2 tablespoons chopped fresh parsley or basil, plus more for garnish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with melted butter or olive oil and set aside.
Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until just shy of al dente, about 1–2 minutes less than the package directions. Drain well and toss with 1–2 tablespoons of melted butter or olive oil to prevent sticking.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking the meat apart with a spoon. Cook until browned and no longer pink. Drain off excess fat if needed.
Add the chopped onion to the skillet and cook until softened and lightly golden, about 4–5 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Mix in the tomato paste, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Cook for 1 minute to bloom the flavors.
Pour in the marinara sauce, stir to combine, and reduce the heat to low. Simmer the sauce for 5–10 minutes so it thickens slightly and the flavors meld. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the softened cream cheese, sour cream, and ricotta cheese. Beat or stir until smooth and creamy. Fold in 1 cup of shredded mozzarella and 1/4 cup grated Parmesan. Season the mixture with a pinch of salt, pepper, and a small pinch of Italian seasoning.
Toss the cooked spaghetti with about 2 cups of the meat sauce until the noodles are well coated. Reserve the remaining sauce for layering.
Spread a thin layer of the reserved meat sauce over the bottom of the prepared baking dish. Add half of the sauced spaghetti in an even layer.
Dollop and gently spread the creamy cheese mixture over the spaghetti layer, going almost to the edges. Top with the remaining spaghetti and a generous layer of the remaining meat sauce.
Sprinkle the top evenly with the remaining 2 cups of shredded mozzarella and the remaining 1/4 cup grated Parmesan cheese.
Cover the baking dish tightly with foil and bake for 25–30 minutes, until the casserole is hot and bubbling around the edges.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is melted, lightly golden, and browned in spots.
Remove the casserole from the oven and let it rest for at least 10 minutes before slicing. Garnish with chopped fresh parsley or basil, cut into squares, and serve warm.
Why You’ll Love This Million Dollar Spaghetti Casserole
Million Dollar Spaghetti Casserole is not just a meal; it’s a warm hug on a plate. This dish is full of flavors that come together beautifully, making it perfect for family dinners, potlucks, or just a cozy night in. The combination of cheesy goodness, savory meat, and hearty pasta creates a filling dish that appeals to both kids and adults alike.
The rich layer of cream cheese, ricotta, and sour cream creates a creamy texture that contrasts wonderfully with the marinara sauce and meat. Each bite is a delightful experience, making this casserole a sure hit at any gathering. The ease of preparation adds to its charm, as you can assemble it ahead of time and bake when you’re ready to eat.
Nutritional Benefits
Million Dollar Spaghetti Casserole may be indulgent, but it also brings several nutritional benefits:
Protein: The ground beef and Italian sausage offer a healthy dose of protein, which is essential for muscle repair and growth.
Calcium: The cheese and sour cream provide calcium, which is vital for strong bones and teeth.
Vitamins and Minerals: The addition of onions and garlic not only enhances flavor but also offers various health benefits like improved heart health and immune support.
Healthy Fats: Using olive oil in the recipe provides good fats, which are important for overall health.
By adjusting ingredients, such as using lean ground turkey or whole wheat spaghetti, you can further enhance the nutritional profile without sacrificing taste.
What to Serve With Million Dollar Spaghetti Casserole
This casserole is a star on its own, but pairing it with complementary sides can elevate your meal:
| Side Dish | Description |
|—————————|————————————————-|
| Garlic Bread | Warm, buttery, and perfect for mopping up sauce. |
| Simple Salad | A fresh salad with mixed greens, tomatoes, and a light vinaigrette for a crisp contrast. |
| Steamed Vegetables | Broccoli or green beans add color and nutrients to your plate. |
| Roasted Vegetables | Seasonal roasted veggies bring sweetness and depth. |
Feel free to customize these sides based on your preference or the season!
How to Store Million Dollar Spaghetti Casserole
If you have leftovers (if you’re lucky enough!), storing the casserole is simple:
Refrigerator: Let the casserole cool fully, then cover it with plastic wrap or aluminum foil. It can stay in the fridge for about 3–4 days.
Freezer: For longer storage, cut individual portions and place them in airtight containers or freezer bags. It can last for up to 2–3 months in the freezer. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the casserole in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. If frozen, allow it to thaw completely in the fridge before reheating. You can also use the microwave, keeping in mind that it may not heat as evenly.
Tips and Mistakes to Avoid
Don’t Overcook the Pasta: Make sure to cook the spaghetti until just under al dente. It will continue cooking while baking in the oven.
Mix Meat Well: Ensure the ground beef and sausage are well mixed for even flavor distribution.
Adjust Spices: Taste the sauce and adjust seasoning. Every palate is different!
Don’t Skip the Resting Time: Allow the casserole to sit for 10 minutes after baking. This resting period helps it hold its shape when you cut into it.
Variations
Vegetarian Version: Substitute the meat with a mix of your favorite vegetables or use plant-based meat alternatives.
