If you’ve been searching for the ultimate crowd-pleasing pasta bake, this Million Dollar Baked Spaghetti is exactly what your dinner table has been missing.
It’s rich, layered, cheesy, and outrageously satisfying in a way that regular spaghetti just can’t compete with.
Think of it as the lovechild of classic spaghetti and lasagna, where buttery pasta meets a creamy ricotta-and-cream-cheese filling, all smothered in a hearty meat sauce and topped with golden, bubbly mozzarella.
This isn’t just a weeknight dinner. It’s the kind of dish you make when you want to impress someone, feed a big group, or honestly just treat yourself to something extra special.
The best part? It’s made with everyday, affordable ingredients you can find at any grocery store.
No fancy techniques required, no complicated steps. Just good, honest, deeply comforting food that tastes like you spent hours making it.
You might also enjoy: Baked Cream Cheese Spaghetti Casserole
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 10–12 servings |
| Difficulty Level | Easy |
Why You’ll Love This Million Dollar Baked Spaghetti
This dish earns its name every single time it comes out of the oven.
The creamy cheese layer in the middle is what sets it apart from every other baked pasta you’ve ever made.
A luscious blend of cream cheese, ricotta, and sour cream melts right into the pasta, creating a texture that’s almost like a savory cheesecake hiding inside your spaghetti casserole.
It’s a genuine crowd-feeder. This recipe comfortably serves 10 to 12 people, making it perfect for potlucks, family gatherings, or any time you need to feed a hungry group without stressing out.
It also reheats beautifully, which means leftovers taste just as good the next day.
Here’s why you’ll keep coming back to this recipe:
- It’s make-ahead friendly. You can assemble the entire casserole a day in advance and just pop it in the oven when you’re ready.
- It feeds a crowd on a budget. The ingredients are simple and affordable, but the final dish tastes anything but cheap.
- It’s endlessly customizable. Swap meats, add extra vegetables, or adjust the cheese to make it your own.
- Beginners can nail it. The steps are straightforward and forgiving, even if you’ve never made a baked pasta before.
- It’s deeply, unapologetically comforting. There’s no better way to describe it than “a giant hug in casserole form.”
The same creamy ricotta magic you’ll find in this recipe also works wonders in Spinach and Ricotta Stuffed Shells if you want another pasta night showstopper.
Ingredients
You’ll need simple, everyday ingredients for this recipe, but together they create something truly spectacular.
Stick with full-fat dairy here for the best creamy texture throughout the casserole.
- 1 lb (450g) dry spaghetti
- 2 tbsp unsalted butter
- 1 lb (450g) ground beef (85/15)
- 1 lb (450g) ground Italian sausage (bulk, not links)
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 jar (24 oz) marinara sauce (reserve ½ cup for layering)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 8 oz (225g) cream cheese, softened to room temperature
- 1 cup (240g) whole-milk ricotta cheese
- ½ cup sour cream
- 1 egg, lightly beaten
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh basil leaves, chopped (plus extra for garnish)
- 2 cups (225g) shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
Read Also: Italian Meatballs Recipe
Kitchen Equipment Needed
You don’t need anything fancy to make this recipe. Most of these tools are likely already in your kitchen, but a few upgrades can make the process even smoother.
- Large pot for boiling pasta
- Large skillet or Dutch oven for making the meat sauce
- 9×13 inch baking dish (glass or ceramic preferred)
- Large mixing bowl
- Colander for draining pasta
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil
Read Also: Baked Chicken Spaghetti Recipe
Recommended Products for This Recipe
These are the products I personally reach for when making this casserole. Each one genuinely makes a difference in the final result.
1. Le Creuset Enameled Cast Iron Baking Dish
This baking dish distributes heat so evenly that your casserole cooks through beautifully without any hot spots or burnt edges.
The enameled interior also makes cleanup far easier after all that bubbly, baked-on cheese. It’s an investment piece that will last decades.
2. Rao’s Homemade Marinara Sauce
When you’re using a jarred marinara, the quality really does shine through in the final dish.
