Description
Million Dollar Spaghetti is a decadent layered pasta casserole combining creamy alfredo-coated spaghetti noodles and a savory Cajun-seasoned meat marinara sauce, all topped with a generous blend of melted mozzarella and parmesan cheeses. Baked to bubbly perfection, this flavorful dish is perfect for family dinners and special occasions alike.
Ingredients
Units
Scale
Spaghetti
- 16 ounces (1 pound) spaghetti noodles (cooked al dente)
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
Alfredo Layer
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups shredded parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Topping
- 2 cups shredded mozzarella cheese
- 2 tablespoons shredded parmesan cheese
- 2 teaspoons dried parsley flakes (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set aside. Begin cooking the spaghetti noodles according to package directions until al dente.
- Cook meat sauce: In a large skillet over medium-high heat, add the ground beef, diced onion, diced green bell pepper, Cajun seasoning, garlic powder, onion powder, and Italian seasoning. Break the beef into crumbles and cook, stirring occasionally, until the beef is no longer pink and the vegetables are softened, about 10 minutes.
- Simmer meat sauce: Drain any excess grease from the skillet. Stir in the marinara sauce and reduce the heat to low. Let the sauce simmer for 15 minutes, stirring occasionally to blend the flavors.
- Make alfredo sauce: While the meat sauce simmers, melt the butter in a Dutch oven or large stockpot over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the heavy cream, parmesan cheese, kosher salt, and black pepper. Cook, stirring frequently, until the cheese melts and the sauce thickens slightly.
- Combine spaghetti and alfredo: Add the cooked spaghetti noodles to the alfredo sauce and stir well to coat all noodles evenly.
- Assemble casserole: Pour the alfredo-coated spaghetti mixture into the prepared baking dish. Spread the meat sauce evenly over the top.
- Add cheese topping and bake: Sprinkle the shredded mozzarella and parmesan cheese evenly over the top. Bake uncovered in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from oven and garnish with dried parsley flakes if desired. Serve hot and enjoy!
Notes
- For best results, cook pasta just until al dente to avoid overcooking during baking.
- Drain excess grease from the cooked beef to keep the dish from becoming too oily.
- Adjust Cajun seasoning according to preferred spice level.
- Fresh parsley can be used instead of dried for garnish if available.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated thoroughly before serving.
Nutrition
- Serving Size: 1 serving (approx. 1/8th of casserole)
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
