Description
This TikTok Million Dollar Spaghetti is a rich, creamy, and cheesy baked pasta dish combining the best of Alfredo and marinara sauces with layers of ground beef, Italian sausage, and a delectable blend of cheeses. Perfect for a comforting weeknight meal or special occasion, this dish offers an indulgent harmony of flavors baked to bubbly perfection.
Ingredients
Scale
Pasta
- 1 lb. angel hair pasta or spaghetti
Sauces and Meats
- 32 oz. marinara sauce
- 1/2 lb. ground beef (80/20)
- 1/2 lb. hot Italian sausage (mild works too)
Vegetables and Aromatics
- 1/2 onion, diced
- 1/2 green bell pepper, diced
- 10 garlic cloves, minced divided
Dairy and Cheese
- 1 stick butter (8 tablespoons)
- 3 cups heavy cream
- 2 cups parmesan cheese, freshly grated
- 3 tbsp cream cheese, softened
- 2/3 cup mozzarella cheese, shredded
- 2/3 cup fontina cheese, shredded
- 2/3 cup provolone cheese, shredded
Seasonings and Garnish
- 1/2 tsp Italian seasoning
- Salt and freshly cracked pepper, to taste
- Red pepper flakes, to taste
- Parsley for topping
- 1 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the assembled spaghetti dish.
- Make Alfredo Sauce: Bring a large pot of salted water to a boil. In a large skillet over medium-low heat, melt 6 tablespoons of butter. Add half of the minced garlic and stir until fragrant. Pour in the heavy cream and bring to a low boil before reducing to a simmer for about 5 minutes to thicken the cream. Add the parmesan cheese and cream cheese, whisking until melted and smooth. Season with salt, red pepper flakes, and freshly cracked pepper to taste.
- Cook Pasta: Add the pasta to the boiling salted water and cook until al dente. Drain the pasta and return it to the pot, then pour in the Alfredo sauce and toss until the pasta is evenly coated. Set aside and clean the skillet used for the sauce.
- Brown the Meat and Vegetables: In the same skillet over medium heat, heat 1 tablespoon of olive oil. Add the ground beef and Italian sausage, breaking it up as it cooks. After about 2 minutes, add the diced onion, green bell pepper, and remaining minced garlic. Sauté until the meat is fully browned and the vegetables are softened. Pour in the marinara sauce and add the Italian seasoning, salt, and pepper to taste. Stir well to combine and heat through.
- Assemble the Dish: Grease a large cast iron skillet or 9×13-inch casserole dish. Spread the Alfredo-coated spaghetti evenly in the dish. Pour the marinara meat sauce over the top, leveling it with a spatula. Sprinkle the shredded mozzarella, fontina, and provolone cheeses evenly over the top.
- Bake: Bake uncovered for 20 minutes in the preheated oven until the cheese is melted and bubbly. Optionally, broil for an additional 5 minutes to achieve a golden and slightly crispy cheese topping.
- Serve: Let the baked spaghetti rest for a few minutes after baking. Garnish with freshly chopped parsley before serving for a pop of color and freshness.
Notes
- To prevent sauce from bubbling over and spilling onto the oven floor, place a foil-lined baking sheet on the rack below the baking dish during baking.
- You can substitute mild Italian sausage if you prefer less heat.
- Ensure pasta is cooked just al dente to avoid mushiness after baking.
- For richer flavor, use freshly grated parmesan cheese rather than pre-grated.
- This dish can be prepared ahead and refrigerated before baking; add extra baking time if baking from cold.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 750 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 140 mg
