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Golden million dollar spaghetti casserole square with melted mozzarella and parsley on a white plate

The Best Million Dollar Spaghetti You Will Ever Make

Layers of tender spaghetti, a creamy cheese filling, thick beefy marinara, and melted mozzarella bake into squares that slice cleanly. It serves eight and reheats well.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 About 1 1/2 cups
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Meat Sauce
  • 1 pound ground beef 85% lean
  • 1 medium yellow onion finely diced (about 1 cup)
  • 3 cloves garlic minced
  • 1 jar 24 ounces marinara sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
Pasta
  • 12 ounces dry spaghetti
  • 1 tablespoon kosher salt for the pasta water
  • 2 tablespoons unsalted butter melted
Cheese Layer and Topping
  • 8 ounces cream cheese softened
  • 1 cup full-fat cottage cheese 8 ounces
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups shredded low-moisture mozzarella 8 ounces, from a block
  • 2 tablespoons chopped fresh parsley for serving

Equipment

  • 9×13-inch baking dish
  • 12-inch skillet
  • 6-quart pot
  • Instant-read thermometer
  • Aluminum foil

Method
 

  1. Preheat the oven to 350°F and spray a 9x13-inch dish. Heat the skillet over medium-high heat for 2 minutes, add the beef, and break it into crumbles. Cook 6 to 7 minutes until no pink remains and browned bits coat the pan.
  2. Add the onion and cook 4 minutes until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant. Set the pasta water on high heat.
  3. Pour in the marinara, Italian seasoning, 1/2 teaspoon salt, and pepper. Simmer on medium-low for 10 minutes, uncovered, until the sauce coats the back of a spoon.
  4. Once the water boils hard, add 1 tablespoon salt and the spaghetti. Cook 8 minutes until the noodles bend but keep a firm bite. Drain and toss with the melted butter until glossy.
  5. Stir the cream cheese, cottage cheese, sour cream, and Parmesan together for about 1 minute until smooth with only small curds showing.
  6. Spread half the spaghetti in the dish. Dollop the cheese mixture on top and spread it to within 1/2 inch of the edges until you see an even white layer.
  7. Add the remaining spaghetti, spoon the meat sauce over it, and scatter the mozzarella on top until the sauce disappears under cheese from edge to edge.
  8. Cover loosely with sprayed foil and bake at 350°F for 20 minutes, until the sauce bubbles around the edges.
  9. Remove the foil and bake 12 to 15 minutes more, until the cheese melts and turns golden in spots. Check that the center reads 165°F.
  10. Rest 10 minutes until the sauce stops sliding. Sprinkle with parsley and cut into 8 squares.

Notes

Assembled cold from the fridge, bake covered 30 minutes, then uncovered 12 to 15 minutes, until the center reads 165°F.
Use a thick marinara, and drain wet cottage cheese in a strainer for 5 minutes before mixing.
Storage: refrigerate up to 4 days, or freeze 2 to 3 months.