Rao’s is made with whole Italian tomatoes and simple ingredients, and it tastes remarkably close to homemade. It’s richer and less sweet than most store-bought options.
3. OXO Good Grips Box Grater
Freshly grated mozzarella melts so much better than pre-shredded bags, which are coated in starches that prevent them from getting truly silky.
This box grater is sturdy, easy to hold, and cleans up in seconds. Trust me, it’s worth the extra two minutes of grating.
4. All-Clad Stainless Steel Skillet
A wide, heavy-bottomed skillet is essential for browning meat properly without steaming it.
This one gives you that deep, flavorful sear on the beef and sausage that makes the sauce taste so much more developed. It goes from stovetop to oven without a problem too.
The richness of the cream cheese layer in this dish is reminiscent of my Cream Cheese Alfredo Sauce, which is another recipe worth bookmarking if you love creamy, indulgent pasta dishes.
Step-by-Step Instructions: How to Make Million Dollar Baked Spaghetti
Step 1: Preheat the Oven and Prep Your Baking Dish
- Preheat your oven to 350°F (175°C). This temperature is important because you want the casserole to heat through evenly without the top burning before the center is hot.
- Lightly grease your 9×13 inch baking dish with cooking spray or a small amount of butter. Make sure you coat the sides as well, not just the bottom, to prevent the pasta and cheese from sticking to the edges.
- Set the prepared baking dish aside on the counter where it’s easy to access during assembly.
Step 2: Cook the Spaghetti
- Fill your large pot with generously salted water. The water should taste like the ocean — this is the only chance you have to season the pasta itself, so don’t be shy with the salt.
- Bring the water to a rolling boil over high heat, then add the 1 lb of spaghetti.
- Cook the spaghetti according to the package directions, but stop cooking it about 1 to 2 minutes before it reaches the “al dente” point. It should still have a slight firmness in the center because it will continue cooking in the oven.
- Reserve about ½ cup of pasta water before draining (this can be useful if your sauce looks too thick).
- Drain the spaghetti well using a colander, then return it to the empty pot.
- Immediately toss the drained spaghetti with the 2 tablespoons of butter while it’s still hot. This adds flavor and prevents the strands from sticking together as you work on the sauce.
- Set the buttered pasta aside.
Step 3: Make the Meat Sauce
- Place your large skillet or Dutch oven over medium-high heat and let it get hot before adding the meat.
- Add the 1 lb of ground beef and 1 lb of ground Italian sausage to the hot pan. Break the meat up into small crumbles using your wooden spoon or spatula as it cooks.
- Season the meat with ½ teaspoon of salt and ¼ teaspoon of black pepper right from the start.
- Cook the meat, stirring occasionally, for about 8 to 10 minutes until it’s fully browned and no longer pink. You should see some good browning on the bottom of the pan, which adds flavor.
- Carefully drain most of the excess grease from the pan, leaving just a thin coating to sauté the aromatics. You can tilt the pan and use a spoon to scoop it out, or transfer the meat to a colander briefly.
- Add the diced onion to the meat and stir everything together. Cook for about 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and soft.
- Add the minced garlic and the 1 teaspoon of Italian seasoning. Stir well and cook for another 1 minute until the garlic becomes fragrant. Don’t let it burn or it will turn bitter.
- Pour in the marinara sauce (remember to reserve ½ cup for the final layering step) and the drained diced tomatoes. Stir everything together to combine.
- Let the sauce simmer over medium-low heat for about 8 to 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Taste the sauce and adjust the seasoning with more salt and pepper if needed.
- Remove from heat and set aside.
Step 4: Make the Creamy Cheese Filling
- In your large mixing bowl, add the 8 oz of softened cream cheese. It’s important that the cream cheese is truly at room temperature and soft, otherwise it will be lumpy and difficult to mix smoothly. If it’s still cold, microwave it in 10-second bursts until it’s pliable.
- Add the 1 cup of ricotta cheese, the ½ cup of sour cream, and the lightly beaten egg to the bowl.
- Mix everything together with a fork or spatula until smooth and well combined. It should look creamy and uniform, with no visible streaks of plain cream cheese.
