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This Million Dollar Spaghetti casserole is made with layers of tender spaghetti, cheese, and meat sauce then baked until golden and bubbly. It’s the perfect crowd-pleasing casserole that’s also budget-friendly and easy to make!
If I had to guess what a million bucks tasted like, it would probably be this cheesy spaghetti casserole. A marriage of spaghetti with meat sauce and baked lasagna, this beautiful baked casserole is made with layers of spaghetti noodles smothered in a savory meat sauce and creamy cheese mixture.
Why You’ll Love This Recipe
- Pure Comfort: Pasta is my go-to comfort food, and this million-dollar spaghetti recipe is pure comfort food. Filling and next-level delicious!
- Family-Friendly: This recipe is guaranteed to please anyone who loves lasagna or spaghetti and meat sauce. And any parent with children who are involved in sports will love it!
- Budget-Friendly: The ingredients are inexpensive and feed a lot of people. But if you have leftovers, they reheat beautifully.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Spaghetti—Cooked to al dente, spaghetti noodles hold up well to the meaty sauce and cheese layer.
- Pasta Sauce—This recipe uses store-bought marinara sauce, but you can make your own Homemade Marinara Sauce or Spaghetti Sauce if you have the time.
- Olive Oil– Used to cook the veggies.
- Butter (optional)—Butter may be added to the spaghetti noodles after they’ve been cooked, drained, and returned to the pot. It adds richness and helps prevent the pasta from sticking.
- Veggies—This dish includes sautéed onion, green onion, and garlic.
- Ground Beef—Honestly, I use whatever’s on sale, but regular to extra-lean ground beef will all work.
- Herbs + Seasoning—We’re adding Italian seasoning, salt, black pepper, and crushed red pepper. Optional additions may include garlic powder and onion powder.
- Chicken Broth—The chicken broth is added for extra moisture. This is especially important when using lean meat.
- Cheese Mixture—Cottage cheese, ricotta cheese, and cream cheese are combined to make a super rich and ultra-creamy cheese layer. Sour cream may also be added.
- Shredded Cheese—Freshly shredded mozzarella cheese melts beautifully, while parmesan cheese adds a delicious salty flavor.
Is There a Substitute for Cottage Cheese?
The best substitute for cottage cheese is equal parts ricotta cheese.
How to Make Million Dollar Spaghetti
1. Preheat the oven to 375 degrees Fahrenheit and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook the spaghetti: Bring a large pot of water to a boil over high heat and generously salt it(about 1/2 to 1 tablespoon of salt). Add the pasta and cook until al dente or firm to the bite but not hard or undercooked (about 2 minutes less than the time indicated on the package). Drain and rinse the pasta under cold water, then return it back to the pot. Stir in half of the pasta sauce and butter (if using). Set aside.
3. Soften the veggies: As the pasta is cooking, heat the olive oil in a large skillet set over medium heat. Add the onion and green bell pepper and cook until softened and translucent, about 5-7 minutes.
4. Brown the meat: Add the ground beef and cook until the meat is no longer pink in the middle. Drain any excess oil.
5. Season and simmer: Stir in the garlic, Italian seasoning, salt, black pepper, and crushed red pepper and cook until fragrant, about 1 minute. Pour in the chicken broth and the remaining half of the pasta sauce. Increase the heat to high and bring to a boil, then immediately reduce to low. Simmer for 5 minutes, stirring occasionally.
6. Stir in some cheese: (Please read this section carefully.) Add a handful of shredded mozzarella cheese to the meat sauce and a handful to the spaghetti noodles. Mix well. Reserve at least one cup of shredded mozzarella for topping. Transfer any remaining shredded mozzarella cheese to a medium bowl.
7. Combine the cheese mixture: In the same bowl as the mozzarella cheese, combine the cottage cheese, ricotta cheese, cream cheese, and parmesan cheese—season with a pinch of salt and black pepper (optional).
8. Assemble: Spread the pasta evenly into your prepared 9×13-inch baking dish, then spread the cheese mixture over the top. Follow with the beef sauce and the remaining one cup of shredded mozzarella cheese.
9. Bake: Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted.
10. Cool and Serve: Allow this casserole to cool for 5-10 minutes before serving with freshly minced parsley and freshly grated parmesan cheese for garnish if desired.
Serving Ideas
Million-dollar spaghetti is a complete and comforting meal in itself. Popular sides include a fresh green salad, garlic bread, or baked breadsticks.
