🍝 Cheesy Million Dollar Spaghetti Casserole
⭐️ Why You’ll Love It:
- Family-friendly and freezer-friendly
- Layers of creamy cheese, rich meat sauce, and perfectly baked spaghetti
- Perfect balance of textures—crispy top, creamy center, hearty bottom
🛒 Ingredients
For the Pasta Base:
- 16 oz spaghetti
- Salt (for boiling water)
For the Creamy Layer:
- 8 oz cream cheese (softened)
- 1 cup sour cream
- 1 cup cottage cheese or ricotta
For the Meat Sauce:
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 24 oz marinara or pasta sauce
- 1 tsp Italian seasoning (optional)
- Salt and pepper to taste
For the Topping:
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Chopped parsley (optional, for garnish)
👨🍳 Instructions
- Cook Spaghetti:
Boil spaghetti in salted water until just al dente. Drain and set aside. - Prepare the Meat Sauce:
In a skillet, cook ground beef and onion over medium heat until browned. Drain excess fat.
Add garlic and sauté for 1 minute.
Stir in marinara sauce, season with Italian herbs, salt, and pepper. Simmer for 5–10 minutes. - Mix the Creamy Layer:
In a bowl, combine cream cheese, sour cream, and cottage cheese. Mix until smooth. - Assemble the Casserole:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer half the spaghetti in the dish.
- Spread all of the cheese mixture over the pasta.
- Add remaining spaghetti on top.
- Pour the meat sauce evenly over the pasta.
- Sprinkle mozzarella and Parmesan on top.
- Bake:
Cover with foil and bake for 30 minutes.
Remove foil and bake uncovered for another 10–15 minutes until bubbly and golden. - Garnish & Serve:
Let rest 10 minutes before slicing. Garnish with parsley if desired.
🧊 Storage Tips:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Assemble ahead (uncooked), wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge before baking.
