I make this Million Dollar Spaghetti Alfredo recipe with spaghetti, a combination of red meat sauce, homemade Alfredo sauce, and lots of cheese. It’s hearty and filling and makes the perfect comfort meal. My family loves digging into this baked spaghetti at the end of a busy fall or winter day.

Easy Million Dollar Spaghetti

When I can’t decide between a meat sauce and an Alfredo sauce for my pasta, I use both for the ultimate spaghetti casserole. This Million Dollar Spaghetti Alfredo is a cross between baked spaghetti and chicken Alfredo. It’s named appropriately since it’s pretty outrageous, in the best possible way!

I use homemade Alfredo sauce, a jar of marinara that I’ve doctored up to a tasty meat sauce, lots of cheese, and then I bake it to bubbling perfection so it’s on the table in just over 30 minutes. Cheesy, hearty, and super filling, it doesn’t get any more indulgent than this.

Helpful Tips and Variations

• Use a jar of Alfredo sauce. If you want to make prep easier, use your favorite jarred Alfredo sauce instead of making it from scratch. You’ll likely need just over one jar.
• Make it vegetarian. Omit the ground beef and pork and add mushrooms and more veggies to the marinara sauce if desired, or just leave as is.
• Don’t overcook the noodles. Since you’ll also be baking the spaghetti, it’s a good idea to cook it al dente to prevent it from becoming mushy.
• Use freshly shredded cheese. For both Parmesan and mozzarella, I recommend grating or shredding the cheese directly from the block for the best flavor and superior melting.

How to Make Million Dollar Spaghetti Alfredo

Gather the ingredients: Preheat the oven to 350°F and coat a 9×13 casserole dish with nonstick spray. Cook 1 lb. dry pasta according to package instructions for al dente. Drain and set aside.

Make the meat sauce: Cook 1 lb. beef, 1 lb. pork, 1 diced medium onion, 1 diced green bell pepper, and 2½ cloves garlic over medium-high heat. Break the meat into crumbles and cook until it is no longer pink and the veggies are tender. Drain any excess grease and then stir in 28 oz. marinara sauce.

Make the Alfredo sauce: Add ½ cup butter to a large pot with the remaining 2½ cloves of garlic. Cook until the garlic becomes fragrant, then stir in 2 cups heavy cream, 1 cup grated Parmesan, 1 tsp Italian seasoning, 1 tsp salt, and 1 tsp pepper. Cook until the sauce begins to thicken. Toss the cooked spaghetti with the Alfredo sauce.

Assemble the casserole: Transfer the spaghetti to the casserole dish. Pour the meat sauce over the top and then sprinkle with 8 oz. mozzarella cheese.

Bake: Bake the casserole until the cheese is bubbly. Serve and enjoy!

What to Serve with Million Dollar Pasta

I love serving this casserole on a chilly weeknight, as it comes together fairly quickly and is so comforting. Leftovers are always great for lunch the next day. I like to start my meal with a green salad or a Caesar salad and have a few slices of Dutch oven bread or focaccia on hand to soak up any sauce left on my plate.

How to Store

• Fridge. Leftover million dollar spaghetti Alfredo can be stored tightly covered or in an airtight container in the fridge for up to 3 days.
• Freezer. You can also freeze leftovers or a second casserole. Cover/wrap tightly in plastic wrap and again in foil, then freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat. The easiest way to reheat individual portions is in the microwave, though you can easily reheat the entire pan in the oven. I recommend covering it with foil to lock in moisture and prevent the mozzarella from burning.

More Easy Pasta Recipes To Try

• I’ve created this Creamy Corn Pasta with puréed corn, sautéed onion and garlic, lemon juice, and seasonings so it turns into a luscious sauce.
• This Cowboy Pasta Salad features bacon, ground beef, cheese, and hot sauce.
• This super simple Spaghetti Aglio e Olio  has a flavor-packed toasted garlic and olive oil sauce.