Different Cheeses: Experiment with different cheese combinations, like gouda or fontina, for a unique twist.
Spicy Twist: Add more crushed red pepper flakes or diced jalapeños for a spicy kick.
FAQs
1. Can I make Million Dollar Spaghetti Casserole ahead of time?
Yes! You can prepare it in advance, cover it, and refrigerate it. Bake it when you’re ready to serve.
2. Can I freeze the casserole?
Absolutely! It freezes well. Just make sure to store it in an airtight container or freezer-safe bag.
3. What can I use instead of cream cheese?
You can use a mix of more ricotta and sour cream as a substitute, or try a vegan cream cheese for a dairy-free version.
4. Can this be made gluten-free?
Yes! Use gluten-free spaghetti to make this dish suitable for gluten-sensitive eaters.
5. How do I make it less cheesy?
Reduce the quantities of cheese or use lower-fat cheese options for a lighter version of the casserole.
With its layers of flavor and comfort, Million Dollar Spaghetti Casserole is sure to become a staple in your recipe rotation. Enjoy the cooking process, and even more, the delicious results!
2 tablespoons chopped fresh parsley or basil, plus more for garnish
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with melted butter or olive oil and set aside.
Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until just shy of al dente, about 1–2 minutes less than the package directions. Drain well and toss with 1–2 tablespoons of melted butter or olive oil to prevent sticking.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking the meat apart with a spoon. Cook until browned and no longer pink. Drain off excess fat if needed.
Add the chopped onion to the skillet and cook until softened and lightly golden, about 4–5 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Mix in the tomato paste, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Cook for 1 minute to bloom the flavors.
Pour in the marinara sauce, stir to combine, and reduce the heat to low. Simmer the sauce for 5–10 minutes so it thickens slightly and the flavors meld. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the softened cream cheese, sour cream, and ricotta cheese. Beat or stir until smooth and creamy. Fold in 1 cup of shredded mozzarella and 1/4 cup grated Parmesan. Season the mixture with a pinch of salt, pepper, and a small pinch of Italian seasoning.
Toss the cooked spaghetti with about 2 cups of the meat sauce until the noodles are well coated. Reserve the remaining sauce for layering.
Spread a thin layer of the reserved meat sauce over the bottom of the prepared baking dish. Add half of the sauced spaghetti in an even layer.
Dollop and gently spread the creamy cheese mixture over the spaghetti layer, going almost to the edges. Top with the remaining spaghetti and a generous layer of the remaining meat sauce.
Sprinkle the top evenly with the remaining 2 cups of shredded mozzarella and the remaining 1/4 cup grated Parmesan cheese.
Cover the baking dish tightly with foil and bake for 25–30 minutes, until the casserole is hot and bubbling around the edges.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is melted, lightly golden, and browned in spots.
Let the casserole rest for at least 10 minutes before slicing. Garnish with chopped fresh parsley or basil, cut into squares, and serve warm.
Notes
For a lighter version, consider using lean ground turkey and whole wheat spaghetti.
2 tablespoons chopped fresh parsley or basil, plus more for garnish
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with melted butter or olive oil and set aside.
Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until just shy of al dente, about 1–2 minutes less than the package directions. Drain well and toss with 1–2 tablespoons of melted butter or olive oil to prevent sticking.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking the meat apart with a spoon. Cook until browned and no longer pink. Drain off excess fat if needed.
Add the chopped onion to the skillet and cook until softened and lightly golden, about 4–5 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Mix in the tomato paste, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Cook for 1 minute to bloom the flavors.
Pour in the marinara sauce, stir to combine, and reduce the heat to low. Simmer the sauce for 5–10 minutes so it thickens slightly and the flavors meld. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the softened cream cheese, sour cream, and ricotta cheese. Beat or stir until smooth and creamy. Fold in 1 cup of shredded mozzarella and 1/4 cup grated Parmesan. Season the mixture with a pinch of salt, pepper, and a small pinch of Italian seasoning.
Toss the cooked spaghetti with about 2 cups of the meat sauce until the noodles are well coated. Reserve the remaining sauce for layering.
Spread a thin layer of the reserved meat sauce over the bottom of the prepared baking dish. Add half of the sauced spaghetti in an even layer.
Dollop and gently spread the creamy cheese mixture over the spaghetti layer, going almost to the edges. Top with the remaining spaghetti and a generous layer of the remaining meat sauce.
Sprinkle the top evenly with the remaining 2 cups of shredded mozzarella and the remaining 1/4 cup grated Parmesan cheese.
Cover the baking dish tightly with foil and bake for 25–30 minutes, until the casserole is hot and bubbling around the edges.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is melted, lightly golden, and browned in spots.
Let the casserole rest for at least 10 minutes before slicing. Garnish with chopped fresh parsley or basil, cut into squares, and serve warm.
Notes
For a lighter version, consider using lean ground turkey and whole wheat spaghetti.