Let’s talk million dollar spaghetti recipe. This is one of those recipes that is truly, CRAZY delicious. If it’s not in your regular dinner rotation, that should change stat!
This dish is part spaghetti and part lasagna. It combines three different kinds of cheese, Italian sausage, and a half cup of butter. Hence the reason this is called million dollar spaghetti.
Let me tell you, something happens when all the cheeses and sausage get melted together that is almost magical. I promise it will quickly become your family’s favorite baked spaghetti dish.
I hope you try my popular chicken spaghetti, spaghetti with ground beef, or crack chicken spaghetti bake when you need a quick, kid-friendly, creamy pasta.
What I Love About Million Dollar Spaghetti Recipe
- Even picky eaters will love it!
- Casserole = Make-Ahead MAGIC
- Serious Ooey gooey comfort food
- Makes a family sized quantity
Million Dollar Spaghetti Recipe Notes
Does that say cottage cheese? Yes, it does. Before you dismiss this million dollar spaghetti recipe, hear me out: cottage cheese is a mind-blowing ingredient that far too many people avoid, thinking their food will turn out tasting too “curdled.” That is not the case at all! More importantly, its texture changes when it melts to something wonderful.
Cottage cheese adds a fabulous creamy texture to foods as well as hearty servings of protein. But if it still seems just too odd for you, ricotta cheese is a perfectly acceptable substitute! It just won’t be quite as creamy, though. Use the same amount as the cottage cheese.Â
Spice it up! The dried Italian seasonings and the sausage, as well as the extra spices you add to this dish, will give this casserole that zesty Italian kick — but try tossing in a handful of chopped fresh basil, if you have any on hand, especially as a finishing garnish.
Meat: I use Italian sausage in my million dollar spaghetti recipe, and man, is it good. The extra flavor added by that sausage is simply outstanding, and really makes this recipe a true crowd-pleaser.
If you or your audience are not particularly fond of sausage (like my sister, Alise!!), you can absolutely use ground beef instead, but I don’t think the final flavor is as robust.
How Long Can You Keep This In The Fridge?
This lasagna-spaghetti hybrid will retain its shape for up to 3-4 days in the fridge. Longer, and you risk bacteria growth, as well as soggy, inedible pasta. But! If eaten within the four-day window, it’s just as mouth-watering as it was the first day!
Can You Freeze This?
Absolutely! Many casserole baking dishes come with their own attachable airtight lid. If yours doesn’t have one, simply spoon it into an airtight container or resealable plastic bag, and store in your freezer for up to 1-2 months.
Remember, frozen pasta will get softer, so there will be a textural change.
To Freezer Before Its Baked
- Assemble the recipe through step 5.
- Wrap the baking dish tightly with plastic wrap first, then aluminum foil. (Remember, plastic wrap sticks best to itself. Start with a long piece of plastic wrap that goes all the way around the baking dish.)
- Thaw the casserole overnight in the fridge.
- Bake it!
- Enjoy ♥
Make Ahead Tips
If there’s food more make-ahead friendly than casseroles, I don’t know it! This million dollar spaghetti recipe can be whipped up in a pinch by making the sauce (Step 3) and storing it in an airtight container in the fridge for up to two days. When you’re ready to compile the full dish, simply make the remaining ingredients, mix in the sauce, and proceed, time saved!
It’s a great dish to prep the day before or early on the day of serving. Just assemble the dish, and refrigerate. It can last 24 hours without drying out.
Just before dinner you can pull the dish out of the fridge and bake. I would strongly recommend that you let the pasta sit out on the counter for 30-40 minutes or so after pulling it out of the fridge.
***Do not put in a cold glass or ceramic baking dish in a hot oven or it might break. I usually pull the pasta out and set it on the counter while I fix the garlic bread and salad.
If necessary, you can use two 8×8 baking pans. Sometimes I’ll bake one small pan and freeze the other for a later meal.
After baking, this million dollar spaghetti recipe needs to sit for a little bit before cutting. I usually give it 10 full minutes of cooling before I dig into it with a knife or spatula.”)
Serving Recommendations
Wanna lure the crowd quickly to the table? Easy peasy. Just fill up your dinner table with the rich aroma of my ever-fluffy  Olive Garden breadsticks, Garlic Bread,or take a bite of beer bread, or Bisquick biscuit recipe and let them hear the crunchy sound of its crispy crust!
More Spaghetti Recipes
- Instant Pot Spaghetti
- Mexican Spaghetti
- Instant Pot Spaghetti and Meatballs
- Chicken Spaghetti with Rotel
- Spaghetti Pie
- TikTok Spaghetti
Million Dollar Spaghetti
Ingredients
- 16 ounces dried spaghetti noodles
- 1 cup (1 Medium) yellow onion chopped
- 4 cloves garlic minced
- 1 1/2 pounds sweet Italian sausage casing removed
- 6 cups homemade marinara sauce,-divided or 2 (24-ounce) jars marinara sauce
- 8 ounces cottage cheese or ricotta cheese
- 8 ounces cream cheese
- 1/4 cup sour cream
- 3 teaspoons dried Italian seasoning
- 3 cups mozzarella shredded-divided
- salt
- pepper
- 1/2 cup butter cut into slices-divided
Instructions
- Preheat oven to 350°F.
- Bring a large pot of water, with 1 tablespoon of salt, to a boil. Cook pasta according to the package. Drain well, then return pasta to the original pot, and add 3 cups or 1 jar of prepared marinara sauce and combine. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add onion and garlic and cook until they begin to soften about 5 minutes. Add sausage to skillet, and brown, crumbling sausage with a wooden spoon. Cook until there is no longer any pink in sausage. Drain well. Add the remaining 3 cups or 1 jar marinara sauce to the skillet. Set aside.
