There is a very good reason why this Million Dollar Spaghetti recipe has gone viral! A deliciously filling and flavorful dinner that everyone absolutely loved!
AN AMAZING SPAGHETTI RECIPE!
Now I know the first thing you’re going to do is look at that ingredient list for this Million Dollar Spaghetti and think it’s just too much. I did too when I started seeing this recipe go around on Tik Tok. But the more I saw all the videos and how excited everyone was after tasting it and how much their families went crazy over it – I knew I had to give it a go. The alfredo sauce combined with the meat sauce is like a flavor explosion! This recipe is worth it! Note: I do share a couple of shortcuts below in the FAQ if you want fewer ingredients.
FREQUENTLY ASKED QUESTIONS:
Yes, instead of making the homemade alfredo sauce below, you can use 1 & 1/2 jars of store-bought alfredo sauce.
I would use whatever you normally enjoy eating on spaghetti. My personal favorite (for marinara and alfredo sauce) is Rao’s. I usually only buy it when I can get it on sale though because it can be a bit pricey. See my ingredient image below.
I think this recipe would still work if you used a different shaped pasta like penne, ziti, rigatoni, rotini or fettuccine. Just use the same amount as called for in the recipe.
Yes. I think a good idea would be to split this spaghetti casserole into two smaller baking dishes. Make one now and freeze one for later (or give to a friend!) This is a great way to get two meals out of one!
Keep leftovers in a covered container in the refrigerator for up to 3 days. To freeze the entire dish, cover well with plastic wrap then aluminum foil and it will keep for 3 months. To freeze just a portion, put in a freezer safe covered container. Thaw in the refrigerator overnight then re-heat in the microwave using a microwave-safe container or plate.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef – you can use ground Italian sausage, ground pork, ground turkey, etc. here.
- cajun seasoning – I know this sounds really weird but trust me on this one – it just works!
- marinara sauce – use your favorite here or make it from scratch. I love Rao’s brand but will usually go with whatever is on sale.
- garlic – I really love fresh garlic but if you prefer jarred or if that is all you have then go for it.
- heavy cream – we’re basically making a homemade alfredo sauce here so you really need heavy cream, not milk.
- cooked spaghetti noodles – you could also use angel hair, fettuccine or linguine.
- shredded parmesan and mozzarella cheeses – I’m a fan of Kraft shredded cheese but you can freshly shred yours if you prefer. Mozzarella cheese will be easier to shred if you pop it into the freezer for about 30 minutes first.
HOW TO MAKE MILLION DOLLAR SPAGHETTI:
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray, and set aside. If you haven’t already, start cooking the spaghetti noodles. In a large skillet over medium-high heat, add the ground beef, onion, bell pepper, cajun seasoning, garlic powder, onion powder, and Italian seasoning. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes.
Drain any excess grease then stir in the marinara sauce and reduce the heat to low, simmer for 15 minutes, stirring occasionally.
While the meat sauce simmers, make the alfredo sauce. In a dutch oven or large stock pot melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
Stir in the heavy cream, parmesan cheese, salt, and pepper. Cook until the cheese has melted and the sauce thickens slightly.
Add the cooked spaghetti noodles to the alfredo sauce and stir until the noodles are coated in the sauce.
Pour this mixture into the prepared baking dish.
Top with the meat sauce.
Sprinkle the mozzarella and parmesan cheese over the top.
Bake for 15 minutes until the cheese is melted. Garnish with dried parsley flakes if using and serve.
CRAVING MORE RECIPES?
Million Dollar Spaghetti (+Video)
- 16 ounces (1 pound) spaghetti noodles (cooked al dente)
For the meat sauce:
- 1 pound ground beef
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 2 teaspoons cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 24 ounce jar marinara sauce
For the alfredo layer:
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray, and set aside. If you haven't already, start cooking 16 ounces (1 pound) spaghetti noodles according to package directions.
- In a large skillet over medium-high heat, add 1 pound ground beef, 1 small onion, finely diced, 1 green bell pepper, finely diced, 2 teaspoons cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon dried Italian seasoning. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes.
- Drain any excess grease then stir in 24 ounce jar marinara sauce and reduce the heat to low, simmer for 15 minutes, stirring occasionally.
- While the meat sauce simmers, make the alfredo sauce. In a dutch oven or large stock pot melt 1/2 cup unsalted butter over medium heat. Add 4 cloves garlic, minced and cook for 30 seconds until fragrant.
- Stir in 2 cups heavy cream, 2 cups shredded parmesan cheese, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook until the cheese has melted and the sauce thickens slightly.
- Add the cooked spaghetti to the alfredo sauce and stir until the noodles are coated in the sauce. Pour this mixture into the prepared baking dish.
- Top with the meat sauce.
- Sprinkle 2 cups shredded mozzarella cheese and 2 Tablespoons shredded parmesan cheese over the top. Bake uncovered for 15 minutes until the cheese is melted.
- Garnish with 2 teaspoons dried parsley flakes (optional) and serve!
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.