Layers of savory meat sauce, spaghetti, ricotta, and both mozzarella and parmesan cheese come together to make this creamy, bubbly, million dollar spaghetti casserole.
Why this recipe works
Million dollar spaghetti casserole is a creamy, flavorful pasta bake much like lasagna with its layers of meat sauce, noodles, and cheesy goodness. The cream cheese added to the ricotta gives the dish its signature “million dollar” creaminess.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – As the name states, we are using spaghetti, however, you can use whatever kind of noodle you’d like for an equally delicious pasta casserole. It’s important to only cook the noodles al dente as they will continue to cook once added to the others ingredients and baked in the oven. You don’t want soggy noodles!
SAUCE – We like to use a mixture of both Italian sausage and ground beef in our meat sauce for even more flavor. You can simply use all ground beef or all Italian sausage if you prefer or even substitute with ground turkey. For a vegetarian option, feel free to omit the meat from the sauce altogether.
How to Make Million Dollar Spaghetti
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook spaghetti noodles in a large pot of salted water, according to package instructions, until al dente. Drain and set aside. Preheat oven to 350F.
- Meanwhile, in a large skillet, combine Italian sausage, ground beef, and onion. Cook until meats are no longer pink and onion is tender; drain off any excess oil.
- Add marinara sauce to the skillet and stir to combine; set aside.
- In a medium bowl, beat together ricotta, cream cheese, and egg.
- Spoon 1 cup of the meat sauce into the bottom of a 9×13 baking dish. Layer half of the spaghetti noodles, half of the meat mixture, half of the ricotta mixture, and half of the mozzarella and parmesan cheeses. Repeat layering for the remaining half of the ingredients.
- Bake for 30 minutes until cheese is fully melted and the sauce is bubbling up around the sides of the dish. If desired, broil for 2-3 minutes to brown the top of the cheese.
Frequently Asked Questions & Expert Tips
Yes, million dollar spaghetti makes a great freezer meal. Prepare the casserole and store it tightly covered with plastic wrap followed by a layer of aluminum foil in the freezer for 1-2 months. Allow the casserole to thaw in the refrigerator overnight. If you are using a glass dish to freeze, let the chill to come off before popping in the oven as directed. Alternatively, you can use an aluminum pan for freezing.
Store leftovers covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for 4-5 days. Reheat in the oven or microwave.
Yes, you can prepare the spaghetti casserole a day in advance and store it, unbaked, in the refrigerator tightly covered with an air-tight lid or plastic wrap until you are ready bake. Remove the casserole from the fridge as the oven preheats (you don’t want to put cold glass into a hot oven!). If you plan on preparing this casserole ahead of time, make sure you underbake the noodles or only cook until they are al dente as they will soak up the surrounding ingredients as it sits.
Serving Suggestions
Million dollar spaghetti casserole is hearty and filling on its own but pairs well with cheesy garlic bread or a dinner salad on the side. Leave the casserole to cool for about 15 minutes if you would like to cut it into squares. If your family can’t wait, it scoops out just fine straight from the oven!
More Casserole Recipes
- Baked Ziti
- Ravioli Lasagna
- Ground Beef Casserole
- Chicken Enchilada Casserole
- Million Dollar Chicken Casserole
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Million Dollar Spaghetti
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound spaghetti noodles
- 1 pound Italian sausage
- 1 pound ground beef
- 1 cup onion chopped
- 48 ounces marinara sauce 2 – 24 ounce jars
- 15 ounces ricotta cheese
- 1 large egg
- 8 ounces cream cheese softened
- 2 cups grated mozzarella cheese
- 1 cup grated parmesan cheese
- freshly chopped parsley optional as garnish
Things You’ll Need
Before You Begin
- It’s important to only cook the noodles al dente as they will continue to cook once added to the others ingredients and baked in the oven. You don’t want soggy noodles.
- For even faster assembly, stir together the cooked spaghetti and the meat sauce and pour mixture into the pan. Dollop the ricotta mixture throughout the spaghetti and then top everything with the shredded cheeses and bake.
- Store leftover million dollar spaghetti, covered, in the refrigerator for 4-5 days or freeze. Thaw overnight and reheat in the oven or microwave.
- Leave the casserole to cool for about 15 minutes if you would like to cut it into squares. If your family can’t wait, it scoops out just fine straight from the oven!
Instructions
- Cook spaghetti noodles in a large pot of salted water, according to package instructions, until al dente. Drain and set aside.
- Preheat oven to 350F.
- Meanwhile, in a large skillet, combine Italian sausage, ground beef, and onion. Cook until meats are no longer pink and onion is tender; drain off any excess oil.
- Add marinara sauce to the skillet and stir to combine; set aside.
- In a medium bowl, beat together ricotta, cream cheese, and egg.
- Spoon 1 cup of the meat sauce into the bottom of a 9×13 baking dish. Layer half of the spaghetti noodles, half of the meat mixture, half of the ricotta mixture, and half of the mozzarella and parmesan cheeses. Repeat layering for the remaining half of the ingredients.
