Million Dollar Spaghetti Casserole

 This unapologetically indulgent casserole features layers of spaghetti tossed in marinara, a creamy four-cheese mixture, a savory meat sauce, and a golden, bubbly mozzarella topping. The name comes from its luxurious, "million-dollar" taste, and it’s perfect for feeding a crowd or making ahead for an easy weeknight dinner.

Yields: 8 servings

Prep Time: 25 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 30 minutes

Ingredients

For the Meat Sauce:

1 tbsp olive oil

1 small yellow onion, chopped

4 large garlic cloves, finely chopped

1 lb ground beef (90% lean)

½ lb sweet or hot Italian sausage, casings removed

2 tsp Italian seasoning

1 (24-oz) jar marinara sauce, divided

Salt and freshly ground black pepper to taste

For the Pasta:

1 lb spaghetti

3 tbsp unsalted butter

For the Cheese Layer:

1 (15-oz) container whole-milk ricotta (about 1¾ cups)

8 oz cream cheese, softened to room temperature

1 large egg, at room temperature

½ cup shredded low-moisture mozzarella cheese

½ cup grated Parmesan cheese (about 2 oz)

¼ cup chopped fresh parsley, plus more for garnish

For the Topping:

1½ cups shredded low-moisture mozzarella cheese

¼ cup grated Parmesan cheese

For Serving (Optional):

Fresh basil or parsley, chopped

Crushed red pepper flakes

Instructions

Step 1: Prepare

Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a boil.

Step 2: Make the Meat Sauce

In a large (12-inch) skillet, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking the meat into small pieces. Cook undisturbed for 3–4 minutes until browned on one side, then stir and continue cooking until no longer pink. Add the chopped onion and garlic; cook for another 3–4 minutes until the onion has softened. Stir in the Italian seasoning, salt, and pepper. Pour in all but 1 cup of the marinara sauce (reserve that 1 cup for the pasta) along with ¼ cup of water. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally. Turn off the heat and set aside.

Step 3: Cook the Pasta

Add the spaghetti to the boiling water and cook for about 2–3 minutes less than the package directions for al dente (the pasta will finish cooking in the oven). Drain the spaghetti and return it to the empty pot. Stir in the reserved 1 cup of marinara sauce and the butter, tossing until the butter is melted and the noodles are evenly coated.

Step 4: Make the Cheese Mixture

In a medium bowl, combine the ricotta, softened cream cheese, ½ cup of mozzarella, ½ cup of Parmesan, the egg, and chopped parsley. Mix until smooth and well blended. Season with a pinch of salt and pepper.

Step 5: Assemble the Casserole

Spread half of the spaghetti in an even layer in a 9x13-inch baking dish. Using a rubber spatula, spread the cheese mixture evenly over the spaghetti. Top with the remaining spaghetti. Spoon all of the meat sauce over the second layer of spaghetti, spreading it to cover. Finally, sprinkle the remaining 1½ cups of mozzarella and ¼ cup of Parmesan evenly over the top.

Step 6: Bake

Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 20–25 minutes, until the casserole is bubbling and the cheese on top is golden brown.

Step 7: Rest and Serve

Remove the casserole from the oven and let it stand for 10–15 minutes before slicing. This helps the layers set so you get clean, beautiful pieces. Garnish with fresh parsley or basil and a sprinkle of crushed red pepper flakes, if desired.

Make-Ahead and Storage Tips

Refrigerate: Assemble the casserole completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 10–15 minutes to the covered baking time.

Freeze: Assemble the casserole in a freezer-safe dish, wrap well with a double layer of foil, and freeze for up to 3 months. Bake from frozen, adding about 30–40 minutes to the covered baking time.

Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through.

Pro Tips for Success

Soften the cream cheese: Pull the cream cheese out of the fridge at least 30–60 minutes before you start. Room-temperature cream cheese mixes smoothly with the ricotta and prevents lumps in your cheese layer.

Undercook the pasta: Boiling the spaghetti a few minutes shy of al dente ensures the noodles stay perfectly tender, not mushy, after baking in the sauce.

Use whole-milk dairy: For the richest, creamiest results, opt for whole-milk ricotta and low-moisture, whole-milk mozzarella.

Let it rest: Don't skip the 10–15 minute rest after baking! This allows the layers to set up so you can slice and serve the casserole cleanly.

Enjoy your Million Dollar Spaghetti—a comforting, crowd-pleasing meal that truly tastes like a million bucks! Let me know if you would like any variations, such as a vegetarian or spicy version.