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Million Dollar Baked Spaghetti Recipe

Million Dollar Baked Spaghetti

iamwinfred
This Million Dollar Baked Spaghetti is the ultimate crowd-pleasing pasta bake that combines buttery spaghetti with a creamy ricotta-and-cream-cheese filling, all smothered in a hearty meat sauce and topped with golden, bubbly mozzarella. Think of it as the lovechild of classic spaghetti and lasagna - rich, layered, cheesy, and outrageously satisfying in a way that regular spaghetti just can't compete with.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 10
Calories 580 kcal

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • 9x13-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

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

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13 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.

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.

Nutrition

Serving: 1ServingCalories: 580kcalCarbohydrates: 42gProtein: 34gFat: 32gSaturated Fat: 15gCholesterol: 120mgSodium: 780mgFiber: 3gSugar: 6gCalcium: 28mgIron: 20mg
Keyword baked spaghetti, cream cheese pasta, pasta bake, spaghetti casserole
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