- Fold in the chopped parsley, the chopped basil, ¼ cup of the shredded mozzarella, and ¼ cup of the Parmesan cheese.
- Season the cheese mixture lightly with a pinch of salt and pepper. Stir to combine.
- Set the cheese filling aside.
Step 5: Toss the Pasta with Sauce
- Before layering, take the buttered spaghetti and toss it with about half of the meat sauce (roughly 1 to 1½ cups worth). This step is key because it helps keep the pasta juicy and flavorful throughout the casserole rather than having a dry layer of plain noodles.
- Set aside the remaining meat sauce for the top layer.
Step 6: Assemble the Casserole
- Take your prepared 9×13 baking dish and spread the reserved ½ cup of plain marinara sauce across the very bottom of the dish. This prevents the bottom layer of pasta from drying out or sticking.
- Add half of the sauced spaghetti in an even layer across the bottom of the dish. Use tongs or two forks to spread it out flat and uniform.
- Spoon the entire cheese mixture over this first layer of spaghetti. Use the back of a spoon or an offset spatula to spread it all the way to the edges as evenly as possible. Don’t be tempted to use less — this is the “million dollar” layer, and you want it all in there.
- Add the remaining spaghetti on top of the cheese layer, again spreading it out evenly to cover the cheese completely.
- Spoon the remaining meat sauce over the top layer of spaghetti, spreading it out to cover the pasta.
- Sprinkle the remaining 1¾ cups of shredded mozzarella generously and evenly across the top.
- Finish with the remaining ¼ cup of grated Parmesan scattered over the mozzarella.
Step 7: Bake the Casserole
- Cover the baking dish tightly with aluminum foil. This traps steam inside and helps the casserole heat through evenly all the way to the center without the cheese burning.
- Place the covered dish in the preheated 350°F oven and bake for 30 minutes.
- After 30 minutes, carefully remove the foil (use oven mitts — the steam will be very hot). The casserole should be starting to bubble around the edges.
- Return the uncovered dish to the oven and bake for an additional 15 to 20 minutes, until the top cheese is melted, golden brown in spots, and the casserole is bubbling all around the edges.
- If your oven has a broiler, you can switch it on for the last 2 to 3 minutes to get a beautifully caramelized, bubbly top. Watch it closely — it can go from golden to burnt very quickly.
Step 8: Rest and Serve
- Remove the casserole from the oven and let it rest for at least 10 minutes before cutting into it. This is a critical step that many people skip, but resting allows the layers to firm up so you can cut clean, neat portions. If you cut into it immediately, the cheese filling will ooze everywhere and the slices won’t hold their shape.
- Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired.
- Slice and serve hot. Use a wide spatula to lift the portions cleanly.
Tips for The Best Million Dollar Baked Spaghetti
A few simple tricks will take this casserole from great to absolutely unforgettable.
Make sure to read all the tips before you start cooking, since a couple of them relate to early steps in the process.
- Undercook the pasta. Always cook the spaghetti 1 to 2 minutes less than the package suggests. It will finish cooking in the oven, and overcooked pasta turns mushy and loses its texture in the casserole.
- Use room temperature cream cheese. Cold cream cheese won’t mix smoothly and leaves lumps in your filling. Take it out of the fridge at least 30 minutes before you start.
- Don’t skip the resting time. Ten minutes of patience after baking makes a huge difference. The layers set properly, making it easier to serve and much better to eat.
- Use full-fat dairy. Whole-milk ricotta, regular cream cheese, and full-fat sour cream all produce a creamier, richer filling. Low-fat versions can make the texture slightly watery or grainy.
- Season every layer. Taste the meat sauce and the cheese filling separately, and adjust the salt and pepper in each one. Under-seasoned layers result in a flat, one-dimensional casserole.
- Mix a bit of sauce into the pasta before layering. This keeps the noodle layers moist throughout baking, so you don’t end up with a dry bottom layer.
- Cover first, then uncover. Starting covered and finishing uncovered is the key to a properly baked casserole that’s hot through the middle with a beautiful golden top.
