Million Dollar Spaghetti Casserole

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Creamy, cheesy, beefy layers of comfort baked into one glorious dish!

A Little Backstory (And Why I Had to Share This!)
Oh friends, this Million Dollar Spaghetti Casserole brings back the coziest memories of Sunday dinners at my mama’s house. She had a way of making ordinary days feel like special occasions—and let me tell you, this casserole was her secret weapon. It’s got all the comfort of spaghetti and meat sauce, but it’s baked into this rich, creamy, bubbly miracle that’s honestly worth its weight in gold (hence the name!).

Last week, the weather turned chilly here, and I immediately craved something warm, familiar, and downright indulgent. I opened the fridge, spotted a half block of cream cheese and some ground beef, and knew exactly what I was making. The moment it came out of the oven, the kitchen smelled like heaven—think melted cheese, garlicky meat sauce, and that toasty, buttery crunch from the baked pasta. My husband had three helpings, no joke!

Why You’ll Love This Recipe?

Rich and Creamy Layers: Think lasagna meets spaghetti—with a velvety cheese layer in between.
Crowd-Pleaser: Perfect for feeding a big family or a hungry bunch of friends.
Make-Ahead Friendly: Assembles beautifully the night before, and bakes up like a dream.
Comfort Food Perfection: Crispy edges, cheesy middle, saucy base… every bite is a hug in casserole form.

Frequently Asked Questions

Can I use ricotta instead of cottage cheese?
Absolutely! I just grew up on cottage cheese in casseroles, and I love the creamy tang it adds. Ricotta will work beautifully, too.

Is this dish spicy?
Not unless you add the red pepper flakes or use spicy sausage. You can keep it kid-friendly by skipping the heat.

Can I make it vegetarian?
Yes! Just skip the meat and use a plant-based meat substitute or bulk up the sauce with sautéed mushrooms, zucchini, or spinach.

Ingredients:

Here’s what you’ll need to make this cheesy masterpiece:

For the pasta layer:

• 1 lb spaghetti, cooked al dente (don’t overcook—it’ll soften in the oven!)
• 2 tablespoons salted butter

For the creamy layer:

• 8 oz cream cheese, softened
• 1 cup cottage cheese (trust me on this!)
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• Salt & pepper to taste

For the meat sauce:

• 1 lb ground beef (or Italian sausage if you’re feeling fancy!)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 jar (24 oz) of your favorite marinara sauce
• 1/2 teaspoon Italian seasoning
• Pinch of red pepper flakes (optional but recommended!)

For topping:

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Prep your spaghetti:
   Cook the spaghetti just until al dente (it should still have a little bite). Drain and toss with 2 tablespoons of butter to keep it from sticking. Set it aside and try not to eat it all straight out of the pot. 😉
2. Make the creamy middle:
   In a medium bowl, beat together the cream cheese, cottage cheese, sour cream, garlic powder, parsley, salt, and pepper until smooth and well combined. This layer is what gives the casserole that “million dollar” richness—it’s like pasta frosting, in the best way.
3. Cook the meat sauce:
   In a large skillet, brown the ground beef with the diced onion over medium heat until no longer pink. Add the garlic and cook for another minute until fragrant. Drain any excess fat, then pour in the marinara, Italian seasoning, and red pepper flakes. Simmer for about 10 minutes to let the flavors meld together.
4. Layer it up!
   Grab a 9×13 baking dish and grease it lightly.
   Start with half the spaghetti.
   Spread the entire creamy mixture over the pasta (it might look thick—just go with it!).
   Layer on the remaining spaghetti.
   Pour the meat sauce evenly over the top.
   Sprinkle the mozzarella and Parmesan generously on top.
5. Bake to golden perfection:
   Preheat your oven to 350°F. Bake uncovered for 30–35 minutes, or until the cheese is melted and bubbling and the edges are just a little crispy. Let it sit for about 10 minutes before slicing—this helps everything hold together beautifully.

Pro Tips for Success:

• Let the cream cheese fully soften before mixing—it makes the creamy layer so much easier to spread.
• Want a bolder flavor? Use spicy Italian sausage instead of ground beef.
• For a pretty golden top, broil the casserole for the last 2–3 minutes—but keep a close eye on it!
• Try using half spaghetti, half penne if you want a mix of texture.

Storage and Serving Suggestions:

• Leftovers: Store tightly covered in the fridge for up to 4 days. Reheat in the oven at 325°F or zap it in the microwave in slices.

• Freezing: Yes, you can freeze this! Assemble it up to the cheese topping, cover tightly with foil, and freeze for up to 2 months. Bake from frozen (covered) at 350°F for about 1 hour, then uncover and bake 15 more minutes.

• Serving Ideas: A big green salad and some garlic bread make this a complete meal. Or go all-out cozy and serve it with roasted veggies and a side of sweet tea.

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