🍝 Million Dollar Spaghetti Casserole
🕒 Prep Time: 20 mins
🔥 Bake Time: 35–40 mins
🍽 Serves: 8–10
Ingredients
For the Pasta:
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1 lb (450g) spaghetti
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Salted water, for boiling
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2 tbsp butter
For the Cheese Layer:
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1 (8 oz) package cream cheese, softened
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1 cup ricotta cheese or cottage cheese
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1 cup sour cream
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1 tsp garlic powder
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Salt & pepper to taste
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1 ½ cups shredded mozzarella cheese (divided)
For the Meat Sauce:
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1 lb ground beef (or a mix of beef and sausage)
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1 small onion, diced
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3 cloves garlic, minced
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1 jar (24 oz) marinara or spaghetti sauce
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1 tsp Italian seasoning (optional)
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Salt & pepper to taste
Instructions
1. Cook the Spaghetti
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Boil spaghetti just until al dente. Drain and toss with butter to prevent sticking. Set aside.
2. Prepare the Meat Sauce
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In a skillet, cook ground beef and onion over medium heat until browned.
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Add garlic and cook another 30 seconds.
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Drain excess fat.
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Stir in marinara sauce and Italian seasoning. Simmer for 5–10 minutes.
3. Mix the Cheese Layer
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In a bowl, combine cream cheese, ricotta or cottage cheese, sour cream, garlic powder, salt, and pepper.
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Stir in ½ cup of mozzarella cheese.
4. Assemble the Casserole
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Layer 1: Half of the spaghetti in a greased 9×13-inch baking dish
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Layer 2: All of the cheese mixture, spread evenly
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Layer 3: Remaining spaghetti
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Layer 4: Meat sauce
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Top: Sprinkle with remaining 1 cup mozzarella cheese (and extra Parmesan if desired)
5. Bake
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Cover with foil and bake at 350°F (175°C) for 30 minutes.
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Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Serving Suggestions
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Let rest 10 minutes before slicing.
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Serve with garlic bread and a green salad for a complete meal.
📝 Make-Ahead & Freezer Tips
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Assemble and refrigerate up to 24 hours ahead, then bake as directed.
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Or freeze before baking. Thaw overnight and bake as usual.
Would you like a spicy version, a low-carb/keto twist, or a vegetarian take?