Million Dollar Spaghetti

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Faizah

It was Ramadan, and I was scrolling through Instagram for food ideas, when I happened upon this ridiculously indulgent-looking recipe for Million Dollar Spaghetti by the Instagram account, Create a Plate with Dina. While this looks a tad too much for iftar, I immediately decided to make this for Eid celebrations.

Apparently this was a viral recipe, but I noticed this version was different from other recipes I found online. Dina’s version has bell peppers in it, and uses a proper alfredo sauce in place of the cottage and cream cheeses and sour cream. I’ve tweaked this recipe for a halal and healthier version, and also gave the bolognese sauce a more robust flavor with the addition of prune juice and tomato paste.

In KL, I was able to easily get halal Italian sausages at local grocers, but if I ever make this while in the States, my homemade Italian sausages recipe will come in handy. I also made this ahead on the eve of Eid, then covered it with foil and kept it overnight in the fridge. I took it out of the fridge about an hour before baking, and popped it into the oven after getting home from Eid prayers. Do keep this in mind if you feel like making this ahead of your planned event.

This was a real hit during Eid celebrations, especially among my nephews and nieces. Incredibly rich and comforting, and not to mention the recipe makes a huge batch, the Million Dollar Spaghetti is perfect for potlucks and gatherings. Good luck!

Jump to Recipe

Step by Step

The Bolognese Sauce

First, make the bolognese sauce. In a large skillet over medium high heat, heat the olive oil. Add the onions and bell peppers and cook, stirring, until the mixture is soft, 5 minutes.

Then, add the garlic and cook, stirring, 30 seconds.

Add the ground meat and sausage and cook, breaking up the clumps of meat with your spatula, and until meat is cooked, 2 to 3 minutes.

Season with half teaspoon salt, and quarter teaspoon ground black pepper.

Add the pasta sauce and juice, and stir to combine.

Season with the remaining salt, the remaining ground black pepper, basil, garlic powder, and red pepper flakes. Add the tomato paste, and stir to thoroughly combine. For best results, transfer to a pressure cooker and cook at high pressure 30 minutes. After depressurizing, take the lid off and simmer while you cook the pasta and alfredo sauce, another 30 minutes. Else, skip the pressure cooker step, lower the heat to medium, cover and simmer, stirring occasionally, 30 minutes.

The Pasta

While the bolognese sauce is simmering, cook the pasta. In a large stock pot, bring the water to a boil. Add the salt, and return the water to a rolling boil. Add the pasta and cook, stirring a little in the beginning to prevent the pasta from sticking, until al dente, according to package instructions.

The Alfredo Sauce

While the pasta cooks, make the alfredo sauce. In a skillet over low heat, melt the butter. Add the garlic and cook, stirring, about 30 seconds. Add the cream, and stir to combine. Season with the parsley and garlic salt. Bring to a simmer and let thicken, about 2 minutes. Whisk in the Parmesan, until melted. Remove from heat.

Assembling and Baking the Million Dollar Spaghetti

Preheat the oven to 180 degrees C (fan 160 degrees C).

In a large baking dish (mine was a 14″ oval), toss the cooked spaghetti in the alfredo sauce. Spread the pasta evenly over the bottom of the baking dish.

Top with the bolognese sauce, and spread evenly to completely cover the pasta. If making ahead, you can let cool, cover with aluminium foil, and refrigerate. Take the casserole out of the fridge about an hour before baking.

Spread on the top evenly with the mozzarella.

Bake in the oven, until the cheese is melted, 25 minutes. Turn on the broiler and broil, until the top is golden brown, 3 to 4 minutes.

Garnish with the chopped parsley, and serve.

Million Dollar Spaghetti

An indulgent pasta casserole, with a layer of spaghetti in homemade alfredo sauce topped with rich and flavorful bolognese sauce and mozzarella cheese. Real comfort food, enough to feed a hungry crowd.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 16

Equipment

  • Pressure Cooker optional

Ingredients
  

For the Bolognese Sauce

  • ½ tablespoon olive oil
  • 1 yellow onion finely chopped
  • 1 green bell pepper finely chopped
  • 2 cloves garlic minced
  • 500 grams ground beef OR chicken
  • 500 grams Italian sausage see note 1
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 28 ounces pasta sauce see note 2
  • 1 cup red grape juice OR prune juice
  • ½ cup tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • ¼ teaspoon red pepper flakes

For the Pasta

  • 4 liters water
  • 1 tablespoon salt
  • 500 grams spaghetti

For the Alfredo Sauce

  • 125 grams unsalted butter
  • 2 cloves garlic minced
  • 3 cups whipping cream
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic salt see note 3
  • ½ cup grated Parmesan

Assembly and Garnish

  • 2 cups shredded mozzarella
  • 2 tablespoons fresh parsley finely chopped

Instructions
 

  • First, make the bolognese sauce. In a large skillet over medium high heat, heat the olive oil. Add the onions and bell peppers and cook, stirring, until the mixture is soft, 5 minutes.
  • Add the garlic and cook, stirring, 30 seconds.
  • Add the ground meat and sausage and cook, breaking up the clumps of meat with your spatula, and until meat is cooked, 2 to 3 minutes.
  • Season with half teaspoon salt, and quarter teaspoon ground black pepper.
  • Add the pasta sauce and juice, and stir to combine.
  • Season with the remaining salt, the remaining ground black pepper, basil, garlic powder, and red pepper flakes. Add the tomato paste, and stir to thoroughly combine. For best results, transfer to a pressure cooker and cook at high pressure 30 minutes. After depressurizing, take the lid off and simmer while you cook the pasta and alfredo sauce, another 30 minutes. Else, skip the pressure cooker step, lower the heat to medium, cover and simmer, stirring occasionally, 30 minutes.
  • While the bolognese sauce is simmering, cook the pasta. In a large stock pot, bring the water to a boil. Add the salt, and return the water to a rolling boil. Add the pasta and cook, stirring a little in the beginning to prevent the pasta from sticking, until al dente, according to package instructions.
  • While the pasta cooks, make the alfredo sauce. In a skillet over low heat, melt the butter.
  • Add the garlic and cook, stirring, about 30 seconds.
  • Add the cream, and stir to combine.
  • Season with the parsley and garlic salt. Bring to a simmer and let thicken, about 2 minutes.
  • Whisk in the Parmesan, until melted. Remove from heat.
  • Preheat the oven to 180 degrees C (fan 160 degrees C).
  • In a large baking dish (mine was a 14″ oval), toss the cooked spaghetti in the alfredo sauce. Spread the pasta evenly over the bottom of the baking dish.
  • Top with the bolognese sauce, and spread evenly to completely cover the pasta. If making ahead, you can let cool, cover with aluminium foil, and refrigerate. Take the casserole out of the fridge about an hour before baking.
  • Spread on the top evenly with the mozzarella.
  • Bake in the oven, until the cheese is melted, 25 minutes. Turn on the broiler and broil, until the top is golden brown, 3 to 4 minutes.
  • Garnish with the chopped parsley, and serve.

Notes

  1. If halal Italian sausages are not available in your area, here‘s a recipe for homemade chicken Italian sausages you can try.
  2. I used 2 400-gram jars of store-bought bolognese sauce.
  3. If unavailable, combine ⅛ teaspoon garlic powder with ⅜ teaspoon salt.
Keyword casserole, potluck

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