This is the baked spaghetti you pull out when you want big flavor with minimal fuss. It’s creamy, saucy, cheesy, and built to satisfy a hungry table. You get all the vibes of lasagna without the layering marathon.
The “million dollar” part comes from a rich, tangy cream cheese mixture that melts into the pasta and sauce. It’s weeknight easy, freezer-friendly, and perfect for potlucks or family dinners.
Million Dollar Baked Spaghetti - Cozy, Crowd-Pleasing Comfort
Ingredients
- Spaghetti: 12 ounces (about 3/4 of a standard box)
- Olive oil: 1 tablespoon
- Onion: 1 small, diced
- Garlic: 3 cloves, minced
- Ground beef or Italian sausage: 1 pound (or a 50/50 mix)
- Marinara or spaghetti sauce: 3 cups (about 24 ounces)
- Tomato paste: 1 tablespoon (optional, for richness)
- Italian seasoning: 1 teaspoon
- Red pepper flakes: Pinch (optional)
- Cream cheese: 8 ounces, softened
- Sour cream: 1/2 cup
- Cottage cheese or ricotta: 1 cup
- Shredded mozzarella: 2 cups
- Grated Parmesan: 1/2 cup
- Fresh parsley or basil: 2 tablespoons, chopped
- Salt and black pepper to taste
- Nonstick spray or butter for the baking dish
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
- Boil the pasta: Cook spaghetti in salted water until just shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Brown the meat: In a large skillet, warm olive oil over medium heat. Add onion and cook 3–4 minutes. Stir in garlic for 30 seconds. Add ground beef or sausage, break it up, and cook until browned. Drain excess fat.
- Sauce it up: Stir in marinara, tomato paste (if using), Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Simmer 5–7 minutes to thicken slightly. Taste and adjust seasoning.
- Make the creamy layer: In a bowl, mix cream cheese, sour cream, and cottage cheese or ricotta until smooth. Season with a pinch of salt and pepper. Fold in half the chopped herbs.
- Combine pasta and sauce: Toss the cooked spaghetti with about two-thirds of the meat sauce so it’s fully coated but not soupy.
- Layer the casserole: Spread half the sauced spaghetti in the baking dish. Dollop and spread the creamy cheese mixture evenly over it. Add the remaining spaghetti. Pour the last third of the meat sauce over the top.
- Add the cheese: Sprinkle mozzarella and Parmesan evenly over everything.
- Bake: Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Rest and garnish: Let it rest 10 minutes so it sets. Sprinkle with remaining herbs, slice, and serve.
What Makes This Special
This isn’t just spaghetti with sauce. It’s spaghetti with a luxurious, creamy layer tucked inside, plus bubbly, golden cheese on top.
The texture is what makes it standout—saucy strands meet soft, melty curds and a lightly crisped top. It slices like a casserole, yet still twirls on a fork. Best of all, it’s easy to customize with your favorite meat, veggies, or cheeses.
Shopping List
- Spaghetti: 12 ounces (about 3/4 of a standard box)
- Olive oil: 1 tablespoon
- Onion: 1 small, diced
- Garlic: 3 cloves, minced
- Ground beef or Italian sausage: 1 pound (or a 50/50 mix)
- Marinara or spaghetti sauce: 3 cups (about 24 ounces)
- Tomato paste: 1 tablespoon (optional, for richness)
- Italian seasoning: 1 teaspoon
- Red pepper flakes: Pinch (optional)
- Cream cheese: 8 ounces, softened
- Sour cream: 1/2 cup
- Cottage cheese or ricotta: 1 cup
- Shredded mozzarella: 2 cups
- Grated Parmesan: 1/2 cup
- Fresh parsley or basil: 2 tablespoons, chopped
- Salt and black pepper to taste
- Nonstick spray or butter for the baking dish
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with nonstick spray or butter.
- Boil the pasta: Cook spaghetti in salted water until just shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Brown the meat: In a large skillet, warm olive oil over medium heat. Add onion and cook 3–4 minutes.
Stir in garlic for 30 seconds. Add ground beef or sausage, break it up, and cook until browned. Drain excess fat.
- Sauce it up: Stir in marinara, tomato paste (if using), Italian seasoning, red pepper flakes, and a pinch of salt and pepper.
Simmer 5–7 minutes to thicken slightly. Taste and adjust seasoning.
- Make the creamy layer: In a bowl, mix cream cheese, sour cream, and cottage cheese or ricotta until smooth. Season with a pinch of salt and pepper.
