Baked Million Dollar Spaghetti Casserole is a rich, indulgent comfort food dish that takes everything people love about spaghetti—savory meat sauce, creamy cheese, tender noodles—and elevates it with layers of flavor and texture baked into one satisfying casserole. Often considered the ultimate crowd-pleasing pasta bake, this recipe combines the heartiness of baked ziti with the elegance of lasagna and the everyday appeal of spaghetti. It gets its “million dollar” name from the luxurious, creamy cheese mixture hidden in the center, making every bite feel decadent and special without requiring expensive or hard-to-find ingredients. Ideal for large families, dinner parties, or meal prepping, this casserole is a foolproof way to serve something comforting, filling, and irresistibly cheesy, with leftovers that taste even better the next day. Whether you’re hosting a gathering or simply looking for a hearty weeknight meal, this dish offers a budget-friendly way to serve something that tastes like a million bucks.
The history of baked spaghetti casserole, particularly the Million Dollar variety, is rooted in American home-cooking traditions that became popular in the mid-to-late 20th century. Casseroles gained traction in the post-war era as efficient, family-friendly meals that could stretch ingredients and feed a crowd. Inspired by Italian-American dishes like baked ziti and lasagna, home cooks began incorporating familiar pasta, meat, and tomato-based sauces into layered bakes that were easier to assemble and more flexible with available pantry ingredients. The term “Million Dollar” likely emerged in Southern or Midwestern cookbooks or church potluck circles, emphasizing how flavorful and luxurious the dish felt despite its humble components. With the rise of convenience ingredients such as cream cheese, cottage cheese, and jarred marinara sauces, these casseroles became even more accessible. Over the years, Baked Million Dollar Spaghetti Casserole has remained a staple for its simplicity, versatility, and over-the-top cheesy goodness, continually reinvented by generations of families who tweak it to fit their tastes.
Ingredients Breakdown
– 1 pound (450g) spaghetti: The pasta base, cooked al dente to hold up through baking
– 1 pound ground beef or Italian sausage: Adds hearty, savory flavor and protein
– 1 (24 oz) jar of marinara or spaghetti sauce: Forms the rich tomato base of the meat sauce
– 8 oz cream cheese: Provides tangy creaminess and a velvety texture in the middle layer
– 1 cup ricotta or cottage cheese: Balances the cream cheese with smoothness and moisture
– ½ cup sour cream: Adds a slight tang and creamy depth
– 2 cups shredded mozzarella cheese: Melts beautifully over the top for gooey, stringy goodness
– ½ cup grated Parmesan cheese: Adds sharp, salty flavor and promotes golden browning
– 2 tablespoons butter: Used to grease the baking dish and add richness to the base
– Salt, pepper, garlic powder, onion powder, Italian seasoning: Essential seasonings to bring the dish to life
– Fresh parsley or basil (optional): For garnish and a touch of fresh flavor
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to a boil and cook spaghetti until al dente, then drain and set aside.
- In a large skillet over medium-high heat, cook ground beef or sausage until fully browned, seasoning with salt, pepper, garlic powder, and onion powder. Drain any excess fat.
- Add marinara sauce to the meat and stir to combine. Let the sauce simmer for 5–10 minutes so the flavors meld.
- In a separate bowl, combine softened cream cheese, ricotta or cottage cheese, and sour cream. Stir until smooth and season with Italian herbs.
- Spread a few pats of butter or a thin layer of sauce in the bottom of the greased baking dish. Add half of the cooked spaghetti, spreading it evenly.
- Spread the cheese mixture evenly over the pasta. Add the remaining spaghetti on top.
- Pour the meat sauce over the top layer of spaghetti, spreading it to cover the pasta completely.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Cover with foil and bake for 25–30 minutes, then uncover and bake an additional 10 minutes until the top is golden and bubbly.
- Remove from oven, let it rest for 10 minutes, then garnish with fresh herbs and serve.
Tips for the Perfect
Use spaghetti cooked just to al dente so it doesn’t get mushy after baking. For more robust flavor, opt for Italian sausage or a blend of beef and pork. Let cream cheese soften at room temperature for easy mixing and smoother texture. Reserve a small amount of pasta water to loosen the meat sauce if needed. Shred mozzarella and Parmesan yourself rather than using pre-shredded versions for better melt and taste. Let the casserole rest after baking to help it set and slice cleanly. Layer strategically—don’t mix all components together before baking, or you’ll lose the textural contrast. Add red pepper flakes for a subtle heat kick or sautéed onions and garlic to deepen the meat sauce flavor. Don’t skip the final uncovered baking time—it’s key for a crisp, golden cheese crust.
