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Million Dollar Spaghetti is a creamy, cheesy baked pasta that combines the best of lasagna and spaghetti. Layers of tender noodles, rich cream cheese filling, seasoned meat sauce, and golden melted mozzarella make this casserole a total crowd-pleaser that really does taste like a million bucks.
If you love baked pasta dishes, you’ll also enjoy my Chicken Parmesan Baked Ziti and Chicken Alfredo Baked Ziti. For another easy ground beef casserole, try my Hamburger Casserole.
Before You Get Started
A few small steps make a big difference with this recipe. Keep these tips in mind before you start cooking.
- Soften the cream cheese first. Pull it out of the fridge 30 to 60 minutes before you start. Room temperature cream cheese mixes smoothly with the ricotta, so you won’t end up with lumps in your cheese layer.
- Cook the pasta 3 minutes less than al dente. The noodles finish cooking in the oven. Undercooking slightly prevents mushy pasta in the final dish.
- Season the beef after draining. Adding Italian seasoning after you drain the grease keeps all that flavor in the meat instead of pouring it down the sink.
RECIPE WALK-THROUGH
How to Make Million Dollar Spaghetti
See the recipe card below for full, detailed instructions
There are three main components to prep before assembling: the meat sauce, the pasta, and the cheese mixture. Here’s how to bring it all together.
Step 1: Cook the Meat Sauce
Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté for about 3 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
Add the ground beef and cook, breaking it up as you go, until no longer pink. Drain the excess grease, then return the pan to the heat. Season with 1 teaspoon of Italian seasoning and stir well.
Mix in 2 cups of marinara sauce and set aside.
- Store-Bought or Homemade: You can use store-bought marinara, Homemade Marinara Sauce, or Homemade Spaghetti Sauce.
Step 2: Prepare the Pasta
While the meat cooks, bring a large pot of well-salted water to a boil. Cook the spaghetti for about 3 minutes less than the package directions for al dente.
Drain the pasta and return it to the pot. Toss with the remaining 1 cup of marinara sauce to coat. This keeps the noodles from sticking and adds flavor throughout.
- Toss the pasta while it’s still warm. The heat helps the sauce coat evenly and prevents clumping when you layer it in the dish.
Step 3: Make the Cheese Layer
In a medium bowl, combine the softened cream cheese, ricotta cheese, garlic powder, and the remaining teaspoon of Italian seasoning.
Mix until smooth and well combined.
- Having trouble spreading? The cheese mixture spreads more easily over warm pasta. Use a spatula or the back of a spoon to dollop and gently spread rather than trying to get it perfect in one pass.
Step 4: Assemble and Bake
Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
Layer 1: Spread half of the sauced spaghetti in an even layer across the bottom of the dish.
Layer 2: Dollop the cheese mixture over the pasta and spread gently to cover. It doesn’t need to be perfect.
Layer 3: Add the remaining spaghetti in an even layer over the cheese.
Layer 4: Spread the meat sauce evenly over the top.
Layer 5: Sprinkle generously with shredded mozzarella cheese.
Bake uncovered for 30 minutes, or until the cheese is golden brown and the edges are bubbly. For extra browning, broil for 2 to 3 minutes at the end, but watch it closely so the cheese doesn’t burn.
- Want stretchier cheese? Add the mozzarella during the last 10 minutes of baking instead of at the start. You’ll get that gooey, stretchy pull rather than a golden crust.
Step 5: Rest Before Serving
Let the casserole sit for 10 to 15 minutes before slicing. This resting time allows the cheese and sauce to set, making it easier to serve clean portions. Plus, it will be extremely hot straight from the oven.
Garnish with fresh parsley or basil if desired. A sprinkle of Parmesan cheese on top is always welcome too.
Variations
Meat: Ground beef is classic, but you can swap in ground Italian sausage, ground turkey, ground chicken, or pork. A combination of beef and Italian sausage adds extra flavor.
Cheese: Add grated Parmesan to the ricotta mixture or sprinkle it on top with the mozzarella. Cottage cheese can replace ricotta if that’s what you have on hand. Some readers like adding a layer of cheddar mixed with the mozzarella.
Pasta: Spaghetti is traditional, but ziti, penne, or rigatoni work just as well and are easier to scoop.
- For picky eaters: This recipe is naturally kid-friendly, but if you’re feeding someone who doesn’t love the creamy layer, you can simplify by skipping the cream cheese mixture entirely. Just layer pasta, meat sauce, and mozzarella.
What to Serve with Million Dollar Spaghetti
This casserole serves 12 and is hearty enough to be the star of the meal. You really don’t need much else, but a few simple sides round things out nicely.
Bread:
Salads:
Vegetables:
Storage Tips
Storage and Make Ahead
Make Ahead: You can assemble the entire casserole up to 24 hours in advance. Cover tightly with foil or plastic wrap and refrigerate. Take it out while the oven preheats so it’s not ice cold going in.
Feeding a crowd? Make a double batch and freeze one pan for later. Use a disposable foil pan for easy freezer storage.
Storage: Leftovers keep well for up to 3 days. Store tightly covered in the refrigerator. Reheat individual portions in the microwave or warm the whole pan in the oven at 350°F until heated through.
