Million Dollar Spaghetti Dish (Printable)

Baked spaghetti layered with meat sauce, creamy Alfredo, and melted cheese, perfect for sharing with family.

# What You'll Need:

→ Pasta

01 - 1 pound spaghetti

→ Meat Sauce

02 - 1 pound ground beef
03 - 0.5 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 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Alfredo Layer

10 - 15 oz container ricotta cheese
11 - 1 cup Alfredo sauce
12 - 0.5 cup sour cream
13 - 1 large egg

→ Cheeses

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

# Step-by-Step:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
02 - Boil the spaghetti according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium-high heat, cook ground beef and Italian sausage until browned, breaking up with a spoon. Drain excess fat.
04 - Add diced onion and minced garlic to the meat mixture. Sauté for 3 to 4 minutes until softened.
05 - Stir in marinara sauce, dried Italian herbs, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
06 - Combine ricotta cheese, Alfredo sauce, sour cream, and egg in a bowl. Mix until smooth.
07 - Spread half of the cooked spaghetti in the baking dish. Pour half of the Alfredo mixture over the pasta and spread evenly. Layer half the meat sauce on top, then sprinkle with 1 cup mozzarella and 0.5 cup Parmesan.
08 - Repeat the layering with the remaining spaghetti, Alfredo mixture, meat sauce, and top with remaining mozzarella and Parmesan cheeses.
09 - Cover the casserole with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
11 - Let the casserole rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It feeds a crowd without making you feel like you're serving something ordinary.
  • The three-layer approach means every bite has meat, cream, and cheese in perfect harmony.
  • You can prep it hours ahead and bake it when guests arrive, making last-minute entertaining actually manageable.
02 -
  • Don't skip the rest period after baking—those 10 minutes make the difference between a beautiful slice and a delicious but messy spoonful.
  • The egg in the Alfredo mixture acts as a binder; I learned this the hard way when I forgot it once and ended up with a separated, greasy texture.
03 -
  • Make your Alfredo from scratch if you have 10 extra minutes—butter, cream, Parmesan, and a pinch of nutmeg—it elevates the whole dish in ways store-bought can't quite match.
  • The foil during the first half of baking is crucial; it keeps the top from browning before the insides heat through, so don't skip it even if you're tempted.
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