Million Dollar Spaghetti Classic (Printable Version)

Savory baked spaghetti layered with rich meat sauce, creamy Alfredo, and melted cheeses for a hearty meal.

# What You Need:

→ Pasta

01 - 1 pound spaghetti

→ Meat Sauce

02 - 1 pound ground beef
03 - 1/2 pound Italian sausage, casings removed
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 24 ounces jar marinara sauce
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Alfredo Layer

10 - 15 ounces ricotta cheese
11 - 1 cup Alfredo sauce
12 - 1/2 cup sour cream
13 - 1 large egg

→ Cheeses

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

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Cook spaghetti according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium-high heat, brown ground beef and Italian sausage, breaking up with a spoon. Drain excess fat.
04 - Add diced onion and minced garlic to the skillet with meat and sauté for 3 to 4 minutes until softened.
05 - Stir in marinara sauce, dried Italian herbs, salt, and 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 prepared baking dish. Pour half of the Alfredo mixture over the spaghetti evenly. Top with half of the meat sauce, followed by 1 cup mozzarella and 1/2 cup Parmesan cheese.
08 - Repeat layering with remaining spaghetti, Alfredo mixture, meat sauce, and finish with remaining shredded cheeses.
09 - Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is browned and bubbly.
10 - Allow casserole to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes restaurant-fancy but comes together in under two hours, making you look like a kitchen wizard without the stress.
  • Feeds a crowd without making you cook multiple pans, and honestly tastes even better the next day.
  • The combination of creamy Alfredo and savory meat sauce creates this impossibly rich flavor that feels like a celebration in every bite.
02 -
  • Don't cook the pasta all the way to tender—al dente is non-negotiable because it continues cooking in the oven and firms up as it cools slightly.
  • The egg in the Alfredo layer acts as a binder; if you skip it, the filling becomes too loose and separates during baking.
  • Shredding your own cheese instead of using pre-shredded makes an enormous difference in how smoothly it melts and how creamy the casserole becomes.
03 -
  • Buy a block of mozzarella and shred it yourself—it melts into those gorgeous strings you dream about instead of turning grainy like pre-shredded cheese with its anti-caking agents.
  • Don't drain the pasta water completely; a tiny bit of starch left on the noodles helps bind everything together and makes the final texture more cohesive.
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