Million Dollar Baked Spaghetti
User Reviews
5
Million Dollar Baked Spaghetti
Description
This baked spaghetti recipe assembles cooked spaghetti noodles with a meat sauce of ground beef and Italian sausage simmered in spaghetti sauce. A creamy cheese layer combines ricotta, softened cream cheese, sour cream, and Italian seasoning, providing a smooth, tangy contrast to the savory meat.
The casserole is layered in a baking dish: sauce on the bottom, half the spaghetti, half the meat sauce, half the cheese mixture, and half the mozzarella, then repeated. Baking at 375°F creates melted, bubbly cheese and flavors that meld throughout the layers, with a slightly crisp edge.
The final touch of freshly chopped parsley adds brightness to the rich dish. This casserole can serve as a satisfying centerpiece meal, suitable for family dinners or gatherings. The recipe includes measurements to halve the portions, useful for smaller servings.
Ingredients
- 16 ounces spaghetti dried
- 1 pound ground beef lean
- 1 pound Italian sausage
- 45 ounces spaghetti sauce (1 large jar, or 2 small jars)
- 8 ounces ricotta cheese
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1 tablespoon Italian seasoning
- 2 cups mozzarella cheese shredded
Garnish (optional)
- parsley freshly chopped
Instructions
- Cook the spaghetti noodles to al dente per package directions. Once done, drain and set aside.
- While the spaghetti cooks, brown the ground beef and Italian sausage over medium heat. Once it is done, drain then mix together with the spaghetti sauce.
- In a medium bowl, combine the ricotta cheese, softened cream cheese, sour cream, and Italian easoning. Mix until smooth.
- In a 9x13 casserole dish, spread a thin layer of sauce over the bottom. Add half the spaghetti noodles on top of the sauce. Then spread evenly over the noodles half of the meat sauce, half of the ricotta mixture, and half of the mozzarella cheese. Repeat these layers with the remaining spaghetti, meat sauce, and cheese.
- Bake at 375˚F for 40-45 minutes or until the edges are bubbly and the casserole is hot throughout.
- Garnish with fresh parsley and serve warm.
Notes
- To make a smaller batch, halve all ingredients as outlined for about half the servings.
- Bake until edges are bubbly and casserole is hot in the center to ensure thorough cooking.
- Use a 9x13 inch casserole dish for layering and even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 43g | 14% |
| Protein | 32g | 64% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 1238mg | 52% |
| Potassium | 874mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1037IU | 21% |
| Vitamin C | 10mg | 11% |
| Calcium | 230mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