- In a medium mixing bowl, combine Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and Italian seasoning. Set aside.
- Place half the sliced butter in the baking dish. Spread half the spaghetti in the dish, then spread the cheese mixture evenly over the spaghetti. Top with the remaining butter slices. Spread remaining spaghetti over cheese mixture. Pour tomato meat sauce evenly over the top layer of spaghetti.
- Top with remaining mozzarella and bake in the preheated oven until casserole is heated through about 35-45 minutes.
RR rOSENA says
The BOMB made it twice I tweeked it a lil bit but very very delish. My family loved it. They wanted more and more. I do not even have left overs grand kids and all. They do not want regular spaghetti anymore.I give you 5 stars plus. Thankful for the recipe……..
Kathleen says
I’m so happy to hear that! My family is the same way now. No regular spaghetti only Million Dollar Spaghetti. LOL
Mary Hubbard says
I have made this twice now and it is a big hit every time, I use a larger casserole dish to make it in though because it makes to much for any 8×8 I have
Kathleen says
Hi, Mary! Yay, so glad you like it! 🙂 <3
Janell says
I have made this before and it is delicious. We are iced in and I don’t have any cottage or ricotta cheese. Can this be made without it and still be good?
Kathleen says
Hi Janell! Well, to be honest, I don’t think it will have that delicious creaminess! <3
Arlene says
Wow! I made this just now and the amount is HUGE! I kept checking the recipe to make sure I had the right measurements. I had to put my 9×13 on a cookie sheet pan because I knew it was going bake over.
The recipe says for 6 servings, but it definitely is more like 16. Lol
Also prep time and cook times are a little different. Takes some time to make this crazy goodness!
Kathleen says
Hi Arlene! So glad you liked the Million Dolar Spaghetti. I agree with you it’s Crazy Good! <3
Jen says
Hi! I am planning on making this recipe for a large crowd tomorrow and just wanted to make sure that it is recommended to use 2- 24 oz sauce jars for recipe. Does it make it too saucy? Thanks
Kathleen says
Hi Jen. I don’t think it’s over sauced at all. Hundreds of other people have made this and no one has commented that they thought it was too saucy. I hope you enjoy it!!
Debbie says
Hi Kathleen… just wondering what spaghetti sauce you used for this recipe
Kathleen says
Hi Debbie I think I used “Classico-Tomato and Basil”
Cindy says
How would this be with zoodles and not spaghetti?
Kathleen says
Hi Cindy! I love zoodles. I just worry about the water content of the zucchini noodles. I haven’t made Million Dollar Spaghetti with zoodles but I’m afraid the whole thing might come out on the watery side. Hope that helps.
Lisa says
Everyone loved this meal. I had to double the recipe for the amount of people and it was a bit of work. However, it was absolutely delicious!
Kathleen says
Yay! So happy everyone loved it! Thanks for sharing! <3
Jeremiah says
Great recipe! A little bit of work but well worth it.
Kathleen says
So glad you liked the Million Dollar Spaghetti, Jeremiah!
Kathy thomas says
Can I freeze the portion that’s baked and didn’t get eaten? I baked the whole 9 x 13
And we have quite a bit left. I didn’t know if it would work to freeze the leftovers and reheat them later.
Kathleen says
Hi Kathy. I do often. That said, the freeze makes the pasta a lot softer and some people don’t like it that way.
Ashley says
I found this recipe via pinterest. I was a little hesitant because I’m not a huge fan of cottage cheese, but I thought I would try it and I could always change it next time. It was AMAZING!!! It is our new favorite meal. My husband even requested it as our Christmas dinner last year.
We have family coming into town tonight. When I asked my husband what he thought I should make for dinner, he instantly said Million Dollar Spaghetti! Thanks for sharing such a yummy recipe.
Kathleen says
Oh, Ashley, you made my day!! I’m so happy that your family likes our Million Dollar Spaghetti and I really appreciate you sharing your experience with our community. I hope you give some of our other recipes a try and find some more family favorites <3
Kathleen Pratchen says
I made this and actually used plain yogurt, cream cheese and sour cream and goat cheese. Turned out great!!! Oh and cheddar cheese 😉
Kathleen says
Sounds delicious, Kathleen! Thanks for sharing.
Miranda says
It turned out delicious. It was like making lasagna but i like this better. It even looked like your pics. I already shared the recipe with my sister. Thanks
Kathleen Smith says
Hi Miranda! So glad you enjoyed the Million Dollar Spaghetti. I’m thrilled to hear that your finished dish looked like the photos on the post. I always try to make the food look as realistic as possible so you know what your actually going to get when you make it! <3
Rachel says
I would like to make this tmrw night. What size dish would you recommend if I would like to halve the recipe?
TIA
Kathleen Smith says
Hi Rachel, I would recommend an 8×8 size dish, hope you enjoy this recipe!
Danielle Tynan says
I made it and it was a freaking hit so cool!
Kathleen Smith says
Yay! I am so happy you loved this recipe and thank you for sharing with us how this turned out for you!
Sharon says
I will cook this tonight, but I mainly want to thank you for taking the time for the detailed explanation. A lot of people without someone like family to teach them do not have that. I will be cooking this with my 12-year-old grandson. Thankss.
Kathleen Smith says
Thank you so much Sharon. I love hearing that you think its helpful. Sure hope you enjoy!
Amanda says
This looks amazing! How many people does this recipe feed usually?
Kathleen Smith says
Hi Amanda, 8-10 🙂
Kelly says
This looks so amazing! Your pictures are stunning! Can’t wait to try it!
Kathleen Smith says
Thank you Kelly! <3
Sonja says
Easy and so good! Ths
Kathleen Smith says
Thank you Sonja. I totally agree with you!