Description
Million Dollar Baked Spaghetti is a rich and creamy casserole combining perfectly cooked spaghetti with a velvety garlic cream sauce, savory meat sauce, and a gooey mozzarella topping. This comforting Italian-American dish is easy to prepare and perfect for family dinners or entertaining guests.
Ingredients
Units
Scale
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 tsp Salt
- 1 tsp Black Pepper
- Pinch of Red Pepper Flakes (optional)
- 3 oz Fresh Shaved Parmesan Cheese
Meat Sauce
- 1 lb Ground Beef (Italian Sausage, chicken, or turkey can also be used)
- 1 cup Yellow Onion, diced
- 1 cup Green Bell Pepper, diced
- 24 oz Jar of Spaghetti Sauce
- 1/4 cup Water (to rinse sauce jar)
- 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)
Topping
- 8 oz Freshly Shredded Mozzarella Cheese
- Fresh or Dried Chopped Parsley for garnish
Instructions
- Preheat the oven: Set your oven to 400°F to get it ready for baking the casserole.
- Cook spaghetti: Boil the spaghetti in salted water until al dente, then drain and set aside to cool slightly.
- Make the creamy sauce: In a skillet over medium heat, melt the butter and add minced garlic. Cook for about 1 minute until fragrant. Stir in heavy cream and season with Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes. Reduce heat to low and slowly stir in shaved Parmesan until the sauce is smooth and melted.
- Toss pasta with sauce: Combine the cooked spaghetti with the creamy garlic sauce in a 9×13 inch baking dish, making sure the pasta is well coated.
- Prepare meat sauce: In another skillet, brown the ground beef along with diced onion and green bell pepper. Once browned, drain excess grease. Stir in the jarred spaghetti sauce, water to rinse out the jar, Italian seasoning, garlic powder, onion powder, salt, black pepper, sugar, and optional red pepper flakes. Mix well and heat through.
- Assemble casserole: Pour the meat sauce evenly over the pasta layer in the baking dish without stirring. Sprinkle the shredded mozzarella evenly on top.
- Bake the casserole: Place the dish uncovered in the preheated oven and bake for 20 minutes or until the cheese is bubbly and golden.
- Garnish and serve: Remove from the oven and sprinkle with chopped fresh or dried parsley before serving hot.
Notes
- You can assemble the entire casserole up to one day in advance and refrigerate it; then bake when ready.
- Freeze the unbaked casserole tightly wrapped for up to 2 months. Thaw overnight in the fridge before baking.
- Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat thoroughly in the microwave or oven before serving.
- Feel free to substitute ground chicken or turkey for the beef to reduce fat content.
- Use gluten-free spaghetti to make this recipe gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
