Million Dollar Spaghetti Dish (Printable Version)

Hearty baked spaghetti layered with meat sauce, creamy Alfredo, and melted cheeses for a family-style meal.

# What You Need:

→ Pasta

01 - 1 pound spaghetti

→ Meat Sauce

02 - 1 pound ground beef
03 - 1/2 pound Italian sausage, casings removed
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 24 oz jar marinara sauce
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Alfredo Layer

10 - 15 oz container ricotta cheese
11 - 1 cup Alfredo sauce
12 - 1/2 cup sour cream
13 - 1 large egg

→ Cheeses

14 - 2 cups shredded mozzarella cheese
15 - 1 cup shredded Parmesan cheese

# How to Make It:

01 - Preheat oven to 350°F and grease a 9x13-inch baking dish.
02 - Boil spaghetti until al dente according to package instructions, then drain and set aside.
03 - In a large skillet over medium-high heat, cook ground beef and Italian sausage until browned, breaking it up with a spoon; drain excess fat.
04 - Add diced onion and minced garlic to the meat; cook for 3 to 4 minutes until softened.
05 - Stir in marinara sauce, dried Italian herbs, salt, and black pepper; simmer for 5 minutes and remove from heat.
06 - In a bowl, mix ricotta cheese, Alfredo sauce, sour cream, and egg until smooth.
07 - Spread half of the cooked spaghetti in the baking dish, top with half of the Alfredo mixture, then half of the meat sauce; sprinkle with 1 cup mozzarella and 1/2 cup Parmesan cheese.
08 - Repeat the layering with remaining spaghetti, Alfredo mixture, meat sauce, and finish with remaining mozzarella and Parmesan.
09 - Cover the dish with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
11 - Let casserole rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The combination of creamy Alfredo and savory meat sauce creates layers of flavor that feel far more sophisticated than the effort required.
  • It feeds a crowd without fussy plating or last-minute stress, so you can actually enjoy your guests instead of being glued to the kitchen.
  • Leftovers taste even better the next day, and it reheats beautifully, making it perfect for meal prep or feeding hungry people throughout the week.
02 -
  • Don't skip cooking the spaghetti to just al dente; overcooked pasta turns mushy once it's baked, and undercooked pasta stays crunchy and unpleasant no matter how long it's in the oven.
  • The egg in the Alfredo layer isn't optional—it keeps the mixture creamy without separating, a lesson I learned the hard way when my first attempt turned grainy and oily.
  • Let that casserole rest after baking; cutting into it immediately releases steam and creates a soupy mess, but 10 minutes gives it structure and makes plating elegant.
03 -
  • Use a sharp knife and a gentle sawing motion when cutting the casserole; this prevents layers from sliding around and gives you clean, impressive portions.
  • If you're making this ahead, assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours before baking—add 10 extra minutes to the covered baking time if it goes straight from cold to hot.
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