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Million dollar spaghetti casserole in a baking dish.
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5 from 1 vote

Million Dollar Spaghetti Casserole Recipe

Million Dollar Spaghetti is a baked spaghetti casserole made with layers of noodles, a cream cheese, ricotta, and sour cream filling, and homemade meat sauce. It tastes like lasagna without stacking noodles. It is budget-friendly, ready in about an hour, and feeds a crowd.
Prep Time30 minutes
Cook Time30 minutes
Resting Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 12
Author: Robyn Stone

Equipment

Ingredients

  • 16 ounces spaghetti noodles
  • 1 pound ground beef
  • 1/4 medium onion chopped (optional)
  • 24 ounces marinara sauce homemade or store-bought
  • 2 teaspoons Stone House Seasoning
  • 1/2 cup butter sliced thinly
  • 8 ounces cream cheese softened
  • 1 cup ricotta cheese or cottage cheese
  • 8 ounces sour cream or Greek yogurt
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated

Instructions

  • Prep. Preheat oven to 350º F.
  • Cook spaghetti. Bring a large pot of lightly salted water to a boil. Cook the spaghetti in a large pot of lightly salted boiling water until it is cooked through but still firm to the bite (al dente), about 8 to 12 minutes. Drain, stir in 1/2 the butter slices, and set aside.
  • Make the sauce. While the pasta is cooking, brown the ground beef over medium heat until it is cooked throughout, about 5 to 7 minutes. Add the chopped onion (optional) and cook until the onion is cooked throughout and translucent, about 3 minutes. Drain well and discard any grease. Stir in all but 1/2 cup of the marinara sauce. Stir in 1 teaspoon of Stone House Seasoning. Set aside.
  • Mix the cheese layer. Stir together the softened cream cheese, ricotta cheese, sour cream, and 1 teaspoon of Stone House Seasoning in a medium bowl.
  • Layer the casserole. Add 1/2 of the butter slices to baking dish. Add half of the pasta to a 9x13 casserole dish. Spread with the cheese layer, then half the sauce, then the remaining pasta. Pour over the remaining sauce and top with the mozzarella and Parmesan cheeses.
  • Bake. Bake in the preheated oven for 30-40 minutes until the casserole is bubbly. Check at about 20 minutes and top with a piece of foil if the top is browning too much. Remove from the oven and allow to rest for 15 minutes before cutting and serving.

Notes

  1. Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. 
  2. Freeze: Assemble without baking, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. 
  3. Make Ahead: Prepare the casserole up to 24 hours in advance. Assemble, cover tightly with foil, and refrigerate. When ready to bake, let it sit at room temperature while the oven preheats. Then bake as directed, adding 5-10 minutes if it's still cold from the fridge.
  4. Reheat: To keep leftovers moist, add a splash of water or marinara sauce before reheating, and cover to trap the steam.
  5. Stone House Seasoning: Use 1 teaspoon Kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon granulated garlic.
  6. Gluten-Free: Use gluten-free pasta.

Nutrition

Calories: 502kcal | Carbohydrates: 34g | Protein: 20g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 953mg | Potassium: 442mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1041IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 2mg