Million Dollar Spaghetti Casserole

Course: Main Course

Cuisine: Italian

Prep Time: 15

Cook Time: 40

Cool Time: 10

Total Time: 1 5

Servings: servings

Calories: 431kcal

Author: Lauren

This Million Dollar Spaghetti Casserole is the definition of true comfort food. It takes the classic flavors of spaghetti and lasagna and layers them into one rich, cheesy, flavor-packed bake. It comes together with minimal effort but will taste like you’ve been in the kitchen cooking all day!

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Ingredients

12 oz. thin spaghetti pasta
1 24 oz. jar marinara sauce divided
1 Tbsp butter (14g)
1 lb. ground beef I used 93/7
1 tsp Italian seasoning
3/4 tsp salt
1/4 tsp black pepper
1 small yellow onion (130g) finely diced
3 garlic cloves minced
2 oz. cream cheese softened
8 oz. small curd cottage cheese
1/4 cup plain Greek yogurt or sour cream (60g)
1/2 cup grated parmesan (40g) divided
8 oz. shredded mozzarella cheese divided

Instructions

Preheat the oven to 350 degrees F.
Cook pasta: Bring a large pot of water to a boil. Generously salt, add the pasta and cook according to package directions until al dente. Drain, then place back in the pot with the butter and half the marinara sauce and toss together. Set aside.
Make meat sauce: Meanwhile, cook the ground beef over medium heat, crumbling into fine pieces as it browns, until no longer pink. Season with Italian seasoning, salt and pepper. Reduce heat to low. Add the onions and garlic and cook another 3-4 minutes, until the onions are soft. Remove from heat. Stir in remaining marinara sauce and set aside.
Make cheese layer: If cream cheese isn’t soft enough to mix, add to a bowl and microwave for 10 seconds first. Combine the cream cheese with the cottage cheese, Greek yogurt, 1/4 cup grated parmesan and 1/2 cup shredded mozzarella. Stir with a spatula until combined.
Assemble: Spread half of the pasta in a 9×13-inch dish. Spoon cheese layer on top and smooth into an even layer. Top with remaining noodles. Add meat sauce on top, smooth and press into an even layer. Sprinkle remaining mozzarella and parmesan cheese over top.
Bake, for about 40-45 minutes, or until bubbly and golden brown along the edges. Let cool for 5-10 minutes before slicing. Serve hot and enjoy!

Notes

Store: Store leftover pasta in an airtight container in the fridge for 4-5 days. Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
To freeze: Let the cooked spaghetti casserole cool completely. Then wrap tightly and freeze for up to 3 months.

The best way to freeze this Million Dollar Spaghetti Casserole is to freeze after preparing but BEFORE cooking. This is ideal if you want to prep a few pans ahead of time to store for meal prep (see my postpartum meal prep guide for more great prep recipes for any season) or if you want to prepare them to bring to friends or family.

To freeze before cooking: Prepare the dish as instructed. I recommend using a disposable pan for easy storage and clean up. Once assembled, wrap tightly with plastic wrap then add a layer of aluminum foil. Label casserole with name, date and reheating instructions (trust me you’ll thank yourself later for this extra step or especially if you’re taking to someone else). Place in freezer and freeze for up to 3 months.
To reheat: Thaw the frozen million-dollar spaghetti casserole in the refrigerator overnight. Let it sit at room temperature for about 30 minutes while you preheat the oven. Bake for 40-50 minutes, or until fully cooked through. If casserole is still cold when putting in the oven, you might need to extend the cooking time a little bit.
You can bake this casserole from frozen but you will need to double the baking time. If you have time to thaw the dish, I highly recommend as that much cooking time can sometimes mess with the spaghetti but it will still work if you forget to pull it out in time.

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