Million Dollar Spaghetti

My uncle showed up to Thanksgiving one year with a casserole dish wrapped in foil, grinning like he'd solved world hunger. That was my first encounter with Million Dollar Spaghetti, and one forkful explained the name completely. The layers of creamy Alfredo, rich meat sauce, and melted cheese felt indulgent in a way that everyday pasta never did, yet it came together surprisingly easily. Now whenever I need to feed a group or just want to feel a little fancy on a regular Tuesday, this is my go-to. It's become the kind of dish people ask for by name.

I made this for my daughter's college roommates during spring break, and watching four hungry twenty-year-olds go silent when they took their first bites was pure satisfaction. One of them asked for the recipe before dessert was even served, which felt like the highest compliment I could receive. That meal turned into a tradition—now whenever that friend group reunites, someone mentions craving it.

Ingredients

• Spaghetti: One pound gives you the right texture when baked—cook it just shy of al dente since it continues cooking in the oven.
• Ground beef and Italian sausage: This combination of proteins adds depth that either one alone wouldn't achieve, and the sausage brings subtle fennel notes.
• Yellow onion and garlic: Dice the onion fine so it melts into the sauce rather than staying chunky throughout baking.
• Marinara sauce: A solid jarred sauce works beautifully here; you're building so much flavor on top that homemade isn't necessary.
• Italian herbs, salt, and pepper: The herbs matter more than you'd think in a layered dish—they bridge the flavors so nothing tastes one-dimensional.
• Ricotta cheese: This creamy base makes the Alfredo layer luxurious without requiring a butter-and-cream sauce from scratch.
• Alfredo sauce: Store-bought saves time and works perfectly when you're already managing so many components.
• Sour cream: This adds tanginess that keeps the richness from becoming heavy and cloying.
• Egg: The binder that holds the Alfredo mixture together so it doesn't slide around while baking.
• Mozzarella and Parmesan cheeses: Shred your own if you can—pre-shredded has anti-caking agents that prevent the perfect melt you're after.

Instructions

Get your oven ready and prep the pan:

Preheat to 350°F and grease a 9x13-inch baking dish generously. This temperature bakes everything evenly without drying out the top layer.

Cook the spaghetti with intention:

Boil according to package directions but pull it out when it still has a tiny bit of resistance—it's going back in the oven and will soften more. Drain well and set it aside.

Brown the meat and build flavor:

Heat a large skillet over medium-high and cook the ground beef and sausage, breaking it apart as it browns. Once it's no longer pink, drain off the excess fat; you want richness, not greasiness.

Soften the aromatics:

Add diced onion and minced garlic to the same skillet and let them cook for about three to four minutes until they smell amazing and turn translucent. This aromatics base is where all the depth begins.

Simmer the sauce to harmony:

Pour in the marinara, Italian herbs, salt, and pepper, then let it bubble gently for five minutes. Taste and adjust seasoning—this is your moment to balance flavors before everything comes together.

Make the creamy mixture smooth:

In a separate bowl, combine ricotta, Alfredo sauce, sour cream, and the egg. Stir until completely smooth with no ricotta lumps; this layer should spread like silk.

Build the first beautiful layer:

Spread half the spaghetti across the bottom of your prepared dish. Pour half the Alfredo mixture over it and spread gently to coat. Top with half the meat sauce, then sprinkle one cup mozzarella and half a cup Parmesan.

Repeat with confidence:

Layer the remaining spaghetti, then the rest of the Alfredo, then the remaining meat sauce. Finish with the last of the cheeses on top—this is where the golden-brown magic happens.

Bake covered, then unveil:

Cover with foil and bake for thirty minutes so the casserole heats through gently. Then remove the foil and bake another ten minutes until the cheese on top browns and bubbles enthusiastically at the edges.

Rest before serving:

Let the whole dish rest for ten minutes once it comes out of the oven. This settling time makes slicing cleaner and allows the layers to set slightly so each portion stays beautiful on the plate.

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There was a moment during a dinner party when my friend reached for seconds and said, out of nowhere, "This tastes like someone loves me." I realized that's exactly what this casserole does—it tastes like care wrapped in cheese and comfort, which might be why it's become the dish I make when I want someone to know they matter.

Why This Baked Pasta Works

Baked pasta dishes exist in this perfect space between something you can make quickly and something that tastes like you've been cooking all day. The oven does the work while you pour a drink, and the layers mean every forkful has meat, sauce, and cheese in harmony. Unlike a simple pasta tossed on the stove, this casserole develops a slightly crispy top layer and an interior that feels almost creamy, which changes everything about the eating experience.

Making It Ahead

This is genuinely one of the best make-ahead dishes. You can assemble it completely, cover it tightly with foil, and refrigerate it up to twenty-four hours before baking. Everything stays fresh and flavors actually deepen while it sits. Just add about ten extra minutes to the covered baking time if you're starting from cold, and you'll have the same perfect result.

Serving and Storing

Slice it straight from the baking dish and serve with a simple green salad on the side—the acidity cuts through the richness perfectly. Garlic bread is never wrong either. Leftover portions store covered in the refrigerator for up to four days and reheat beautifully in a 325°F oven until warmed through.

• Use a sharp knife and a straight-down cutting motion rather than a dragging one to keep layers intact when plating.
• If you're serving a crowd, freeze individual portions in foil containers for up to three months—they thaw and reheat as well as the fresh version.
• This recipe doubles easily if you need to feed more than eight people; just use two 9x13 baking dishes and add a few minutes to the final uncovered baking time.

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This casserole has fed my family through celebrations and just-because dinners, and it never fails to bring people to the table with genuine excitement. There's something about a dish that's elegant enough to impress but comfortable enough to enjoy without pretense that makes it irreplaceable in any home cook's rotation.

Recipe FAQs

→ What pasta is best for this dish?

Spaghetti works perfectly, cooked al dente to maintain texture when baked and layered with sauces.

→ Can I substitute the meat for a lighter option?

Ground turkey or chicken can be used instead of beef and sausage for a lighter version without sacrificing flavor.

→ How do I prevent the dish from drying out during baking?

Layering sauces and covering with foil during most of the baking keeps moisture in. Remove foil at the end to brown the cheese.

→ What cheeses are recommended for topping?

Mozzarella and Parmesan provide a melty, golden crust and complement the creamy Alfredo and meat sauce layers.

→ Can I add vegetables for extra flavor?

Sautéed spinach, mushrooms, or bell peppers work well and enhance both nutrition and taste.