Variations and Customizations
– Meat lovers: Use a mix of ground beef, sausage, and bacon for a richer, heartier version
– Vegetarian: Replace the meat with sautéed mushrooms, lentils, or a plant-based ground alternative
– Spicy: Add crushed red pepper, hot Italian sausage, or diced jalapeños
– Low-carb: Substitute spaghetti with spiralized zucchini or spaghetti squash
– Cheese upgrade: Add provolone, Gruyère, or fontina for a different melt and flavor profile
– Herb boost: Use fresh basil, oregano, or thyme in the sauce and cheese mixture
– Tex-Mex twist: Add taco seasoning to the meat and swap marinara for enchilada sauce
– Gluten-free: Use gluten-free pasta and ensure all other ingredients are certified gluten-free
– Make-ahead: Assemble up to 24 hours in advance and refrigerate, then bake when ready
– Freezer-friendly: Assemble the casserole and freeze before baking for a convenient future meal
Health Considerations and Nutritional Value
Baked Million Dollar Spaghetti Casserole is a high-calorie, high-fat dish that’s rich in protein and carbohydrates, making it a satisfying and indulgent meal. A typical serving can range from 500 to 700 calories, depending on the ingredients and portion size, with 25–35 grams of protein and significant fat and sodium content due to the cheese and meat. To lighten it up, you can substitute ground turkey or chicken for beef, use reduced-fat cheese and sour cream, or include more vegetables like spinach, zucchini, or bell peppers to bulk it out. Whole wheat pasta adds fiber, while using cottage cheese instead of ricotta can lower fat. Opt for low-sodium marinara to reduce salt content. While it’s not ideal for low-fat or low-carb diets in its classic form, small tweaks can make it more balanced without sacrificing its comfort-food appeal.
FAQ
Can I make this casserole ahead of time? Yes, assemble it fully and refrigerate for up to 24 hours before baking.
Can it be frozen? Absolutely. Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
What’s the best cheese to use? Mozzarella and Parmesan are classic, but feel free to mix in provolone, fontina, or cheddar.
Can I add vegetables? Yes, spinach, mushrooms, zucchini, or bell peppers work well. Sauté them first to remove excess moisture.
Can I use a different pasta shape? Yes, but choose sturdy pasta like penne, ziti, or rigatoni to maintain structure.
Is cottage cheese or ricotta better? Both work—ricotta is creamier, while cottage cheese is lighter and higher in protein.
How do I store leftovers? Store covered in the fridge for 3–4 days. Reheat in the oven or microwave until hot throughout.
Can I use store-bought sauce? Yes, but choose a good-quality marinara, or add your own seasonings to boost flavor.
What can I serve with it? A simple green salad, garlic bread, or roasted vegetables make great sides.
How do I know it’s done? The cheese should be melted and bubbly with golden brown spots on top.
Baked Million Dollar Spaghetti Casserole
Ingredients
- – 16 ounces spaghetti noodles
- – ½ pound ground beef
- – ½ pound ground Italian sausage or pork sausage
- – Salt and pepper to taste
- – 1 small onion finely chopped
- – 2 cloves garlic minced
- – 24 ounces marinara sauce
- – 3 tablespoons butter
- – 8 ounces cream cheese softened
- – ¼ cup sour cream
- – 1 cup cottage cheese or ricotta cheese
- – 2 cups shredded mozzarella cheese
- – ⅔ cup freshly grated Parmesan cheese
Instructions
- Preheat your oven to 350°F.
- Make the meat sauce by cooking and crumbling the ground beef and Italian sausage in a large skillet. Season with salt and pepper, then drain most of the grease. Add the chopped onions and minced garlic, cooking for a few minutes until the onions become translucent. Stir in all but ½ cup of the marinara sauce (reserve the ½ cup for later), mix well, and set aside.
- Prepare the noodles by cooking the spaghetti according to the package instructions until just al dente. Drain the pasta and transfer the hot spaghetti into a large mixing bowl. Add the butter and the reserved ½ cup of marinara sauce, tossing to combine evenly.
- Make the cheese layer by mixing together the cream cheese, sour cream, and cottage cheese in a bowl until smooth.
- Assemble the casserole by spreading half of the pasta evenly into a 9×13-inch baking dish. Layer the cheese mixture over the pasta, smoothing it out. Top with the remaining pasta, then pour the meat sauce over the top and spread it into an even layer. Sprinkle mozzarella and Parmesan cheese evenly over everything.
- Bake the casserole for 30 to 40 minutes, until it’s hot and bubbly. Check it at around 20 minutes, and if the cheese starts browning too quickly, tent a piece of foil over the dish. Let it rest for at least 15 minutes before slicing and serving to allow it to set. Enjoy!
Notes
To Freeze: Prepare the recipe fully up to the baking stage. Cover the dish securely with greased aluminum foil and freeze for up to three months. When ready to enjoy, thaw in the refrigerator for 1 to 2 days, then bake covered for about 20 minutes, followed by 20 to 25 minutes uncovered. If baking directly from frozen, bake covered for approximately 40 minutes, then uncover and bake for an additional 30 to 40 minutes, or until the casserole is hot and bubbly throughout.
Vegetarian Million Dollar Spaghetti: Simply omit the meat entirely or substitute with your favorite plant-based meat alternative.
Ground Beef vs. Sausage: This recipe uses both ground beef and Italian sausage for a rich flavor, but you can use either one alone if preferred. If you do use both, consider saving any leftover Italian sausage (about ½ pound) to make dishes like Baked Ziti or Pizza Casserole.
Pasta: Spaghetti is the classic choice for Million Dollar Spaghetti, but feel free to swap in your favorite pasta shape to suit your taste or what you have on hand.