There is a very good reason why this Million Dollar Spaghetti recipe has gone viral! A deliciously filling and flavorful dinner that everyone absolutely loved!
Ingredients
For the meat sauce:
- 1 pound ground beef
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 24 ounce jar marinara sauce
For the alfredo layer:
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups shredded parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the topping:
- 2 cups shredded mozzarella cheese
- 2 Tablespoons shredded parmesan cheese
- 2 teaspoons dried parsley flakes (optional)
Instructions
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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray, and set aside. If you haven't already, start cooking 16 ounces (1 pound) spaghetti noodles according to package directions.
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In a large skillet over medium-high heat, add 1 pound ground beef, 1 small onion, finely diced, 1 green bell pepper, finely diced, 2 teaspoons cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon dried Italian seasoning. Break up the beef into crumbles and cook, occasionally stirring, until the beef is no longer pink and the veggies have softened, about 10 minutes.
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Drain any excess grease then stir in 24 ounce jar marinara sauce and reduce the heat to low, simmer for 15 minutes, stirring occasionally.
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While the meat sauce simmers, make the alfredo sauce. In a dutch oven or large stock pot melt 1/2 cup unsalted butter over medium heat. Add 4 cloves garlic, minced and cook for 30 seconds until fragrant.
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Stir in 2 cups heavy cream, 2 cups shredded parmesan cheese, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook until the cheese has melted and the sauce thickens slightly.
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Add the cooked spaghetti to the alfredo sauce and stir until the noodles are coated in the sauce. Pour this mixture into the prepared baking dish.
- Top with the meat sauce.
- Sprinkle 2 cups shredded mozzarella cheese and 2 Tablespoons shredded parmesan cheese over the top. Bake uncovered for 15 minutes until the cheese is melted.
- Garnish with 2 teaspoons dried parsley flakes (optional) and serve!
*Keep leftovers in a covered container in the refrigerator for up to 3 days. To freeze the entire dish, cover well with plastic wrap then aluminum foil and it will keep for 3 months. To freeze just a portion, put in a freezer safe covered container. Thaw in the refrigerator overnight then re-heat in the microwave using a microwave-safe container or plate.
Can I cut this recipe in half?
Yes. I think a good idea would be to split this spaghetti casserole into two smaller baking dishes. Make one now and freeze one for later (or give to a friend!) This is a great way to get two meals out of one!
Can I use store-bought alfredo sauce?
Yes, instead of making the homemade alfredo sauce below, you can use 1 & 1/2 jars of store-bought alfredo sauce.
Recipe & Photo from: thecountrycook