Read Also: San Giorgio Lasagna Recipe
Serving Suggestions
This casserole is hearty enough to stand on its own, but a few simple additions turn it into a full, restaurant-worthy spread.
Pair it with something fresh and green to balance out all that rich, cheesy goodness.
Here are some great things to serve alongside Million Dollar Baked Spaghetti:
- Garlic bread or crusty Italian bread. You’ll want something to mop up the extra sauce. My Cunettos Garlic Cheese Bread is the perfect match.
- A crisp green salad. Something light and acidic cuts through the richness beautifully. A simple Caesar Pasta Salad or an Arugula Salad both work wonderfully.
- Roasted vegetables. Roasted Brussels Sprouts or Herb Roasted Vegetables are excellent alongside this casserole.
- A light soup starter. Begin the meal with a bowl of Tomato Soup or Parmesan Tomato Tortellini Soup for a cozy Italian-inspired dinner.
- A glass of red wine. A medium-bodied Chianti or Barbera d’Asti pairs perfectly with the tomato-based meat sauce.
Variations of Million Dollar Baked Spaghetti
The base recipe is fantastic as written, but it’s also incredibly flexible. Here are a few easy swaps and additions to make it your own.
Don’t be afraid to mix and match these ideas depending on what you have on hand.
- All beef or all sausage. The combination of both gives the most complex flavor, but using only ground beef or only Italian sausage works perfectly well too.
- Spicy version. Use hot Italian sausage instead of mild, or stir in ½ to 1 teaspoon of crushed red pepper flakes when you add the garlic to the sauce.
- Vegetarian. Skip the meat entirely and bulk up the sauce with diced zucchini, mushrooms, bell peppers, or a can of chickpeas. Use the same seasonings for a full-flavored meatless version.
- Different pasta shapes. Rigatoni, ziti, or penne all work well and can be a little easier to serve since they’re shorter than spaghetti. Keep the cooking time the same.
- Extra cheese. Stir a handful of shredded provolone or fontina into the cheese layer for a deeper, more complex flavor.
- Add cottage cheese. Some traditional versions use cottage cheese in place of or alongside the ricotta. It creates a slightly lighter, tangier filling that’s equally delicious.
The layering technique in this recipe is similar to what I use in my Cottage Cheese Lasagna, which is another fantastic make-ahead pasta bake worth trying.
Storage and Reheating
This casserole stores and reheats beautifully, making it ideal for meal prep or next-day lunches.
Keep these tips in mind to get the best results when storing and warming up leftovers.
- Refrigerator: Once fully cooled, cover the casserole dish tightly with plastic wrap or foil and store in the fridge for up to 4 to 5 days.
- Freezer: Assemble the casserole but don’t bake it. Cover tightly with greased foil and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed. Add 10 to 15 extra minutes of covered baking time if it’s still cold from the fridge.
- Reheating individual portions: Place a single serving in a microwave-safe dish, add a small splash of water or extra marinara to keep it moist, and microwave on medium-high in 1-minute intervals until hot throughout.
- Reheating the whole casserole: Cover loosely with foil and bake at 325°F for 20 to 30 minutes, until warmed through. Uncover for the last 5 minutes to refresh the cheese topping.
- Make-ahead tip: You can assemble the entire casserole up to 24 hours in advance. Keep it covered in the fridge and let it sit at room temperature for 30 minutes before baking to take the chill off.
Read Also: One Pot American Goulash Recipe
Nutritional Facts
The following estimates are based on a serving size of approximately 1/10th of the casserole. Values will vary depending on specific ingredient brands and exact portion sizes.
| Nutrient | Per Serving (approx.) | ||| | Calories | 580 kcal | | Total Fat | 32g | | Saturated Fat | 15g | | Cholesterol | 120mg | | Sodium | 780mg | | Total Carbohydrates | 42g | | Dietary Fiber | 3g | | Total Sugars | 6g | | Protein | 34g | | Calcium | 280mg | | Iron | 3.5mg |
These values are estimates only. For precise nutritional information, input your specific ingredients into a nutrition tracking app.
Health Benefits of Key Ingredients
While this is definitely an indulgent comfort food dish, several of its core ingredients do bring real nutritional value to the table.
