Viral TikTok Spaghetti Recipe-Million Dollar Spaghetti Recipe-Baked Spaghetti-Alfredo Spaghetti

Ingredients

• 2 lb Ground Beef (100% grass‑fed, 92% lean, 8% fat)
• 1 cup Frozen Mixed Vegetables (Contains onion, celery, red pepper, green pepper, parsley flakes; already chopped)
• 8 oz Sliced Mushrooms (Fresh or frozen, sliced)
• 1 tsp Ground Black Pepper
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Italian Seasoning (Blend of oregano, parsley flakes, etc.)
• 2 tbsp Tomato Paste (Squeezable tube, thickening agent)
• 1 can Diced Tomatoes, No Salt Added (28‑oz can)
• 1 cup Tomato Juice
• 1 jar Chunky Tomato, Onion & Garlic (Approximately 15 oz)
• 1 tbsp Sugar (Balances acidity)
• 16 oz Angel Hair Pasta (Half‑length, 1 lb box)
• 4 tbsp Butter (Unsalted, cut into pieces)
• 4 tbsp All-Purpose Flour (For roux)
• 4 cup Milk (Whole milk preferred)
• 1 cup Half and Half
• 2 tbsp Garlic Puree (Store‑bought or homemade)
• 1 cup Parmesan Cheese (Finely grated)
• 2 cup Italian Cheese Blend (Mix of mozzarella, provolone, parmesan, asiago, romano; shredded)
• 1 cup Sharp Cheddar Cheese (Shredded)
• 2 tbsp Parsley Flakes (For garnish)
• 1 tbsp Olive Oil (Adds slip to pasta water)
• 1 tbsp Salt (for pasta water)

Instructions

1. Brown the Meat and Vegetables

   Heat a large skillet over medium‑high heat. Add the 2 lb ground beef, breaking it up with a spatula. When the beef starts to release juices, add the frozen mixed vegetables and sliced mushrooms. Cook, stirring occasionally, until the meat is browned and the vegetables are softened, about 8‑10 minutes.

   Time: PT10M

2. Season the Meat Sauce

   Season the browned mixture with 1 tsp salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp Italian seasoning. Stir to combine and let the spices toast for 1 minute.

   Time: PT2M

3. Add Tomato Base and Sweetener

   Stir in 2 tbsp tomato paste, then pour in the entire 28‑oz can of diced tomatoes, 1 cup tomato juice, and the 15‑oz jar of chunky tomato‑onion‑garlic. Add 1 tbsp sugar to balance acidity. Mix well.

   Time: PT3M

4. Simmer the Meat Sauce

   Reduce heat to low, cover partially, and let the sauce simmer while you prepare the pasta and Alfredo. Stir occasionally and taste after 10 minutes; adjust salt/pepper if needed.

   Time: PT15M

5. Boil the Angel Hair Pasta

   Fill a large pot with water, add 1 tbsp salt and 1 tbsp olive oil, and bring to a rapid boil. Add the 16 oz angel‑hair pasta and cook 7‑8 minutes until al dente. Drain in a colander and set aside.

   Time: PT10M

   Temperature: 212°F

6. Make the Alfredo Roux

   In a saucepan over medium heat, melt 4 tbsp butter. Sprinkle 4 tbsp flour over the melted butter and whisk continuously for 2 minutes until the mixture turns a light golden color.

   Time: PT3M

7. Create the Creamy Alfredo Sauce

   Gradually whisk in 4 cup milk, 1 cup half‑and‑half, and 2 tbsp garlic puree. Continue whisking until the sauce thickens, about 5‑7 minutes. Stir in 1 cup grated Parmesan until melted. Taste and add a pinch of salt if needed.

   Time: PT7M

8. Combine Pasta with Alfredo

   Add the drained angel‑hair pasta to the saucepan with the Alfredo sauce. Toss gently until every strand is evenly coated.

   Time: PT2M

9. Assemble the Baked Spaghetti

   Spray the bottom of the disposable baking pan with non‑stick spray. Layer half of the meat‑tomato sauce, then half of the Alfredo‑coated pasta. Sprinkle 1 cup of the Italian cheese blend and ½ cup sharp cheddar. Repeat with the remaining sauce, pasta, and cheeses. Finish with the remaining Parmesan and a generous sprinkle of parsley flakes.

   Time: PT10M

10. Bake

    Preheat the oven to 350°F. Place the assembled pan on the middle rack and bake for 30 minutes. After 30 minutes, switch the oven to broil and brown the top for an additional 3 minutes, watching closely to avoid burning.

    Time: PT33M

    Temperature: 350°F

11. Rest and Serve

    Remove the pan from the oven and let the baked spaghetti rest on a cooling rack for 10 minutes before cutting. This allows the layers to set and makes serving easier.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

58 g

Fat

28 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Frozen Mixed Vegetables: Fresh diced vegetables, Frozen stir‑fry blend
• Instead of Sliced Mushrooms: Canned mushrooms, Portobello strips
• Instead of Ground Black Pepper: White pepper
• Instead of Salt: Kosher salt, Sea salt
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely minced onion
• Instead of Italian Seasoning: Dried oregano + dried basil
• Instead of Tomato Paste: Concentrated tomato puree
• Instead of Diced Tomatoes, No Salt Added: Fresh diced tomatoes (blanched)
• Instead of Tomato Juice: Water + extra tomato paste
• Instead of Chunky Tomato, Onion & Garlic: Crushed tomatoes
• Instead of Sugar: Honey, Maple syrup (use less)
• Instead of Angel Hair Pasta: Spaghetti, Capellini
• Instead of Butter: Margarine, Olive oil (for a lighter sauce)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Milk: 2% milk, Almond milk (will affect thickness)
• Instead of Half and Half: Heavy cream diluted 1:1 with milk
• Instead of Garlic Puree: Minced fresh garlic
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Italian Cheese Blend: Mozzarella + provolone only
• Instead of Sharp Cheddar Cheese: Colby jack
• Instead of Parsley Flakes: Fresh chopped parsley
• Instead of Olive Oil: Vegetable oil
• Instead of Salt (for pasta water): Sea salt

Equipment Needed

• Large Skillet or Frying Pan
• Large Pot
• Saucepan
• Whisk
• Measuring Cups and Spoons
• Colander
• Disposable Baking Pan (13×9 inch)
• Cooling Rack (optional)
• Oven
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Browning the ground beef and vegetables without excess grease.
• Creating a smooth roux for the Alfredo sauce.
• Ensuring the Alfredo sauce reaches the right thickness before mixing with pasta.
• Layering the sauces and cheeses evenly before baking.
• Baking at the correct temperature and broiling just enough for a golden top.

Chef Tips from the Video

• Use a meat thermometer to ensure ground beef reaches 160°F for safety.
• For extra flavor, deglaze the skillet with a splash of red wine after browning the meat.
• Freshly grated Parmesan melts better than pre‑grated.

Troubleshooting

Storage

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

Freezer: Cool completely, then freeze in a freezer‑safe dish for up to 2 months. Reheat covered at 350°F until hot.

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

Make-Ahead Tips

• Prepare the meat sauce a day ahead and refrigerate; reheat gently before assembling.
• Cook the pasta al dente, toss with a little oil, and refrigerate for up to 24 h.
• The Alfredo sauce can be made up to 2 hours ahead; keep warm on low heat.

Frequently Asked Questions