Easy Million Dollar Spaghetti Casserole (Better Than Lasagna!)

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What’s not to love about comfort food that’s easy to make and delicious? Million Dollar Spaghetti Casserole is one such dish that checks all the boxes. From its spaghetti noodles to the rich and For YEARS, my husband kept mentioning how the women in his family made baked spaghetti. My mom made it too when I was growing up, but here’s the thing—I absolutely hated hers. She put eggs in it, and it came out dry and literally turned into a weird block of spaghetti. Like, you could pick up the entire thing in one piece. It was WEIRD, y’all.

So when my husband kept asking for baked spaghetti, I kept thinking, “Why would I make something boring and dry on purpose?” It seemed so unnecessary.

But then I started researching other ways people were making it because surely my mom’s version couldn’t be the only way, right? That’s when I came across this Million Dollar Spaghetti concept. It’s like lasagna but with spaghetti noodles, and honestly? Way less pressure. You don’t have to make it look perfect, the layers don’t have to be Instagram-worthy, and it’s SO much easier than actual lasagna.

The Cream Cheese Layer Changed Everything

What really sold me on this recipe was the creamy cheese mixture. It’s made with softened cream cheese, sour cream, cottage cheese, Parmesan, and basil. I know, I know—I’m about to address the cottage cheese thing in a second.

But this cheese layer? It’s what makes this dish taste “fancy” (hence the “Million Dollar” name). As it bakes, that cheese mixture saturates the entire casserole and creates this rich, creamy situation that’s absolutely delicious.

I gave it a try, and guess what? It’s now a regular in our meal rotation. My kids loved it—which is always a gamble when you’re introducing something new to them. And my husband finally got his baked spaghetti, but way better than whatever he was imagining.

About That Cottage Cheese…

Listen, I need to be real with you. I am NOT a cottage cheese person. You will never catch me eating cottage cheese with fruit or cottage cheese as a side dish. That just doesn’t make sense to my brain.

BUT—and this is a big but—in this recipe, it works. The cottage cheese combines with the cream cheese, sour cream, and Parmesan to create this creamy, dreamy layer that doesn’t taste like cottage cheese at all. It just tastes rich and delicious.

So if you’re side-eyeing the cottage cheese in the ingredient list, I get it. I was too. But trust me on this one.

Why This Is My Go-To Weeknight Dinner

Here’s why I keep making this Million Dollar Spaghetti Casserole:

• Weeknight lifesaver – It comes together in under an hour
• Less dishes than lasagna – You’re basically making spaghetti and layering it
• Amazing leftovers – Seriously, this is even better the next day
• Feeds a crowd – Perfect for gatherings or just meal prep for the week
• No pressure – It doesn’t have to look perfect to taste amazing
• Kids actually eat it – That’s a win in my book

This is comfort food at its finest, without the stress of trying to make it Pinterest-perfect.

Million Dollar Spaghetti Casserole Ingredients

Here’s what you’ll need to make this easy baked spaghetti casserole:

For the meat sauce:

• 2 tbsp. olive oil
• 1/2 c. onion, chopped
• 3 garlic cloves, minced
• 2 lb. ground beef
• 2 lb. pasta sauce (two jars)
• Salt, pepper, garlic powder, onion powder, dried oregano

For the pasta:

• 1 lb. spaghetti noodles
• 4 tbsp. butter

For the creamy cheese layer:

• 8 oz. cream cheese, softened
• 8 oz. sour cream
• 8 oz. cottage cheese
• 1/2 c. grated Parmesan cheese
• 2 tsp. dried or fresh basil

For topping:

• Shredded mozzarella cheese
• Fresh or dried parsley

You’re basically making this like lasagna—layering cooked noodles and meat sauce the same way. The difference is that creamy cheese layer that takes the whole thing to another level.

