This recipe is inspired by a baked Southern-style dish called “Million Dollar Spaghetti” that contains two sauces. For her version, Ree has gone one better with three sauces: a meat sauce, an Alfredo sauce and one of her favorite standbys, pesto.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 pound spicy breakfast sausage
- 1 pound ground chuck steak
- 1/4 cup tomato paste
- 32 ounces marinara sauce (4 cups)
- 1 stick (8 tablespoons) salted butter
- 1 1/2 cups heavy cream
- Kosher salt and freshly ground black pepper
- 2 cups freshly grated Parmesan
- 1 pound spaghetti, cooked according to package instructions
- 1/2 cup jarred pesto
- 2 cups grated mozzarella
- Fresh basil, for garnish
- Crusty bread, for serving
Instructions
- For the meat sauce: Preheat the oven to 425 degrees F.
- Heat the olive oil in a large pot over medium heat. Add the onion, pepper, jalapeño, garlic and rosemary. Cook to soften, 2 to 3 minutes. Add the sausage and chuck, then cook through and brown, stirring, 6 to 7 minutes. Add the tomato paste and marinara sauce and stir to combine. Leave on low to heat through.
- For the Alfredo sauce: Heat the butter and cream together in a skillet over medium-low heat. Season with salt and pepper. Add the Parmesan and stir until melted.
- For the assembly: In a 9-by-13-inch lasagna baking dish, toss the spaghetti with the pesto. Pour over the Alfredo sauce and toss to coat. Top with the meat sauce, leaving a little rim so you can see the spaghetti around the edges.
- Cover with the mozzarella and bake until melted, 10 to 15 minutes. Remove and let sit for a few minutes. Garnish with the basil and serve with crusty bread on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1196 |
| Total Fat | 81 g |
| Saturated Fat | 37 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 52 g |
| Cholesterol | 211 mg |
| Sodium | 1987 mg |
Reviews
So good! Easy and hearty and loved by the whole family. Lots of options to tweak/swap ingredients. Added to the rotation!
Oh this just looks sinful, lol. Can’t wait to try it. Just watched the episode, lawd it looks yummy.
Very rich but super delicious! The whole family loved it. Makes a lot too.
Ree-licious! The whole family loved it. Will definitely make again.
So easy and a family pleaser dish!! I simplify it by using jarred sauces and ground beef and Italian sausage. This makes a lot so we always have leftovers. I served with garlic breadsticks…yum!
So so good! I made this recipe yesterday for 3 of us for dinner. We all loved it! I cut the recipe in half, and it was more than enough.
I used cavatappi (my favourite pasta shape). The only error I made…for whatever reason (blonde moment??), was that I used only half as much pesto as I should have…2 Tbsp vs 4 Tbsp for half the recipe. It was still very good, and you could taste the pesto, but it would have been better with the correct amount.
I used Rao’s marinara and Rao’s pesto. I also made the Alfredo sauce per the recipe….so quick and easy. This recipe is a keeper!
I used cavatappi (my favourite pasta shape). The only error I made…for whatever reason (blonde moment??), was that I used only half as much pesto as I should have…2 Tbsp vs 4 Tbsp for half the recipe. It was still very good, and you could taste the pesto, but it would have been better with the correct amount.
I used Rao’s marinara and Rao’s pesto. I also made the Alfredo sauce per the recipe….so quick and easy. This recipe is a keeper!
O.M.Gosh made this recipe today 11-28-23 , Today was my first day ever to cook with pesto and I am hooked. This dish turned out soo soo good I will be making this again Thank You Ree
This was delicious! I changed it up a bit to save more time for an easy weeknight meal… I used whole wheat penne, made my own go-to meat sauce (hot Italian sausage and a chunky garden combo jarred Prego brand sauce), used Rao’s jarred pesto sauce, and bought a bowl of fresh, made-to-order Alfredo sauce from a local Italian place right by my house because it’s delicious and easier than making my own lol. It turned out SO delicious and even reheated well the next day! I’ll be making this on repeat!
I made this today and my husband loved it! The recipe is very easy and assembly went very quickly. I will add to my meal rotation.
This is a great recipe. I varied and just my normal homemade spaghetti meat sauce for top. I also added fresh basil. Wonderful flavors that deepen as leftovers! Def a keeper! Thanks Ree!