Million Dollar Spaghetti

Million Dollar Baked Spaghetti Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Spaghetti: The start ingredient! I try not to cook the spaghetti past al dente because it softens more in the oven. I mix some of the marinara sauce and melted butter with the drained pasta before layering the casserole, to spread the flavors right through.
Beef and sausage sauce: Ground beef and Italian sausage are browned together before the marinara and seasonings are added. I had some sausage to use up and decided to add both instead of just beef and found that using both meats gave the sauce a richer flavor than beef alone.
Creamy cheese layer: Cream cheese, cottage cheese and sour cream are mixed with mozzarella and Parmesan for a super creamy cheese layer. Don’t forget to soften the cream cheese first to make your mixture smoother.
Mozzarella and Parmesan topping: These two cheeses melt over the casserole while it’s baking. I take the aluminum foil off for the final part of the bake, so I can make sure the top browns lightly.

How to Make Million Dollar Spaghetti

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the spaghetti: Boil the pasta, drain well and then mix it with melted butter and marinara sauce.
Brown the meat: Cook the ground beef and Italian sausage in a large skillet. Drain excess grease before adding the marinara and seasonings.
Mix the creamy filling: Stir the softened cream cheese with the cottage cheese, sour cream, mozzarella cheese and Parmesan cheese.
Build the casserole: Add half the spaghetti to the baking dish, spread on the creamy filling then add the remaining spaghetti. Finish with the meat sauce and cheese.
Bake the casserole: Bake the million dollar spaghetti casserole time. Let it rest for a few minute before slicing and serving.

Substitutions and Variations

Ricotta cheese swap: My ricotta version produced a smoother, richer filling than the cottage cheese version.
Onion and garlic switch: You can use freshly chopped onion and mince garlic if you prefer those to the powdered seasonings.
Extra garlic variation: Add a little minced garlic to the beef and sausage as they cook if you want more garlic flavor in the meat sauce. I really like garlic, so often add extra!
Homemade marinara sauce: Instead of using a jar, try my easy marinara sauce or this garlic marinara sauce.
Gluten-free version: Replace the regular spaghetti noodles with gluten-free spaghetti and cook it only until al dente. This Barilla gluten-free spaghetti is pretty good! Check the labels on the Italian sausage, marinara sauce and any seasoning blends to make sure they’re gluten-free too.

Serving Suggestions

With vegetables: Garlic green beans are an easy side and cook on the stovetop, so they won’t compete with the spaghetti casserole for oven space. Or you might like to try these air fryer polenta fries or cook some bell pepper, broccoli or zucchini.
With a salad: Lemon Parmesan chopped salad is good with this dish.
With another side dish: Garlic bread is always tasty with pasta dishes, and this one is no exception!

How to Store

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.