Classic Million Dollar Spaghetti
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.Al dente spaghetti is layered with tangy beefy tomato sauce and a swoon-worthy cheese blend: cream cheese, ricotta, and sour cream, all melty and mingled together. It’s the perfect make-ahead casserole for busy weeknights or impromptu gatherings. Cozy, practical, and crowd-pleasing—just how you want comfort food to be!
8
servings
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.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. To freeze, wrap cooled casserole or assembled unbaked casserole tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating, covered, in a 350°F oven until bubbling.
Variations: Swap the beef for ground turkey, chicken, or Italian sausage. Make it meatless by sautéing mushrooms or spinach. Cottage cheese can substitute ricotta. Use gluten-free noodles if needed. Add red pepper flakes for heat or Italian seasoning for extra flavor!
Foil tip: Spray the underside of your foil with nonstick spray before covering to prevent the cheese from sticking.
Nutrition
Calories: 525kcal | Carbohydrates: 41g | Protein: 30g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 898mg | Potassium: 614mg | Fiber: 3g | Sugar: 8g | Vitamin A: 820IU | Vitamin C: 6mg | Calcium: 370mg | Iron: 3.2mg