- Bake for 30 minutes until cheese is fully melted and the sauce is bubbling up around the sides of the dish. If desired, broil for 2-3 minutes to brown the top of the cheese.
Nutrition
Amanda Davis
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Fran says
Would it be okay to leave out the cream cheese? Not a fan of it. Thank you.
Amanda Davis says
You could substitute whole fat Greek yogurt or sour cream.
shailini sisodia says
Some one asked what temp to bake it at – you said, ” apologies, 350 temp” – Not sure why soo many bloggers ( including you) do not double and triple check before they post anything – arghhh! And yes, would love to hear back from you, regarding this annoying issue, ha ha
Amanda Davis says
It’s human error. We do have editors that check every recipe, but mistakes happen. I’m sure you make mistakes too. All I can do is apologize for the error and correct it.
Blondie says
Wonderful. I did add a bit of salt pepper garlic powder italian seasoning and parsley to the cottage cheese mixture along with a dollop of sour cream.. So many variations of this recipe we like this one. Next time we’ll try mixing pasta and sauce and the faster way.. Only problem waiting 15 minutes for it to set. Definitely a keeper.
Andi Williams says
This is literally lasagna made with Spaghetti noodles. What’s so spectacular about that?
Albert says
I had forgotten about a dish my mom would make when I was a kid till I came across your recipe.. It was like deja vu all over again. 8~) It was called Goopy casserole and when I made your recipe I had a real ‘Ratatouille’ moment. Your dish is great and my wife and I love it but next time I’m thinking about moving the cheese layer down, adding scallions and finishing with meat sauce and grated cheddar to more closely replicate my mom’s dish. My wife and I are retired and I’m the chief cook and dishwasher so I’m really glad I found your web site.
Amanda Formaro says
How nice that it brought back such memories for you, so glad you enjoyed it!
Trysti says
I haven’t even assembled the dish yet and I can’t stop thinking about how yummyyyyyyy it’s going to be! My grocery store didn’t have ricotta cheese so I had to get cottage cheese. Which I wasn’t sure about, usually I hate it! I added salt, pepper and onion powder to the cheese mixture and stir stir stir! … I tasted it (before the egg) YASSSSSS! I’m so excited for dinner tonight. Thank you!
Liz T. says
Made it twice. Once for my family then another occasion where I had friends over for lunch. It was a hit both times! Definitely a keeper! Thank you!
Kimberly says
I made this and it was absolutely delicious, and easy to make. I added my own twist with a little heat to it and it came out perfect. Thank you!
Linda says
Made this for a family dinner and it was amazing! Everyone loved it including my 16 month old granddaughter. Definitely a keeper.
Clark says
I’m just getting to know about million dollar spaghetti. My wife will have to try this out by weekned. Thanks for sharing.
Brooke Pittman says
Can you freeze the casserole before baking? If so, what are the cooking steps from the freezer?
Amanda Formaro says
Yes, remove from the freezer and allow to come to room temp then bake according to recipe directions.
Davie N. says
I am a traditional kinda guy, can I sub the marinara sauce with an Italian Sausage Spaghetti Sauce? Something about having the Oregano, Italian and Bazil leaf’s in the mixture? Would it taste more like a Lasagna? I will abide by your receipt first but would like your thoughts of the other options.
Amanda Formaro says
Yes that should be fine!
Bill says
In other words, lasagna using spaghetti noodles.
Phyllis says
Was delicious
Nicole Merrill says
Looks delicious! However I don’t like ricotta cheese. What would be a good substitute in your opinion (please don’t say cottage cheese). Or do you think it would set/cook properly just omitting?
Amanda Formaro says
Cottage cheese is your best bet, but if you’re absolutely against it, you can try goat cheese. Here’s some other ideas https://cookingchew.com/substitutes-for-ricotta-cheese.html
Bill says
Make a thick white sauce with parmesan cheese.
Blondie says
I have substituted cottage cheese run through the blender for over 50 years with no complaints. Tried ricotta one time in lasange and it was not well received! Good luck.
Anna says
No nutmeg, oregano, garlic, or parmesano? Not itallian!
Amanda Formaro says
Hi Anna! We never said this was an Italian dish. :) Thanks for your feedback though!
Candy says
Can you make this without ricotta cheese or cottage cheese my family absolutely hates those 2 things
Amanda Formaro says
You could try using goat cheese or cream cheese, but we have not tested that. You could also try adding a little more Mozzarella. Again, haven’t tested that either. So if you decide to experiment, we would love to hear your results!
Mary Roane says
What temperature do you bake it at?
Amanda Formaro says
Apologies! The temp should be 350F – it has been corrected in the recipe.
Nolisar says
After splurging on the combination of cheeses from this million-dollar recipe, you will also produce a million-dollar fart. 🤣🤣🤣
Bill says
Your recipe for Million Dollar Spaghetti does not specify the baking temperature – What is the temperature?
Amanda Formaro says
Apologies! The temp should be 350F – it has been corrected in the recipe.
Susan Nickel says
Can’t wait to try this recipe! Sounds so delicious! Will let you know how it turns out!! Love ya girl!!