Fold in half the chopped herbs.
- Combine pasta and sauce: Toss the cooked spaghetti with about two-thirds of the meat sauce so it’s fully coated but not soupy.
- Layer the casserole: Spread half the sauced spaghetti in the baking dish. Dollop and spread the creamy cheese mixture evenly over it. Add the remaining spaghetti.
Pour the last third of the meat sauce over the top.
- Add the cheese: Sprinkle mozzarella and Parmesan evenly over everything.
- Bake: Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Rest and garnish: Let it rest 10 minutes so it sets. Sprinkle with remaining herbs, slice, and serve.
Storage Instructions
- Refrigerate: Cool completely, cover tightly, and refrigerate up to 4 days.
- Freeze: Wrap the whole baked dish (or portions) well and freeze up to 3 months.
For best results, thaw overnight in the fridge.
- Reheat: Oven at 325°F, covered, for 20–30 minutes (longer from cold). For single servings, microwave in short bursts, stirring between intervals.
- Make-ahead: Assemble up to the cheese step, cover, and refrigerate 24 hours. Add 5–10 minutes to bake time if starting cold.
Health Benefits
While it’s comfort food, you can still find some balance. Lean protein from beef or turkey supports muscle repair.
Tomato-based sauce brings lycopene, an antioxidant linked to heart health. Cottage cheese or ricotta adds calcium and protein. You can also boost fiber by using whole-wheat or high-protein pasta and tossing in vegetables like spinach or mushrooms.
Portion control and a side salad help round out the meal.
Pitfalls to Watch Out For
- Overcooking the pasta: Go just shy of al dente. It keeps cooking in the oven.
- Watery casserole: Drain meat thoroughly and simmer the sauce to reduce excess liquid.
- Clumpy cream cheese: Start with softened cream cheese and mix well with sour cream and cottage cheese.
- Uneven layers: Spread the creamy mixture edge to edge so every bite gets some.
- Burnt cheese top: Keep it covered at first, then uncover to brown. If it’s browning too quickly, tent with foil.
Recipe Variations
- Lighter version: Use 93% lean turkey, part-skim cheeses, and whole-wheat spaghetti.
Add sautéed spinach or zucchini for volume.
- Veggie-packed: Skip the meat and load the sauce with mushrooms, bell peppers, spinach, and grated carrots. A splash of soy sauce can boost savory depth.
- Spicy: Use hot Italian sausage, extra red pepper flakes, and a pinch of cayenne. Top with pepper jack instead of mozzarella.
- Three-cheese upgrade: Mix mozzarella with provolone and fontina for extra melt and stretch.
- Gluten-free: Choose gluten-free spaghetti and verify your sauce is GF.
Don’t overcook the pasta—it’s more fragile.
- Pesto swirl: Add 2–3 tablespoons of pesto to the creamy layer for a herby boost.
- Make it smoky: Stir in a bit of smoked paprika and add diced cooked bacon to the top before baking.
FAQ
Can I use a different pasta shape?
Yes. Penne, ziti, or rigatoni work well and hold the sauce nicely. Aim for the same weight and cook just shy of al dente so it doesn’t get soft in the oven.
Is cottage cheese better than ricotta here?
Both work. Cottage cheese adds a lighter, slightly tangy creaminess, especially when blended smooth. Ricotta gives a classic, richer texture.
Use whichever you prefer or a mix.
Can I make this ahead for a party?
Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes, until hot and bubbly.
How do I keep leftovers from drying out?
Add a spoonful of sauce or a splash of water before reheating, and cover the dish.
Low, steady heat keeps it moist without overcooking.
What size baking dish should I use?
A standard 9×13-inch dish is perfect. If your dish is smaller but deeper, add a few extra minutes of bake time to heat the center fully.
Can I skip the cream cheese layer?
Yes, but that’s what gives the “million dollar” texture. If you prefer lighter, use just ricotta and a bit of Greek yogurt, or reduce the cream cheese by half.
What can I serve with it?
Keep it simple: a crisp green salad with vinaigrette and some garlicky roasted broccoli.
Garlic bread is always welcome if you want extra comfort.
Final Thoughts
Million Dollar Baked Spaghetti is the kind of recipe that makes people linger at the table. It’s simple to pull together, rewarding to eat, and easy to tailor to your taste. Whether you’re feeding family, friends, or stocking the freezer, this one earns a spot in your rotation.
Make it once, and you’ll keep the ingredients on hand for next time.
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