Save The first time I made Million Dollar Spaghetti, it was snowing outside and I had three unexpected guests show up at dinner time. I threw together what I had in the fridge and this casserole was born. That night everyone went back for seconds and one friend actually asked for the recipe before even putting on her coat. Now it is my go to when I need serious comfort food or want to make people feel special.
I remember bringing this to a potluck last winter and watching it disappear within fifteen minutes. My neighbor leaned over and whispered that she would pay me to make this for her family dinner the following week. That is when I knew this recipe was something special.
Ingredients
- 1 pound spaghetti: Use high quality dried pasta and cook it just shy of al dente since it will continue baking in the oven
- 1 pound ground beef: I recommend 85 percent lean for the best balance of flavor and moisture without too much excess fat
- 1/2 pound Italian sausage: The casing should be removed and the meat crumbled into small pieces for even distribution
- 1 medium yellow onion: Dice it finely so it almost melts into the sauce as it cooks
- 3 cloves garlic: Fresh minced garlic adds a punch that powder simply cannot replicate
- 1 jar marinara sauce: Choose a brand you actually like eating on its own since it provides the base flavor
- 1 teaspoon dried Italian herbs: This blend usually includes basil oregano and thyme which complement the tomato sauce perfectly
- 1/2 teaspoon salt: Adjust this based on how salty your marinara sauce already is
- 1/4 teaspoon black pepper: Freshly ground pepper makes a noticeable difference in the final dish
- 1 container ricotta cheese: Whole milk ricotta creates the creamiest layer but part skim works too
- 1 cup Alfredo sauce: Homemade or store bought both work beautifully here
- 1/2 cup sour cream: This adds a subtle tang that cuts through all the rich cheese
- 1 large egg: This helps bind the ricotta layer so it does not separate during baking
- 2 cups shredded mozzarella cheese: Low moisture mozzarella melts beautifully without making the dish watery
- 1 cup shredded Parmesan cheese: This adds a salty nutty finish that balances the mild mozzarella
Instructions
- Prepare the oven and pan:
- Preheat your oven to 350 degrees F and generously grease a 9x13 inch baking dish with butter or cooking spray
- Cook the spaghetti:
- Boil the pasta according to package directions but stop cooking one minute early so it stays firm during baking
- Brown the meats:
- In a large skillet over medium high heat cook the ground beef and Italian sausage together breaking them up with a spoon until fully browned
- Sauté the aromatics:
- Add the diced onion and minced garlic to the meat mixture and cook for 3 to 4 minutes until the onion is soft and fragrant
- Build the meat sauce:
- Stir in the marinara sauce Italian herbs salt and pepper then let everything simmer together for 5 minutes
- Mix the creamy layer:
- In a separate bowl combine the ricotta cheese Alfredo sauce sour cream and egg until completely smooth
- Start the layers:
- Spread half the cooked spaghetti in the prepared dish then cover with half the Alfredo mixture followed by half the meat sauce
- Add the first cheese layer:
- Sprinkle 1 cup of mozzarella and 1/2 cup of Parmesan over the first meat sauce layer
- Repeat the layers:
- Add the remaining spaghetti Alfredo mixture and meat sauce then top with the rest of the cheese
- Bake covered:
- Cover the dish tightly with foil and bake for 30 minutes to let everything heat through and meld together
- Brown the top:
- Remove the foil and bake for another 10 minutes until the cheese is golden brown and bubbly
- Rest before serving:
- Let the casserole sit for 10 minutes before cutting which helps the layers set and makes serving much easier
Save This recipe has become my standard housewarming gift and new parent meal. Last month my sister called me from the hospital asking if I could bring a batch over because she was craving it during her recovery. It is funny how food becomes tied to moments in our lives like that.
Make Ahead Magic
You can assemble this entire casserole up to 24 hours before baking and keep it covered in the refrigerator. The flavors actually develop more this way and the texture becomes even better. Just add 5 to 10 minutes to the covered baking time if it is cold from the fridge.
Freezing Instructions
This recipe doubles beautifully and freezes exceptionally well. I always keep a backup casserole in my freezer wrapped tightly in two layers of foil and plastic wrap. Thaw overnight in the refrigerator before baking or add 20 minutes to the covered baking time.
Serving Suggestions
A crisp green salad with vinaigrette cuts through all the richness and provides a nice texture contrast. Garlic bread is practically mandatory and I like to use the cheesy leftovers to make epic sandwiches the next day.
- Let leftovers cool completely before refrigerating to prevent condensation
- Portion leftovers into individual containers for easy lunches throughout the week
- Reheat covered with foil at 350 degrees F until heated through
Save There is something deeply satisfying about serving a dish that makes people close their eyes and smile after the first bite. That is the magic of this casserole and why it earned its million dollar name.
Recipe Guide
- → What pasta is used in this dish?
Spaghetti is used, cooked to al dente before layering.
- → Can I substitute the meat in the sauce?
Yes, ground turkey can be used for a lighter version without sacrificing flavor.
- → How is the creamy layer made?
A mixture of ricotta cheese, Alfredo sauce, sour cream, and egg creates a rich, smooth layer.
- → What cheeses top the casserole?
Shredded mozzarella and Parmesan provide a melted, golden finish.
- → How long should it rest before serving?
Allow the dish to rest for 10 minutes after baking to set before slicing.
- → Can I add vegetables to the casserole?
Sautéed spinach or mushrooms can be incorporated for extra texture and flavor.