Buttery noodles meet creamy cheese and a hearty meat sauce in this cozy, craveable million-dollar spaghetti bake. It’s loaded with ground beef, green onions, and melted cheese—yes, that molten, golden-bubbly kind.
The whole kitchen ends up smelling like someone invited lasagna, Alfredo, and spaghetti to a dinner party where stretchy pants are 100% required.
If you’re the kind of person who stands in front of the fridge thinking, “I want something warm, cheesy, and just a little bit indulgent,” then let me introduce you to classic million-dollar spaghetti. It’s not fancy, and that’s why it wins. We’ve got perfectly al dente noodles layered with a tangy, beefy tomato sauce and a swoon-worthy cheese blend. Smooth cream cheese. Rich ricotta. Tangy sour cream. All melty, all mingled together.
Serve it on a weeknight when you want to feel fancy without actually putting on jeans. Or stash it in your freezer and thank yourself later.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Classic Million Dollar Spaghetti
No frills here, just practical magic. It’s a casserole, but extra. A little ridiculous, in a good way.
- Ridiculously simple to make: You just boil, smush, layer, and bake. There’s nothing overly chef-y involved.
- Cozy comfort in every bite: It’s like a blanket for your taste buds, with that molten cheese keeping everything warm and snuggly.
- Surprisingly light-feeling: Thanks to the reduced-fat cream cheese, sour cream, and ricotta, you get the richness without feeling like you ate a brick.
- Preps like a champ: You can make it ahead, freeze it, reheat it, eat it cold… okay, maybe not that last one. (But I won’t judge.)
- Feeds a crowd without stress: Great for family dinners, potlucks, or whenever someone asks, “What’s for dinner?” with the panic in their eyes.
- Leftovers, oh the leftovers: They might be even better the next day. No one ever said no to cheesy pasta on a Wednesday.
Ingredient Notes
Let’s break down the cast of characters making this spaghetti worth its dramatic name.
- Spaghetti: Regular boxed spaghetti works just fine. Cook it al dente since it’ll keep baking in the oven.
- Ground beef: Classic, beefy flavor. You could go lean (90/10) or toss in a blend with a bit more fat if you’re feeling saucy.
- Onion: Diced small so it melds into the meat. Adds sweetness and depth without getting in your face.
- Garlic: Use fresh cloves if you can. That waft of garlic while it hits the hot pan? Pure joy.
- Spaghetti sauce: Use your favorite jarred kind or even homemade if you have one. Just make sure it’s not too watery.
- Salt and pepper: The support crew. Don’t skip them, or everything tastes kinda flat.
- Cream cheese: Softened ahead of time so it blends easily. Adds a rich, slightly tangy note.
- Ricotta cheese: Helps the filling feel creamy and soft without being too runny. Use reduced-fat to balance things out.
- Sour cream: Yes, sour cream. It adds the kinda can’t-put-your-finger-on-it zing that keeps each bite interesting.
- Green onions: They add brightness and a little crunch, plus they look cute on top. Don’t forget the garnish!
- Cheddar-Monterey Jack cheese blend: The melt factor here is serious. That slightly golden crust on top? Chef’s-kiss.
How To Make This Classic Million Dollar Spaghetti
Get ready for a series of very rewarding steps. It sounds like a production, but honestly, it’s downright therapeutic.
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Boil the spaghetti: Just cook it in salted water until al dente. You want it to still have some bite since it’ll bake more later. Once it’s cooked, drain it, give it a tiny toss with oil if it’s sticking, and set it aside.
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Brown the beef with aromatics: In your biggest skillet, let the onion and garlic dance around in the heat with the ground beef. You’re looking for everything to be browned and fragrant. Once done, drain off the grease (we’re not making soup here).
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Make the sauce sing: Stir in your spaghetti sauce, salt, and pepper. Let everything simmer gently for about 20 minutes so the flavors can get to know each other. Go ahead and taste it—chef’s prerogative.
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Mix the cheese layer: While the sauce is simmering, mash together that softened cream cheese, ricotta, and sour cream. Then fold in the chopped green onions (save a few for garnish or random snacking).
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Layer it up: In a lightly greased 11×7 baking dish (or similar size, no one’s measuring), lay down your cooked spaghetti. Spread the cheesy mixture on top—don’t stress about getting it perfectly even. Then pour the meaty sauce over that and sprinkle your shredded cheese over the whole thing.
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Bake until bubbly: Cover it with foil and bake in a 350°F oven for about 25 minutes. Then uncover for another 5 to 10, just until that top starts to lightly brown and bubble. That’s the sweet spot.
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Garnish and serve: Toss some more green onions on top (or parsley if you’re fancy) and dig in while it’s hot and gooey.
Storage Options
So you’ve made your classic million dollar spaghetti and now you’ve got more than you can tackle in one sitting. Welcome to one of spaghetti casserole’s best traits: leftovers.
Pop whatever remains into an airtight container and stash it in the fridge for up to 4 days. The layers hold up beautifully, and dare I say, might even get better overnight. Something magical happens when the flavors have time to cozy up together.
Now the big question—can you freeze it? Yes, my friend, you absolutely can. You can freeze it baked or unbaked. Just use a freezer-safe dish (foil pans work great), wrap it tightly in plastic and then foil, and you’re looking at up to 3 months of future dinner joy. If you’re freezing it after baking, let it cool completely before freezing.
