Million Dollar Spaghetti Casserole

This casserole layers spaghetti, a whipped cheese mixture, savory beef sauce, and a mozzarella top for a rich, oven-baked pasta that balances creamy and saucy textures.
It’s designed for easy prep, reliable weeknight results, and serving a crowd with familiar flavors that slice neatly after a brief rest.

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Why You’ll Love This Recipe

• Crowd-Feeding Capacity – One 9×13 pan serves 8-10 people, perfect for family gatherings or potluck contributions.
• Rich, Indulgent Flavors – Multiple cheese layers create luxurious taste that justifies the “million dollar” name.
• Make-Ahead Convenience – Can be assembled in advance and baked when ready to serve.
• Kid-Friendly Appeal – Familiar pasta and cheese flavors appeal to children and picky eaters.
• Comfort Food Satisfaction – Delivers the hearty, warming experience that defines great casserole cooking.
• Budget-Friendly Luxury – Uses affordable ingredients to create an impressive, filling meal

Ingredients

• 1 lb dried spaghetti.
• 1 lb ground beef.
• 24–32 oz marinara or spaghetti sauce.
• 8 oz cream cheese, softened.
• 1 cup sour cream.
• 1 cup ricotta or cottage cheese.
• 1/2 cup unsalted butter, thin slices for layering.
• 2 cups shredded mozzarella.
• 2 cloves garlic, minced, and 1 small onion, diced (optional).
• 1–2 tsp Italian seasoning, plus salt and pepper to taste.
• Fresh parsley for garnish (optional).

Instructions

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Boil spaghetti in salted water to al dente; reserve 1/2 cup pasta water, then drain.
3. Brown ground beef in a skillet, season with salt, pepper, and Italian seasoning; add sauce and simmer 5–10 minutes.
4. In a bowl, beat cream cheese with sour cream and ricotta or cottage cheese until smooth.
5. Toss drained spaghetti with a cup of the meat sauce to lightly coat.
6. Layer butter slices on the bottom of the baking dish, add half the sauced spaghetti, spread the entire cheese mixture, then add remaining spaghetti and the rest of the meat sauce.
7. Top evenly with shredded mozzarella.
8. Bake 30–40 minutes at 350°F until hot and bubbly; tent with foil if browning too quickly.
9. Rest 10–15 minutes before slicing for clean portions; garnish with parsley.

Tips

• Resting helps layers set for tidy slices and better texture.
• If sauce seems thick, loosen with a splash of reserved pasta water.
• Use cottage cheese for a lighter, equally creamy center.

Variations and substitutions

• Swap ground beef for ground turkey or chicken for a leaner option.
• Add bell peppers or mushrooms to the meat sauce for extra veg.
• Use gluten-free spaghetti if needed and monitor cook time closely.

Make ahead and storage

• Assemble a day ahead, cover, and refrigerate; add 5–10 minutes to bake time from cold.
• Refrigerate leftovers in an airtight container for 3–4 days.
• Freeze tightly wrapped portions up to 2–3 months; thaw in the fridge before reheating.

Serving suggestions

• Serve with a green salad dressed simply to balance richness.
• Add garlic bread or roasted vegetables to round out the mea

FAQs