Categories Dinner Recipes, Easy Recipes, Main Dishes

Creamy Million Dollar Spaghetti Recipe

by Annmarie

This Creamy Million Dollar Spaghetti Recipe has tons of Italian sausage, marinara sauce, and an irresistible cheese filling. This casserole is simple and a delicious way to feed a family or a crowd! It’s budget friendly, easy to make, and a meal the whole family will love.

This baked spaghetti comes out irresistibly delicious. It’s a simple pasta casserole that brilliantly combines lasagna and spaghetti.

Creamy Million Dollar Spaghetti Recipe

Creamy Million Dollar Spaghetti Recipe

Creamy Million Dollar Spaghetti Recipe

This Creamy Million Dollar Spaghetti Recipe has tons of Italian sausage, marinara sauce, and an irresistible cheese filling. This casserole is simple and a delicious way to feed a family or a crowd! It’s budget friendly, easy to make, and a meal the whole family will love.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely diced onions
  • 3 garlic cloves minced
  • 1 pound lean ground beef
  • 2 teaspoons Italian seasoning divided
  • 3 cups Marinara sauce divided
  • 1 pound Spaghetti noodles
  • Kosher salt to taste (for the pasta water)
  • 8 ounces cream cheese softened to room temperature
  • 1 cup ricotta cheese
  • 1 teaspoon garlic powder
  • 2 cups freshly grated mozzarella cheese

Instructions

Let’s Get Cooking!

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Notes

  • Make Ahead: You can build the casserole up to 24 hours in advance. Let it cool then cover with foil or plastic wrap and store in the refrigerator. Take it out of the fridge and set it on the counter while the oven preheats.
  • Storage: Leftovers will be good for up to 3 days. Store, tightly covered, in the fridge and reheat portions in the microwave or the entire pan in the oven.
  • Freezer: Freezing this dish after it’s been baked is not recommended, however, this a a great make ahead recipe! Use a disposable foil pan and freeze unbaked spaghetti casserole, tightly covered for up to 1 month. Thaw in the fridge overnight, then bake as directed.

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