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.

Lucy C. Frakes

Million Dollar Spaghetti Casserole

This Million Dollar Spaghetti Casserole lives up to its name with layers of buttered pasta, a creamy cheese mixture, savory meat sauce, and a golden cheddar topping. The cream cheese layer prevents soggy noodles while adding richness, making it a hearty, crowd-pleasing comfort food perfect for family gatherings or potlucks.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 people

Course: Casserole, Dinner

Cuisine: American, Italian-American

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ▢ 1 lb ground beef
• ▢ 1 jar spaghetti sauce
• ▢ 8 oz cream cheese, softened
• ▢ 1/4 cup sour cream
• ▢ 1/2 lb cottage cheese (1 cup)
• ▢ 1/2 cup butter (1 stick), sliced
• ▢ 16 oz spaghetti pasta
• ▢ 1–2 cups grated cheddar cheese

Equipment

• ▢
  large mixing bowl
• ▢
  skillet
• ▢
  9×13-inch baking dish
• ▢
  large pot for boiling pasta
• ▢
  wooden spoon
• ▢
  oven

Method

 

1. ▢
   Preheat oven to 350°F. Cook spaghetti according to package directions until al dente, then drain and set aside.
2. ▢
   In a large bowl, mix softened cream cheese, sour cream, and cottage cheese until smooth.
3. ▢
   Brown ground beef in a skillet over medium-high heat, drain excess fat, then stir in spaghetti sauce.
4. ▢
   Place slices of butter in the bottom of a 9×13-inch baking dish. Spread half of the spaghetti noodles on top.
5. ▢
   Spread the cheese mixture evenly over the pasta layer.
6. ▢
   Add remaining spaghetti noodles on top, then dot with more butter slices.
7. ▢
   Spread the meat sauce evenly over the top layer of noodles.
8. ▢
   Bake for 30 minutes. Remove from oven, sprinkle cheddar cheese over top, then bake another 15 minutes until cheese is melted and golden.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 27gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 95mgSodium: 820mgPotassium: 520mgFiber: 3gSugar: 7gVitamin A: 620IUVitamin C: 4mgCalcium: 210mgIron: 3.6mg

Notes

Cook pasta al dente since it finishes baking in the oven. Make sure the cream cheese is softened for smooth blending. Drain ground beef thoroughly to prevent greasy texture. Dot butter evenly throughout layers for moisture. Generously cover with cheese for a golden, bubbly topping. Can be made ahead and refrigerated or frozen before baking.

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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

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