Million Dollar Spaghetti (Printable Copy)

Layers of spaghetti, savory meat sauce, creamy cheese, and melted mozzarella baked into a comforting, indulgent main.

# What You Need:

→ Pasta

01 - 1 pound dried spaghetti

→ Meat Sauce

02 - 1 pound ground beef
03 - 1 pound Italian sausage, casings removed
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 24-ounce jar marinara sauce
07 - 1 teaspoon dried basil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ Cheese Mixture

11 - 8 ounces cream cheese, softened
12 - 1 cup ricotta cheese
13 - 1/2 cup sour cream
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley

→ Alfredo Layer

16 - 1 cup prepared Alfredo sauce

→ Topping

17 - 2 cups shredded mozzarella cheese
18 - 1/4 cup grated Parmesan cheese

# How to Make:

01 - Preheat oven to 350°F and lightly grease a 9x13-inch baking dish with cooking spray or a thin film of oil.
02 - Bring a large pot of salted water to a boil, cook the spaghetti until just al dente, drain and set aside.
03 - Heat a large skillet over medium, add ground beef, Italian sausage and chopped onion; cook until meats are browned and onion is softened, then drain excess fat.
04 - Return the skillet to medium heat, add minced garlic and cook 1 minute, stir in the marinara, dried basil, oregano, salt and pepper, simmer 5–7 minutes and remove from heat.
05 - In a mixing bowl, beat together softened cream cheese, ricotta, sour cream, grated Parmesan and chopped parsley until smooth and homogenous.
06 - Place half of the cooked spaghetti in an even layer on the bottom of the prepared baking dish.
07 - Evenly spread the cheese mixture over the first pasta layer, smoothing it to the edges for uniform coverage.
08 - Top the cheese layer with the remaining spaghetti, arranging it to form an even layer.
09 - Pour the prepared Alfredo sauce evenly over the top pasta layer and gently spread to coat the surface.
10 - Spoon the meat sauce over the Alfredo layer in an even layer, ensuring coverage to the edges.
11 - Sprinkle shredded mozzarella and the remaining grated Parmesan evenly over the assembled layers.
12 - Cover the dish with foil and bake for 30 minutes, remove the foil and continue baking 10–15 minutes until the top is golden and bubbling.
13 - Allow the casserole to rest 10 minutes to set before slicing and serving to retain structure and heat.

# Expert Advice:

01 -
  • This baked spaghetti has hidden creamy and cheesy layers, making it feel like a secret every time you dig in.
  • Leftovers somehow taste even better—the flavors deepen by the next day, making this a next-level comfort meal.
02 -
  • If you skip resting time, the layers collapse and all that creamy goodness leaks out—patience pays off!
  • I used to think any red sauce would do, but discovering a garlickier or herb-heavy marinara totally transformed the dish one night.
03 -
  • Don’t rush the browning step—it’s what builds the savory depth of the meat sauce.
  • Layering the Alfredo under the meat sauce keeps the cheeses ultra creamy, even after baking.
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