Million dollar spaghetti mixes pasta and Italian sausage marinara with cottage cheese before baking under mozzarella and Parmesan. This version combines the filling in one bowl rather than building separate cream-cheese layers.
A twelve-ounce portion of dry spaghetti makes eight casserole servings. Allow time for browning the sausage and boiling pasta before the thirty-to-thirty-five-minute bake.
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Why This Recipe Works
Cottage cheese gives the pasta a moist, creamy base while the sausage adds a savory tomato component. Dividing the mozzarella into one cup inside and one cup on top makes the cheese distribution clear and keeps the topping distinct.
Ingredients for Million Dollar Spaghetti
Main Ingredients
- 12 oz spaghetti, dry
- 1 lb Italian sausage, loose, or casings removed
- 2 cups marinara sauce
- 2 cups cottage cheese
- 2 cups shredded mozzarella cheese, divided, 1 cup in filling and 1 cup on top
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- fresh parsley, optional, for garnish
As Needed
- cooking oil, as needed to grease the baking dish
- water, for boiling spaghetti
How to Make Million Dollar Spaghetti
1. Prepare the pasta and dish. Preheat the oven to 350°F and lightly grease a 9-by-13-inch baking dish. Cook the spaghetti in boiling water until al dente according to its package. A little firmness is useful because the noodles will continue heating in the casserole; thoroughly soft pasta can become mushy after baking.
2. Cook the sausage sauce. Brown the loose Italian sausage over medium heat for about 8–10 minutes, breaking it into small pieces. Remove casings first if using links. Cook pork sausage to 160°F, or poultry sausage to 165°F, and drain excess fat before adding the marinara. Simmer the sauce for about five minutes, while the pasta finishes in its separate pot.
3. Combine and top. In a large bowl, fold the drained spaghetti and sausage sauce together with the cottage cheese, one cup of mozzarella, garlic powder, onion powder, salt, and pepper. Spread into the baking dish without packing it down. Distribute the remaining cup of mozzarella and half cup of Parmesan evenly over the surface so each serving gets some topping.
4. Bake and settle. Bake uncovered for 30–35 minutes, until the edges bubble, the cheese has melted, and the center reaches 165°F. The center can heat more slowly than the exposed topping, so check both instead of stopping at browned cheese alone. Let the casserole stand for five minutes before cutting into eight portions; this short rest makes it easier to lift from the dish.
How to Serve
Serve a square of the casserole with a green salad or a simple vegetable. The pasta, meat, and cheese are already combined, so the meal needs little else. Parsley is optional and goes on after the casserole comes out of the oven.
Storage and Reheating
Refrigerate leftovers promptly in covered shallow containers at 40°F or below and use within 3 days. Reheat cooked portions to 165°F; a little water helps loosen pasta or sauce that has thickened in storage. See federal cold-storage guidance for more details.
Tips and Variations
- Use a large mixing bowl so long noodles can turn through the sauce.
- Keep one cup of mozzarella aside before combining the filling.
- A casserole assembled with cold ingredients needs a longer bake than the freshly cooked mixture.
Frequently Asked Questions
Is there cream cheese in this version?
The creamy ingredient here is cottage cheese. The recipe does not require a separate cream-cheese layer.
Can I use ground beef instead of sausage?
Yes, the original recipe allows that substitution. The flavor will be milder, so taste the sauce before assembling.
Can I freeze portions?
Freeze cooled, fully cooked portions in covered containers. Thaw in the refrigerator before reheating for more even heating.
More Recipe Ideas
Million Dollar Spaghetti with Cottage Cheese and Sausage
Ingredients
Main Ingredients
- 12 oz spaghetti dry
- 1 lb Italian sausage loose, or casings removed
- 2 cups marinara sauce
- 2 cups cottage cheese
- 2 cups shredded mozzarella cheese divided, 1 cup in filling and 1 cup on top
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- fresh parsley optional, for garnish
As Needed
- cooking oil as needed to grease the baking dish
- water for boiling spaghetti
Instructions
Method
- Preheat oven to 350°F and lightly grease a 9-by-13-inch baking dish. Boil 12 oz spaghetti according to package directions until al dente, then drain.
- Brown 1 lb loose Italian sausage over medium heat for about 8–10 minutes, breaking it up, until pork sausage reaches 160°F or poultry sausage reaches 165°F. Drain excess fat, add 2 cups marinara, and simmer for 5 minutes.
- Combine spaghetti and sausage sauce with 2 cups cottage cheese, 1 cup mozzarella, 1 teaspoon each garlic and onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in the baking dish.
- Top with the remaining 1 cup mozzarella and 1/2 cup Parmesan. Bake uncovered at 350°F for 30–35 minutes until bubbling and the center reaches 165°F.
- Rest for 5 minutes and divide into 8 portions. Add optional fresh parsley before serving.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
