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 Pin 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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Mariel Chandler says
We only had a bit of ricotta, mozzarella and Parmesan cheese on hand, so we mixed that up & my 3 kids all loved it (6yolds & 15yold)! Super cheesy, definitely a better taste than the regular night spaghetti. Kids loved helping make the layers, too. Thank you for posting! Please ignore those rude commenters above, every dish has a chefs own twist and I look forward to following your full recipe next time I have time to go grocery shopping.