Million Dollar Spaghetti Casserole
Long spaghetti strands, ground beef marinara, and melted cheese come together in a saucy casserole meant for generous scoops, not tidy slices. In this version, Alfredo sauce coats the noodles before baking, while some of the beef sauce is folded through them so each serving has pasta, meat, and creamy tomato sauce.
Cook the spaghetti just to al dente and keep the beef sauce moist. Those two steps help the noodles hold their texture through the uncovered bake without drying out.
Ingredients
- 1 pound spaghetti (450g)
- 1 pound ground beef (450g)
- 1/2 cup finely chopped yellow onion (80g)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper, or to taste
- 24 ounces marinara sauce (about 3 cups; 680g)
- 15 ounces Alfredo sauce (about 1 3/4 cups; 425g)
- 2 cups shredded mozzarella (200g)
- 1/2 cup grated Parmesan, divided (50g)
- Kosher salt, for the pasta water and to taste
- Cooking spray or a little oil, for greasing the dish
- Optional: 1 to 2 tablespoons chopped fresh parsley, for serving
How to Make Million Dollar Spaghetti Casserole
- Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
- Cook the spaghetti: Boil the spaghetti according to the package directions, checking early. Drain when the strands are al dente and still have a slight bite. Do not rinse.
- Make the beef sauce: In a large skillet over medium heat, cook the onion and ground beef, breaking the meat into small pieces, until the onion softens and no pink remains in the beef. If very lean beef sticks at the start, add a little oil. Drain excess fat. Stir in the garlic, Italian seasoning, and pepper; cook briefly, then add the marinara. Simmer until hot, keeping the sauce moist rather than reducing it until thick. Taste and add salt if needed.
- Coat the noodles: Toss the drained spaghetti with the Alfredo sauce and half of the Parmesan until the strands are evenly coated.
- Assemble: Spread the spaghetti in the prepared dish. Fold about half of the beef sauce through the noodles, then spoon the remaining sauce over the top. Sprinkle with the mozzarella and remaining Parmesan.
- Bake uncovered: Begin checking at 20 minutes. If assembled warm, the casserole will take about 25 to 30 minutes; a cold casserole may take longer. It is ready when the cheese is melted, the sauce bubbles at the edges, and the center is hot when gently parted with a spoon.
- Rest and serve: Let stand for 5 to 10 minutes so the sauce settles slightly, then serve in generous scoops while the cheese is still stretchy.
Why Cook the Spaghetti Al Dente?
The spaghetti continues cooking as the casserole bakes. Draining it while it still has a slight bite helps prevent overly soft noodles. Drain well without rinsing so the Alfredo can coat the strands.
How to Keep the Casserole Moist
Coat the spaghetti evenly with Alfredo before assembly, and leave the beef marinara saucy enough to spread through the noodles. Once the cheese has melted, the edges are bubbling, and the center is hot, take the casserole out rather than baking it well past that point. Draining the browned beef before adding marinara also keeps excess fat out of the sauce.
What to Serve with Spaghetti Casserole
Serve with a green salad, roasted broccoli, or garlic bread. For another creamy beef-and-noodle dinner, try Beef Lombardi Casserole.
Make-Ahead and Leftover Notes
Cover and refrigerate the assembled casserole if making it ahead. Baking from cold will take longer than baking with warm components; check for bubbling edges, melted cheese, and a hot center rather than relying on the 25- to 30-minute estimate.
Cool leftovers and refrigerate them in an airtight container for up to three days. Reheat portions until steaming hot; no specific reheating time is established for this version.
Nutrition
Approximate nutrition per serving, based on 1/8 of the casserole (about 360g): 580 calories, 31g protein, 27g fat, and 53g carbohydrates. Approximate nutrition per 100g: 160 calories, 9g protein, 8g fat, and 15g carbohydrates. Values will vary with the sauces and the fat content of the ground beef.
Equipment
- Large pot
- Colander
- Large skillet
- 9-by-13-inch baking dish
Ingredients
Pasta
- 1 pound spaghetti (450 g)
- Kosher salt, for the pasta water
Beef Marinara
- 1 pound ground beef (450 g)
- 1/2 cup finely chopped yellow onion (80 g)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper, or to taste
- 24 ounces marinara sauce (about 3 cups; 680 g)
- Salt, to taste
Assembly and Serving
- 15 ounces Alfredo sauce (about 1 3/4 cups; 425 g)
- 2 cups shredded mozzarella (200 g)
- 1/2 cup grated Parmesan, divided (50 g)
- Cooking spray or a little oil, for greasing the dish
- Optional: 1 to 2 tablespoons chopped fresh parsley, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, checking early, until al dente. Drain well without rinsing.
- In a large skillet over medium heat, cook the onion and ground beef, breaking the beef into small pieces, until the onion softens and the beef is no longer pink. Add a little oil if very lean beef sticks.
- Drain excess fat. Stir in the garlic, Italian seasoning, and pepper; cook briefly.
- Add the marinara and simmer until hot, keeping the sauce moist. Taste and add salt if needed.
- Toss the drained spaghetti with the Alfredo sauce and half of the Parmesan until evenly coated.
- Spread the spaghetti in the prepared baking dish. Fold about half of the beef sauce through the noodles, then spoon the remaining sauce over the top.
- Sprinkle with the mozzarella and remaining Parmesan.
- Bake uncovered, beginning to check at 20 minutes. Bake about 25 to 30 minutes if assembled warm, or longer if cold, until the cheese is melted, the edges bubble, and the center is hot.
- Let stand for 5 to 10 minutes. Serve in generous scoops, with parsley if desired.
Tips
- Cook the spaghetti just to al dente so it does not become overly soft in the oven.
- Drain the pasta well but do not rinse it, so the Alfredo sauce coats the strands.
- Keep the beef marinara moist rather than reducing it until thick.
- Check the casserole for bubbling edges and a hot center instead of relying only on baking time, especially if it starts cold.