Recipe Review: Million Dollar Spaghetti

 

So for a couple of years now, I think, I’ve seen a recipe floating around Pinterest and Facebook for “Million Dollar Spaghetti”. Now, I love Italian food, and spaghetti probably has to be one of my favorite foods. So, when my husband brought up the recipe for “Million Dollar Spaghetti” and he isn’t a huge spaghetti fan, I decided it was time to finally make it.

I followed this recipe, by My Incredible Recipes.

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Photo from My Incredible Recipes

First things first, this recipe makes a LOT of spaghetti. I made it for dinner on a Saturday and then had it for lunch everyday for almost a week and I still had at least four servings left over. And that’s with Matt and I both having two servings Saturday night.

So after gathering all the ingredients, which includes 5 different types of cheese and sour cream, I set about assembling this dish.

It was pretty easy to put together, and the flavors are very reminiscent of lasagna. It basically lasagna without lasagna noodles and all the fancy layering. Make sure when you begin to assemble it, you use a true 9 x 13 pan. I first put it in one of my Le Creuset pans, and it was not quite big enough to hold it all and be able to properly toss and blend the ingredients.

Overall impressions:

  • It was a good dish, one that I will probably make again. But I will half the amount of pasta and cheese.
  • Mine was not nearly as saucy as their photo depicted.
  • It didn’t take long to put together, and doesn’t require much fanciness.

Tips/Things I will do next time:

  • I will definitely half the recipe for just myself and Matt. A good portion of it went to waste because I’m not one to eat leftovers past a week in the fridge.
  • If and when I DO make the recipe using the full amount of ingredients, I will use a 24 ounce jar of sauce. It wasn’t that the pasta was dry per say, but I LOVE sauce and even Matt said that it could use a bit more.
  • I will do all my mixing in a bowl or pot. I just did the first two cheeses and sour cream mixed in the pot with the spaghetti, but for my messy nature, I probably should just do all my mixing in pot before transferring the contents to the pan for the final sauce mix and cheese toppings.

This is a good recipe, one that I will file away as a make ahead and heat up later dish during the evening when I work. I will give it 4 out 5 stars. There wasn’t any nutritional information in the original recipe post, but I did import the recipe into My Fitness Pal, and using their ingredient match and guestimating that there are roughly 14 servings in a pan, I came up with about 430 calories per serving.

Let me know if you try this recipe, and what you think of it in the comments below!

 

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