Million Dollar Baked Spaghetti
User Reviews
5
Million Dollar Baked Spaghetti
Description
This recipe begins by cooking spaghetti until al dente and preparing a meat sauce by browning ground beef or sausage, then simmering with marinara sauce. Half the meat sauce is tossed with the cooked pasta to coat every strand. In a separate bowl, a creamy cheese mixture is whisked together using softened cream cheese, ricotta or cottage cheese, sour cream, melted butter, Italian seasoning, garlic powder, and seasonings for balanced flavor and a smooth texture.
Layering half of the spaghetti-meat mixture in a greased baking dish forms the base, topped with half the cheese mixture spread evenly. Repeating these layers builds a structured casserole which is finished with shredded Italian blend cheese and Parmesan for a golden, melted crust during baking at 350°F. This method results in a dish with tender pasta strands enveloped in savory meat and creamy cheeses, creating a hearty and satisfying experience.
This baked spaghetti serves as a filling main course, suitable for feeding a family or guests. Garnishing with fresh herbs like parsley, basil, or thyme adds brightness and an herbal note to balance richness.
The recipe notes that doubling ingredients and using a larger baking dish allows for more servings, with a slightly longer baking time needed. Adjust seasoning to taste and ensure cheeses are well blended for consistent creaminess throughout.
Ingredients
- 1 (24 ounce) marinara sauce divided, or your favorite spaghetti sauce, jar
- 8 ounces spaghetti uncooked
- ½ lb. ground beef or ground Italian sausage
- 1 (8 ounce) cream cheese softened at room temperature, block
- 1 cup ricotta cheese (or sub with cottage cheese)
- ¼ cup sour cream
- 1 tablespoon butter melted
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 1 cup Italian cheese blend or sub with shredded mozzarella, shredded, about 4 ounces
- 2 tablespoons Parmesan Cheese grated
- kosher salt to taste
- ground black pepper to taste
- parsley optional garnish, chopped fresh herbs
- basil
- thyme
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish or spray with nonstick cooking spray. Spread a very thin layer of marinara sauce in the bottom of the pan (about ¼ cup). Set aside.
- Cook spaghetti in a large pot of well-salted boiling water according to package directions for al dente. Drain.
- While the spaghetti cooks, brown the ground beef or sausage in a large skillet over medium heat until no longer pink. Drain off excess grease. Stir in the remaining marinara sauce. Taste and season with salt and pepper, if desired.
- Add half of the meat sauce (about 1 ¼ cups) to the cooked spaghetti; toss to coat. Set aside.
- In a separate bowl, whisk together the cream cheese, ricotta (or cottage cheese), sour cream, butter, Italian seasoning, garlic powder, ¼ teaspoon kosher salt (if using cottage cheese, omit the salt), and ground black pepper to taste. Set aside.
- Spread half of the spaghetti mixture in the bottom of the prepared baking dish. Spread half of the cream cheese mixture and then half of the remaining meat sauce over top. Repeat the layers with the remaining spaghetti mixture, the remaining cream cheese mixture, and the remaining meat sauce. Finish by sprinkling the shredded Italian cheese and grated Parmesan cheese over top.
- Bake, uncovered, until the sauce is bubbling and the cheese is golden brown on top, about 30 minutes. Place the dish under the broiler for a minute or two if you’d like the cheese even browner and crispier on top. Let stand 5-10 minutes before slicing and serving. Garnish with chopped fresh herbs, if desired.
Notes
- To serve a larger group, double the ingredients and bake in a 9 x 13-inch dish.
- Increase the baking time by 5-10 minutes when using a larger dish to ensure thorough heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 515kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 882mg | 37% |
| Potassium | 682mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1411IU | 28% |
| Vitamin C | 8mg | 9% |
| Calcium | 327mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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