Name: Million Dollar Spaghetti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 16 oz spaghetti; 1 lb ground beef; 1 jar (24 oz) marinara sauce; 8 oz cream cheese, softened; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 tbsp unsalted butter, sliced; 1 tsp garlic powder; Salt and pepper to taste

Alright, let me tell you about the first time I made Million Dollar Spaghetti. Picture this: I’d just moved into my own place, still learning to cook things that weren’t microwaveable, and my oven was making weird noises that sounded like a gremlin stuck inside. Anyway, I decided to impress my (then) boyfriend with this baked spaghetti dish I’d heard about. Ended up with melted cheese everywhere and a forkful that was almost too hot to eat, but both of us went back for seconds. Now it’s my fail-safe dinner for friends, especially when it’s cold outside or someone’s had a rough week. And honestly, who can say no to a casserole with this much cheese?

Why You’ll Love This (Or At Least Why My Crew Does)

I pull this recipe out whenever I want people to leave the table smiling—it’s got that magic mix of melty cheese, savory sauce, and noodles. My family goes bonkers for it because it’s cheesy, hearty, and totally over the top (in a good way). I make it when I’m feeling lazy too, since you can pretty much throw it all together and it still turns out great. And if you’re like me and sometimes forget to buy ricotta, don’t sweat it! (I’ve swapped in cottage cheese and nobody noticed; well, my sister says she did but I think she’s bluffing.)

What You’ll Need (And a Few Swaps I’ve Tried)

1 pound (about 450g) spaghetti noodles (sometimes I use linguine if I’m out—no one’s complained yet)
1 pound ground beef OR Italian sausage (grandma swore by Johnsonville, but the store brand is fine and sometimes I do half and half if I can’t decide)
1 jar (about 24 oz) pasta sauce (I’ve used everything from Rao’s when I’m feeling fancy to Barilla on a Tuesday night)
1/2 cup (or a healthy handful) of diced onion
2 to 3 cloves garlic, minced (let’s be real, I just toss in whatever’s left in the fridge)
8 oz cream cheese (for extra creaminess—actual cream cheese, not the whipped kind, though it was an accident once and honestly, not bad)
1 cup ricotta cheese (or cottage cheese, see above!)
2 cups shredded mozzarella (I’ve mixed in cheddar too, which was surprisingly good)
1/2 cup grated parmesan (sometimes I just shake the green can and call it a day)
2 tablespoons butter (for greasing and flavor, or olive oil if you’re out)
Salt, pepper, and Italian seasoning to taste (I go heavy on the Italian, but you do you)

How I Actually Make It (Step-by-Step-ish)

Preheat your oven to 350°F (175°C). If your oven has a mind of its own like mine, give it a few minutes extra.
Boil a big pot of salted water (don’t be stingy on the salt). Cook the spaghetti till just shy of done—like, still a little bite to it. Drain it, then toss with a tablespoon of butter so it doesn’t stick together in a sad, gloopy lump.
While the noodles are working, brown your meat in a big skillet over medium heat. Throw in the onion and garlic halfway through. Drain the fat once it’s all browned (I once skipped this step and regretted it—grease city).
Pour in your pasta sauce, add Italian seasoning, and let it simmer for a few minutes. This is when I usually sneak a taste, then end up adding salt or a pinch of sugar if it’s too tangy.
In a mixing bowl, mash together the cream cheese, ricotta (or cottage cheese), about half the mozzarella, and a pinch of pepper. Don’t worry if it looks weird at this stage—it always does!
Time to assemble: butter a 9×13 baking dish (or just spray some non-stick if you’re short on time). Half the spaghetti goes in first, then smear the cheese mixture on top. Cover that with the rest of the spaghetti, then top with your meaty sauce. Sprinkle on the rest of the mozzarella and parmesan (I get carried away here, tbh).
Pop it in the oven uncovered for about 35 minutes, until it’s all bubbly and the top’s getting golden. Sometimes I broil it for a minute or two at the end for extra crispy cheese, but keep an eye on it—burnt cheese is tragic.
Let it sit for at least 10 minutes before cutting in (or don’t, but you’ll probably burn your tongue like I do every time).

