Million Dollar Spaghetti is the ultimate comfort food casserole, combining tender spaghetti, hearty meat sauce, and an irresistibly creamy cheese layer in every bite.
It is like a cross between classic baked spaghetti and lasagna, but much easier to assemble. The layers bake together until hot and bubbly with plenty of melted mozzarella and Parmesan on top.
This family-friendly dinner is filling, affordable, and easy enough for a busy weeknight.
It can also be assembled ahead of time, making it a great choice for potlucks, family gatherings, or meal prep. Serve it with garlic bread and a simple salad for a satisfying complete meal.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Ingredients
- 1 pound spaghetti
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (24-ounce) jar marinara or spaghetti sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons butter, divided
- 1 (8-ounce) package cream cheese, softened
- 1 cup cottage cheese
- 1/2 cup sour cream
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, optional
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until just al dente. Drain well.
- While the pasta cooks, add the ground beef and diced onion to a large skillet over medium-high heat. Cook until the beef is browned and the onion is tender, breaking the meat into crumbles as it cooks. Drain any excess grease.
- Add the minced garlic and cook for about 30 seconds. Stir in the spaghetti sauce, Italian seasoning, salt, and black pepper. Reduce the heat and simmer for 5 minutes.
- In a medium bowl, combine the softened cream cheese, cottage cheese, and sour cream. Stir until smooth and well blended.
- Toss the drained spaghetti with 2 tablespoons of butter until evenly coated.
- Spread half of the spaghetti evenly across the bottom of the prepared baking dish.
- Spread the cream cheese mixture evenly over the spaghetti, then add the remaining spaghetti on top.
- Dot the remaining 2 tablespoons of butter over the spaghetti.
- Spoon the meat sauce evenly over the casserole.
- Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- Bake uncovered for 35 to 40 minutes, or until the casserole is bubbling around the edges and the cheese is melted and lightly golden.
- Let the casserole rest for 5 to 10 minutes before slicing. Garnish with chopped parsley if desired.
Chefs Notes
- For the creamiest filling, make sure the cream cheese is completely softened before mixing it with the cottage cheese and sour cream.
- Ground Italian sausage can replace half or all of the ground beef for a richer, more savory flavor.
- Ricotta cheese can be substituted for the cottage cheese if preferred.
- Do not overcook the spaghetti before assembling the casserole. Al dente pasta holds its texture better while baking.
- For an extra cheesy top, add another 1/2 cup of shredded mozzarella during the final 10 minutes of baking.
- The casserole can be assembled up to one day ahead, covered, and refrigerated. Add 5 to 10 minutes to the baking time if cooking directly from the refrigerator.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.