Close-up of 3 Sauce Baked Spaghetti, as seen on The Pioneer Woman, season 34.
Recipe courtesy of Ree Drummond

3-Sauce Baked Spaghetti

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 40 min
  • Yield: 6 to 8 servings
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.


Meat Sauce:

Alfredo Sauce:

For Assembly and Serving:


  1. For the meat sauce: Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.