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

Ingredient Substitutions

• Instead of Chicken Bouillon: vegetable bouillon
• Instead of Seasoned Salt: regular salt
• Instead of Spaghetti: linguine, fettuccine
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ground Beef: Italian sausage, ground turkey
• Instead of Onion: shallot
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Italian Seasoning: dried oregano and basil blend
• Instead of Crushed Red Pepper Flakes: hot sauce (1 tsp)
• Instead of Creole Seasoning: Cajun seasoning
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Ragu Tomato, Garlic & Onion Pasta Sauce: any marinara sauce
• Instead of Unsalted Butter: margarine
• Instead of Heavy Whipping Cream: half‑and‑half (1.5 cups)
• Instead of Cream Cheese: neufchatel cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: provolone

Equipment Needed

• Large Pot
• Skillet
• Baking Dish
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Wooden Spoon or Spatula
• Oven

Critical Steps — Do Not Skip

• Drain the pasta immediately after cooking to prevent over‑cooking
• Simmer the tomato sauce for at least 10 minutes to develop flavor
• Keep the alfredo sauce on low heat to avoid curdling
• Bake the dish uncovered so the cheese forms a crust
• Finish under the broiler for a golden top

Chef Tips from the Video

• Use Italian sausage instead of plain ground beef for a richer flavor
• Add a splash of red wine to the meat sauce for depth
• Freshly grated Parmesan gives a smoother alfredo than pre‑grated
• Let the baked casserole rest 5 minutes before serving for cleaner slices

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days

Freezer: Freeze portions in a freezer‑safe dish for up to 2 months; reheat covered then broil briefly

Room temperature: Do not store at room temperature longer than 2 hours

Make-Ahead Tips

• Cook the spaghetti and let it cool, then refrigerate in a sealed bag
• Prepare both sauces up to the point of combining and store them separately
• Assemble the casserole, cover, and refrigerate up to 24 hours before baking
• Freeze the assembled, uncooked dish for later use

Frequently Asked Questions