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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!
Awesome
Thank you Emily!
Delicious recipes
Love this
What oven temperature should this bake at? Don’t see it in the recipe.
Hi Ann, It’s in instruction #1: Preheat oven to 350 degrees.
Honestly, I had lost the taste for regular spaghetti but I’m in love with this recipe and will continue to make it. Thank you ❤️
You are so welcome Maria! Thanks for stopping by.
I love this recipe
Thank you Kimberly!
I tried this once and did not like it at all. Threw most of it out which I hated to do. I disliked the cream cheese and sour cream in it. Has anyone substituted for these two ingredients? I really wanted to like this.
Hi Laurie, I’m sorry you didn’t like the cream cheese and sour cream. Maybe that was the problem though…there’s no sour cream in this recipe.
I don’t see sour cream in this recipe.
I thought it was great. There is no sour cream in this recipe. I believe you misread. Maybe that’s why you don’t like it?
There’s no sour cream listed in the ingredients, dumbass.
I made this dish – it was very good. When making the next time, I will use less pasta.
Thank you Pam!
This was terrible no flavor
I’d guess the marinara sauce you used was terrible because there is a lot of flavored added to this recipe.
I can hardly wait to try these recipes…. They all look marvelous!!!!
Thank you Donna! Please let us know here in the comments on what you think. thanks for stopping by.
I think it’s good and is a fun recipe. I would have given 5 stars but, it didn’t really have that wow effect. When using 1 lb of noodles to me there just was not enough flavor. I would add more onion and garlic to the meat, I would also add some onion powder, garlic powder and, oregano. I would add more sauce to the noodles and season that as well. I think the Ricotta was good for adding creaminess but, it took away that pop of flavor that should have come through with the cream cheese so, for me I would either eliminate the ricotta and use 16 oz of cream cheese instead or I would add more cream cheese.
I just discovered your web site and I am so thankful. Your recipes sound so delicious and not complicated to prepare. Thank you.
You are so welcome Maxine! Thanks for giving us a try.
It was good! I just had a hard time spreading the ricotta and cream cheese so it clumbed together and was a little too creamy! But good overall! I would make adjustments for next time
I made this last night. I was the best meal I’ve had in a while. My husband LOVED it. As mentioned in other reviews, I doubled the marinara sauce, added a bit more seasonings. Thank you.!
You are so welcome diana! Thanks for stopping by.
This was SOOOOO good!!! I subbed out the cream cheese and ricotta for dairy free versions and used shredded goat cheese instead of the mozzarella for my dairy intolerant family. It was a hit!!!
That’s awesome Alison! Love the feedback, thanks for stopping by.
WE LOVED IT, thank you!!!
I have to try this one. You have the best recipes. Thank you for sharing.
You are so welcome Rebecca! Thanks for stopping by.
awesome recipe. I froze it. how do I heat it up
Thaw in the refrigerator overnight. Cover with foil and heat at 350 in the oven just until warmed through.
Hello! This looks really cool but I was wondering if you can use penne instead of spaghetti noodles?
Yes you could swap out the pasta for your penne.
This meal was good overall. It reminded me and my boyfriend of a simplified lasagna. I did think this recipe was a little bland/dry. could have used some more sauce in between layers. We will do this next time!
Love the feedback Jessica! Thanks for stopping by.
This was very bland, dry and overall not good. My daughter who isn’t even a picky eater refused to eat it. I definitely don’t recommend this recipe.
Would it taste okay if I use mozzarella instead of ricotta cheese? I don’t have ricotta but have everything else!
Hi Kiara, so sorry for the late reply. The ricotta helps to bind the casserole together. You could use just Mozzarella, but it might clump together.
You could always toss an egg with the mozzarella as a binder
Yes, you could do that. It would alter the taste and texture a bit though.
Hi! I made this last night and everything was great minus some noodles that were very crunchy (over/under cooked?) Any idea how I can prevent this in the future? Boil them longer? Less time in the oven? Thanks!
On the top and the edges the noodles can get a little crispy from baking. There’s nothing you can really do to avoid it, other then covering it with foil for the duration of cooking. Just remove it with maybe 10 minutes left so you can make sure the cheese is all melted.
I have made this three times and my hubby absolutely loves it! He commented how we always had left over spaghetti but not this dish…. we ate every last crumb, delicious!
Nice! Thanks for stopping by Jackie.
Hello, just I just made this and it’s in the oven ( I was cooking it for dinner) but didn’t notice that you have to serve it immediately. Can it be re-heated??
Yes, you can reheat. Cool it completely, cover it with foil and put it in the fridge. Take it out as your oven is reheating and bake it at 350 until it’s warmed through.
This is that rare recipe that satisfies all the picky eaters. It’s officially added to our dinner rotation for a busy family of 5. Thanks so much Kristin, fantastic recipe.
You are so welcome Jeff! Thanks for stopping by.
Delicious!!! Best baked spaghetti ever! Thank you for sharing.
You are so welcome Sue! Thanks for stopping by.
I love this!!! It’s sooo good. Thank you!
You are so welcome Heather! Thanks for stopping by.
This sounds so good.
Can you use ground turkeyior chicken instead of beef?
You absolutely can!
Can I assemble this in the morning and bake later? Also what do you season the beef with after you drain…salt and pepper?
Yes to both! You can make this ahead of time, just take it out of the fridge while you heat the oven. And season the meat with salt and pepper.
I tried this but added mild bulk Italian sausage along with the ground beef. I also added mild cheddar cheese along with the mozzarella. It was excellent! The entire family loves it.
That’s awesome L. Rogers! Great feedback ! Thanks for stopping by.
My family loved it! Creamy, flavorful and a cheesy top — better than spaghetti! It is now on the frequently requested dinner list.
Nice! Thanks for stopping by TJ.
Could you substitute cottage cheese for the ricotta? I feel like ricotta dries food out.
Sure that would be an easy swap.
I was in a hurry so I used garlic & onion powder. A blended can of whole tomatoes. A little Sour cream instead of the white cheeses. I used Colby jack and pepper cheeses. After baking I sprinkled with olive oil and Louisiana hot sauce.
Suggestions: make half the meat sausage.
Hi Pam, awesome feedback.
Thanks for stopping by.
This is soooo good. I added half a stick of butter cut up on top of the first layer of spaghetti and 1/4 cup of sour cream to the cream cheese mixture. I did sliced real mozzarella and shredded mozzarella on top. Definitely broil the last few minutes.
Thank you Jennifer for the awesome feedback!
My husband was not a fan of the ricotta and cream cheese layer. I’d give it 4 stars
Hi Kelly, Thank you for the awesome feedback.
It has become my go to comfort food with the decadence of all the cheese. We use lentil pasta if you have a gluten sensitivity. Fresh ricotta is a game changer if you can get ahold of it during these uncertain times.
Nice! Thanks for sharing your awesome feedback JJ.
Hi could this be made vegetarian by omitting the meat or would it not work? Thanks in advance
Yes you could omit the meat. It still has cheese in it though.
Thanks we’re vegetarian not vegan so cheese is great! Stay well.
What temp do we bake this at?
350 degrees.
I love the recipe’s I share them with all my friends thank you happy cooking ,baking lol