Million Dollar Spaghetti
Spaghetti tossed with creamy homemade Alfredo sauce, topped with a rich meat sauce and melty mozzarella cheese, Enjoy!
Servings: 8
Ingredients
PASTA:
- 1 lb. thin spaghetti broken in half
ALFREDO SAUCE:
- 1/2 c. butter room temperature
- 1 8 oz. pkg. cream cheese cubed, room temperature
- 1 clove garlic pressed
- 1 1/3 c. warm milk
- 1/2 c. grated Parmesan cheese
- black pepper to taste
MEAT SAUCE:
- 1 T. extra virgin olive oil
- 1/2 yellow onion diced
- 2 cloves garlic pressed
- 1/2 lb. lean ground beef
- 1/2 lb. Italian sausage
- Kosher salt and black pepper to taste
- 1 24 oz. jar tomato basil sauce (I use Roas)
- 1 c. pasta water
CHEESE TOPPING:
- 2 c. shredded low moisture mozzarella cheese
GARNISH:
- 1 T. fresh chopped flat leaf parsley
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- PASTA: Bring a large pot of salted water to a boil. Cook the spaghetti al dente according to the package directions; drain (reserving 1 cup of the pasta water for the meat sauce) and set aside.
- ALFREDO SAUCE: Meanwhile, melt the butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, stirring with wire whisk until smooth.
- Slowly add milk whisking to smooth out the lumps. Stir in a 1/2 cup Parmesan cheese and season with black pepper. Remove from the heat when the sauce begins to thicken.
- Add the cooked spaghetti to the Alfredo sauce, toss until the noodles are fully coated, then pour into the prepared baking dish.
- MEAT SAUCE: Heat the olive oil in a large skillet or Dutch oven, over medium-high heat. Sauté the onions for 2-3 minutes. Stir in garlic, sauté for 20-30 seconds. Add the ground beef and sausage, breaking up the meat until it is no longer pink, and the vegetables are tender.
- Drain off the grease and add marinara sauce and 1 cup reserved pasta water, stir until incorporated. Simmer for a few minutes then spread the meat sauce over the alfredo spaghetti.
- Sprinkle the mozzarella cheese over the meat sauce.
- Bake, uncovered, for about 20 minutes or until the cheese is bubbly.
- Remove from the oven and garnish with fresh chopped parsley. Enjoy with a salad and crusty French bread!
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