To reheat, thaw overnight in the fridge, then warm it in a 350°F oven, covered, until bubbly. Or zap individual portions in the microwave—still tasty, just a little less crisp on top.
Variations and Substitutions
There’s no wrong way to million-dollar your spaghetti. You can switch things up depending on mood, fridge contents, or general sense of chaos.
- Swap the meat: Ground turkey or chicken works great. Or use Italian sausage for a spicier, more savory twist.
- Go veggie: Skip the meat completely and bulk up the sauce with mushrooms, chopped spinach, or zucchini. Bonus points if you sauté them first.
- Use cottage cheese: Don’t want to mess with ricotta? Cottage cheese works in a pinch and gives that same creamy, tangy layer.
- Kick up the heat: Add crushed red pepper to the sauce or mix in some spicy tomato sauce if you’re into that kind of party.
- Make it gluten-free: Easy peasy, just sub in your favorite gluten-free spaghetti noodles. Everything else is naturally GF!
- Add herbs or extras: A sprinkle of Italian seasoning in the meat sauce, fresh basil layered in, or a few cloves of roasted garlic can all boost flavor like nobody’s business.
What to Serve with Classic Million Dollar Spaghetti
You’ve got your main dish baked and bubbling—so what rounds out the table?
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If you’re going full comfort mode, try serving it with a side of crispy oven sweet potato hash browns. That combo of salty, creamy, and sweet? I swear it works.
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A simple green salad with a zippy vinaigrette does wonders for balancing all that cheese and meat. Something crunchy, lemony, maybe with a few shaved radishes if you’re feeling whimsical.
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Garlic bread, obviously. Bonus points for double-carbing. (And yes, it’s absolutely okay to dip it in the leftover sauce.)
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For a refreshingly light end, grab a few peanut butter & banana ice cream sandwiches from the freezer. Something cool and sweet after a warm, cheesy dinner? Always brilliant.
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And finally, a tall glass of something fizzy—sparkling water, soda, or even a chilled red wine. Whatever says “I did the thing, now I get to sit.”
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can assemble the whole thing up to a day in advance, cover it tightly, and pop it in the fridge until you’re ready to bake. If it’s cold from the fridge, you might need to bake it an extra 5 to 10 minutes. You can also freeze it unbaked—see the storage section for those details.
What’s the best kind of spaghetti sauce to use?
Honestly, use what you enjoy. A basic marinara works beautifully, but if you have a favorite spicy tomato basil or a garlic-lover’s version, feel free to toss that in instead. Just make sure it’s not too watery or it’ll get runny in the bake.
Can I use full-fat dairy instead of reduced-fat?
For sure. If you’re not watching your fats, using the full-fat versions of ricotta, sour cream, and cream cheese will make it extra decadent. It’ll be richer and creamier, and I won’t judge you one bit—it’s called million-dollar for a reason.
How do I prevent the cheese from sticking to the foil while baking?
This trick saves you: spray the bottom of your foil with a quick shot of nonstick spray before covering the dish. That way, when the cheese bubbles up, it doesn’t glue itself to the foil like a melted cheese bandit. You’re welcome.
Classic Million Dollar Spaghetti
Ingredients
For the Pasta
- 12 oz (340 g) spaghetti
For the Meat Sauce
- 1 lb (450 g) ground beef
- 1 onion diced
- 3 cloves garlic minced
- 24 oz (680 g) spaghetti sauce your favorite jarred or homemade
- salt and pepper to taste
For the Cheese Layer
- 4 oz (115 g) cream cheese softened (reduced-fat, if desired)
- 1 cup (250 g) ricotta cheese reduced-fat, if desired
- 1/2 cup (120 g) sour cream reduced-fat, if desired
- 4 green onions thinly sliced, divided (plus more for topping)
For Topping
- 2 cups (200 g) Cheddar–Monterey Jack cheese blend shredded, or any melty cheese blend
- fresh parsley or more green onions optional, for serving
Equipment
- Large pot
- Large skillet
- Mixing bowls
- 11x7 inch baking dish
- Foil
Instructions
- Boil the spaghetti: Cook the spaghetti in salted water until just al dente. Drain and toss with a little oil to prevent sticking. Set aside.
- Brown the beef with aromatics: In a large skillet over medium heat, cook the ground beef with diced onion and garlic until browned and fragrant. Drain excess grease.
- Make the meat sauce: Add spaghetti sauce to the beef mixture along with salt and pepper to taste. Simmer for about 20 minutes to blend the flavors. Taste and adjust seasoning.
- Mix the cheese layer: In a bowl, mash together the softened cream cheese, ricotta, and sour cream until smooth. Fold in most of the chopped green onions, reserving some for garnish.
- Layer the casserole: Lightly grease an 11x7-inch baking dish. Layer the cooked spaghetti on the bottom, then spread the cheese mixture on top of the noodles. Spoon the meat sauce over the cheese layer. Sprinkle the shredded cheese blend evenly over the top.
- Bake: Cover dish with foil and bake in a preheated 350°F (175°C) oven for 25 minutes. Remove foil and bake an additional 5–10 minutes, until the top is golden and bubbly.
- Garnish and serve: Let cool for a few minutes, then top with extra green onions or parsley. Slice and serve hot.
