Million Dollar Spaghetti

Million Dollar Spaghetti is a baked spaghetti casserole with a thick layer of cream cheese, sour cream, and ricotta in the middle, with a meat sauce made from ground beef and Italian sausage over the top. My baked spaghetti is cheesy too, but this creamy middle layer is what makes Million Dollar Spaghetti different. The sauce uses equal amounts of ground beef and Italian sausage, which gives it more flavor than using beef alone.

I started seeing Million Dollar Spaghetti on TikTok and wanted to know how it compared with the version I already make, so I made a pan of it. It goes well with toasted bread on the side, even plain bread with nothing on it, because the pasta is already rich.

This recipe makes a lot of food. Two pounds of spaghetti, two pounds of meat, and three jars of sauce fill a large deep baking pan, and I use a deep one so the sauce does not spill over the side while it bakes. If you do not have a pan that size, you can divide everything between two 9 x 13-inch baking dishes instead. Two dishes are easier to get in and out of the oven anyway.

What is Million Dollar Spaghetti?

This gets compared to lasagna often, and the comparison makes sense. You have pasta, meat sauce, and cheese arranged in layers, and you cut it into squares when it comes out of the oven. The main difference is that you spread the spaghetti into the pan instead of fitting lasagna sheets, so the assembly takes less time.

Most recipes for this use cottage cheese in the middle layer. I use ricotta instead because I want that layer to be smooth after baking, and cottage cheese leaves curds that you can still feel in a slice. Both of them work, so it depends on the texture you want. Whichever one you use, buy the whole milk version.

Why This Million Dollar Spaghetti Recipe Works

• Butter goes on the spaghetti while it is still hot. Two pounds of pasta will stick together in the bowl if you let it sit, so I toss the butter in as soon as it drains.
• Some of the pasta water goes into the meat sauce. I add 3/4 cup along with the jarred sauce and let everything simmer together for 15 minutes. The sauce should still be thick enough to spread over the spaghetti before it goes into the oven.
• The oil comes out before the sausage goes in. A pound of ground beef renders more fat than most people expect, and the Italian sausage adds more on top of that. Taking most of it out is what keeps the finished tray from being greasy.
• Sharp cheddar goes in twice. One cup is folded into the cheese mixture and another cup goes over the sauce, and the cheddar on top is the one that browns in the oven.

Ingredients

Pasta

• Spaghetti – Two pounds. Cook it to al dente and no further, because it will keep cooking in the oven.
• Unsalted butter – Half a cup. A quarter cup goes on the hot spaghetti and the rest goes over the second layer before the sauce.
• Sharp cheddar cheese – One cup for the top. I shred it off a block because the pre-shredded kind has a coating on it that keeps it from melting as smoothly.

Meat Sauce

• Ground beef – One pound, browned on its own before anything else goes into the pot.
• Ground Italian sausage – One pound. It is already seasoned, so I taste the sauce before adding any salt.
• Spaghetti sauce – Forty-eight ounces, which is about three jars. I use jarred sauce for this recipe, and any brand you already like on pasta will work here.
• Yellow onion – One, minced.
• Garlic – Five cloves, minced.
• Dried basil – One teaspoon, stirred in after the sauce has simmered.
• Salt and ground black pepper

Cheese Mixture

• Cream cheese – Eight ounces, softened. Cold cream cheese does not fold into the other cheeses smoothly.
• Sour cream – Half a cup.
• Ricotta cheese – Two cups, whole milk.
• Mozzarella cheese – Two cups, shredded. This one goes into the mixture and not on top.
• Sharp cheddar cheese – One more cup for the mixture.

1. Boil enough water in a large cooking pot for the spaghetti. Add the spaghetti and cook according to the package instructions until al dente. Reserve 3/4 cup of the pasta water before draining.
2. Place the cooked spaghetti in a large bowl. Add 1/4 cup butter while the pasta is still hot. Toss until the butter melts and coats the spaghetti. Set aside.

1. Heat a large cooking pot over medium-high heat. Add the ground beef. Cook while breaking it into small pieces until browned.
2. Remove most of the excess oil from the pot. Add the Italian sausage. Continue cooking for about 3 minutes while breaking the sausage apart.

1. Add the onion and garlic. Cook for 2 to 3 minutes.
2. Pour the spaghetti sauce into the pot. Add 3/4 cup of the reserved pasta water and stir.
3. Let the sauce boil, and then reduce the heat to low. Cover the pot and simmer for 15 minutes.
4. Add the dried basil. Season with salt and ground black pepper as needed. Stir and set the meat sauce aside.