Understanding the benefits of what’s in your food can help you appreciate it in a more balanced way.
Here’s a look at what some of the key ingredients bring to the dish:
- Ground beef. A solid source of complete protein, zinc, iron, and B vitamins (especially B12), which are important for energy production and immune function. Choosing 85/15 ground beef balances flavor with a more moderate fat content.
- Italian sausage. While higher in fat and sodium, it provides significant protein and contains selenium and phosphorus, both of which support thyroid and bone health.
- Ricotta cheese. Packed with protein and calcium, ricotta is one of the more nutritionally dense fresh cheeses. It’s also relatively lower in sodium compared to aged cheeses.
- Cream cheese. Provides fat-soluble vitamins like A, D, and K2, which are essential for bone health and immune support.
- Garlic. Contains allicin, a sulfur compound with well-documented antimicrobial and anti-inflammatory properties. Regular garlic consumption has been associated with heart health benefits.
- Diced tomatoes and marinara sauce. Rich in lycopene, a powerful antioxidant that supports heart health and has been studied for its role in reducing certain cancer risks. Cooking tomatoes actually increases lycopene bioavailability.
- Parsley and basil. Both herbs are rich in vitamins C and K, and provide anti-inflammatory compounds. Basil in particular contains eugenol, which has natural anti-inflammatory properties.
FAQs About Million Dollar Baked Spaghetti
1. Can I make Million Dollar Baked Spaghetti ahead of time?
Yes, and it’s one of the best things about this recipe. You can assemble the entire casserole up to 24 hours in advance, cover it tightly with plastic wrap or foil, and refrigerate it until you’re ready to bake.
Just make sure to let it sit at room temperature for 30 minutes before going into the oven, which helps it heat through more evenly and reduces the total baking time needed.
2. Can I freeze Million Dollar Baked Spaghetti?
Absolutely. The best method is to assemble the casserole without baking it, then cover tightly with greased aluminum foil and freeze for up to 3 months.
When you’re ready to eat it, thaw it overnight in the refrigerator and bake as directed.
If baking from frozen, cover and bake at 350°F for about 40 minutes, then uncover and bake an additional 25 to 30 minutes until bubbling and hot in the center.
3. What can I use instead of ricotta cheese?
Cottage cheese is the most common and widely accepted substitute.
Use full-fat small-curd cottage cheese in the same quantity as the ricotta. It produces a slightly lighter, tangier filling that still tastes wonderful.
Some people actually prefer it. If you’re using cottage cheese, you can drain it slightly in a fine mesh strainer first to remove excess liquid, which helps prevent a watery filling.
4. Can I use a different type of pasta?
Yes. While spaghetti is traditional for this recipe, shorter pasta shapes like rigatoni, ziti, or penne work very well and can actually be easier to serve since they create neater portions.
Avoid very thin pastas like angel hair or capellini, as they tend to become mushy during baking.
Keep the pasta amount and cooking method the same regardless of which shape you choose.
5. Why is my baked spaghetti watery?
A watery casserole usually comes down to one of a few culprits. Using low-fat dairy products is the most common cause, since they release more liquid during baking.
Another possibility is that the pasta was overcooked before baking and has released starch into the dish.
Make sure to use full-fat ricotta and sour cream, drain your diced tomatoes well before adding them to the sauce, and stop cooking the pasta a couple of minutes short of fully done.
If the problem persists, you can also let the assembled (but unbaked) casserole sit uncovered in the fridge for 30 minutes before baking to let any excess moisture evaporate.
