Million Dollar Baked Spaghetti
Creamy baked spaghetti layered with ricotta, slow-simmered red sauce, and melty cheese. A cozy, make-ahead pasta perfect for holiday dinners!
Servings: 8
Calories: 782kcal
Ingredients
- 1 pound dry spaghetti
- 6 tablespoons salted butter, at room temperature
- 1 cup whole milk ricotta cheese
- 8 ounces cream cheese, at room temperature
- 1/2 cup grated parmesan cheese
- 1 pound ground beef
- 1 pound ground spicy Italian sausage
- 1 yellow onion, chopped
- 2 tablespoons Italian seasoning
- 1 bell pepper, chopped
- 32 ounces marinara sauce, or canned crushed tomatoes
- 1/2 cup chopped sun-dried tomatoes
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup sliced pepperoni
- fresh basil, for serving
Instructions
- 1. Preheat the oven to 350° F. 2. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package directions. Drain and toss the pasta with butter.3. Meanwhile, in a Dutch oven set over medium heat, add the sausage, beef, onion, bell peppers, and Italian seasoning. Brown all over, 10 minutes. Add the tomatoes and 1 cup of water. Season with salt, pepper, and chili flakes. Simmer 10 minutes, until just slightly thickened. Add the sun-dried tomatoes and basil. Remove from the heat.4. In a bowl, mix the cream cheese, ricotta cheese, and parmesan. Season with salt and pepper. 5. In a large casserole dish, layer 1 cup of the meat sauce with the spaghetti, white sauce, and remaining meat sauce. Top with mozzarella, provolone cheese, and the pepperoni. Bake 30 minutes, until the cheese is melted. Let sit for 10 minutes. Top with fresh basil, and enjoy!
Nutrition
Calories: 782kcal
