Million Dollar Spaghetti

Ever find yourself caught in the dinner rut, cycling through the same recipes over and over? Trust me, I’ve been there. That’s exactly why I fell head over heels for Million Dollar Spaghetti. This dish has layers upon layers of deliciousness, from hearty meat sauce to creamy, cheesy goodness. It’s a comfort food classic that gained fame on the Internet a few years ago. A delicious, hearty, and kid-friendly meal, I have jazzed up the original version a bit and should call this 5 Million Dollar spaghetti!

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I love this Million Dollar Spaghetti recipe. It’s so easy to make, and it is so meaty, cheesy, hearty, and delicious. There’s nothing quite like getting this meal ready for the family and putting it on the table. These days, my teens will put a big dent in this casserole, but there’s usually enough leftover for lunch the next day.

This is a classic pasta casserole. It’s layered with noodles on the bottom, a rich cheesy layer in the middle, and then a saucy beefy layer on top. Oh, and more cheese! There’s cheese in every bite of this terrific dish that’s perfect for potlucks, family gatherings, or any time you just want a hearty dinner.

Everything you need is in this ground beef casserole recipe. Serve it with a salad with a great dressing, or opt for a Caesar Salad and voila, dinner is done!

Ingredients

• Uncooked spaghetti – Cook al dente—it’ll finish cooking in the oven. Don’t overcook or it’ll turn mushy in the casserole.
• Ground beef -– Either 90/10 or 80/20 works. I prefer 80/20 for more flavor. Drain excess fat after browning.
• Mild Italian sausage – Use bulk sausage or remove the casings. Hot Italian sausage works if you like more spice.
• Yellow onion – White onion works. Red onion is too sweet for this dish.
• Green bell pepper – Any color bell pepper works.
• Mushrooms – White button or baby bella mushrooms both work. Quartered pieces hold their shape during baking.
• Garlic cloves – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Marinara sauce – From a jar or can. I look for marinara without added sugar—many jarred sauces are surprisingly sweet.
• Italian seasoning – I look for a salt-free, sugar-free blend, but use what you have on hand.
• Cream cheese – Must be softened to room temperature or it won’t blend smoothly. Don’t microwave it soft—it’ll get too warm and watery.
• Ricotta cheese – Whole-fat ricotta works best in this recipe. Part-skim works but won’t be as rich and creamy.
• Parmesan cheese – Grate it yourself from a block. Pre-grated Parmesan in a can is dry and won’t melt properly.
• Mozzarella cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.

How to Make Million Dollar Spaghetti

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 370°F and lightly coating a 9 x 13-inch baking dish with cooking spray.

Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente.Drain the pasta and return it to the pot or transfer it to a large mixing bowl.

While the pasta cooks, heat a large skillet over medium-high heat and brown the ground beef and sausage, breaking the meat apart as it cooks.

Drain any excess fat if necessary.

Add the chopped onion, mushrooms, bell pepper, and garlic to the skillet. Continue cooking until the vegetables are softened and the onion is translucent.

Stir 3½ cups of the marinara sauce into the meat mixture along with the Italian seasoning.

Cook for a few minutes until the sauce is heated through and well combined.

Add the remaining marinara sauce to the cooked spaghetti and toss until the noodles are evenly coated.

Transfer the sauced spaghetti to the prepared baking dish and spread it into an even layer. In a small bowl, combine the softened cream cheese, ricotta cheese, and Parmesan cheese. Mix until smooth and well blended.

Spread the cheese mixture evenly over the spaghetti using an offset spatula or the back of a spoon.

Spoon the meat sauce over the cheese layer and spread it evenly across the top. Sprinkle the mozzarella cheese evenly over the meat sauce.

Cover the baking dish with foil and bake for 40 to 45 minutes, or until hot and bubbly.

Remove the foil during the last 10 minutes of baking to allow the cheese to become golden and slightly browned.

Let the casserole rest for a few minutes before serving. Serve warm and enjoy!

Chef Jenn’s Tips

• Use hot Italian sausage if you like a bit of spice to your Million Dollar Spaghetti casserole.
• You can prepare this casserole a day in advance and then just pop it into the oven to bake. Add about 5-10 minutes of baking time if the casserole is fridge-cold before baking.
• Make sure the spaghetti is al dente to prevent it from becoming mushy during baking.
• A sprinkle of fresh basil or parsley before serving can add a nice touch of freshness.

Make It A Meal

Want to go the extra mile? Serve this delicious pasta bake with a side of garlic bread and a simple green salad with a tasty dressing. Trust me, this is the kind of meal that will have everyone coming back for seconds… or thirds!

Storage

Million Dollar Spaghetti stores exceptionally well. Keep it in an airtight container in the fridge for up to 5 days. Or if you want to plan ahead, you can freeze the unbaked assembly for up to 2 months. Just remember to thaw it overnight in the fridge before baking. You can even freeze the leftovers. Add them to a freezer-safe container and freeze for up to a month.