Tasty Million Dollar Spaghetti

If you ask me, million dollar spaghetti is comfort food at its best.

This hearty casserole brings together two types of meat with layers of creamy cheese that make it taste like you spent way more effort than you actually did. Seasoned ground beef and Italian sausage simmer in marinara sauce while a rich mixture of cream cheese, sour cream, and cottage cheese creates the signature middle layer.

It’s all sandwiched between tender spaghetti noodles and topped with melted mozzarella and parmesan. The result is like a cross between baked ziti and lasagna, but honestly easier to put together than either one.

It’s the kind of dish that feeds a crowd and tastes even better the next day.

What Kind of Ground Beef Should I Use?

For million dollar spaghetti, you’ll want to use ground beef with a fat content that gives you flavor without making the dish too greasy. I typically go with 80/20 or 85/15 ground beef, which gives you enough fat to keep the meat juicy and flavorful while still being able to drain off any excess. If you only have 90/10 or leaner beef on hand, it’ll still work fine, though the meat might be a bit less rich. Since you’re also using Italian sausage in this recipe, the sausage will add plenty of fat and flavor to the mix, so even leaner beef won’t leave your dish tasting dry.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground beef and Italian sausage: You can use all ground beef or all Italian sausage if that’s what you have on hand. Ground turkey or chicken work too, though you might want to add some Italian seasoning to boost the flavor.
• Cottage cheese: Not a fan of cottage cheese? Swap it with ricotta cheese in the same amount. The texture will be smoother and creamier, which some people prefer.
• Sour cream: Greek yogurt makes a great substitute here and adds a nice tang. Use the same amount and mix it in just like you would the sour cream.
• Spaghetti: Any long pasta works well – try linguine, fettuccine, or even angel hair. You can also use penne or rigatoni if you prefer shorter pasta shapes.
• Mozzarella: Feel free to use a blend of Italian cheeses or add some provolone to the mix. Just keep the total amount around 2 cups for the best results.
• Marinara sauce: Any tomato-based pasta sauce will do the job here – try a spicy arrabbiata if you like heat, or a simple tomato basil sauce for a milder flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making million dollar spaghetti is not draining your ground beef and sausage well enough, which leaves a greasy layer that can make the whole dish feel heavy – press the meat with paper towels after draining to remove extra fat.

Another common error is skipping the resting time after baking, which makes the casserole nearly impossible to slice cleanly since the cheese layers need those 15 minutes to set up properly.

Make sure your cream cheese is fully softened before mixing it with the sour cream and cottage cheese, or you’ll end up with lumps in your cheese layer that won’t spread evenly.

Finally, don’t overcook your spaghetti in step 5 – aim for just under al dente since it will continue cooking in the oven, and overcooked pasta can turn mushy in the final dish.

What to Serve With Million Dollar Spaghetti?

Since million dollar spaghetti is already pretty rich and filling with all that cheese and meat, I like to keep the sides simple and fresh. A crisp Caesar salad or a basic mixed green salad with Italian dressing is perfect for cutting through all that creaminess. Garlic bread is always a crowd-pleaser alongside any pasta dish, and it’s great for mopping up any extra sauce on your plate. If you want to add some veggies to the meal, roasted broccoli or sautéed green beans with a little garlic work really well without competing with the main dish.

Storage Instructions

Store: This casserole keeps really well in the fridge, which makes it perfect for meal prep. Just cover it tightly with foil or transfer leftovers to an airtight container, and it’ll stay fresh for up to 4 days. The flavors actually get even better the next day!

Freeze: You can freeze million dollar spaghetti either before or after baking. Wrap it tightly in plastic wrap and then foil, and it’ll keep in the freezer for up to 3 months. If you’re freezing it unbaked, just add about 15-20 extra minutes to the baking time when cooking from frozen.

Reheat: To warm up leftovers, cover with foil and bake at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, but the oven method keeps the cheese nice and gooey without drying it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 180-200 g
• Fat: 200-220 g
• Carbohydrates: 230-250 g

Ingredients

For the meat sauce:

• 10 oz ground beef
• 10 oz italian sausage
• 1 large onion (diced into 1/2-inch pieces)
• 3 garlic cloves
• 24 oz marinara sauce (I prefer Rao’s Homemade for the best flavor)
• salt
• black pepper
• 1/4 teaspoon red pepper flakes

For the pasta and cheese layer:

• 16 oz spaghetti
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 8 oz cream cheese (softened to room temperature, about 70°F)
• 1/2 cup sour cream
• 1.5 cups cottage cheese

For the topping:

• 2 cups mozzarella (shredded from a block for better melting)
• 2/3 cup parmesan

Step 1: Prepare mise en place and preheat oven

• 1 large onion
• 3 garlic cloves
• 24 oz marinara sauce

Preheat your oven to 350°F.

While it heats, dice the onion into 1/2-inch pieces and mince the garlic cloves.

Measure out the marinara sauce, separating 1/2 cup into a small bowl for the pasta and keeping the remaining 23.5 oz for the meat sauce.

Have all cheeses measured and ready, and cut the softened cream cheese into small chunks so it incorporates smoothly into the cheese mixture.

Step 2: Brown the meat and build the meat sauce

• 10 oz ground beef
• 10 oz italian sausage
• 1 large onion
• 3 garlic cloves
• 23.5 oz marinara sauce
• salt
• black pepper
• 1/4 teaspoon red pepper flakes

Heat a large skillet over medium-high heat and add the ground beef and Italian sausage, breaking them apart as they cook.

