Million Dollar Spaghetti Casserole
Million Dollar Spaghetti Casserole is the ultimate baked pasta dinner. This easy recipe layers al dente spaghetti, a hearty meat sauce, and a rich cream cheese filling, all topped with melted mozzarella. It’s a simple comfort food meal that tastes like you spent hours in the kitchen but uses everyday ingredients. Perfect for Sunday supper or a busy weeknight!
Ingredients
PASTA
- 16 ounces spaghetti
- 3 tablespoons unsalted butter melted
MEAT SAUCE
- 1 pound ground beef or Italian sausage
- 1 small onion diced
- 4 cloves garlic minced
- 24 ounces marinara sauce
- 2 tablespoons tomato paste optional, for a thicker sauce
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
CREAMY LAYER
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 cup cottage cheese or ricotta
- ½ cup grated parmesan cheese
- 2 tablespoons chopped parsley optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
TOPPING
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese optional
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking dish.
- Cook spaghetti in salted water until al dente (1–2 minutes less than package directions). Drain and toss with melted butter.
- Make the meat sauce: cook ground beef and onion in a skillet over medium-high heat until browned. Drain grease. Add garlic and stir 30 seconds. Stir in marinara sauce, tomato paste (optional), Italian seasoning, salt, pepper, and red pepper flakes (optional). Simmer 5–10 minutes.
- Mix the creamy layer: combine cream cheese, sour cream, cottage cheese (or ricotta), parmesan, parsley (optional), salt, and pepper until smooth.
- Layer the casserole: add half the spaghetti to the dish, then half the meat sauce. Spread all of the creamy layer. Add remaining spaghetti, then remaining meat sauce. Top with mozzarella and a little parmesan if desired.
- Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more until cheese is melted and bubbly. Broil 1–2 minutes for a more golden top (optional).
- Rest 10–15 minutes before slicing and serving.
Notes
Cook spaghetti to al dente so it stays tender after baking.
For cleaner slices, simmer the sauce and rest the casserole before cutting.
Make ahead: assemble up to 24 hours in advance, cover, refrigerate, then bake (add extra time if baking straight from the fridge).
Freeze: freeze assembled (unbaked) or baked portions up to 3 months. Thaw overnight before reheating.
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