This hearty Million Dollar Spaghetti Casserole is loaded with flavor. Creamy, cheesy and full of great Italian flavor, this easy casserole dinner is a sure winner!
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1/2 cup finely diced onions
3 cloves garlic, minced
1 pound ground beef
2 teaspoons Italian seasoning, divided
3 cups marinara sauce, divided
1 pound spaghetti
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 mozzarella cheese
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- 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.