Million Dollar Spaghetti Recipe
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!
Servings: 6 servings
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
Calories: 810kcal | Carbohydrates: 50g | Protein: 50g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1209mg | Potassium: 619mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1299IU | Vitamin C: 16mg | Calcium: 551mg | Iron: 3mg
