TikTok-Inspired Million Dollar Spaghetti Recipe
There's a new TikTok food trend coming out of the woodwork seemingly every day, and some are understandably more popular than others. If you're looking for a trendy recipe that sounds as rich and appealing as it tastes, then this TikTok-inspired million dollar spaghetti recipe should definitely do the trick. According to recipe developer Feta Topalu of Fetty's Food Blog, "This famous, viral million dollar spaghetti gets its name because it's rich, decadent, and makes you feel like a million bucks!" Hey, when it comes to a pasta dish that is actually quite inexpensive to make, you can't ask for much more than that.
So, what exactly sets this million dollar spaghetti apart from, well, just plain old spaghetti? "This dish is a combination of spaghetti and lasagna with its layers of noodles, meat sauce, and Alfredo (or cheese sauce)," Topalu explains. That's right — this recipe essentially packs two classic Italian favorites into one, making it much more exciting than your average plate of noodles. We can't necessarily guarantee that a plate of this spaghetti will make you feel like a million bucks, but we can guarantee that you'll return for seconds (and thirds) of this ultra-comforting dish.
Gather the ingredients for TikTok-inspired million dollar spaghetti
Because this dish is sort of a two-in-one combo, the list of ingredients is a bit lengthy. For starters, you'll need the pasta itself, which is just a standard package of spaghetti. You'll also need ingredients for both the red meat sauce and the white Alfredo sauce: olive oil, ground beef, a yellow onion, a green bell pepper, lots of minced garlic, Italian seasoning, salt, black pepper, a jar of marinara sauce, unsalted butter, heavy whipping cream, dried parsley, onion powder, and Parmesan cheese. Finally, to top off the dish, you'll need grated mozzarella cheese, and some more Parmesan.
Cook the spaghetti and make the meat sauce
Kick off the recipe by cooking the spaghetti. In a large pot, bring salted water to a rolling boil and add the spaghetti, allowing it to cook for 8 to 9 minutes or until al dente. Be sure to check the package instructions for the most accurate cooking timeframe. Once cooked, drain the spaghetti, rinse it under cool water, then set aside.
Now, get started on the first of the sauces, AKA the red meat sauce. Place a large pan on the stovetop over medium-high heat and add in 2 tablespoons of olive oil. Once hot, add in the ground beef and cook until browned. Remove and set aside the cooked beef, then wipe out excess grease from the pan. Add 1 tablespoon of olive oil followed by the diced onion, diced bell pepper, and two cloves of minced garlic. Sauté for about 6 minutes, until the veggies have softened. At that point, return the beef to the pan along with the Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir it all up, then pour in the jar of marinara, stirring that in as well. Reduce the heat to medium-low and allow the sauce to simmer for 15 minutes, making sure to give it an occasional stir.
Make the Alfredo sauce
Meanwhile, in a separate saucepan, make the Alfredo sauce. Melt the unsalted butter over medium-low heat, then add in five cloves of minced garlic and sauté for 30 seconds, until fragrant. Next up, stir in the heavy cream, dried parsley, onion powder, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ½ cup of grated Parmesan. Bring the sauce to a boil before reducing to a simmer for 3 to 5 minutes, or until it has thickened up. Once thick, remove the sauce from the heat.
Assemble and bake the spaghetti
Preheat the oven to 400 F and grab your trusty 9 x 13-inch baking dish. First, add the cooked and cooled spaghetti, then pour over the Alfredo sauce and toss to coat. Spread the coated spaghetti out so that it's in an even layer, then pour the meat sauce evenly on top. Top the meat sauce off with shredded mozzarella and Parmesan cheese, then transfer the dish to the oven to bake for 20 minutes or until the cheese is nice and bubbly.
A big perk to this dish is that you can fully assemble it ahead of time and bake it at your convenience — ideal for any meal-preppers out there. "To make this spaghetti ahead and freeze, assemble the spaghetti in a baking dish or disposable foil tray. Cover the dish tightly with two sheets of foil and freeze up to a month," Topalu advises. "Defrost in the refrigerator overnight and bake the next day at 400 F for 45 minutes, until heated through."
Garnish with fresh parsley and enjoy
Once the dish is out of the oven, garnish with fresh chopped parsley if you choose, then you're ready to serve and feel like a million bucks. As for servings suggestions, Topalu notes, "This spaghetti casserole can be served with focaccia bread, caesar salad, spring salad, or grilled veggies."
This recipe yields six servings, so unless you're feeding the whole family, you might have some leftovers. Luckily, according to Topalu, that won't be a problem: "To store any leftover spaghetti, cover the baking dish with plastic wrap and store in the refrigerator for up to 4 days."
- 16 ounces uncooked spaghetti
- 3 tablespoons olive oil, divided
- 1 pound lean ground beef
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 7 cloves garlic, minced, divided
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon fresh cracked black pepper, divided
- 1 (24-ounce) jar marinara sauce
- 4 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ¾ cup grated Parmesan cheese, divided
- 1 cup mozzarella cheese, grated
- 1 tablespoon chopped parsley, for garnish
- Bring a large pot of salted water to a rolling boil. Cook the spaghetti for 8 to 9 minutes until al dente, per package directions. Rinse under cool water then set aside.
- To make the meat sauce, heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the ground beef to the pan and cook until browned. Remove with a slotted spoon and set aside. Wipe the pan clean.
- Add 1 tablespoon of olive oil to the pan. Add the onion, bell pepper, and 2 cloves of garlic. Sauté for 6 to 8 minutes until bell pepper is soft and onion is translucent. Return the browned ground beef to the pan along with Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of pepper. Stir to combine. Stir in marinara sauce and bring to a gentle simmer. Reduce heat to medium-low. Cook for 15 minutes, stirring occasionally.
- To make the Alfredo sauce, melt the butter in a small saucepan over medium-low heat. Add 5 cloves of garlic and sauté for 30 seconds until fragrant. Stir in the heavy cream, dried parsley, onion powder, ½ teaspoon of salt, ¼ teaspoon of pepper, and ½ cup of Parmesan. Bring to a boil. Simmer for 3 to 5 minutes until thickened. Remove from heat.
- Preheat the oven to 400 F.
- Transfer the cooked spaghetti to a 9 x 13-inch baking dish. Pour the Alfredo sauce over the spaghetti and toss to coat. Spread the spaghetti evenly into one layer. Spread the meat sauce over the spaghetti layer. Top with mozzarella and ¼ cup of Parmesan cheese. Bake for 20 minutes until cheese is bubbly.
- Garnish with parsley if you wish and serve.
| Calories per Serving | 1,022 |
| Total Fat | 62.2 g |
| Saturated Fat | 30.6 g |
| Trans Fat | 1.4 g |
| Cholesterol | 172.3 mg |
| Total Carbohydrates | 72.2 g |
| Dietary Fiber | 5.4 g |
| Total Sugars | 10.6 g |
| Sodium | 1,091.4 mg |
| Protein | 42.4 g |