Million Dollar Spaghetti Variations
One of the best parts about this dish is that it’s incredibly versatile. Here are some of my favorite modifications:
- Use a different sauce: There are countless sauces to choose from when it comes to pasta. Alfredo Sauce has always been a favorite, as is a combination of Alfredo and meat sauce. For a little kick, you can try my Spicy Arrabbiata Sauce or add some Cajun Seasoning for a little Cajun heat.
- Use a different meat: This recipe uses ground beef, which is perfect for flavor and tight budgets, but you can also use other meats like ground chicken, ground pork, or shredded rotisserie chicken. Note: if you add shredded or ground chicken, you may need to add an additional cup of sauce as the chicken will be drier than ground beef.
- Add veggies: I love adding veggies to this dish. My favorite veggie to include is sliced mushrooms, but baby spinach, chopped kale, or frozen peas are also great. I like to cook them at the same time as the onion and green pepper.
Make-Ahead, Leftovers, and Freezing
There are few things more eager to please than a pasta casserole. Fortunately, this million-dollar spaghetti casserole checks all the boxes.
- Make-Ahead: Prepare as outlined in the recipe instructions and refrigerate for up to 24 hours before baking. For best results, remove 30 minutes to one hour before baking and add an additional 10-15 minutes to the baking time.
- Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days.
- Freezing: Assemble as outlined in the recipe instructions, then allow it to cool completely before tightly covering it in plastic wrap and aluminum foil and place in the freezer for up to 2 months. Thaw in the refrigerator overnight before baking. NOTE: The texture of the cheese layer may change after thawing, becoming less smooth and creamy and more grainy.
More Spaghetti Recipes
- Baked Spaghetti Casserole Recipe
- Taco Spaghetti
- Spaghetti Carbonara Recipe
- Easy Chicken Tetrazzini Recipe
BROWSE all of my delicious PASTA RECIPES.
Cooking Tools for this Recipe
Check out all of my kitchen essentials. (Amazon affiliate links*)
- 9×13-inch Casserole Dish
- Large skillet – I love my Lodge enameled cast iron skillet
- Stock Pot
- Large Santoku knife (my preference) or Chef’s knife – For chopping.
- Mixing Bowl – Either stainless steel or glass mixing bowl
- Box Cheese Grater – For shredding the cheese.
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Million Dollar Spaghetti Recipe
Ingredients
- 12 ounces spaghetti pasta
- 1 (23-ounce) jar marinara pasta sauce
- 4 tablespoon butter, optional
- 2 tablespoon olive oil
- 1 white onion, diced
- 1 green bell pepper, deseeded and diced
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper
- ½ cup low-sodium chicken broth
- 3 cup freshly shredded mozzarella cheese, divided
- 8 ounces cottage cheese
- 1 cup ricotta cheese
- 4 ounces cream cheese, at room temperature
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Bring a large pot of water to a boil over high heat and generously salt it (about 1/2 to 1 tablespoon of salt). Add the pasta and cook until al dente or firm to the bite but not hard or undercooked (about 2 minutes less than the time indicated on the package).
- Drain and rinse the pasta under cold water, then return it back to the pot. Stir in half of the pasta sauce and butter (if using). Set aside.
- As the pasta cooks, heat the olive oil in a large skillet set over medium heat. Add the onion and green bell pepper and cook until softened and translucent, about 5-7 minutes.
- Add the ground beef and cook until the meat is no longer pink in the middle. Drain any excess oil.
- Stir in the garlic, Italian seasoning, salt, black pepper, and crushed red pepper and cook until fragrant, about 1 minute.
- Pour in the chicken broth and the remaining half of the pasta sauce. Increase the heat to high and bring to a boil, then immediately reduce to low. Simmer for 5 minutes, stirring occasionally.
- (Please read this section carefully.) Add a handful of shredded mozzarella cheese to the meat sauce and a handful to the spaghetti noodles. Mix well. Reserve at least one cup of shredded mozzarella for topping. Transfer any remaining shredded mozzarella cheese to a medium bowl.
- Transfer the cottage cheese, ricotta cheese, cream cheese, and parmesan cheese to the bowl with the mozzarella cheese and mix well to combine—season with a pinch of salt and black pepper (optional).
- To assemble, spread the pasta evenly into your prepared 9×13-inch baking dish, then spread the cheese mixture over the top. Follow with the beef sauce and the remaining one cup of shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted.
- Allow this casserole to cool for 5-10 minutes before serving with freshly minced parsley and freshly grated parmesan cheese for garnish if desired.
Notes
- The butter is optional. It adds richness and helps prevent the pasta from sticking.
- If you’re not a fan of cottage cheese, substitute with equal parts ricotta.
- Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