1. Combine the cream cheese, sour cream, ricotta cheese, mozzarella cheese, and 1 cup sharp cheddar cheese in a large bowl. Fold until everything is well combined.
2. Preheat the oven to 350°F.

1. Arrange half of the buttered spaghetti in a deep baking pan. Spread it evenly.
2. Spread the cheese mixture over the spaghetti.
3. Add the remaining spaghetti and spread it over the cheese mixture.
4. Distribute the remaining 1/4 cup butter over the spaghetti.

1. Pour the meat sauce on top. Spread it evenly so that the spaghetti is covered.
2. Sprinkle 1 cup sharp cheddar cheese on top.
3. Bake uncovered for 25 to 35 minutes, or until the cheese melts and the sauce is hot and bubbly.
4. Remove the Million Dollar Spaghetti from the oven. Let it rest for about 10 minutes before slicing and serving. Share and enjoy!

What to Serve with Million Dollar Spaghetti

• Toasted bread – Plain slices with nothing on them are all this needs.
• Garlic Bread – French bread spread with butter, fresh garlic, parsley, and Parmesan, then baked until the edges are crisp.
• Green salad – Romaine or iceberg with a simple dressing keeps the plate from feeling too heavy.

Storage

• Refrigerator: Cover the pan or transfer the slices to an airtight container. They keep for up to 4 days.
• Freezer: This freezes better before it is baked. Divide it between two 9 x 13-inch dishes, cover one tightly, and freeze it for up to a month. Thaw it overnight in the refrigerator and bake it at 350°F for about 40 minutes. Baked leftovers can also be frozen, but the spaghetti comes out softer after thawing.
• Reheating: Lay foil over the top and warm a slice at 350°F for about 15 minutes. The microwave is quicker for a single plate, though the cheese layer comes out looser. If a slice looks dry, spoon a little sauce over it before it goes in.

More Pasta Recipes

• Filipino Spaghetti – The sweet Filipino version, made with ground pork, luncheon meat, and hotdogs in a tomato sauce.
• Spaghetti and Meatballs – Meatballs simmered in a meaty marinara and spooned over plain spaghetti.
• One Pot Spaghetti – Ground beef, mushrooms, and cream cheese cooked together with marinara in a single pot.
• Baked Macaroni – Elbow macaroni in a beef and tomato sauce, baked with cheese on top.
• Broken Lasagna – Lasagna sheets broken into pieces and cooked in the sauce instead of layered and baked.

• Ricotta cheese – Cottage cheese works in the same amount, two cups. Use the whole milk version.
• Ground Italian sausage – You can use two pounds of ground beef instead. Half a teaspoon of fennel seed and a pinch of red pepper flakes will get the sauce close to the sausage seasoning. Ground pork and ground turkey also work.
• Spaghetti sauce – Any marinara works in the same 48-ounce amount. If you use plain tomato sauce, season it with garlic and salt first, and add a little sugar if it tastes sharp.
• Sharp cheddar cheese – Mild cheddar works too, but the flavor will not be as strong. Provolone or Monterey Jack can go into the cheese mixture instead.
• Sour cream – Full fat plain Greek yogurt works in the same amount.
• Spaghetti – Penne, ziti, or linguine will hold the layers just as well.

What stood out to me was how much richer this was than the baked spaghetti I already make. The cream cheese and ricotta layer in the middle made the biggest difference, and I liked how it turned out.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Million Dollar Spaghetti

A layered baked spaghetti dish that combines creamy cheese filling with a rich meat sauce and buttery noodles

Prep: 15 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour

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Ingredients

• ▢ 32 ounces spaghetti noodles
• ▢ 1 cup sharp cheddar cheese shredded
• ▢ 1/2 cup unsalted butter sliced into 6 portions

Sauce ingredients:

• ▢ 1 lb. ground beef
• ▢ 1 lb. ground Italian sausage
• ▢ 48 ounces spaghetti sauce
• ▢ 1 yellow onion minced
• ▢ 5 cloves garlic minced
• ▢ 1 teaspoon dried basil
• ▢ salt and ground black pepper to taste

Cheese mixture:

• ▢ 8 ounces cream cheese softened
• ▢ 1/2 cup sour cream
• ▢ 2 cups ricotta cheese
• ▢ 2 cups mozzarella cheese shredded
• ▢ 1 cup sharp cheddar cheese shredded

