Million Dollar Spaghetti
A delicious and hearty dish that combines pasta, meat, and cheese, making it a perfect meal for family gatherings or potlucks.
Ingredients
Pasta and Marinara
- 12 ounces spaghetti noodles cooked until al dente
- 1 cup marinara sauce
- 4 cups jarred marinara sauce or homemade
Meat Ingredients
- 1 pound lean ground beef
- ½ pound ground mild Italian sausage
- ¼ cup diced onion (about half a small onion)
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- Salt (to taste)
- Ground black pepper (to taste)
Cheese Mixture
- 1 ½ cups shredded mozzarella cheese divided
- 8 ounces softened cream cheese
- ⅓ cup sour cream
- 1 cup ricotta cheese
- ½ cup grated parmesan cheese
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2 or 3-inch baking dish with nonstick cooking spray.
- In a large pot, cook the spaghetti noodles until al dente. Drain and set aside.
- In a skillet, add olive oil and butter over medium heat. Once melted, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
- Add the ground beef and Italian sausage to the skillet. Brown the meat while breaking it up with a spoon. Season with salt, pepper, and Italian seasoning.
- Pour in the 4 cups of marinara sauce and mix well. Let the mixture simmer for a few minutes.
Assembly
- In a large bowl, combine the softened cream cheese, sour cream, ricotta cheese, and 1 cup of shredded mozzarella cheese. Mix until smooth.
- To assemble, spread a layer of the meat mixture at the bottom of the baking dish. Then, add the cooked spaghetti on top. Next, pour the cheese mixture over the spaghetti. Finally, add the remaining meat mixture on top.
- Sprinkle the last cup of shredded mozzarella cheese and grated parmesan cheese over everything.
Baking
- Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden.
Notes
Serve hot with a simple green salad and garlic bread. You can add fresh herbs like basil or parsley for extra flavor. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.