Million Dollar Spaghetti

Close-up of creamy, cheesy baked spaghetti being twirled with a gold fork, showing layers of sauce, noodles, and melted mozzarella.

5 from 8 votes

Million Dollar Spaghetti

This Million Dollar Spaghetti is the ultimate baked pasta casserole, creamy, cheesy, saucy, and loaded with flavor. It’s like lasagna’s easier, richer cousin, perfect for weeknights, family dinners, or make-ahead freezer meals.

Prep Time20

Cook Time45

Total Time1 5

Course: casserole, Dinner

Cuisine: American, Italian

Keyword: baked spaghetti, baked spaghetti casserole, million dollar spaghetti

Servings:

Calories: 778kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

For the Pasta:

1 pound spaghetti
2 tablespoons butter for tossing cooked pasta

For the Meat Sauce:

1 pound ground beef
½ pound Italian sausage optional, or use all ground beef
1 small onion finely chopped
3 cloves garlic minced
24 ounces marinara sauce 1 jar
1 teaspoon Italian seasoning
salt and pepper to taste

For the Cheese Layer:

8 ounces cream cheese softened
1 cup ricotta cheese or cottage cheese
1 cup sour cream
½ cup Parmesan cheese grated
2 cups mozzarella cheese shredded

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Cook spaghetti in salted boiling water until al dente, according to package instructions. Drain and toss with butter. Set aside.
In a large skillet over medium heat, cook the ground beef, and Italian sausage until browned. Drain excess fat. Add the onion and cook for 3 more minutes until it softens. Stir in the garlic and cook for 1 more minute.
Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes. Taste and adjust seasoning as needed.
In a mixing bowl, combine cream cheese, ricotta cheese, sour cream, and Parmesan cheese. Mix until smooth.
Take about a cup of the meat sauce and mix it in with the spaghetti.
Spread half of the cooked spaghetti into the prepared baking dish. Spread the cheese mixture evenly over the spaghetti layer. Add the remaining spaghetti on top of the cheese mixture. Pour the meat sauce evenly over the spaghetti.
Sprinkle 2 cups of shredded mozzarella cheese over the top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 10 minutes before slicing. Serve warm with garlic bread and a side salad.

Video

Notes

Pasta Tips: Cook your spaghetti just until al dente. It finishes cooking in the oven, and no one wants mushy noodles under all that cheesy glory. Tossing it with butter keeps things from clumping, plus, butter makes everything better.
Cheese Layer Shortcuts: No ricotta? Use cottage cheese. No sour cream? Greek yogurt works in a pinch. Just make sure your cream cheese is softened or you’ll end up mixing it with frustration and regret.
Meat Options: I love the combo of ground beef + sausage for extra flavor, but you can use all beef, turkey, or even a plant-based alternative. Just make sure to season well and taste that sauce before you commit.
Make-ahead and Freezer Friendly: This is a dream to prep ahead. Assemble, cover, and refrigerate for up to 2 days. Or freeze it (baked or unbaked) for up to 3 months. If frozen, thaw overnight in the fridge before baking.
Leftovers? Even better! This reheats beautifully. Cover and warm it in the oven at 350°F or zap it in the microwave. Add a splash of broth or marinara if it needs moisture.

Nutrition