How to Make Million Dollar Spaghetti Casserole

Step 1: Cook the spaghetti

Cook your spaghetti noodles in salted water until al dente (slightly firm). They’re going to keep cooking in the oven, so you don’t want them mushy. Drain, toss with butter, and set aside.

Step 2: Make the meat sauce

In a large skillet, cook your onions in olive oil until soft (about 3-5 minutes). Add the garlic and cook until fragrant—just a couple minutes. Then add your ground beef and cook until browned. Season generously with salt, pepper, garlic powder, onion powder, and dried oregano. Drain the excess fat.

Add your pasta sauce and stir everything together. This is the base of your flavor, so make sure it’s well seasoned!

Step 3: Make the cheese mixture

In a medium bowl, combine the softened cream cheese, cottage cheese, sour cream, Parmesan, and basil. Mix it all together until well combined. This is the magic layer!

Now for the fun part—layering! In a greased 9×13 baking dish:

1. Add a small layer of pasta sauce on the bottom
2. Add a layer of spaghetti noodles
3. Add more pasta sauce
4. Add another layer of spaghetti
5. Spread the ENTIRE cheese mixture on this middle layer
6. Add your final layer of spaghetti noodles
7. Top with remaining pasta sauce
8. Sprinkle with mozzarella cheese and parsley

Step 5: Bake

Bake uncovered at 350°F for 20-25 minutes until the cheese is melted and bubbly.

Let it cool for a few minutes before serving. Trust me, it’s worth the wait!

Tips for Making the Best Million Dollar Spaghetti

Here’s what I’ve learned making this over and over:

Cook the noodles al dente. They’re going to keep cooking in the oven, so if they’re already soft, you’ll end up with mushy spaghetti.

Season that meat sauce generously. This is where all your flavor comes from, so don’t be shy with the seasonings.

Let the cream cheese soften. If you try to mix it when it’s cold, you’ll have lumps. Just let it sit out for 30 minutes before you start.

Don’t skip the butter on the noodles. It keeps them from sticking together and adds flavor.

Make it ahead. You can assemble this whole thing the night before, cover it with foil, and just pop it in the oven when you’re ready to cook.

Ways to Switch It Up

Here’s how you can make this recipe your own:

Make it healthier: Use ground turkey or ground chicken instead of beef. You can also throw in some diced bell peppers, zucchini, or mushrooms with the meat sauce.

Make it vegetarian: Skip the meat and use cooked lentils mixed with the tomato sauce. You still get that hearty texture and lots of protein.

Make it extra indulgent: Add crumbled bacon on top before baking. Or mix some Italian sausage in with the ground beef.

Change the pasta: Rigatoni or penne work great if you want something different than spaghetti.

Switch up the cheese: Use ricotta instead of cottage cheese if you prefer. You can also do a mix of cheddar and mozzarella for the topping.

The beauty of this recipe is that it’s flexible. No pressure to do it exactly one way!

Serving Suggestions

I like to serve this Million Dollar Spaghetti Casserole with:

• A simple side salad (nothing fancy, just greens and dressing)
• Garlic bread (obviously)
• Sautéed green beans, asparagus, or broccoli

It’s a complete meal without a ton of extra work.

How to Store Leftovers

This is where it gets even better—the leftovers are AMAZING.

In the fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions in 30-second intervals.

In the freezer: Wrap the whole casserole (or portions) in plastic wrap and freeze for up to one month. When you’re ready to eat it, let it sit at room temperature for 30 minutes, add a couple tablespoons of water, cover with aluminum foil, and bake at 350°F for 30-45 minutes.

Honestly, sometimes I make this just so I have easy lunches for the week. It reheats beautifully!

Commonly Asked Questions

Similar Recipes

If you like recipes like this baked spaghetti casserole, you will enjoy the recipes below:

• 30-Minute Skillet Ziti
• Spaghetti with Homemade Meatsauce
• Skinny Lasagna Rolls
• Stuffed Manicotti Recipe

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