Description
Million Dollar Spaghetti Alfredo is a rich and comforting casserole combining a creamy homemade Alfredo sauce with a savory Cajun-spiced meat marinara. Layers of tender spaghetti noodles, ground beef, bell peppers, and a blend of cheeses come together baked to bubbly perfection for a hearty family favorite.
Ingredients
Scale
Meat Sauce Ingredients
- 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 ounces marinara sauce
Alfredo Sauce Ingredients
- 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
Other Ingredients
- 16 ounces (1 pound) spaghetti noodles, cooked to al dente
- 2 cups shredded mozzarella cheese
- 2 tablespoons shredded Parmesan cheese
- 2 teaspoons dried parsley flakes (optional, for garnish)
Instructions
- Prepare the Meat Sauce: In a large skillet over medium-high heat, cook ground beef with finely diced onion and green bell pepper, adding Cajun seasoning, garlic powder, onion powder, and dried Italian seasoning. Brown the meat and soften the vegetables, about 10 minutes, then drain excess grease. Stir in marinara sauce, reduce heat to low, and let simmer for 15 minutes, stirring occasionally for flavor integration.
- Prepare the Alfredo Sauce: In a large pot or Dutch oven over medium heat, melt the unsalted butter. Add minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the shredded Parmesan cheese until the sauce is smooth and slightly thickened. Season with kosher salt and black pepper to taste.
- Combine Spaghetti with Alfredo Sauce: Add the cooked, drained spaghetti noodles to the Alfredo sauce. Toss gently until all noodles are fully coated with the creamy sauce, ensuring even coverage.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread the Alfredo-coated spaghetti evenly across the bottom of the dish. Pour the prepared meat sauce over the spaghetti layer and spread it evenly. Sprinkle shredded mozzarella cheese followed by shredded Parmesan cheese on top for a cheesy crust.
- Bake: Bake the casserole uncovered in the preheated oven for 15 minutes, or until the cheese topping is melted, bubbly, and starting to turn golden. Remove from oven and optionally garnish with dried parsley flakes to add a fresh color contrast and a hint of herbal flavor before serving.
Notes
- For best results, cook the spaghetti noodles to al dente to avoid mushiness after baking.
- You can substitute ground turkey or chicken for a leaner meat option.
- Adjust Cajun seasoning quantity to your preferred level of spiciness.
- If you prefer a thicker Alfredo sauce, simmer it gently a few extra minutes before mixing with the pasta.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
