Million Dollar Spaghetti

Ingredients

• 1 pound Spaghetti (any shape can be used; cook al dente)
• 1 pound Ground Beef (80% lean preferred)
• 1 medium Onion (diced)
• 1 large Bell Pepper (any color, diced)
• 6 cloves Garlic (minced; divided between meat sauce and Alfredo)
• 2 tablespoons Bird Cooking Garlic and Herb Seasoning (store‑bought blend; can substitute with homemade herb mix)
• 1 teaspoon Sea Salt
• 0.5 teaspoon Red Pepper Flakes
• 1 teaspoon Oregano (dried)
• 0.5 teaspoon Thyme (dried)
• 1 jar Spaghetti Sauce (about 24 oz; any brand you like)
• 1 stick Unsalted Butter (113 g, cut into cubes)
• 2 cups Heavy Cream (35 % fat)
• 1 cup Parmesan Cheese (freshly grated)
• 1 cup Asiago Cheese (freshly grated)
• 8 oz Shredded Mozzarella Cheese (low‑moisture, shredded)

Instructions

1. Cook Spaghetti

   Bring a large pot of salted water to a rolling boil, add the spaghetti and cook al dente according to package directions, about 9‑10 minutes. Drain in a colander and set aside.

   Time: PT10M

2. Brown Beef and Veggies

   While the pasta cooks, heat a large skillet over medium‑high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned. Add the diced onion and bell pepper and sauté until softened, about 3‑4 minutes.

   Time: PT8M

3. Season and Simmer Meat Sauce

   Sprinkle the Bird Cooking Garlic and Herb seasoning, sea salt, red pepper flakes, oregano, and thyme over the meat mixture. Stir to combine, then pour in the jar of spaghetti sauce. Reduce heat to low and let simmer, uncovered, for 10 minutes, adjusting seasoning if needed.

   Time: PT10M

4. Prepare Alfredo Sauce

   In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, bring to a gentle bubble, then whisk in the grated Parmesan and Asiago cheeses until the sauce is smooth and thick.

   Time: PT5M

5. Mix Pasta with Alfredo

   Return the drained spaghetti to the large pot, pour the Alfredo sauce over, and toss with tongs or two forks until every strand is evenly coated.

   Time: PT3M

6. Assemble Casserole

   Preheat the oven to 350°F. Lightly grease a 9×13‑inch casserole dish. Spread the Alfredo‑coated pasta in an even layer, spoon the meat sauce over the top, and sprinkle the shredded mozzarella evenly.

   Time: PT5M

   Temperature: 350°F

7. Bake to Finish

   Place the assembled dish in the preheated oven and bake for 20 minutes, or until the mozzarella is melted, bubbly, and lightly golden.

   Time: PT20M

   Temperature: 350°F

8. Rest and Serve

   Remove the casserole from the oven and let it rest for 5 minutes before cutting. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

680

Protein

30 g

Carbohydrates

70 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Ground Beef: Ground Turkey, Ground Pork
• Instead of Onion: Shallot
• Instead of Bell Pepper: Red Pepper Flakes for flavor
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Bird Cooking Garlic and Herb Seasoning: Homemade blend of garlic powder, oregano, thyme, salt, red pepper flakes
• Instead of Spaghetti Sauce: Homemade marinara sauce
• Instead of Unsalted Butter: Margarine
• Instead of Heavy Cream: Half‑and‑half (thinner)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Asiago Cheese: More Parmesan, Provolone
• Instead of Shredded Mozzarella Cheese: Shredded Cheddar

Equipment Needed

• Large Pot
• Colander
• Large Skillet
• Saucepan
• Wooden Spoon
• Measuring Cups and Spoons
• Grater
• Mixing Bowl
• Casserole Dish (9×13 in)
• Oven
• Tongs (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Cook spaghetti al dente; overcooked pasta will become mushy after baking.
• Maintain moderate heat when making the Alfredo sauce to prevent cheese curdling.
• Bake until the mozzarella is golden but not burnt; this ensures a perfect crust.

Chef Tips from the Video

• Use freshly grated Parmesan and Asiago for the best flavor and smooth sauce.
• Add a pinch of nutmeg to the Alfredo sauce for a subtle warmth.
• For extra texture, sprinkle a handful of toasted breadcrumbs over the top before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe dish for up to 2 months; thaw overnight before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat sauce and Alfredo sauce up to step 5; store each in the refrigerator for up to 24 hours.
• Assemble the casserole without the final mozzarella topping, cover, and refrigerate; add cheese and bake when ready.

Frequently Asked Questions