Million Dollar Spaghetti

Ingredients

• 4 cups Water (for boiling pasta)
• 1 tablespoon Chicken Bouillon (to season boiling water)
• 1 teaspoon Seasoned Salt (for boiling water and later seasoning)
• 1 pound Spaghetti (dry, broken in half for easier stirring)
• 1 tablespoon Olive Oil (for sautéing ground beef)
• 1 pound Ground Beef (80% lean preferred)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Crushed Red Pepper Flakes
• 1/2 teaspoon Ground Black Pepper
• 1 teaspoon Creole Seasoning
• 2 tablespoons Fresh Parsley (chopped)
• 24 ounces Ragu Tomato, Garlic & Onion Pasta Sauce (1 jar)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 2 cups Heavy Whipping Cream
• 4 tablespoons Cream Cheese (softened)
• 8 ounces Parmesan Cheese (shredded)
• 8 ounces Mozzarella Cheese (shredded, divided (some mixed in, rest for topping))
• 1 tablespoon Dry Parsley (for garnish)

Instructions

1. Boil Water and Season

   Add 4 cups of water to a large pot, stir in 1 tablespoon chicken bouillon and 1 teaspoon seasoned salt, then bring to a rolling boil over high heat.

   Time: PT7M

2. Cook Spaghetti

   Add the dry spaghetti to the boiling water and cook for 7 minutes, stirring occasionally to prevent sticking.

   Time: PT7M

3. Drain Pasta

   When the pasta is done, carefully pour the pot through a colander to drain all water; set the spaghetti aside in a large bowl.

   Time: PT2M

4. Brown Ground Beef

   Heat 1 tablespoon olive oil in a skillet over medium‑high heat, add 1 lb ground beef (or Italian sausage) and cook, breaking it up, until no longer pink, about 6 minutes.

   Time: PT6M

5. Remove Excess Fat

   Tilt the skillet and pour off any excess liquid or fat; return the meat to the pan.

   Time: PT1M

6. Sauté Onion and Garlic

   Add the diced onion and minced garlic to the meat, sauté for 3 minutes until softened and fragrant.

   Time: PT3M

7. Add Seasonings

   Stir in 1 tsp Italian seasoning, 1/2 tsp red‑pepper flakes, 1 tsp seasoned salt, 1/2 tsp black pepper, 1 tsp Creole seasoning, a pinch of chicken bouillon, and the chopped fresh parsley.

   Time: PT1M

8. Simmer Tomato Sauce

   Pour in the 24‑oz jar of Ragu tomato‑garlic‑onion sauce, reduce heat to low, cover, and let simmer for 10 minutes, stirring occasionally.

   Time: PT10M

9. Prepare Alfredo‑Style Sauce

   In a clean saucepan, melt 2 tbsp butter over medium‑low heat, add a pinch of minced garlic and cook 30 seconds. Stir in 2 cups heavy whipping cream, 4 tbsp softened cream cheese, and 8 oz shredded Parmesan; whisk until smooth and thickened, about 5 minutes.

   Time: PT5M

10. Combine Pasta with Alfredo Sauce

    Add the drained spaghetti to the alfredo sauce, toss to coat evenly. Sprinkle in a handful of shredded mozzarella for extra meltiness and stir briefly.

    Time: PT2M

11. Assemble in Baking Dish

    Spread the coated spaghetti evenly in the bottom of a 12×9‑inch baking dish, layer the seasoned ground‑beef mixture on top, then sprinkle the remaining mozzarella over the surface. Finish with a light dusting of dry parsley for garnish.

    Time: PT5M

12. Bake Uncovered

    Place the dish in a pre‑heated oven at 350°F and bake uncovered for 20 minutes until the cheese is bubbly.

    Time: PT20M

    Temperature: 350°F

13. Broil for Golden Top

    Switch the oven to broil and cook for an additional 5 minutes, or until the cheese turns a deep golden brown. Watch closely to avoid burning.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

62g

Fat

26g

Fiber

3g