Once the meat is browned and cooked through (about 5-7 minutes), carefully drain off the excess grease.

Add the diced onions and minced garlic, cooking for 2-3 minutes until fragrant and the onions begin to soften.

Pour in the reserved marinara sauce (the larger portion), add salt, black pepper, and red pepper flakes to taste, and stir well to combine.

Simmer this sauce on low heat while you prepare the other components—I like to let it bubble gently for 5-10 minutes so the flavors marry together.

Step 3: Cook the spaghetti and prepare the cheese mixture

• 16 oz spaghetti
• 8 oz cream cheese
• 1/2 cup sour cream
• 1.5 cups cottage cheese

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.

While the pasta cooks, make the cheese mixture: in a large bowl, combine the softened cream cheese, sour cream, and cottage cheese, stirring until smooth and well blended.

This will be your creamy layer that contrasts beautifully with the meat sauce.

Step 4: Combine pasta with butter and reserved sauce

• spaghetti from Step 3
• 3 tbsp butter
• 1/2 cup marinara sauce

Drain the cooked spaghetti and immediately toss it with the butter and the 1/2 cup reserved marinara sauce from Step 1.

The butter coats the noodles beautifully and the light sauce prevents them from sticking together.

Season with a pinch of salt and pepper to taste.

Step 5: Layer and assemble the baking dish

• buttered spaghetti from Step 4
• cheese mixture from Step 3
• meat sauce from Step 2
• 2 cups mozzarella
• 2/3 cup parmesan

Spread half of the buttered spaghetti in the bottom of a 9×13 inch baking dish, creating an even layer.

Spread all of the cheese mixture from Step 3 over the pasta layer, then top with the remaining buttered spaghetti.

Pour the meat sauce from Step 2 evenly over the top, spreading it to cover the entire surface.

Sprinkle the shredded mozzarella cheese evenly over the meat sauce, then finish with the parmesan cheese on top.

Step 6: Bake and rest the finished dish

Bake the assembled spaghetti in your preheated 350°F oven for 30-40 minutes, until the cheese on top is melted and bubbly and the edges are heated through.

The exact time depends on how deep your baking dish is—start checking at 30 minutes.

When done, remove from the oven and let the dish rest for 15 minutes before serving; this allows the layers to set slightly, making serving cleaner and helping the flavors settle.

I find this resting period crucial because it prevents the whole dish from sliding around when you plate it.

Tasty Million Dollar Spaghetti

Delicious Tasty Million Dollar Spaghetti recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 3650 kcal

Ingredients

  

For the meat sauce::

• 10 oz ground beef
• 10 oz italian sausage
• 1 large onion (diced into 1/2-inch pieces)
• 3 garlic cloves
• 24 oz marinara sauce (I prefer Rao’s Homemade for the best flavor)
• salt
• black pepper
• 1/4 teaspoon red pepper flakes

For the pasta and cheese layer::

• 16 oz spaghetti
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 8 oz cream cheese (softened to room temperature, about 70°F)
• 1/2 cup sour cream
• 1.5 cups cottage cheese

For the topping::

• 2 cups mozzarella (shredded from a block for better melting)
• 2/3 cup parmesan

Instructions

 

• Preheat your oven to 350°F. While it heats, dice the onion into 1/2-inch pieces and mince the garlic cloves. Measure out the marinara sauce, separating 1/2 cup into a small bowl for the pasta and keeping the remaining 23.5 oz for the meat sauce. Have all cheeses measured and ready, and cut the softened cream cheese into small chunks so it incorporates smoothly into the cheese mixture.
• Heat a large skillet over medium-high heat and add the ground beef and Italian sausage, breaking them apart as they cook. Once the meat is browned and cooked through (about 5-7 minutes), carefully drain off the excess grease. Add the diced onions and minced garlic, cooking for 2-3 minutes until fragrant and the onions begin to soften. Pour in the reserved marinara sauce (the larger portion), add salt, black pepper, and red pepper flakes to taste, and stir well to combine. Simmer this sauce on low heat while you prepare the other components—I like to let it bubble gently for 5-10 minutes so the flavors marry together.
• Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. While the pasta cooks, make the cheese mixture: in a large bowl, combine the softened cream cheese, sour cream, and cottage cheese, stirring until smooth and well blended. This will be your creamy layer that contrasts beautifully with the meat sauce.
• Drain the cooked spaghetti and immediately toss it with the butter and the 1/2 cup reserved marinara sauce from Step 1. The butter coats the noodles beautifully and the light sauce prevents them from sticking together. Season with a pinch of salt and pepper to taste.
• Spread half of the buttered spaghetti in the bottom of a 9x13 inch baking dish, creating an even layer. Spread all of the cheese mixture from Step 3 over the pasta layer, then top with the remaining buttered spaghetti. Pour the meat sauce from Step 2 evenly over the top, spreading it to cover the entire surface. Sprinkle the shredded mozzarella cheese evenly over the meat sauce, then finish with the parmesan cheese on top.
• Bake the assembled spaghetti in your preheated 350°F oven for 30-40 minutes, until the cheese on top is melted and bubbly and the edges are heated through. The exact time depends on how deep your baking dish is—start checking at 30 minutes. When done, remove from the oven and let the dish rest for 15 minutes before serving; this allows the layers to set slightly, making serving cleaner and helping the flavors settle. I find this resting period crucial because it prevents the whole dish from sliding around when you plate it.