Description
Million Dollar Spaghetti Alfredo is a rich and creamy pasta casserole that layers flavorful ground beef cooked with Cajun and Italian seasonings, tender spaghetti noodles, and a luscious Alfredo sauce made with butter, garlic, heavy cream, and Parmesan cheese. Topped with mozzarella and extra Parmesan, this dish is baked to golden, bubbly perfection and garnished with parsley for a comforting and indulgent meal perfect for family dinners or entertaining.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
Seasonings
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons dried parsley flakes (optional, for garnish)
Sauces and Dairy
- 24 ounces marinara sauce
- ½ cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups shredded Parmesan cheese
- 2 tablespoons shredded Parmesan cheese (for topping)
- 2 cups shredded mozzarella cheese
Pasta
- 16 ounces (1 pound) spaghetti noodles, cooked to al dente
Instructions
- Prepare the pasta: Cook the spaghetti noodles according to package directions until al dente. Drain and set aside to prevent overcooking during the baking process.
- Cook the ground beef and vegetables: In a large skillet over medium heat, brown 1 pound of ground beef until fully cooked. Drain excess fat if needed. Add the finely diced onion and green bell pepper, sautéing until softened and translucent.
- Season the meat mixture: Stir in Cajun seasoning, garlic powder, onion powder, dried Italian seasoning, kosher salt, and black pepper. Mix well to combine all the flavors evenly throughout the meat and vegetables.
- Add marinara sauce: Pour 24 ounces of marinara sauce into the skillet with the seasoned beef mixture. Stir to combine and let simmer gently on low heat to blend flavors.
- Make the Alfredo sauce: In a separate medium saucepan, melt ½ cup unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Slowly whisk in 2 cups heavy cream and bring to a simmer while stirring frequently. Lower the heat and gradually add 2 cups shredded Parmesan cheese, stirring until the sauce is smooth and creamy. Remove from heat.
- Combine pasta, meat sauce, and Alfredo: In a large mixing bowl or directly in a baking dish, mix the cooked spaghetti noodles with the meat and marinara sauce mixture, then pour the Alfredo sauce over all ingredients and toss or stir gently for even coverage.
- Assemble the casserole: Transfer the combined pasta and sauce mixture into a greased 9×13 inch baking dish. Evenly sprinkle 2 cups shredded mozzarella cheese and 2 tablespoons shredded Parmesan cheese on top.
- Bake: Preheat the oven to 350°F (175°C). Place the assembled casserole in the oven and bake uncovered for 35-40 minutes, or until the cheese topping is melted, bubbly, and golden brown.
- Garnish and serve: Remove the casserole from the oven and allow it to rest for 5 minutes. Sprinkle dried parsley flakes on top for a fresh, colorful garnish before serving warm.
Notes
- For a spicier kick, increase the Cajun seasoning or add crushed red pepper flakes to the meat mixture.
- Use freshly grated Parmesan for the best flavor and smoothest Alfredo sauce.
- Make sure not to overcook the spaghetti noodles initially as they will continue cooking in the oven.
- You can substitute ground turkey or chicken for a leaner option.
- Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before eating.