Freezing: Freezing after baking isn’t recommended since the texture of the cheese layer can change. Instead, freeze the casserole unbaked in a disposable foil pan, tightly covered, for up to 1 month. Thaw overnight in the refrigerator, then bake as directed. You may need to add 5 to 10 extra minutes of baking time if it’s still cold in the center.
Reheating tip: Add a splash of water or extra sauce before reheating to prevent dryness. Cover with foil for oven reheating to keep the top from over-browning.
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese works as a substitute for ricotta in the cheese layer. For a smoother texture, blend the cottage cheese briefly before mixing it with the cream cheese. The flavor will be slightly tangier, but it’s a good swap if that’s what you have.
Why did my Million Dollar Spaghetti turn out dry?
This usually happens when the pasta absorbs too much moisture during baking. Make sure you’re tossing the spaghetti with sauce before layering, and don’t skip the marinara in the meat layer. If your sauce seems thick, you can add a little extra. Covering with foil for the first 15 minutes of baking can also help retain moisture.
Can I make this without the cream cheese layer?
Absolutely. If you or your family aren’t fans of the creamy layer, just skip it. Layer the sauced pasta, meat sauce, and mozzarella for a simpler baked spaghetti. It won’t be quite as indulgent, but it’s still delicious.
Can I use a different pasta shape?
Yes. While spaghetti is the classic choice, ziti, penne, rigatoni, or even rotini all work well. Shorter pasta shapes are actually easier to layer and serve.
More Baked Pasta Recipes
- Cheesy Baked Tortellini Casserole
- Spinach Baked Ziti
- Chicken Pasta Bake
- Ravioli Lasagna
- Stuffed Manicotti
Million Dollar Spaghetti
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely diced onions
- 3 garlic cloves minced
- 1 pound lean ground beef
- 2 teaspoons Italian seasoning divided
- 3 cups marinara sauce divided
- 1 pound spaghetti noodles
- Kosher salt (for pasta water)
- 8 ounces cream cheese softened to room temperature
- 1 cup ricotta cheese
- 1 teaspoon garlic powder
- 2 cups freshly grated mozzarella cheese
- Fresh parsley or basil for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking dish and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onions and sauté for 3 minutes until softened. Add garlic and cook 1 minute more until fragrant.
- Add ground beef to the skillet. Cook, breaking up as you go, until browned and no longer pink.
- Drain the beef and return to the pan. Season with 1 teaspoon Italian seasoning. Stir in 2 cups marinara sauce and set aside.
- While the beef cooks, bring a large pot of well-salted water to a boil. Cook spaghetti for 3 minutes less than the package directions for al dente.
- Drain pasta and return to the pot. Toss with remaining 1 cup marinara sauce. Set aside.
- In a medium bowl, combine softened cream cheese, ricotta cheese, garlic powder, and remaining 1 teaspoon Italian seasoning. Mix until smooth.
- Assemble the casserole: Spread half the spaghetti in an even layer in the prepared dish. Dollop and spread the cheese mixture over the pasta. Layer remaining spaghetti on top. Spread meat sauce evenly over the spaghetti. Sprinkle with mozzarella cheese.
- Bake uncovered for 30 minutes, or until cheese is golden brown and edges are bubbly. For extra browning, broil 2-3 minutes, watching closely.
- Let rest 10-15 minutes before serving. Garnish with fresh parsley or basil and Parmesan if desired.
Notes
- Softening cream cheese: Pull cream cheese from the fridge 30-60 minutes before starting. Room temperature cream cheese mixes smoothly without lumps.
- Pasta timing: Cooking the pasta 3 minutes under al dente prevents mushy noodles since it continues cooking in the oven.
- Season after draining: Add Italian seasoning to the beef after draining so the flavor stays in the meat.
- Cheese texture options: For golden, crispy cheese, add mozzarella before baking. For gooey, stretchy cheese, add it during the last 10 minutes.
- Make ahead: Assemble up to 24 hours in advance. Cover and refrigerate. Remove while oven preheats.
- Storage: Refrigerate leftovers tightly covered for up to 3 days. Reheat in microwave or oven at 350°F.
- Freezing: Freeze unbaked in a foil pan, tightly covered, for up to 1 month. Thaw overnight in fridge, then bake as directed (may need 5-10 extra minutes).
- Prevent dryness: Toss pasta with sauce before layering. Add a splash of water when reheating leftovers.
- Substitutions: Cottage cheese can replace ricotta (blend for smoother texture). Ground turkey, Italian sausage, or a beef/sausage combo all work for the meat.
- Pasta swap: Ziti, penne, or rigatoni work well and are easier to serve.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
How can prep time be 10 minutes when you have to fry the hamburger and cook the noodles and assemble?
Prep time is gathering ingredients, chopping, etc. What you are referring to is part of the actual cooking time.
Making this for dinner this week! Yum!
Very easy to follow and great for a family of 2. It lasted us a couple days!!
Awesome feedback TrishaKay! Thanks for stopping by.
Looks delicious
Thank you Julia! Give it a try and let us know here in the comments. Thanks for dropping by.
Awesome easy to follow recipes
Thank you Emily!