I made Millionare Spaghetti

Ingredients

• 1 piece Onion (small, diced)
• 1 piece Bell Pepper (mix of green and red, diced)
• 2 tablespoons Vegetable Oil (for sautéing)
• 1 pound Ground Beef (80% lean preferred)
• 1 teaspoon Onion Powder (granulated)
• 1 teaspoon Garlic Powder (granulated)
• 1/2 teaspoon Salt (plus extra for pasta water)
• 1/4 teaspoon Cracked Black Pepper (freshly cracked)
• 1 teaspoon Italian Herb Blend (dried oregano, basil, thyme mix)
• 32 ounces Marinara Sauce (store‑bought, any brand)
• 2 tablespoons Water (to thin marinara if needed)
• 1 pound Spaghetti (regular durum wheat)
• 1 tablespoon Salt (for pasta water) (adds flavor to pasta)
• 16 ounces Alfredo Sauce (store‑bought, creamy)
• 8 ounces Shredded Mozzarella Cheese (fine shredded for meltability)
• 1/4 cup Reserved Pasta Water (helps bind sauce)
• 1 teaspoon Montreal Chicken Seasoning (optional dry rub for extra flavor)
• 1 tablespoon Freeze‑Dried Parsley (for garnish, fresh parsley optional)

Instructions

1. Prep Vegetables and Preheat Oven

   Dice the onion and bell pepper. Preheat the oven to 400°F (200°C).

   Time: PT10M

2. Sauté Onion and Bell Pepper

   Add 2 Tbsp vegetable oil to the preheated skillet over medium‑high heat. Add the diced onion and bell pepper, sprinkle a pinch of salt, and sauté until softened, about 5 minutes.

   Time: PT5M

3. Brown Ground Beef and Season

   Add the 1 lb ground beef to the skillet. Break it up with a spatula, sprinkle 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp cracked black pepper, and 1 tsp Italian herb blend. Cook until fully browned, about 5 minutes.

   Time: PT5M

4. Add Marinara and Simmer

   Stir in the 32 oz marinara sauce and 2 Tbsp water. Mix well, taste, and adjust salt or add a pinch of sugar if the sauce is too acidic. Simmer gently for 15 minutes, stirring occasionally.

   Time: PT15M

5. Cook Spaghetti

   Bring a large pot of salted water to a boil. Add the 1 lb spaghetti and cook until al dente, about 10 minutes. Reserve 1/4 cup of pasta water, then drain the pasta in a colander.

   Time: PT10M

   Temperature: boiling

6. Prepare Creamy Cheese Mixture

   In a mixing bowl, combine the 16 oz Alfredo sauce, 8 oz shredded mozzarella, and 1/4 cup reserved pasta water. Stir until smooth. Add the optional Montreal chicken seasoning if using.

   Time: PT5M

7. Combine Pasta with Cheese Sauce

   Add the drained spaghetti to the cheese mixture. Toss gently until the noodles are evenly coated.

   Time: PT3M

8. Assemble in Baking Dish

   Spread a thin layer of the meat‑marinara sauce on the bottom of the 9×13 in baking dish. Layer half of the cheesy spaghetti on top, then spread the remaining meat sauce, and finish with the remaining mozzarella cheese.

   Time: PT2M

9. Bake Until Bubbly

   Place the dish in the preheated oven and bake uncovered for 20 minutes, or until the cheese is golden and the edges are bubbling.

   Time: PT20M

   Temperature: 400°F

10. Rest and Serve

    Remove the casserole from the oven and let it sit for 10 minutes. Garnish with freeze‑dried or fresh parsley before serving.

    Time: PT10M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bell Pepper: red pepper flakes for flavor
• Instead of Vegetable Oil: olive oil, canola oil
• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Onion Powder: fresh minced onion
• Instead of Garlic Powder: 2 cloves fresh garlic, minced
• Instead of Italian Herb Blend: dried basil and oregano mixture
• Instead of Marinara Sauce: homemade tomato sauce
• Instead of Spaghetti: linguine, fettuccine
• Instead of Alfredo Sauce: homemade alfredo
• Instead of Shredded Mozzarella Cheese: provolone, cheddar blend
• Instead of Montreal Chicken Seasoning: Italian seasoning, herbes de Provence
• Instead of Freeze‑Dried Parsley: fresh parsley, chopped

Equipment Needed

• Large Skillet or Sauté Pan
• Large Pot
• Colander
• Mixing Bowl
• Baking Dish (9x13 inch)
• Oven
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Grater (optional) (optional)

Critical Steps — Do Not Skip

• Sauté vegetables until softened
• Fully brown ground beef and season well
• Simmer marinara sauce to develop flavor
• Cook spaghetti al dente
• Mix pasta thoroughly with Alfredo and mozzarella
• Layer and bake until cheese is bubbly and golden
• Allow the casserole to rest before serving

Chef Tips from the Video

• Add a pinch of sugar to the marinara if it tastes too acidic
• Use fresh garlic instead of powder for a brighter flavor
• Grate mozzarella yourself for a smoother melt
• Reserve extra pasta water for adjusting sauce consistency
• For extra crunch, sprinkle a thin layer of panko breadcrumbs on top before baking

Troubleshooting

Storage

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

Freezer: Freeze unserved portions in a freezer‑safe container for up to 2 months

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

Make-Ahead Tips

• Prepare the meat‑marinara sauce a day ahead and refrigerate
• Assemble the casserole, cover tightly, and refrigerate for up to 24 h before baking
• Freeze the unbaked casserole for up to 2 months; bake from frozen adding 10 min to baking time

Frequently Asked Questions