Million Dollar Spaghetti
Million Dollar Spaghetti is a creamy, cheesy baked pasta with layers of spaghetti, rich cream cheese filling, seasoned meat sauce, and melted mozzarella. Perfect for feeding a crowd or making ahead for busy weeknights.
Servings: 12 servings
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 9x13 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
Calories: 380kcal | Carbohydrates: 35g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 512mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 742IU | Vitamin C: 5mg | Calcium: 183mg | Iron: 2mg
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