Million Dollar Spaghetti Bake (Print Version)

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

# Components:

→ 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 ounces jar marinara sauce
07 - 1 teaspoon dried Italian herbs
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Alfredo Layer

10 - 15 ounces 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Boil spaghetti until al dente according to package directions, then drain and set aside.
03 - In a large skillet over medium-high heat, cook ground beef and Italian sausage, breaking up meat until browned; drain fat.
04 - Add diced onion and minced garlic to the skillet; cook 3 to 4 minutes until softened.
05 - Stir in marinara sauce, Italian herbs, salt, and pepper; allow to simmer 5 minutes, then remove from heat.
06 - In a bowl, mix ricotta, Alfredo sauce, sour cream, and egg until smooth.
07 - Spread half of the cooked spaghetti in the prepared baking dish. Top evenly with half the Alfredo mixture, half the meat sauce, 1 cup mozzarella, and 0.5 cup Parmesan.
08 - Repeat layers with remaining spaghetti, Alfredo mixture, meat sauce, and finish with remaining mozzarella and Parmesan cheeses.
09 - Cover with foil and bake for 30 minutes.
10 - Remove foil; bake an additional 10 minutes until cheese is browned and bubbly. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It's a complete meal in one dish, which means less cleanup when you're already overwhelmed.
  • The three-layer approach creates pockets of different textures—creamy, savory, and melted cheese—so every bite feels special.
  • You can assemble it hours ahead and just pop it in the oven, making it perfect for feeding people without staying glued to the stove.
02 -
  • Don't skip the resting time—I learned this the hard way when I served it immediately and ended up with a delicious but structurally disappointing mess on everyone's plate.
  • If your Alfredo layer is too thin, the pasta will absorb it all and you'll lose that creamy contrast; make sure it's thick enough to coat a spoon.
  • The egg in the ricotta mixture is essential for binding—without it, you'll get a grainy texture instead of something smooth and custardy.
03 -
  • Use a mixture of fresh and store-bought if you're making homemade Alfredo feels like too much—nobody will know and you'll enjoy cooking more.
  • If your cheese top is browning too fast, tear off a piece of foil and lay it loosely on top; you can remove it in the last 5 minutes for final color.
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