The first bite of Million Dollar Spaghetti always brings smiles to my family’s dinner table.

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This Million Dollar Spaghetti combines everything we love about pasta night, tender noodles, savory meat, and loads of cheese – into one irresistible casserole that lives up to its rich name.

I discovered this recipe during a particularly hectic season of life, and it quickly became our go-to dinner for busy nights and special occasions alike.

What looks like something that took hours to prepare actually comes together with minimal effort, making it perfect for those nights when you want home-cooked comfort without spending forever in the kitchen.

Why You’ll Love This Million Dollar Spaghetti

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This Million Dollar Spaghetti is especially wonderful because it transforms everyday ingredients into something that feels truly special.

Think of it as a cross between lasagna and baked spaghetti, but without all the fuss of making traditional lasagna. The pasta bakes right in the casserole, soaking up all those amazing flavors as it cooks.

I think of this meal as my “lazy lasagna” – perfect for when I’m a busy parent who just wants to get a homemade dinner on the table without spending hours in the kitchen.

Even the pickiest eaters in my house can’t resist the layers of pasta, creamy cheese mixture, and savory meat sauce.

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This Million Dollar Spaghetti always brings a smile to my face, just like my Easy Cheesy Baked Ravioli Recipe and Easy Baked Penne and Smoked Sausage Casserole. You’ve got to try them next!

Ingredients You Need for This Million Dollar Spaghetti

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16 oz spaghetti noodles
1 lb ground beef (I prefer 85/15 for best flavor, but extra lean works too)
1 medium onion, diced (Vidalia onions add wonderful sweetness if available)
3 cloves garlic, minced
24 oz marinara sauce (use a brand you truly enjoy or homemade)
8 oz cottage cheese
8 oz cream cheese, softened
1/4 cup sour cream
1/2 cup butter, sliced
3 cups shredded mozzarella cheese, divided (freshly grated melts better than pre-shredded)
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)

I prefer to grate my own mozzarella for this recipe rather than using pre-shredded. The texture and melt are so much better without the anti-caking agents in packaged cheese.

If cottage cheese isn’t your favorite, ricotta makes a perfect substitute. For an extra indulgent variation, try adding a layer of pepperoni in the middle!

Can I use different pasta shapes?

While traditional spaghetti gives this dish its classic texture and name, I’ve made it with penne, rotini, and even farfalle with great results.

Just be sure to adjust cooking times as needed for different pasta shapes. The key is to undercook the pasta slightly before assembling the casserole.

How to Make Million Dollar Spaghetti

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Preheat your oven to 350°F (175°C) and position the rack in the top third of the oven. Lightly grease a 9×13 inch baking dish with cooking spray or butter.
Cook the spaghetti according to package directions, but stop about 2 minutes before it’s fully done (very al dente). The pasta will continue cooking in the oven. Remember to salt your pasta water generously! Drain and set aside.
Prepare the meat sauce. In a large skillet over medium-high heat, add a bit of olive oil and sauté the diced onion for 4-5 minutes until softened. Add the ground beef and minced garlic. Cook, breaking the meat up with your spoon, until no pink remains (about 8 minutes). If there’s excess fat, carefully drain it off. Season with Italian seasoning, salt, and pepper to taste.
Add marinara sauce to the meat mixture. Pour in about 2/3 of your marinara sauce (approximately 16 oz) and stir to combine. Let it simmer for 5 minutes to blend the flavors. Pour the remaining sauce into the bottom of your prepared baking dish, spreading it in an even layer.
Make the cheese mixture. In a medium bowl, combine the softened cream cheese, cottage cheese, and sour cream. Mix until well blended and creamy. You can add a pinch of garlic powder or Italian herbs if you like.
Begin assembling the casserole. Place half of the cooked spaghetti in the bottom of your prepared baking dish, spread evenly over the sauce layer. Top with half of the butter slices, arranging them evenly across the pasta.
Add the cheese layer. Spread all of the cheese mixture over the pasta and butter. This layer doesn’t have to be perfectly even – it will melt and spread during baking.
Add the remaining spaghetti on top of the cheese layer, then place the remaining butter slices on top. Pour the meat sauce mixture evenly over everything.
Top with cheese. Sprinkle the mozzarella and Parmesan cheeses evenly over the top layer. This will create that irresistible golden, bubbly crust.
Bake covered with foil for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and beginning to brown. For an extra golden top, you can broil for 2-3 minutes at the very end, but watch it carefully!
Let it rest for 10-15 minutes before serving. This allows the casserole to set up, making it easier to cut and serve in neat portions. Garnish with fresh herbs if desired.

