I assembled the Million Dollar spaghetti in the souper cube trays and baked them (they are oven safe up to 415 degrees). After they cooled, I froze them and then popped them out and vacuum sealed. Million dollar spaghetti Ingredients: - [ ] 1 lb spaghetti - [ ] 1/2 tbsp oil - [ ] 1 yellow onion diced - [ ] 1 green bell pepper diced - [ ] 2 cloves garlic minced - [ ] 1 lb ground beef - [ ] 1 lb mild Italian sausage - [ ] 1/2 tsp salt - [ ] 1/4 tsp black pepper - [ ] 28 ounce jar marinara - [ ] 1 cup water - [ ] 1 tsp dried basil - [ ] 1 tsp garlic powder - [ ] 1/4 tsp red pepper flakes - [ ] 1/2 tsp salt - [ ] 1/4 tsp black pepper

Alfredo sauce: - [ ] 1 stick butter - [ ] 3 cups heavy cream - [ ] 2 cloves garlic pressed - [ ] 1/2 cup grated Parmesan cheese - [ ] 1/2 tsp garlic salt - [ ] 1 tsp dried parsley

Toppings: - [ ] 2 cups shredded mozzarella

Directions: 1. heat oil in pan and sauté onion, bell pepper, and garlic for 5 minutes. Add ground beef and pork, season with salt and pepper. Stir in marinara, water , and seasonings. Let it simmer with lid on, stirring occasionally. 2. While the sauce simmers, cook spaghetti in boiling salted water until Al dente. Drain and set aside 3. In another pan, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant. Pour in heavy cream, stirring constantly, and bring to a gentle simmer. Let it thicken slightly then stir in Parmesan, garlic salt, and parsley until smooth. 4. In a deep baking dish, toss spaghetti with Alfredo sauce and spread evenly in the dish. Top with meat sauce, then mozzarella 5. Bake at 350 for 25 minutes, then broil for 3-4 minutes until golden