mozzarella cheese
- Fresh chopped parsley (for garnish)
Step-by-Step Instructions
Start by bringing a large pot of salted water to a boil. Add 1 pound of spaghetti and cook until al dente, according to the package instructions. Once cooked, drain the pasta and set it aside.
Next
While the pasta is cooking, place a large skillet over medium heat. Melt 4 tablespoons of butter, then stir in the minced garlic and let it cook until fragrant—about 1 minute.Next, pour in the heavy cream and stir well. Season the sauce with Italian seasoning, garlic powder, onion powder, salt, pepper, and a pinch of red pepper flakes if you like a little heat.Once the cream is hot (but not boiling), reduce the heat to low. Slowly stir in the shaved Parmesan, a little at a time, to prevent clumping. Continue stirring until the sauce thickens and the cheese is melted and smooth.
Transfer the cooked spaghetti into a 9×13-inch baking dish. Pour the Alfredo sauce over the noodles and toss gently until the pasta is fully coated. Set this aside while you make the meat sauce.
Next
In the same skillet (wipe it out if needed), brown the ground beef over medium heat. Add the diced onion and green bell pepper and sauté until the meat is fully cooked and the veggies are tender. Drain any excess grease.
Stir in the jar of spaghetti sauce, plus 1/4 cup of water (just shake it in the empty jar to get all the sauce out). Season the meat sauce with Italian seasoning, garlic and onion powders, salt, pepper, and sugar. Let it simmer for 5–7 minutes.
Pour the meat sauce evenly over the Alfredo-coated spaghetti. Do not stir. This layering is what gives that “million dollar” texture—creamy on the bottom, saucy on top.
Sprinkle the shredded mozzarella over the top.
Lastly
Bake the casserole at 400°F for 15–20 minutes, or until the cheese is bubbly and golden brown. Remove from the oven and garnish with fresh parsley. Let it rest for a few minutes before serving.
What to Serve with Million Dollar Baked Spaghetti
This dish is rich and filling, so I like to keep the sides simple:
- Homemade or frozen garlic bread
- Crisp green salad with Italian or balsamic vinaigrette
- Roasted vegetables for a lighter option
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Million Dollar Baked Spaghetti with Alfredo and Meat Sauce
Ingredients
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
- 1/2-1 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 put it in the jar and shake it to get all of the sauce out
- 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 to 400°F.
- Boil spaghetti in salted water until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat. Add garlic and cook 1 minute. Stir in cream and seasonings. Reduce heat to low and slowly stir in Parmesan until melted and smooth.
- Toss Alfredo sauce with cooked spaghetti in a 9×13 dish.
- In a skillet, brown beef with onion and green pepper. Drain grease. Stir in spaghetti sauce, water, seasonings, and sugar.
- Pour meat sauce over pasta (don’t stir). Top with mozzarella.
- Bake uncovered 15–20 minutes or until bubbly. Garnish with parsley and serve.
Notes
Make-Ahead, Freezer, and Storage Tips
- Make-Ahead: Assemble the whole dish up to a day in advance. Cover and refrigerate, then bake when you’re ready.
- Freezer: You can freeze the assembled, unbaked casserole tightly wrapped for up to 2 months. Let it thaw in the fridge overnight before baking.
- Leftovers: Store in the fridge for 3–4 days in an airtight container. Reheat in the microwave or oven until warmed through.
Alfredo sauce is not listed in the ingredients
It is homemade. It is included in the first part of the recipe!
Jessie, the alfredo sauce is what you make in step 3.