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Million Dollar Spaghetti Casserole
Louise

Million Dollar Spaghetti Casserole

A rich and comforting baked spaghetti casserole made with tender pasta, savory ground beef and Italian sausage marinara sauce, a creamy layer of cream cheese, cottage cheese and sour cream, and plenty of melted mozzarella. Perfect for family dinners, potlucks, and make-ahead meals.
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Prep Time 25 minutes
Cook Time 55 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 1 lb ground beef
  • 1/2 lb Italian sausage
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 24 oz jar marinara sauce
  • 8 oz cream cheese, softened
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 3 cups shredded mozzarella, divided
  • 1/2 cup grated Parmesan
  • 4 tbsp butter
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • chopped parsley, optional for garnish

Equipment

  • 9x13-inch baking dish For layering and baking the spaghetti casserole.
  • large pot For boiling the spaghetti.
  • large skillet For browning the beef, sausage, onion, and garlic and preparing the meat sauce.
  • Medium mixing bowl For combining the creamy cheese filling.
  • colander For draining the cooked spaghetti.
  • wooden spoon or spatula For stirring the meat sauce and spreading the casserole layers.
  • Oven Preheated to 350°F (175°C) for baking.

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray so the casserole releases cleanly later.
  2. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, about 8–10 minutes. Drain well and toss with 2 tablespoons of butter to keep the noodles from sticking.
  3. In a large skillet over medium-high heat, cook the ground beef, Italian sausage, and diced onion for 7–8 minutes, breaking the meat into small pieces as it browns. Add the minced garlic and cook for another 30 seconds until fragrant. Drain any excess grease.
  4. Stir the marinara sauce and Italian seasoning into the meat mixture. Let it simmer for about 5 minutes so the flavors come together. Taste and adjust seasoning if needed.
  5. In a medium bowl, combine the softened cream cheese, cottage cheese, sour cream, grated Parmesan, garlic powder, salt, and black pepper. Mix until smooth and fully combined. The mixture should be thick but spreadable.
  6. Spread half of the buttered spaghetti evenly in the bottom of the prepared baking dish. Spoon the entire creamy cheese mixture over the pasta and spread it gently into an even layer. Sprinkle 1 cup of the shredded mozzarella on top. Add the remaining spaghetti, then pour the meat sauce evenly over everything.
  7. Sprinkle the remaining 2 cups of mozzarella over the meat sauce so the top is fully covered.
  8. Bake the casserole uncovered for 25–30 minutes, until the edges are bubbling and the cheese is melted. For a deeper golden top, switch to broil for the last 1–2 minutes, watching closely so it does not burn.
  9. Remove the casserole from the oven and let it rest for 10 minutes. Garnish with chopped parsley if desired, then cut into hearty portions. Serve with garlic bread and a simple green salad.

Notes

Soften the cream cheese completely before mixing to avoid lumps. Cook the spaghetti just until al dente because it will continue cooking in the oven. Drain excess grease from the meat before adding the marinara sauce. Use freshly shredded mozzarella for the best melting texture. Let the casserole rest for 10 minutes before slicing. You can assemble it up to one day ahead and refrigerate it covered; add 5–10 minutes to the baking time if baking directly from the refrigerator. Leftovers keep for up to 4 days in the refrigerator. The baked casserole can be frozen for up to 2 months.