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Million Dollar Spaghetti

Million dollar spaghetti combines creamy ricotta, melted cheese, and a rich meat sauce into one unforgettable casserole. This baked pasta dish brings comfort food to a whole new level, perfect for family dinners or feeding a hungry crowd.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dishes
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound spaghetti
  • 1 tablespoon salt for pasta water
For the Meat Sauce
  • 1.5 pounds ground beef
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 24 ounces marinara sauce
  • 14.5 ounce can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes optional
For the Cream Cheese Layer
  • 8 ounces cream cheese softened
  • 15 ounces ricotta cheese
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
For the Topping
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large pot for boiling pasta
  • Large skillet or Dutch oven
  • 9x13 inch baking dish
  • Colander
  • Medium mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Aluminum foil

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease a 9x13 inch baking dish.
  2. Bring a large pot of water to a rolling boil and add one tablespoon of salt. Cook the spaghetti according to package directions but pull it one minute early. Drain and set aside.
  3. Heat a large skillet over medium high heat and add the ground beef. Break it into small pieces as it cooks for about 6 to 8 minutes. Drain excess grease if needed.
  4. Add the diced onion to the beef and cook until softened, about 4 minutes. Add the garlic and stir for 30 seconds until fragrant.
  5. Pour in the marinara sauce and diced tomatoes. Season with Italian seasoning, salt, pepper, and red pepper flakes if using. Let simmer for 10 minutes.
  6. While the sauce simmers, combine the softened cream cheese, ricotta, sour cream, garlic powder, and salt in a medium bowl. Mix until completely smooth with no lumps remaining.
  7. Spread half of the cooked spaghetti evenly across the bottom of your prepared baking dish. Dollop the entire cream cheese mixture over the pasta and spread gently.
  8. Layer the remaining spaghetti over the cream cheese mixture. Pour all of the meat sauce evenly over the top, making sure to reach the edges and corners.
  9. Sprinkle the mozzarella evenly over the meat sauce, followed by the parmesan. Cover tightly with aluminum foil.
  10. Bake covered for 30 minutes. Remove the foil and bake an additional 15 minutes until the cheese turns golden and bubbly around the edges.
  11. Let the casserole rest for 10 minutes before cutting. Garnish with fresh parsley and serve hot.

Notes

Letting your cream cheese reach room temperature before mixing makes the difference between a silky smooth cheese layer and a frustrating lumpy mess. Cook your pasta one to two minutes less than the package suggests since it finishes cooking in the oven. This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. It also freezes well unbaked for up to 3 months.