Million Dollar Spaghetti Casserole (Print version)
Creamy baked spaghetti layered with meat sauce and a rich cream cheese filling, topped with mozzarella and baked until bubbly.
# Ingredients:
For the pasta
01 -
12 oz (340 g) spaghetti
02 -
Salt for boiling
For the meat sauce
03 -
1 lb (450 g) lean ground beef
04 -
1 (24 oz) jar marinara sauce
05 -
1 tsp Italian seasoning
06 -
1/2 tsp garlic powder
For the creamy layer
07 -
8 oz (225 g) cream cheese, softened
08 -
1 cup (240 g) sour cream
09 -
1/2 cup (50 g) grated Parmesan cheese
10 -
2 cups (200 g) shredded mozzarella cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, about 2 minutes less than the package directions. Drain and set aside.
02 -
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned and no pink remains, 5 to 7 minutes. Drain excess fat. Stir in the marinara sauce, Italian seasoning, and garlic powder. Simmer for 5 minutes.
03 -
In a large bowl, beat the softened cream cheese with sour cream and Parmesan until completely smooth. Add the hot spaghetti and toss until every strand is coated with the mixture.
04 -
Lightly grease a 9x13-inch baking dish. Spread half the meat sauce across the bottom. Add the spaghetti mixture and spread into an even layer. Pour the remaining meat sauce over the top.
05 -
Preheat the oven to 350°F (175°C). Scatter the shredded mozzarella evenly over the top. Bake uncovered for 30 minutes, until the cheese is melted and the edges are bubbling. Let rest for 10 minutes before serving.
# Good to know:
01 -
Let the casserole rest for 10 minutes before slicing so the layers hold together.
02 -
Serve with garlic bread and a simple green salad.