Easy Million Dollar Spaghetti Bake for the Whole Family

Okay, folks. Listen. When you talk about spaghetti, you got to put my name in that bucket, right? So, today I'm going to show you how to make Some people call it a million-dollar spaghetti. I'm going just call this the best over-the-top flavorful spaghetti ever. Let's get it. Okay, so look, these are the ingredients. Please don't let the lack of ingredients let you, you know, let you think that this is not over the top. This right here will be so flavorful. It's what we do, how we prep our noodles and all of that. Don't forget the full ingredient list is on my website. That's smoking and grillingwithab.com and that's wit tab.com. Okay, so we done got our noodles. I got them in the colander already. You know, stop the cooking process. Hit them with that cold water. You know, per they al dente per the instructions on the box. Right. So now I'm adding a little bit of, you know, extra virgin olive oil. Even though I am starting off with 80/20 ground beef, we going to go ahead and put this in here. Got this nice and hot. Let's drop this in. All right. So, just a little bit of a heads up. I'm using my meat meat masher. These are hexclad pots and pans that I use. Either that or I use cast iron. Right. The reason I'm bringing it up is because if you guys are using like uh non-stick pans or whatever, you want to make sure you don't use no utensil uh no metal utensils inside of that cuz you don't want to scrape off none of that non-stick material. You know what I mean? That might be the thing that's causing cancer. You know what I mean? So, you want to get the right tool for the job. All right. So now once you got it all ground, look at that right there. That's what this meat masher does. It turns them little squiggly lines, you know, into like real true ground beef, right? So now you want to add, you know, some Italian salt seasoning right here. I put in about a tablespoon. Might look like a lot, but not a lot is coming out. Now I just give this just a pinch of salt. Now, don't forget, folks, salt is just an enhancement to whatever seasoning you put in there or any flavor that's in in there. Even the protein that has a flavor to it, that's what it's supposed to be used for. Okay, so now we're going to add our marinara. We just going to like kind of like heat it up, you know what I mean? And get this to marry along with it. Now, this right here, this particular brand right here, I love it. It's made with 100% of extra virgin olive oil. Right. So, now we just start adding this in here. Right now, I'm going to do that old school trick. You remember when we used to add just a little bit of water? Let's do it. Okay. So, now you want to get yourself a bowl, right? And we going to mix our cottage cheese, our cream cheese, and our sour cream. Right? When it come to, you know, working with that Philadelphia cream cheese, I'mma say this, make sure it's soft, cuz if you don't, this is where you going to work extra hard. Right? So now when it come to the sour cream, you know what I mean? We going to make we going to mix this up. It's always some separation when it come to cottage I mean sour cream. And now we just add about 8 oz which is about a cup of cottage cheese. And then we just whisk it all together. Remember that cream cheese need to be at room temperature. All right. So, now you want to get your casserole dish, right? It's up to you guys how you want to do it. I'm doing it old school just for nostalgia reasons, right? I remember my grandma used to take butter. I don't even know if she ever even used she might not even know what that is as far as like a non-stick spray. That's what I use. All right. Now, that we we preheating the oven. We already greased, you know, our casserole dish. Now, you remember we did our our noodles. Excuse me, our spaghetti noodles. I better say that. You know what I mean? So now you just want to put a base down here on the bottom. That depends on how much you did. Usually I like to do half of the noodles that I have, right? And it, to be honest with you, I make this this way, but my favorite past uh pasta noodle is angel hair. You guys let me know down in the comment section below. Do you guys when you have spaghetti, do you like to have it this way, you know, with the regular size uh spaghetti or do you want to have it, you know, pasta? I mean, uh, angel head. You guys let me know. Now, once you have that there, once it's coated the bottom right there, you just got like a little thin layer. I can take some of this out cuz we going to need some for that top, too. You don't want to get it too thick, right? So, this should be good right here. Now, you want to take your cottage cheese, you know, mixture, and what you want to do is spread this over the top evenly. Remember, room temperature makes everything just work. Because now we got to spread this. Now you guys will see what I'm talking about when I say when it's, you know, at room temperature. Look how easy this is spreading. Right? Just want to get it coated all over. If you put it on too thick in some areas, just take your spatula and run this along just like this. Now, once you got it, you know, evenly spread throughout, I'm going to take a little bit of this Italian blend. Now, Italian blend usually has six cheeses. I'm going to let you guys know that I went ahead and added another cheese to it. You guys can just stay with the Italian brand blend or add a little bit of I put a mild shredded, you know, cheddar in here also. That's where you're getting the yellow from, right? So, I just add like a little bit of a layer right here, you know. Then we're going to take the rest of our pasta and put this right on top. Now, I know some of y'all like, "Well, damn, when is he going to put that uh that meat mixture in there?" Don't worry, it's coming. But this right here is what I would like to see you guys make. And please come back and talk to me and tell me what do you think, right? How do you make yours? I made it all kind of ways, but this right here, this is becoming more of like a a favorite of mine. Now, this is where we start leveling up things with a little bit of uh flavor, right? Well, let me just say this. A little more flavor. Now, we going to put pads of butter, you know, right here on the top on top of these noodles. Mhm. That's right. I know y'all thinking like right now, you like, "Ah, yeah, I see where this dude is going." Right. So, we just put how manyever you want to put on there. I'll put them on there like that, but you'll see. All right. And then after that, now we come with the meat mixture, right? So, we just add this right here on top. I try to like spread it as evenly as possible cuz I want to get in there and then move it around with the spatula, you know? So, and then I want to get it all. Right now, you take that spatula, you move this around. You just want to get it as coated as possible. Right. Look at this right here. Don't worry about that butter cuz once we get it inside that oven, it's getting ready to, you know, melt, drop down on them lower levels. Mhm. Now, last but not least, go ahead and get this blend. Right. Now, we just add cheese right on here over the top. Right? Cuz we want it to be cheesy. Now, I want anybody I want everybody to talk to me down in the comment section below and tell me, do you make yours like this or do you make spaghetti and then just stick it in the oven, you know, to finish cooking? And then tell me, is spaghetti better the first day or is it better the next day? All right, so this is it right here. Now, listen, we're not going to cover this. We going to put it in the oven at our 350 350° Fahrenheit. We going to stick it in there and we going to check on it in 30 minutes. All right, so this is what it look like. You know what I So, I'm going to take my little parmesan. I'm going to grate me some over the top and just kind of like let that melt in here, you know, on top of it. Right now, you guys see it. Look, after we put that parmesan on top, just gives it that, you know, pop of flavor. I don't want to over talk it. I'm going to get into this and just eat it. But I want you guys to taste it. Make this, taste it, and come back and let's talk about it. There's a couple other things we could add to this to make it, you know, nice. Oh, man. Cheese. you know, some of this spaghetti, you know what I mean? Uh, look at that right there. I'mma go ahead and just do this just so it's not so sloppy, right? Uh oh, we about to lose my cheese. But you see that right there, folks. Cheers, y'all. All right. So, listen. It's fire. And please don't let the lack of ingredients get you food, right? I know some of you guys say you don't do cottage cheese, but if you don't do cottage cheese, I don't do cottage cheese either, but when I make this, I make sure I got the cottage cheese. It's a combination of everything together that makes for it to be like just like super good. Now, with that being said, listen, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there is a channel out here that's simplifying these recipes and taking the mystery out of cooking. And with that being said, folks, I'm about to eat, y'all. I'm out. Peace.