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Million Dollar Baked Spaghetti with Alfredo and Meat Sauce
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Million Dollar Baked Spaghetti with Alfredo and Meat Sauce

Creamy Alfredo spaghetti layered with savory meat sauce and melty mozzarella, then baked to golden perfection. A crowd-pleasing, make-ahead meal everyone loves!
Course Dinner, Lunch, Pasta Dish
Cuisine American, Italian
Keyword Baked Spaghetti, Million Dollar Baked Spaghetti with Alfredo and Meat Sauce, Spaghetti
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8

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 9x13 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.