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Million Dollar Spaghetti

Million Dollar Spaghetti

Million Dollar Spaghetti is a rich, layered pasta casserole blending creamy cheese, meat sauce, and baked spaghetti for a comforting, crowd-pleasing meal. With endless variations and make-ahead potential, it’s a go-to dish for both weeknight dinners and special occasions.
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Prep Time 30 minutes
Cook Time 29 minutes
Total Time 1 hour
Servings 15

Ingredients
  

  • 16 oz spaghetti noodles
  • ½ lb ground beef
  • ½ lb ground Italian sausage or pork sausage
  • Salt and black pepper to taste
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 24 oz marinara sauce
  • 3 tablespoons butter
  • 8 oz cream cheese softened
  • ¼ cup sour cream
  • 1 cup cottage cheese or ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ⅔ cup freshly grated Parmesan cheese

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Prepare the meat sauce: In a large skillet over medium heat, cook and crumble the ground beef and Italian sausage. Season with salt and pepper to taste. Once browned, drain most of the grease, leaving just a bit for flavor. Add the chopped onion and minced garlic to the pan, cooking for a few minutes until the onion becomes soft and translucent. Stir in all but ½ cup of the marinara sauce (reserve the rest for later), mix well, and set the sauce aside.
  • Cook the spaghetti: Boil the spaghetti noodles according to the package directions until just al dente. Drain well, then transfer the hot noodles to a large bowl. Add the butter and the reserved ½ cup of marinara sauce. Toss everything together until the noodles are evenly coated.
  • Make the cheese mixture: In a separate bowl, combine the softened cream cheese, sour cream, and cottage cheese (or ricotta). Mix until smooth and well blended.
  • Assemble the casserole: Spread half of the prepared spaghetti into the bottom of a 9×13-inch baking dish. Carefully spread the cheese mixture over the pasta in an even layer. Top with the remaining spaghetti. Spoon the meat sauce over the top, smoothing it out evenly. Finish with a generous sprinkle of shredded mozzarella and grated Parmesan cheese.
  • Bake uncovered for 30 to 40 minutes, or until the cheese is melted, golden, and bubbly. Check around the 20-minute mark—if the cheese is browning too quickly, loosely cover the dish with foil to prevent burning.
  • Rest before serving: Let the casserole sit for at least 15 minutes after removing it from the oven. This allows the layers to set and makes it easier to cut and serve. Enjoy!

Notes

To Make Ahead:
You can prepare the entire casserole up to one day in advance. Follow the recipe through assembly (just before baking), then let it cool completely. Cover the dish tightly with plastic wrap or foil and refrigerate until ready to bake. Alternatively, you can prep the individual components—meat sauce, noodles, and cheese mixture—1 to 3 days ahead. Store each separately in the fridge, then assemble the dish just before baking.
To Freeze:
Assemble the casserole fully but do not bake it. Cover tightly with greased aluminum foil to prevent sticking and freezer burn, then freeze for up to 3 months. When ready to cook, thaw in the refrigerator for 24 to 48 hours. Bake covered at 350°F for about 20 minutes, then uncover and bake for an additional 20–25 minutes, or until hot and bubbly.
If baking straight from frozen, keep it covered and bake for about 40 minutes, then remove the foil and continue baking for another 30–40 minutes, or until thoroughly heated and bubbly in the center.