Million Dollar Spaghetti Dish (Printer-friendly)

Baked spaghetti layered with meat sauce, creamy Alfredo, and melted mozzarella and Parmesan cheeses.

# What You'll 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 ounces marinara sauce
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Alfredo Layer

10 - 15 ounces 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 your oven to 350°F. Grease a 9x13-inch baking dish.
02 - Boil spaghetti according to package instructions until just al dente. Drain and set aside.
03 - In a large skillet over medium-high heat, cook ground beef and Italian sausage, breaking up with a spoon, until browned. Drain excess fat.
04 - Add diced onion and minced garlic to the meat and sauté for 3 to 4 minutes until softened.
05 - Stir in marinara sauce, Italian herbs, salt, and pepper. Simmer the mixture for 5 minutes, then remove from heat.
06 - In a bowl, combine ricotta cheese, Alfredo sauce, sour cream, and egg. Mix until smooth and uniform.
07 - Spread half of the cooked spaghetti evenly in the baking dish. Pour half of the Alfredo mixture over it. Layer with half of the meat sauce, then sprinkle with 1 cup mozzarella and 1/2 cup Parmesan.
08 - Repeat layers with remaining spaghetti, Alfredo mixture, meat sauce, and finish topped with remaining mozzarella and Parmesan cheese.
09 - Cover the baking dish with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 10 minutes until cheese is golden and bubbly. Let rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It feeds a crowd without fussing, which means you actually get to sit down and enjoy your guests instead of hovering over a stove.
  • The combination of meat sauce, creamy Alfredo, and melted cheese creates layers of flavor that somehow feel both indulgent and homey.
  • Leftovers taste even better the next day, making it perfect for meal prep or unexpected extra mouths.
02 -
  • Don't cook your pasta all the way to package directions—it finishes in the oven, and nobody wants a casserole of mush.
  • The resting time is non-negotiable; I learned this the hard way by cutting too early and creating a delicious avalanche across the plate.
  • Use a 9x13 dish specifically; too small and it overflows, too large and it dries out.
03 -
  • Brown your meat thoroughly and drain the fat—this prevents greasiness that can separate during baking.
  • Let leftovers cool completely before refrigerating, then reheat gently in a 325°F oven covered with foil so the top doesn't dry out while the inside warms through.
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