Equipment

• 1 Oven

Instructions

• Start by cooking the spaghetti. Boil 2 quarts of water and then cook the spaghetti based on package instructions until al dente. Drain the pasta water and save it for later.
  32 ounces spaghetti noodles
• Place the spaghetti in a large bowl and add half of the butter quickly while the noodles are hot. Toss until the spaghetti is completely coated with butter. Set aside.
  1/2 cup unsalted butter
• Cook the sauce by heating a cooking pot and adding the ground beef. Cook the beef using high heat setting until the fat gets rendered (note: the rendered fat becomes the oil).
  48 ounces spaghetti sauce, 1 lb. ground beef
• Scoop the oil out of the pot and then add the ground Italian sausage. Sauté for 3 minutes.
  1 lb. ground Italian sausage
• Add the minced onion and garlic. Continue to sauté for 2 to 3 minutes more.
  1 yellow onion, 5 cloves garlic
• Pour the spaghetti sauce into the pot. Also add ¾ cup of pasta water. Let the mixture boil. Once boiling, adjust the heat to a simmer. Cover the pot and simmer for 15 minutes (or until the sauce thickens) while stirring occasionally. Season with dried basil, salt, and ground black pepper. Set aside.
  1 teaspoon dried basil, salt and ground black pepper to taste
• Combine all the cheese mixture ingredients in a bowl. Fold until well blended. Set aside.
  8 ounces cream cheese, 1/2 cup sour cream, 2 cups ricotta cheese, 2 cups mozzarella cheese, 1 cup sharp cheddar cheese
• Preheat your oven to 350 F.
• Meanwhile, assemble the Million Dollar Spaghetti by placing half of the spaghetti in a baking tray. Level it and make sure that the entire surface of the baking tray is covered.
• Top with the cheese mixture and spread it out evenly.
• Arrange the remaining spaghetti over the cheese mixture and distribute it evenly.
• Add the remaining butter and pour the meat sauce over it. Spread the sauce ensuring that the spaghetti is completely covered.
• Sprinkle and distribute the remaining 1 cup of shredded cheddar cheese on top.
  1 cup sharp cheddar cheese
• Bake for 25 to 35 minutes.
• Remove from the oven and let it cool down for 10 minutes.
• Serve with garlic bread. Share and enjoy!

Notes

• Choose full-fat dairy for better structure. I always go for full-fat cream cheese, sour cream, and ricotta when mixing the cheese layer. Low-fat versions tend to break apart during baking and release too much liquid. That excess moisture can make the bottom layer soggy. Full-fat ingredients hold together better and produce a sturdier, sliceable middle.
• Use freshly shredded cheese, not bagged. Pre-shredded cheese from the store usually contains anti-caking agents that prevent smooth melting. I prefer grating blocks of cheddar and mozzarella myself to get a better melt and stretch. It also gives the top layer a more appealing finish after baking. You’ll see the difference once the casserole cools down.
• Bake uncovered to form a top layer. If you cover the dish while baking, the cheese on top won’t brown properly. I leave mine uncovered for the full time, and it helps the cheddar crisp up just a little. That thin crust makes each bite more satisfying. Just keep your oven temperature steady and avoid opening the door too often.
• Layer evenly for better slicing. When assembling, I always take time to spread each layer right to the edge of the tray. Gaps or uneven cheese patches can cause the spaghetti to collapse in certain spots. I use the back of a spoon or offset spatula to get it flat. 
• Use a metal tray for crisp edges. A metal baking tray conducts heat better than glass or ceramic. It helps firm up the base layer, especially around the corners. If you want that slightly crisp edge on the bottom, skip the glass and go metal. I keep a dedicated tray just for baked pasta dishes like this.

Nutrition Information

Calories: 10775kcal (539%) Carbohydrates: 812g (271%) Protein: 455g (910%) Fat: 635g (977%) Saturated Fat: 319g (1595%) Polyunsaturated Fat: 41g Monounsaturated Fat: 206g Trans Fat: 9g Cholesterol: 1864mg (621%) Sodium: 14191mg (591%) Potassium: 10019mg (286%) Fiber: 52g (208%) Sugar: 94g (104%) Vitamin A: 18488IU (370%) Vitamin C: 118mg (143%) Calcium: 4738mg (474%) Iron: 44mg (244%)

© copyright: Vanjo Merano