Stuff I Wish I’d Known (Notes & Little Discoveries)

If you forget to soften the cream cheese, just nuke it in the microwave for 20 seconds—learned that one the hard way.
Don’t use super thin pasta (like capellini); it gets mushy and the layers kind of disappear. Learned that after ignoring my own advice once.
If you want it extra saucy, add half a cup of tomato sauce to the meat mixture or drizzle a bit more on top before baking (I think it tastes better the next day this way, but maybe that’s just me).

Variations: My Experiments (Some Better Than Others)

I’ve swapped out ground beef for ground turkey to lighten things up—tasted fine, but needed more seasoning.
Once, I tried making this dairy-free with cashew cheese. Wouldn’t recommend unless you’re already used to that taste, honestly.
I’ve tossed in a layer of sautéed mushrooms and spinach for extra veggies. Nobody noticed… except my husband, who actually liked it more.

Gear I Use (And What to Do If You Don’t Have It)

A big ol’ 9×13 baking dish is ideal, but I’ve used two smaller pans in a pinch. Worked fine.
If you don’t have a skillet, I bet you could brown the meat in a Dutch oven or even a big saucepan. Just takes a bit longer, maybe.
Mixing bowl for the cheese stuff, but if everything else is dirty, I’ve just mixed it right in the pasta pot. (Yeah, I’m that lazy sometimes.)

Storage (If There’s Any Left, Which Is Rare)

Covers and keeps in the fridge for up to four days, though honestly, in my house it never lasts more than a day! For reheating, I just zap individual slices in the microwave or cover and bake in the oven at 300°F for about 20 minutes. Freezes pretty well too, but I always forget about things in the freezer, so take that with a grain of salt.

How I Like to Serve It (Take or Leave These Ideas)

This is a full meal on its own, but I usually throw together a simple green salad (with way too much dressing, my guilty habit) and some garlic bread. Or, if I’m feeling fancy, I’ll roast some broccoli. My niece dips her bread right into the sauce—she says it’s the best part.

Pro Tips (a.k.a. My Oops Moments)

I once tried to rush the cooling time and ended up with a goopy mess that wouldn’t slice—so, yeah, let it rest!
Be careful with the cheese on top. Too much and it’s just a cheese blanket, which sounds good until you’re hacking through it with a fork.
Actually, I find it works better if you mix a little sauce into the noodles before layering. Keeps it from drying out, especially if you reheat it the next day (which is the best day, in my opinion).

Got Questions? Here’s What Folks Ask Me (For Real!)

Can I make this ahead of time?
You bet! Sometimes I assemble it the night before and bake it off the next day. Just add a few more minutes in the oven if it’s cold from the fridge.
Is it freezer-friendly?
Totally. Just wrap it up tight after cooling, and stash it in the freezer for up to 2 months. It reheats best if you let it thaw in the fridge overnight, but I’ve gone straight from freezer to oven in a pinch. Not perfect, but works.
Can I skip the cream cheese?
Well, yes, but it won’t be nearly as rich. I tried it once and it was fine, but didn’t feel as indulgent. Maybe up the ricotta if you do.
What’s the best pasta sauce?
Honestly? Whatever’s on sale. But if you want a homemade one, I like Smitten Kitchen’s butter and onion sauce (so easy). Or check out Serious Eats’ quick sauce if you have an extra ten minutes. Both are great.
Do I really need all that cheese?
Look, you could use less. But then it’s not Million Dollar Spaghetti, is it? (Okay, cheesy joke. Sorry.)
Is this kid-friendly?
Absolutely. My nephew once ate it with his hands—don’t recommend, but hey, it’s a compliment, right?

One last thing: If you’re ever in a mood to just read about other folks’ spaghetti adventures, the Serious Eats subreddit always has some wild takes on this dish. Sometimes they get pretty heated about noodle choices, which cracks me up.

Anyway, hope you enjoy making Million Dollar Spaghetti as much as I do—just don’t blame me if you get sauce on your shirt. Happens to the best of us!