Million dollar spaghetti is a mash up between lasagna and spaghetti with layers of pasta, hearty ground beef, rich marinara sauce, and creamy cheese topped with gooey Mozzarella. It's so easy to make and it feeds a crowd - great for potlucks.
Cook spaghetti in salted, boiling water - don't overcook!
Drain. Add 12 ounces (½ a jar) of marinara sauce to the spaghetti and set aside.
Add onion and ground beef to pan.
Saute until beef is cooked and onion is almost translucent.
Add garlic, smoked paprika, and 2 teaspoons of Italian seasoning; cook for a minute or two more.
Drain excess fat from pan.
Add half the sauce to the meat mixture and stir well. Set aside.
Heat the cream cheese in the microwave until soft.
Mix ½ cup of the Mozzarella, sour cream, cottage cheese, and cream cheese with 1 teaspoon of the Italian seasoning.
Blend until smooth and well mixed.
Place 8 squares of butter in the bottom of the 13x9-inch pan.
Cover with half the spaghetti.
Spoon the cheese mixture over the spaghetti and gently smooth into a layer.
Sprinkle with 1-½ cups of Mozzarella.
Cover with the remaining spaghetti.
Add the meat sauce in a smooth layer.
Add the remaining sauce over the meat.
Cover with the remaining cheese.
Bake at 350 for 30 minutes.
Check and if the cheese is getting too brown cover with aluminum foil and bake 10-15 more minutes - or until the center registers 165° on an insta-read thermometer.
Remove from the oven and let stand 5-10 minutes.
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Notes
Storage:This easy spaghetti bake should be covered with plastic wrap and stored in the refrigerator for up to three days. You can even assemble it ahead of time and bake when ready.You can freeze it before or after baking. Just cover tightly or place in an airtight container and freeze for up to four months.Thaw overnight in the refrigerator before baking as instructed in the recipe.Tips:
I like to break the spaghetti up into thirds before cooking. The smaller sized noodles make it easier to cut and serve.
This is a good dish for sneaking in vegetables if you have veggie-haters at your house. Chop them and add in with the meat and sauce mixture.
Let the million dollar spaghetti casserole sit for about 5-10 minutes after you remove it from the oven. This gives it a chance to solidify a little and it won't fall apart (much) when you cut into it to serve.
Use a lean ground beef. I like the 90/10 mix.
If the dish has been in the refrigerator let it sit out on the counter for 30 minutes or so so the glass doesn't shatter with the quick temperature change when it goes in the oven.