This rich and indulgent casserole combines tender spaghetti with a savory meat sauce, a creamy cheese mixture, and a golden layer of melted cheddar. Every bite is packed with layers of flavor and comfort, making it one of my go-to dishes when I want something filling, cozy, and perfect for feeding a crowd. I love how it feels like a cross between baked spaghetti and lasagna, but with less effort and just as much satisfaction.

Why You’ll Love This Recipe

I love how easy it is to layer this dish together with simple ingredients, and yet the result tastes like something that took all day to make. It’s versatile, kid-friendly, freezer-friendly, and perfect for both casual dinners and special occasions. The creamy cheese layer melts into the pasta while the meat sauce keeps everything savory and satisfying. Plus, that bubbly cheddar cheese topping is just irresistible when it comes out of the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Meat Sauce:

• 1 pound ground beef – I use this as the base protein that gives the casserole its hearty flavor and satisfying texture

• 1 jar (24 ounces) spaghetti sauce – I choose a tomato-based sauce with herbs for extra depth and richness

For The Cheese Layer:

• 8 ounces cream cheese, softened – I let it sit at room temperature so it blends smoothly into the filling

• 1/4 cup sour cream – I like the slight tang it adds to balance the richness

• 1/2 pound cottage cheese (about 1 cup) – I use this for extra creaminess and protein

• 1/2 cup (1 stick) unsalted butter – I slice it for layering to keep the dish moist and buttery throughout

For The Base And Topping:

• 1 package (16 ounces) spaghetti – I cook it just until al dente so it holds up during baking

• 2 cups grated cheddar cheese – I sprinkle this generously over the top for a gooey, golden finish

Directions

Prepare The Components
I begin by preheating my oven to 350°F. Then I cook the spaghetti in a large pot of salted boiling water, following the package instructions until it’s al dente. Once done, I drain it and set it aside.

Create The Cheese Mixture
In a large mixing bowl, I combine the softened cream cheese, sour cream, and cottage cheese. I mix everything until smooth and creamy—it helps to use a spatula or hand mixer to get the texture just right.

Brown The Meat
In a large skillet over medium-high heat, I brown the ground beef, breaking it into small crumbles as it cooks. Once fully browned, I drain off any excess fat and stir in the jar of spaghetti sauce. I let it simmer for a few minutes so the flavors blend.

Start The Layering
I place several slices of butter in the bottom of a 9×13-inch baking dish. Then I spread half of the cooked spaghetti over the butter, spreading it out evenly.

Add The Cream Layer
Next, I spoon the cheese mixture over the spaghetti layer, spreading it evenly so every bite has that creamy richness.

Complete The Pasta Layers
I add the remaining half of the spaghetti on top of the cheese layer, then dot the top with more slices of butter for added moisture.

Top And Bake
I pour the meat sauce over the final layer of spaghetti and spread it evenly. Finally, I sprinkle the grated cheddar cheese generously across the top. I bake the casserole in the preheated oven for 30 to 40 minutes, or until the cheese is melted, bubbly, and lightly golden.

Servings And Timing

This casserole serves about 8 people. It takes approximately 15 minutes to prepare and 30 to 40 minutes to bake. From start to finish, I usually have dinner on the table in just under 1 hour.

Variations

• Add Vegetables: I sometimes sauté diced onions, bell peppers, or mushrooms and stir them into the meat sauce for extra flavor and nutrition.

• Change The Cheese: Instead of cheddar, I’ve used mozzarella, provolone, or a shredded Italian blend to give it a different flavor profile.

• Use More Ground Beef: For a meatier version, I increase the amount of ground beef to 1½ pounds.

• Make It Spicy: I like adding red pepper flakes or a pinch of cayenne to the sauce when I want a little heat.

• Go Gluten-Free: I substitute the regular spaghetti with a gluten-free variety without changing the rest of the recipe.

Storage/Reheating

Leftovers keep well in the refrigerator for up to 4 days. I store them in an airtight container and reheat portions in the microwave or cover with foil and bake in a 350°F oven for 15 to 20 minutes. To freeze, I assemble the casserole (unbaked or baked), wrap it tightly with foil and plastic wrap, and freeze it for up to 3 months. When I’m ready to serve, I thaw it overnight in the fridge and bake until heated through.

FAQs

Can I Make This Casserole Ahead Of Time?

Yes, I often assemble the entire dish the night before, cover it with foil, and keep it in the refrigerator. When I’m ready to bake it, I let it sit at room temperature for 30 minutes before putting it in the oven.

What Can I Use Instead Of Cottage Cheese?

If I’m out of cottage cheese, I substitute it with ricotta cheese or even extra sour cream. Both work well and still give a rich, creamy texture to the filling.

Can I Freeze This Before Baking?

Absolutely. I assemble the casserole in a freezer-safe dish, wrap it tightly, and freeze it unbaked. When I want to serve it, I thaw it overnight in the fridge and bake as directed.

How Do I Keep The Pasta From Getting Mushy?

I make sure to cook the spaghetti only until al dente. Since it continues to cook in the oven, starting with slightly firm pasta helps it hold its texture.

What Should I Serve With This Casserole?

I usually pair it with a simple green salad and garlic bread. Sometimes I add roasted vegetables or steamed broccoli on the side to balance out the richness of the dish.

Conclusion

Million Dollar Spaghetti Casserole is the kind of dish I turn to when I want something hearty, satisfying, and easy to make ahead. With its creamy center, savory meat sauce, and cheesy top, it’s always a hit whether I’m feeding my family on a weeknight or bringing it to a potluck. I love how versatile it is, and the leftovers are just as delicious the next day.