Cheesy Million Dollar Spaghetti Casserole

Here’s a rich, comforting Cheesy Million Dollar Spaghetti Casserole recipe that’s perfect for feeding a crowd or prepping ahead for busy weeknights. It’s loaded with layers of creamy cheese, meat sauce, and pasta—true to its “million dollar” name!

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🧀 Cheesy Million Dollar Spaghetti Casserole

📋 Ingredients:

For the Pasta Layer:

• 1 lb spaghetti

• Salted water for boiling

For the Meat Sauce:

• 1 lb ground beef (or Italian sausage, or a mix)

• 1 small onion, chopped

• 2–3 cloves garlic, minced

• 1 (24 oz) jar marinara or pasta sauce

• 1 tsp Italian seasoning

• Salt and pepper to taste

Cheese Mixture:

• 8 oz cream cheese, softened

• 1 cup cottage cheese (or ricotta)

• 1 cup sour cream

• 1½ cups shredded mozzarella cheese (divided)

• ½ cup grated Parmesan cheese

• 1 egg (optional, for binding)

🔧 Optional Toppings:

• Extra mozzarella & Parmesan

• Chopped parsley or basil for garnish

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🍳 Instructions:

1. Cook the Pasta:

   • Boil spaghetti in salted water until al dente. Drain and set aside.

2. Make the Meat Sauce:

   • In a skillet, cook ground beef with onion until browned. Add garlic and cook 1 minute.

   • Stir in pasta sauce and Italian seasoning. Simmer for 10 minutes. Season to taste.

3. Mix the Cheesy Layer:

   • In a bowl, combine cream cheese, cottage cheese, sour cream, 1 cup mozzarella, Parmesan, and egg if using. Mix until smooth.

4. Assemble the Casserole:

   • Preheat oven to 350°F (175°C).

   • Lightly grease a 9×13-inch baking dish.

   • Layer in this order:

     1. Half the spaghetti

     2. All of the cheese mixture

     3. Remaining spaghetti

     4. Meat sauce on top

     5. Sprinkle remaining ½ cup mozzarella (plus more if you like)

5. Bake:

   • Cover with foil and bake 30 minutes.

   • Uncover and bake another 10–15 minutes until bubbly and golden.

6. Serve:

   • Let rest 10 minutes before slicing. Garnish with parsley or basil if desired.

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📝 Tips:

• Make ahead: Assemble and refrigerate up to 2 days in advance.

• Freezable: Freeze before baking (wrap tightly), or after (cut into portions).

• Low-carb swap: Use zucchini noodles or spaghetti squash for a lighter version.