- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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 (includes cooling time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Meat Sauce:
Alfredo Sauce:
For Assembly and Serving:
Directions
- 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.
