Million Dollar Spaghetti Recipe

Cheesy Million Dollar Baked Spaghetti in casserole dish with serving spoon.

Million Dollar Spaghetti Recipe

This easy baked spaghetti casserole tastes like a cross between spaghetti and lasagna, with layers of creamy, cheesy goodness.

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 678kcal

Author Deb Clark

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