Million Dollar Spaghetti is what happens when baked spaghetti and lasagna team up for the ultimate comfort food dinner. Layers of pasta, rich meat sauce, and a creamy cheese filling bake together into one bubbly casserole that always disappears fast at our house. It's hearty, family-friendly, and loaded with cheesy goodness in every bite.
Why you'll love Million-Dollar Spaghetti
This casserole is easy enough for a weeknight but feels like something special when it hits the table. The creamy cheese layer gives it that rich, baked-lasagna vibe without all the fuss of layering noodles.
It also makes a generous pan, so it's great for feeding a hungry family, taking to a potluck, or sneaking leftovers straight from the fridge at midnight.
Million Dollar Spaghetti Recipe
Ingredients
- 16 ounce package of uncooked spaghetti noodles
- 1 pound ground beef
- 1 small onion diced
- 24 ounces marinara sauce
- 19 ounces canned diced tomatoes
- 8 ounces of cream cheese softened
- ¼ cup sour cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ⅔ cup shredded parmesan cheese
- 2 tablespoons fresh parsley if desired.
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees, spray a 9x13 casserole baking dish with non-stick cooking spray and set aside.
- In a large skillet over medium heat, cook the ground beef. Drain excess grease, add the diced onions, and cook for a few minutes until the onion is soft. Add all of the marinara sauce and diced tomatoes to the meat mixture and stir to combine. Set aside.
- Cook spaghetti according to package instructions, just al dente. Drain and rinse.
- Combine cream cheese, sour cream, and ricotta in a bowl and mix well.
- Pour half of the pasta into the prepared baking dish, and add half of the meat sauce.
- Spoon the cream cheese mixture on top of the sauce. Top with the rest of the noodles.
- Add the rest of the meat sauce on top of the noodles and smooth into an even layer. Top with mozzarella cheese and parmesan cheese.
- Cover with aluminum foil, place in the preheated oven for 30 minutes, remove the foil, and continue cooking for 10 minutes or until the casserole is hot and bubbly. Remove and let rest for 15 minutes.
- Garnish with fresh parsley if desired
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze the casserole for up to 3 months. Thaw overnight before reheating. For the tastiest leftovers, warm the casserole in a 350-degree oven for about 20 minutes, covering loosely with foil if the cheese starts to brown too much. Individual portions can also be reheated in the microwave for 2 to 3 minutes—just cover with a paper towel to keep the splatters under control.Nutrition
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Ingredients
For the exact measurements, please refer to the printable recipe card.
- spaghetti noodles - you can use thin spaghetti, or even penne or spiral pasta.
- lb ground beef - ground turkey or chicken can be substituted if you'd prefer.
- onion
- marinara sauce - a jar of spaghetti sauce or homemade.
- canned diced tomatoes
- cream cheese, sour cream, ricotta cheese (or cottage cheese), mozzarella cheese and parmesan cheese
- fresh parsley with salt and pepper to taste
Variations
- Try adding additional vegetables such as mushrooms or bell peppers for added flavor. That's how I made it last time. It was SO GOOD!
- You can add Italian sausage or ham to this dish if you'd prefer! Use your favorite marinara sauce to customize this casserole.
Instructions
This is an overview of the instructions, for the complete directions check the recipe card.
FAQ's
Be careful not to overcook the pasta before baking. Cooking it just to al dente and covering the casserole with foil during most of the bake time helps keep everything rich and creamy.
Yes! You can assemble the casserole up to 24 hours ahead of time and keep it covered in the refrigerator until you're ready to bake. If baking straight from the fridge, add a few extra minutes to the cooking time.
This dish has the same rich, layered feel as lasagna, but it uses spaghetti noodles instead of lasagna noodles. It's a little easier to assemble and every bite is loaded with creamy, cheesy pasta goodness.
Top Tip
Cook the spaghetti just to al dente before baking. The noodles will continue cooking in the oven, and this keeps the casserole rich and creamy instead of soft and mushy. Nobody wants sad spaghetti casserole.
Related recipes
- The Million Dollar Chicken Casserole is filled with yummy flavors, it's so saucy and cheesy!
- If your family loves fun pasta dinners, then Pizza Spaghetti is another must-try recipe loaded with saucy noodles, melty cheese, and all those classic pizza flavors everyone digs into fast.
- For another family favorite packed with creamy, cheesy comfort, my Chicken Spaghetti with Rotel is always a hit and makes an easy dinner for busy nights when everyone's hungry now.
- I don't know about you, but my family love mexican recipes, and this Taco Spaghetti recipe is always a crowd favorite.
Easy sides for spaghetti night
This rich, cheesy pasta casserole pairs perfectly with crispy Air Fryer Garlic Bread and a fresh Greek Salad to round out dinner. If you're feeding a hungry crowd, you might also want to check out my 40+ ideas for What to Serve with Spaghetti for even more easy side dish inspiration.
One more reason to love this pasta bake
If you need an easy dinner that feeds a crowd, reheats well, and disappears fast, Million Dollar Spaghetti always delivers. It's rich, hearty, and the kind of recipe people ask for again before they've even finished their first plate. If you make it, I'd love to hear what you think in the comments!
Lois says
This is a great spaghetti recipe. We love it.
Debbie says
Can leftovers be frozen in individual portions?
Bowl Me Over says
Yes, freeze in an airtight container. Leftovers freeze well, enjoy the casserole Debbie!
Reid says
This is a very tasty dish but you're going to use almost every pot and pan in your kitchen. Lots of dishes to do after dinner.
Rosie says
You forgot the garlic in ingredient list but mentioned it in instructions.
Bowl Me Over says
My apologies Rosie, I did not use garlic in this recipe and have removed it from the instructions. Thanks for bringing it to my attention.