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Million Dollar Spaghetti

A decadent baked spaghetti dish featuring layers of tender pasta, a rich meat sauce, and a creamy, cheesy filling, all topped with melted mozzarella and Parmesan.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Meat Sauce
  • 1.5 lbs Ground beef
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 28 oz can Crushed tomatoes
  • 15 oz can Tomato sauce
  • 1 tsp Italian seasoning
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
Spaghetti
  • 16 oz Spaghetti
Cheese Layer
  • 8 oz Cream cheese softened
  • 0.5 cup Sour cream
  • 16 oz Cottage cheese
  • 1 cup Mozzarella cheese shredded (for mixing)
  • 0.5 cup Parmesan cheese grated (for mixing)
Topping
  • 1 cup Mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated

Equipment

  • Large skillet
  • Large Pot
  • Mixing Bowl
  • 9x13 inch baking dish

Method
 

Prepare Meat Sauce
  1. In a large skillet, brown ground beef with chopped onion; drain fat. Add minced garlic, crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper; simmer for 15-20 minutes.
Cook Spaghetti
  1. While sauce simmers, cook spaghetti according to package directions until al dente; drain well.
Make Cheese Mixture
  1. In a bowl, combine softened cream cheese, sour cream, cottage cheese, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan until smooth.
Assemble Spaghetti
  1. Preheat oven to 350°F (175°C). In a 9x13 inch baking dish, layer half of the cooked spaghetti, followed by the entire cheese mixture, then the remaining spaghetti.
Add Sauce and Bake
  1. Pour the meat sauce evenly over the spaghetti layers. Top with the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan.
Bake and Serve
  1. Bake for 25-30 minutes, or until bubbly and cheese is melted and golden. Let stand for a few minutes before serving.

Notes

This dish is great for meal prep; assemble ahead of time and bake when ready. Cover with foil during the first 20 minutes of baking to prevent the cheese from browning too quickly, then uncover for the last 10 minutes.