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Million Dollar Spaghetti

A creamy, indulgent baked spaghetti casserole layered with rich meat sauce, a luscious cream cheese mixture, and plenty of melted cheese for a dish that tastes luxurious yet uses affordable pantry staples.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Main Dish
Cuisine: Italian American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef
  • 1 jar 24 ounces marinara sauce
  • 1 pound spaghetti pasta
  • 4 tablespoons butter softened
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 2 cups shredded mozzarella cheese
  • 1/2 cup parmesan cheese grated
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1/2 teaspoon red pepper flakes optional

Equipment

  • Large pot
  • colander
  • Large skillet
  • Wooden spoon
  • 9x13 inch baking dish
  • Mixing bowl
  • Measuring cups and spoons
  • Cheese grater

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil, add the spaghetti, and cook 1–2 minutes shy of al dente according to package directions. Drain well without rinsing.
  3. Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart, until browned with no pink remaining; drain excess fat if necessary.
  4. Stir garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper into the beef. Cook 1 minute, then pour in the marinara sauce. Reduce heat to low and simmer 10 minutes.
  5. In a mixing bowl, combine softened cream cheese, sour cream, butter, a pinch of black pepper, and mix until smooth and spreadable.
  6. Spread the cream cheese mixture evenly over the bottom of a 9×13-inch baking dish.
  7. Layer the drained spaghetti over the cream cheese base, pressing gently so the pasta makes contact with the creamy layer.
  8. Pour the meat sauce evenly over the pasta. Top with shredded mozzarella and sprinkle grated parmesan evenly across the surface.
  9. Bake uncovered for 30 minutes, until the cheese is melted, bubbly, and lightly golden.
  10. Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.

Notes

For best flavor and texture, use full-fat dairy products and slightly undercook the pasta so it finishes in the oven. The baked spaghetti can be assembled up to 24 hours ahead, refrigerated, and baked when ready to serve—add 5–10 minutes to the baking time if starting from cold.