Million Dollar Baked Spaghetti
Ingredients
- 1 lb dry spaghetti 450g
- 2 tablespoons unsalted butter
- 1 lb ground beef 450g, 85/15 blend
- 1 lb ground Italian sausage 450g, bulk, not links
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 24 oz marinara sauce 1 jar, reserve ½ cup for layering
- 14.5 oz diced tomatoes 1 can, drained
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 8 oz cream cheese 225g, softened to room temperature
- 1 cup whole-milk ricotta cheese 240g
- 1/2 cup sour cream
- 1 egg lightly beaten
- 1/4 cup fresh parsley finely chopped
- 1/4 cup fresh basil leaves chopped, plus extra for garnish
- 2 cups shredded mozzarella cheese 225g, divided
- 1/2 cup grated Parmesan cheese divided
- Cooking spray or butter for greasing baking dish
Equipment
- Large pot
- Large skillet or Dutch oven
- 9×13-inch baking dish Glass or ceramic preferred
- Large mixing bowl
- Colander
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Cook spaghetti in generously salted water until 1-2 minutes less than al dente (about 8-9 minutes). Reserve ½ cup pasta water, then drain and return to pot. Toss with butter while hot.
- Brown ground beef and Italian sausage in a large skillet over medium-high heat, breaking into crumbles. Drain excess fat, leaving a thin coating.
- Add diced onion to meat and cook 3-4 minutes until translucent. Add garlic and Italian seasoning, cook 1 minute until fragrant.
- Stir in marinara sauce (reserving ½ cup for later) and drained diced tomatoes. Simmer 8-10 minutes until slightly thickened. Season with salt and pepper.
- In a large bowl, mix softened cream cheese, ricotta, sour cream, and beaten egg until smooth. Fold in parsley, basil, ¼ cup mozzarella, and ¼ cup Parmesan. Season with salt and pepper.
- Toss buttered spaghetti with about half of the meat sauce (1-1½ cups).
- Spread reserved ½ cup plain marinara sauce on bottom of baking dish. Add half of sauced spaghetti in even layer. Spread all cheese mixture over pasta. Top with remaining spaghetti. Spoon remaining meat sauce over top.
- Sprinkle remaining 1¾ cups mozzarella and ¼ cup Parmesan evenly over top.
- Cover tightly with foil and bake 30 minutes. Remove foil and bake uncovered 15-20 minutes more until golden and bubbly. Optional: broil 2-3 minutes for caramelized top.
- Rest for 10 minutes before cutting. Garnish with fresh basil and extra Parmesan if desired.
Nutrition
Notes
- Undercook the pasta: Always cook spaghetti 1-2 minutes less than package suggests since it will finish cooking in the oven.
- Room temperature cream cheese: Take cream cheese out of fridge 30 minutes before starting for smooth, lump-free filling.
- Don’t skip resting time: Letting the casserole rest for 10 minutes after baking allows layers to firm up for clean slices.
- Use full-fat dairy: Whole-milk ricotta, regular cream cheese, and full-fat sour cream produce the creamiest texture.
- Make ahead: Assemble entire casserole up to 24 hours in advance, refrigerate, and let sit at room temperature 30 minutes before baking.
- Freezing instructions: Assemble without baking, cover tightly with greased foil, and freeze up to 3 months. Thaw overnight in fridge before baking.
- Vegetarian variation: Skip meats and add diced zucchini, mushrooms, bell peppers, or chickpeas to the sauce.
- Spicy version: Use hot Italian sausage or add ½-1 teaspoon crushed red pepper flakes with the garlic.
- Cottage cheese substitute: Replace ricotta with full-fat small-curd cottage cheese (drain slightly first).
- Storage: Refrigerate leftovers in covered dish up to 4-5 days. Reheat individual portions in microwave with a splash of water or extra marinara.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Million Dollar Baked Spaghetti truly lives up to its name. It’s rich without being heavy, comforting without being boring, and impressive without being complicated.
Every time I make this, the pan is scraped clean. Every time without exception.
If you’ve been looking for a reliable, crowd-pleasing pasta bake that works for everything from casual Tuesday dinners to feeding a group at a holiday gathering, this is the one to bookmark and come back to again and again.
Give it a try this week and let me know how it goes in the comments below. Did you make any fun variations? Did your family devour it? I’d love to hear from you!
And if you end up making it, sharing a photo here would genuinely make my day.
Recommended:
- Baked Spaghetti with Ricotta Cheese
- Crockpot Lasagna
- Spaghetti Sauce
- Million Dollar Chicken Casserole
- Instant Pot Sausage Rigatoni
