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Million Dollar Spaghetti

Million Dollar Spaghetti transforms humble pasta into a rich, creamy casserole loaded with layers of cheese, savory meat sauce, and tender noodles that taste like pure comfort. This baked spaghetti dish gets its luxurious name from the cream cheese and sour cream mixture that creates an incredibly indulgent center layer. Perfect for feeding a crowd at potlucks, family dinners, or Sunday gatherings, this recipe delivers maximum flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Main Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Meat Sauce
  • 1 pound spaghetti noodles
  • 1.5 pounds ground beef or ground Italian sausage
  • 1 jar 24 ounces marinara sauce
  • 1 can 15 ounces tomato sauce
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Cream Cheese Layer
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1/2 cup cottage cheese or ricotta cheese
  • 1/4 cup butter melted
  • 2 green onions chopped (optional)
Topping
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons butter cut into small pieces

Equipment

  • Large pot for boiling pasta
  • Large skillet for browning meat
  • 9x13 inch baking dish
  • Colander for draining pasta
  • Mixing bowl for cream cheese mixture
  • Wooden spoon or spatula
  • Aluminum foil
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions until al dente. Drain the pasta in a colander and set aside. Don't rinse it.
  2. Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a wooden spoon as it cooks. Cook until no pink remains, about 6 to 8 minutes, then drain excess grease.
  3. Add the minced garlic to the beef and cook for another minute until fragrant.
  4. Stir in the marinara sauce, tomato sauce, Italian seasoning, salt, and pepper into the browned beef. Let the mixture simmer on low heat for 5 to 10 minutes. Taste and adjust seasoning as needed.
  5. In a mixing bowl, combine the softened cream cheese, sour cream, cottage cheese, melted butter, and chopped green onions if using. Mix until smooth and well blended.
  6. Preheat your oven to 350 degrees Fahrenheit. Spread half of the cooked spaghetti evenly across the bottom of a greased 9x13 inch baking dish. Press it down gently to create an even base.
  7. Spread the entire cream cheese mixture evenly over the spaghetti layer, covering it completely from edge to edge. Use a spatula to smooth it out.
  8. Top the cream cheese layer with the remaining half of the spaghetti, spreading it evenly. Pour the meat sauce over the top, spreading it to cover all the noodles completely.
  9. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the sauce layer. Dot the top with small pieces of butter.
  10. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and starting to turn golden brown.
  11. Let the casserole rest for 5 to 10 minutes before serving so the layers set up and make slicing easier.

Notes

Cook your spaghetti one minute less than package directions suggest since it continues cooking in the oven. Make sure your cream cheese is completely softened to room temperature before mixing. Drain your ground beef well after browning to prevent a greasy finished dish. Use freshly shredded cheese instead of pre-shredded bags for better melting. Assemble the entire casserole up to 24 hours ahead and refrigerate covered, then add 10 extra minutes to the covered baking time. Store leftovers in an airtight container for 3 to 4 days in the refrigerator. Freezes well for up to 3 months.