Million-dollar spaghetti is a creamy, cheesy, budget-friendly casserole that's so easy to make.
This crowd-pleasing dish is made with layers of spaghetti and cheese that is smothered in a hearty meat sauce and baked until browned and bubbly.
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Holly’s Recipe Highlights
- Flavor: Spaghetti is tossed in a savory meat sauce and topped with a creamy cheesy sauce for a hearty meal! While the ingredients are simple, this meal is delicious.
- Skill Level: This easy, beginner-friendly recipe is an easy way to feed the family!
- Serving: Million Dollar Spaghetti is a combination of baked spaghetti and lasagna and pairs well with all the classic sides: garlic bread, Caesar salad, easy arugula salad, and more!
- Freezing: This hearty casserole reheats and freezes well for future meals!
Ingredient Tips for Million Dollar Spaghetti
- Meat: I like using Italian sausage as it has lots of flavor, but in a pinch, you can substitute ground beef or ground turkey. If substituting the sausage, I would recommend adding extra seasoning to the sauce.
- Sauce: This recipe uses pasta sauce as the base to keep it quick and easy. You can use homemade marinara sauce or your favorite jar of sauce. Feel free to stir in fresh herbs!
- Cheese: The cheese layer is made with either cottage cheese or ricotta cheese. I prefer cottage cheese because I think it adds so much creaminess to the recipe.
- Pasta: Cook the pasta al dente so it holds up during baking. While I prefer to make this with spaghetti, other types of pasta work well too. Try ziti or rigatoni noodles.
Storing, Reheating, & Planning Ahead
The leftovers of this casserole reheat well! The pasta softens up a bit when reheating, but the flavor is just as good as when it was fresh out of the oven.
- Prep Ahead: This spaghetti can be made up to 24 hours ahead of time. Remove it from the fridge at least 30 minutes before baking and add 15 minutes to the baking time.
- Freezing: To freeze the casserole, wrap it in plastic wrap first, then aluminum foil. Let it thaw overnight in the fridge before baking.
More Favorite Spaghetti Recipes
Did you enjoy this Million Dollar Spaghetti? Leave us a rating and comment below!
Ingredients
- 16 ounces spaghetti
- 1 ½ pounds Italian sausage casing removed, or ground beef or turkey
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 48 ounces marinara sauce or spaghetti sauce, 2 jars, divided
- 3 teaspoons Italian seasoning divided
- 8 ounces cottage cheese or ricotta cheese
- 8 ounces cream cheese room temperature
- ¼ cup sour cream
- 3 cups shredded mozzarella cheese divided
- chopped fresh parsley and parmesan cheese for garnish, optional
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. Drain well and return the pasta to the original pot. Add 24 oz of prepared spaghetti sauce and toss to combine. Set aside.
- In a large skillet, combine Italian sausage, onion, and garlic over medium-high heat. Cook until no pink remains and the onion is soft. Drain excess fat. Stir in the remaining 24 oz of spaghetti sauce and 2 teaspoons of Italian seasoning. Set aside.
- In a medium mixing bowl, blend cottage cheese (or ricotta), cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning using a hand mixer. Set aside.
- Spread half of the spaghetti in the prepared baking dish, then top with the cottage cheese mixture. Spread the remaining spaghetti over the cheese mixture. Pour the meat sauce evenly over the top.
- Bake uncovered 35-45 minutes, until the casserole is heated through, adding the mozzarella on top for the last 20 minutes of cook time.
- Rest 15 minutes before serving.
Notes
If replacing the sausage for ground beef or turkey, add additional seasoning to the sauce. For a little kick, add ½ teaspoon red pepper flakes.
This casserole can be prepared 24 hours in advance. If made ahead of time, let set at room temperature for at least 30 minutes before baking. Add 15 minutes to the baking time.
Store leftovers in a covered container in the fridge for up to 4 days.
Nutrition Information
Calories: 583 | Carbohydrates: 32g | Protein: 23g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 826mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 2.5mg | Calcium: 209mg | Iron: 1.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Delicious! I used hamburger, ricotta cheese and accidentally used extra sour cream and it still turned out beautifully. I did not use butter. Thank you, a true new fav dinner!
Delicious!
Done this recipe multiple times with little variation and guests have always raved. It’s uncomplicated and quick to assemble. I recommend this dish if you are having multiple guests. Freezes well too!
This was literally so delicious. I cannot believe how good it was! My whole family totally loved it! We used ricotta, so rich and so tasty! Definitely going on the dinner rotation for this household!
Thx for another delicious recipe! A keeper. My families new favorite recipe!!
Is the butter necessary? Just curious as to why its added when you add the layer of cheese. (Hoping to make this week!)
The butter on the bottom keeps it from sticking as well as adding flavor throughout. Other readers have left it out with good results. Enjoy, Jane!
Has become a family favorite!
This recipe looks amazing! I’m going to be splitting it into two 8×8 dishes so I can have one and give the other to a family member. Any thoughts on whether the time int he oven would be the same?
I have never tried so I can’t say for sure. But the cook time should be similar if not slightly less than what is listed in the recipe.
Got rave reviews from husband and company! I couldn’t decide whether to use ricotta or cottage cheese so just used half and half of both! Amazingly good! Thank you Holly
Made this tonight. It’s definitely a keeper on speed dial. We’ve taken a few bites, I say to my husband “so make it again one no” without hesitating he says a definitive YES! it’s rare he answers with such enthusiasm. Thanks
So glad your family loved it Carol!
Easy and very tasty!
Love this recipe. My only question is do you bake it covered or uncovered. !
This is baked uncovered.
I’ve been making this recipe for a few years and have received many compliments on it. Only changes I’ve made is adding a little chopped bell pepper to the sauce and I use linguine instead of spaghetti. It’s delicious and is so good leftover. I’ve made the recipe into two 8×8 pans, eat one and give the other away or freeze for later. One of my favorites!
This one was a little too rich for me, but two out of three of my boys were crazy for it. It was worth making if for no other reason but the two who went berserk. ;)
That makes me so happy to hear, Erica! I am glad they enjoyed it.
AAAHHHmaZING!
We have a large family who likes things on the spicy side. I used Arrabiatta sauce and spicy Italian sausage and everyone loved it! Excellent dish for large family gatherings!
I love this site and all of your recipes This is my go to destination when I need a great recipe
Thanks Jean! That’s so sweet of you. :)
I have made this dish several times. I use half ground beef and half Italian sausage. I add green peppers. Everywhere I took this, everyone raved about it, many have asked for the recipe. Great for a large group and pot luck.
The best!!! Hands down the best ! Love this casserole. Thank you so much and my family thanks you for absolutely the best on this planet.
I am so happy to hear you love this casserole so much Wes!
does this recipe take 48 oz. sphagetti sauce total, or two 48 oz. jars of sphagett sauce
We use 2 jars of pasta sauce to equal 48 ounces in total. We say divided because 24 ounces is added in step 2 and the additional 24 ounces is added in step 3.