Million Dollar Spaghetti Casserole

Million Dollar Spaghetti

Million Dollar Spaghetti is a baked casserole with layers of spaghetti, ground beef in tomato sauce, and a creamy center of cream cheese, cottage cheese, and sour cream. Mozzarella melts through the layers, but the finished pasta stays moist and saucy rather than forming a thick browned crust.

Cook the spaghetti just to al dente: it will soften further in the oven. After a short rest, scoop it onto plates in loose portions so the tomato-coated strands, beef, and creamy cheese are visible together. The cheese mixture varies between versions; this is the combination used here.

Ingredients for Million Dollar Spaghetti

• 1 lb spaghetti (450g)
• Kosher salt, for the pasta water and to taste
• 1 lb ground beef (450g)
• 1 small yellow onion, finely chopped (about 110g)
• 1 jar marinara or spaghetti sauce, 24 oz (680g)
• 8 oz cream cheese, softened (225g)
• 1 cup small-curd cottage cheese (225g)
• 1/2 cup sour cream (120g)
• 2 cups shredded mozzarella, divided (225g)
• 2 tablespoons butter (30g)
• 1/2 teaspoon black pepper, or to taste

Optional additions: Add 2 minced garlic cloves, 1 teaspoon Italian seasoning, or a pinch of red pepper flakes to the beef sauce. Stir 1–2 tablespoons chopped fresh parsley into the cheese mixture or scatter it over the finished servings.

How to Make Million Dollar Spaghetti

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
2. Cook the spaghetti: Boil the spaghetti in salted water until just al dente, following the package timing. Drain promptly without rinsing. Toss with a few spoonfuls of marinara so the strands do not stick; reserve the remaining sauce for the beef.
3. Make the beef sauce: In a large skillet over medium to medium-high heat, cook the beef and onion, breaking up the meat, until the beef is browned with no pink remaining and the onion is soft. Drain excess fat. If using garlic, cook it briefly with the beef and onion before adding the sauce. Stir in the remaining marinara, along with Italian seasoning or red pepper flakes if using. Simmer briefly over medium-low heat until hot.
4. Mix the creamy layer: Stir the softened cream cheese, cottage cheese, sour cream, and black pepper together until evenly combined and spreadable. Taste and add a little salt if needed.
5. Layer the casserole: Spread a thin layer of beef sauce in the dish. Add half the spaghetti, then spread the creamy mixture over it. Sprinkle with 1 cup of the mozzarella. Add the remaining spaghetti, dot it with the butter, and spoon the remaining beef sauce over the top, spreading it to the edges. Keep the pasta loose rather than pressing it down.
6. Bake: Bake uncovered for 20–25 minutes, then scatter the remaining 1 cup mozzarella over the top. Bake for another 10–15 minutes, about 30–40 minutes total. Start checking around 30 minutes: the sauce should bubble at the edges, the mozzarella should be melted, and the center should be hot throughout. If the cheese browns before the center is hot, loosely cover the dish with foil.
7. Rest and serve: Let the casserole rest for 10–15 minutes so the layers settle. Scoop loose portions onto plates; a longer rest will give you neater portions.

How to Keep the Spaghetti from Getting Mushy

Stop boiling the spaghetti while it still has a slight firm bite, and drain it promptly. The strands continue to soften and absorb sauce during baking and resting. Avoid leaving the cooked pasta warm for a long time before assembly, and take the casserole out once the edges bubble and the center is hot rather than baking longer just to brown the cheese.

How to Tell When It Is Done

Use the 30–40-minute range as a guide, not the only test. Look for bubbling sauce around the edges and melted mozzarella, then check that the center is hot throughout. A deeper dish or a casserole baked straight from the refrigerator may take longer.

Million Dollar Spaghetti Variations

Use Ricotta Instead of Cottage Cheese

Replace the cottage cheese with ricotta for a smoother, more lasagna-like creamy layer. Keep the cream cheese and sour cream as listed.

Add Italian Sausage

Replace part of the ground beef with Italian sausage for a richer, more strongly seasoned sauce. Brown it with the beef and drain excess fat before adding the marinara.

How to Serve It

Scoop the casserole into loose mounds so the sauced strands, beef, and creamy cheese show in each portion. A leafy green salad with tomato or garlic bread makes a simple side.

Make-Ahead, Storage, and Freezing

To make it ahead, assemble the casserole, cover, and refrigerate it until ready to bake. Keep the spaghetti al dente and allow extra baking time for a cold casserole. If using a glass dish, let it sit out while the oven preheats and follow the bakeware maker’s guidance; do not put a refrigerator-cold glass dish directly into a hot oven.

Cool leftovers, then cover or transfer them to an airtight container and refrigerate for 3–4 days. Reheat individual portions in the microwave or larger portions in the oven until hot. The time will depend on the portion size and appliance.

For longer storage, freeze the assembled, unbaked casserole tightly covered for about 1–2 months for best quality. Thaw overnight in the refrigerator before baking when possible. Baking from frozen will take substantially longer; loosely cover the top if it browns before the center is hot.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole: 645 calories, 31g protein, 35g fat, and 53g carbohydrates. Approximate nutrition per 100g: 180 calories, 9g protein, 10g fat, and 15g carbohydrates. Values vary with ingredient brands and fat content.