Million Dollar Spaghetti

Print Recipe

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

Prep Time15

Cook Time1

Total Time1

Course: Main Course

Cuisine: American

Keyword: baked, million dollar, spaghetti

Servings: people

Calories: 10775kcal

Author: Vanjo Merano

Equipment

1 Oven

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

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.

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