Million Dollar Spaghetti is a spaghetti casserole with layers of noodles, cheese, and homemade meat sauce.
It’s budget friendly, easy to make, and a meal the whole family will love.
Ingredients
1 (8 ounce) package spaghetti
1 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
½ cup butter, sliced – divided
1 (8 ounce) container cottage cheese
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
1 (8 ounce) package shredded sharp Cheddar cheese
How To Make Million Dollar Spaghetti Casserole
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 12 minutes. Drain.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix in spaghetti sauce.
Place 1/2 of the butter slices into the bottom of a 9×13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Cover with remaining spaghetti and top with remaining slices of butter.
Pour ground beef mixture over spaghetti and spread in an even layer.
Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.
Refrigerator Storage:
Before baking: Assemble the casserole, cover tightly with foil or plastic wrap, and refrigerate for up to 2 days.
After baking: Let the casserole cool completely, then cover and refrigerate for up to 4 days.
To reheat: Warm individual portions in the microwave, or reheat the whole dish in a 350°F oven (covered with foil) for about 20–30 minutes until heated through.
Freezer Storage:
Before baking: Assemble the casserole in a freezer-safe dish, wrap tightly in plastic wrap and foil, and freeze for up to 3 months.
After baking: Cool completely, then freeze in portions or whole. Use a freezer-safe container or wrap well in foil and plastic wrap.
To bake from frozen: Thaw overnight in the fridge, then bake at 350°F for about 45–60 minutes, or until hot in the center.
Variations:
1. Protein Swaps:
Use Italian sausage, ground turkey, or a mix of ground beef and pork for extra flavor.
Make it vegetarian with lentils or plant-based crumbles.
2. Sauce Upgrades:
Swap jarred sauce for homemade marinara or meat sauce.
Stir in red pepper flakes, garlic powder, or Italian herbs to punch up the flavor.
3. Cheese Twists:
Add shredded mozzarella or Parmesan to the top layer for gooey, golden richness.
Try ricotta cheese in place of cottage cheese for a smoother, more traditional texture.
4. Veggie Additions:
Mix in sautéed onions, mushrooms, spinach, or zucchini to boost nutrition and flavor.
Roast the veggies first for extra depth.
5. Pasta Options:
Swap spaghetti for angel hair, linguine, or even penne for a different texture.
6. Mini or Make-Ahead Versions:
Make in muffin tins for individual portions — perfect for freezing or meal prep!
Assemble a day in advance and refrigerate until ready to bake.
Tips:
Drain your pasta and meat well to avoid a greasy or soggy casserole.
Let it rest for 10–15 minutes after baking before slicing — it will hold together better.
Lightly butter or oil your baking dish to prevent sticking and make cleanup easier.
Double the recipe and freeze one for later — future you will thank you!
Per Serving (1/8 of casserole):
Calories: 525–575
Total Fat: 35g
Saturated Fat: 18g
Cholesterol: 100mg
Sodium: 650–800mg
Carbohydrates: 30–35g
Fiber: 2g
Sugars: 6g
Protein: 25–28g
Notes:
Using full-fat cheeses and butter adds richness but also boosts fat/calories.
Swapping ground turkey, low-fat dairy, or whole wheat pasta can lighten it up.
Nutrition may vary depending on the specific spaghetti sauce and cheese brands used.