Million Dollar Spaghetti
It sure lives up to its name! Tastes decadent and comes together fast!
million dollar spaghetti
(28 ounces) diced tomatoes
(16 ounces) tomato sauce
(6 ounces) tomato paste
(16 ounces) spaghetti noodles,
cooked to package directions
green bell pepper,
shredded mozzarella cheese,
divided (save 1 cup for sprinkling on top)
grated (we prefer freshly grated)
salt & pepper,
chopped (for garnish)
Preheat the oven to 350°F.
Spray a 9x13-inch baking dish with nonstick cooking spray.
In a large saucepan over low heat combine diced tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Simmer on low for 10 minutes, stirring occasionally.
Remove 1 cup of the marinara sauce and set aside for later.
Add cooked spaghetti to the saucepan and toss to combine.
Cover to keep warm. (The longer it sits the more flavorful it is!)
In a large skillet (I used a 10-inch skillet) add the ground beef, onions, green pepper, garlic, salt, and pepper. Cook on medium-high.
Once browned, remove from the heat, drain the grease, and add the reserved cup of marinara sauce.
In a medium bowl, mix the cream cheese, ricotta cheese, 2 cups of mozzarella cheese, parmesan cheese, basil, parsley, salt, and pepper.
Add half the noodle and marinara sauce mixture to the prepared baking dish.
Top with the cream cheese mixture and spread in an even layer.
Top with the remaining noodle and marinara sauce mixture.
Top with the meat sauce mixture and remaining cup of mozzarella cheese.
Cover with aluminum foil. Bake for 25 minutes.
Uncover and bake for an additional 5-10 minutes until cheese is melted and bubbly.