Can I freeze Million Dollar Spaghetti?

Absolutely! This dish is perfect for freezing. I often make two batches – one for dinner and one for the freezer.

Simply assemble the casserole completely (but don’t bake it), cover tightly with foil and then plastic wrap, and freeze for up to 3 months.

When you’re ready to enjoy it, thaw overnight in the refrigerator before baking. You’ll need to add about 15-20 minutes to the baking time if it’s still a bit cold from the fridge.

The Best Million Dollar Spaghetti Casserole

Author: Amelia Bryan
Total Time: 1 hour 10 minutes
Yield: 8

Print Recipe

Description

A rich and cheesy pasta casserole that combines the best elements of spaghetti and lasagna into one crowd-pleasing dish.

Ingredients

16 oz spaghetti noodles
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
24 oz marinara sauce
8 oz cottage cheese
8 oz cream cheese, softened
1/4 cup sour cream
1/2 cup butter, sliced
3 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
Salt and pepper to taste
Fresh herbs for garnish (optional)

Instructions

Preheat oven to 350°F and grease a 9×13 baking dish
Cook spaghetti al dente, drain and set aside
Brown beef and onions; add garlic and marinara sauce
Mix cottage cheese, cream cheese, and sour cream
Layer: half spaghetti, half butter, cheese mixture, remaining spaghetti, remaining butter, meat sauce
Top with mozzarella and Parmesan
Bake covered 30 minutes, uncovered 15 minutes
Rest 10 minutes before serving

Notes

For best results, slightly undercook pasta and allow casserole to rest before serving. Can be assembled a day ahead and refrigerated before baking.

Prep Time: 25 minutes
Cook Time: 45 minutes

some useful tips

After making this dish dozens of times, I’ve picked up a few tricks that make a big difference! Always slightly undercook your pasta since it will continue to soften in the oven – nobody wants mushy spaghetti.

I find cooking it about 2 minutes less than the package directions works perfectly.

Don’t skip those butter slices – they create pockets of richness throughout the casserole that make it taste truly decadent.

For the best texture, let the casserole rest for at least 10 minutes after baking. This helps everything set up and makes serving much neater.

One of my favorite time-saving secrets is to prep this a day ahead. Just assemble everything, cover tightly, and refrigerate.

The flavors actually develop overnight, making it even more delicious when you bake it the next day. This has saved my sanity on many busy weeknights!

I always like having a printed copy on hand—maybe you do too? There’s something satisfying about having a recipe card with your own notes scribbled in the margins!

How do I store leftovers?

Cover leftovers tightly and refrigerate for up to 4 days. Individual portions reheat wonderfully in the microwave for about 2 minutes.

For larger portions, reheat in the oven at 325°F for about 20 minutes, covered with foil (remove foil for the last 5 minutes if you want to re-crisp the top).

Can I make this vegetarian?

Yes! You can create a delicious vegetarian version by replacing the ground beef with a savory mixture of sautéed mushrooms, zucchini, and bell peppers.

I’ve also used plant-based meat substitutes with great success. Either way, be sure to season well since the beef adds significant flavor to the original recipe.

My Serving Suggestions

In my home, Million Dollar Spaghetti is always the star of the meal, but it pairs beautifully with a few simple sides.

My go-to combination is a crisp garden salad with a light vinaigrette and some warm, crusty garlic bread to soak up any extra sauce.

The freshness of the salad perfectly balances the richness of the casserole.

For special occasions, I serve it with roasted vegetables like asparagus or broccoli and a good bottle of red wine.

This dish travels exceptionally well, making it perfect for potlucks or taking dinner to a friend in need.

I’ve even served smaller portions as a hearty side dish for large family gatherings alongside grilled chicken or steak when feeding a crowd.