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Baked Million Dollar Spaghetti with 3 Layers of Comfort

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking,Mixing
  • Cuisine: American-Italian

Description

Baked Million Dollar Spaghetti layers tender spaghetti, creamy cheese filling, and hearty meat sauce into a golden, bubbling casserole that’s rich yet easy to make. It captures the spirit of lasagna but with quicker assembly and simpler prep. Each slice holds distinct layers of pasta, cheese, and sauce for balanced texture and flavor. For another pasta you might love, see this Marinara Sauce Recipe for homemade sauce inspiration.

Ingredients

  • 12 oz spaghetti (regular or thin, broken in half)
  • 1 tbsp olive oil (to prevent sticking)
  • 1 lb ground beef (or Italian sausage, browned and drained)
  • 2 cups marinara sauce (homemade or store-bought)
  • 8 oz cream cheese (softened, for the creamy layer)
  • 1 cup ricotta cheese (whole milk preferred)
  • 1/2 cup sour cream (adds tang and moisture)
  • 1 large egg (lightly beaten, binds cheese mixture)
  • 2 cups shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese (for topping)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (freshly ground)
  • 1/2 tsp dried Italian seasoning (optional for extra flavor)
  • 2 tbsp fresh parsley (chopped, for garnish)

Instructions

  1. Preheat the oven: Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with oil or nonstick spray.
  2. Cook spaghetti: Boil in salted water for 8 minutes until just shy of al dente. Drain, drizzle with 1 tbsp olive oil, and toss to coat so it doesn’t clump.
  3. Prepare meat sauce: In a skillet over medium heat, brown ground beef for 6–7 minutes until no pink remains. Drain fat and stir in marinara sauce, seasoning with salt, pepper, and Italian seasoning. Simmer 5 minutes until thickened slightly.
  4. Mix cheese filling: In a bowl, combine softened cream cheese, ricotta, sour cream, and egg. Stir until smooth and creamy.
  5. Assemble layer 1 – pasta base: Spread half the spaghetti evenly in the dish, pressing gently to form a flat layer.
  6. Assemble layer 2 – creamy cheese: Spread all the cheese mixture evenly over the pasta using a spatula. Sprinkle with 1 cup mozzarella.
  7. Assemble layer 3 – sauce topping: Add remaining spaghetti, then pour all the meat sauce over top. Smooth to edges. Finish with remaining 1 cup mozzarella and Parmesan cheese.
  8. Bake covered: Cover dish tightly with foil and bake 20 minutes at 350°F (175°C) until bubbling at the edges.
  9. Bake uncovered: Remove foil and bake 10 minutes longer until the cheese turns golden brown and slightly crisp in spots.
  10. Rest and serve: Let casserole rest 10 minutes before slicing. Garnish with chopped parsley and serve warm.

Notes

  • Substitute ground turkey or plant-based meat for a lighter version.
  • Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add 10 minutes to bake time if chilled.
  • Storage: Refrigerate leftovers up to 4 days in an airtight container.
  • Freezing: Wrap individual slices and freeze up to 2 months; thaw overnight in fridge before reheating.
  • Reheating: Bake covered at 350°F for 20 minutes or microwave 1 serving for 2–3 minutes until hot.
  • Serving suggestion: Pair with garlic bread or a green salad for balance.
  • Use the same base meat sauce recipe as in the linked Marinara Sauce Recipe if you prefer a homemade touch.

Nutrition

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