Million Dollar Spaghetti Casserole
Introduction:
Million Dollar Spaghetti Casserole is a rich, cheesy, layered pasta bake that tastes like a cross between lasagna and baked spaghetti. The “million dollar” nickname comes from its creamy, indulgent middle layer made with cream cheese, sour cream, and cottage cheese or ricotta. It’s a crowd-pleasing dish that’s perfect for family dinners, potlucks, or meal prep—hearty, comforting, and loaded with flavor.
Ingredients:
- 1 lb spaghetti noodles
- 1 lb ground beef (or Italian sausage, or half-and-half mix)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara or pasta sauce
- 1 tsp Italian seasoning
- ½ tsp salt & ½ tsp black pepper
- 8 oz cream cheese, softened
- 1 cup cottage cheese (or ricotta cheese)
- ½ cup sour cream
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp butter, cut into thin slices
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook spaghetti noodles according to package directions until al dente. Drain and set aside.
- In a large skillet, cook ground beef and onion over medium heat until browned. Drain grease. Stir in garlic, marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
- In a medium bowl, combine cream cheese, cottage cheese (or ricotta), and sour cream until smooth.
- Layer in the baking dish:
- Spread half the spaghetti noodles on the bottom.
- Dot with half the butter slices.
- Spread the entire cheese mixture evenly.
- Add the rest of the noodles and dot with remaining butter slices.
- Pour the meat sauce over the top.
- Sprinkle with mozzarella and Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
- Let rest for 10 minutes before slicing and serving.
Storage & Reheating:
- Store leftovers in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave, or bake at 350°F (175°C) for 15–20 minutes.
- Can be assembled ahead, covered tightly, and refrigerated for up to 24 hours before baking.
- Freezes well (before or after baking) for up to 3 months.