Name: Million Dollar Spaghetti Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb spaghetti, cooked al dente; 1 lb ground beef or Italian sausage; 1 small onion, finely chopped; 2–3 cloves garlic, minced; 1 jar (24 oz) marinara sauce; 4 oz cream cheese, softened; 1/2 cup sour cream; 1 cup cottage cheese or ricotta; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 4 tablespoons butter; Salt and black pepper, to taste; 1–2 teaspoons Italian seasoning

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Million dollar spaghetti casserole is the ultimate comfort food — rich, creamy, cheesy, and hearty enough to feed a crowd. I love how it brings together all the best parts of lasagna and baked spaghetti in one easy, layered dish. With tender pasta, seasoned meat sauce, and a creamy cheese filling, this casserole tastes like a million bucks but is simple enough for a weeknight dinner.

Why You’ll Love This Recipe

I like this recipe because it’s easy to make, family-friendly, and great for leftovers. The combination of ground beef, marinara sauce, and a velvety cheese layer baked between spaghetti and more cheese creates the kind of dish I crave on cozy nights. It’s also ideal for meal prep or gatherings because it can be made ahead and baked when needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti
Ground beef or Italian sausage (or a mix of both)
Onion, finely chopped
Garlic, minced
Marinara sauce
Cream cheese
Sour cream
Cottage cheese or ricotta
Shredded mozzarella cheese
Grated Parmesan cheese
Butter (for greasing the dish and layering)
Salt
Black pepper
Italian seasoning

Directions

I start by preheating the oven to 350°F and lightly greasing a 9×13-inch baking dish with butter.
I cook the spaghetti until just al dente, then drain and set it aside.
In a skillet, I cook the ground beef (or sausage) with chopped onion until browned, then stir in garlic and cook for another minute. I add marinara sauce, season with salt, pepper, and Italian herbs, and let it simmer for 5–10 minutes.
In a separate bowl, I mix the cream cheese, sour cream, and cottage cheese (or ricotta) until smooth and creamy.
To layer the casserole, I spread half the cooked spaghetti in the bottom of the dish, then dot with sliced butter. I spread the creamy cheese mixture on top, then add the remaining spaghetti and dot again with butter.
I pour the meat sauce over the top, making sure it’s evenly spread, then top everything with shredded mozzarella and Parmesan.
I bake the casserole for 30–35 minutes, until it’s bubbly and the cheese is golden and melted.
I let it rest for 10 minutes before serving so it holds together nicely when sliced.

Servings and timing

This recipe serves 8–10 people. It takes me about 20 minutes to prep everything and 30–35 minutes to bake, with an extra 10 minutes of resting time before serving. So I usually have it ready in just over an hour.

Variations

I sometimes add chopped spinach to the cheese layer or stir mushrooms into the meat sauce for extra veggies. For a spicier version, I use hot Italian sausage or add red pepper flakes. If I want a lower-carb option, I’ve even made it with spaghetti squash instead of pasta.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm slices in the oven at 350°F or microwave individual portions. This casserole also freezes well — I wrap portions tightly in foil and reheat directly from frozen or thaw overnight before baking.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the day before and refrigerate it. When I’m ready to bake, I just add a few extra minutes to the oven time if it’s still cold.

What’s the best cheese for the creamy layer?

I like using a mix of cream cheese, sour cream, and cottage cheese, but ricotta works too. It creates a smooth, rich texture that balances the meat and pasta perfectly.

Can I use different pasta?

Yes, I sometimes use penne, rotini, or gluten-free pasta depending on what I have on hand. I just make sure to cook it al dente so it doesn’t get mushy when baked.

Is this dish freezer-friendly?

Absolutely. I freeze the fully assembled casserole (before baking) or freeze leftovers in portions. It reheats well and tastes just as good the second time.

What should I serve with this casserole?

I usually pair it with a green salad and garlic bread or roasted vegetables to round out the meal.

Conclusion

Million dollar spaghetti casserole is one of those recipes that always delivers — warm, comforting, and packed with flavor. It’s easy to make, feeds a crowd, and keeps well for leftovers or freezing. I always find myself going back for seconds, and it’s one of those dishes everyone asks for the recipe after trying.