The Million Dollar Spaghetti Casserole is an inexpensive casserole that is easy to make.
Layers of spaghetti and cheese are smothered in a savory beef sauce and baked until brown and bubbly.
Casseroles are an easy way to feed a hungry family!
- Million Dollar Spaghetti is a combination of baked spaghetti and lasagna.
- It’s a large and hearty casserole that reheats well and freezes for future meals.
- Although the ingredients are simple, this dish is delicious, everyone raves about it.
Ingredients for Million Dollar Spaghetti
Meat: I like to use Italian sausage because it has a lot of flavor, but in a pinch you can substitute ground beef or ground turkey. As a substitute for the sausage, I would recommend adding additional seasoning to the sauce.
Sauce: This recipe uses pasta sauce as the base to make it quick and easy. You can use homemade marinara sauce or your favorite jar of sauce. Feel free to stir in fresh herbs if you like!
Cheese: The cheese layer is either cottage cheese or ricotta cheese. I prefer cottage cheese because I think it adds so much creaminess to the recipe.
Pasta: We most often make this with spaghetti, but other types of pasta can also be used. Try ziti or rigatoni noodles.
Serving suggestions
Million Dollar Spaghetti is a hearty casserole that is a complete meal on its own. If you wish, you can combine it with garlic bread and a fresh salad.
Leftovers and preparations
The leftovers from this casserole reheat well! The noodles become a little softer when reheated, but the taste is just as good as fresh out of the oven.
Prepare: Million Dollar Spaghetti Casserole can be made up to 24 hours in advance. Take it out of the fridge at least 30 minutes before baking and add another 15 minutes to the baking time.
Freeze: To freeze the casserole, wrap it first in plastic wrap and then in aluminum foil. Allow it to thaw in the refrigerator overnight before baking.
More favorite spaghetti recipes
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Million Dollar Spaghetti Casserole
Loaded with layers of spaghetti, cheese, spicy sauce, and Italian sausage, this is an easy, hearty casserole that’s inexpensive and perfect for a large crowd.
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Preheat the oven to 350°F.
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Bring a large pot of salted water to the boil. Cook the pasta al dente according to the package instructions. Drain well and return the pasta to the original pot. Add 24 ounces of prepared spaghetti sauce and toss to combine. Put aside.
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In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onions and garlic and cook until softened, about 5 minutes. Add the sausage and 2 teaspoons Italian seasoning to the skillet and cook until no pink color remains. Drain off excess fat. Add the remaining 24 ounces of spaghetti sauce to the pan. Put aside.
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In a medium mixing bowl, combine cottage cheese or ricotta, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. Put aside.
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Place half of the butter slices (if using) in a 9×13 baking dish. Spread half of the spaghetti in the tin and top with the cheese mixture. Spread the remaining spaghetti over the cheese mixture. Top with remaining butter slices (if using). Pour the tomato meat sauce evenly over it.
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Top with remaining mozzarella and bake, uncovered, in the preheated oven until the casserole is heated through, about 35-45 minutes.
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Let rest for 15 minutes before serving.
This casserole can be made 24 hours in advance. If preparing ahead of time, let stand at room temperature for at least 30 minutes before baking. Add 15 minutes to baking time.
Store leftovers in a covered container in the refrigerator for up to 4 days.
Calories: 583 | Carbohydrates: 32G | Protein: 23G | Fat: 39G | Saturated fatty acids: 19G | Cholesterol: 109mg | Sodium: 826mg | Potassium: 337mg | Fiber: 1G | Sugar: 3G | Vitamin A: 745IU | Vitamin C: 2.5mg | Calcium: 209mg | Iron: 1.7mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Casserole, dinner, pasta
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