The Ultimate Million Dollar Baked Spaghetti Casserole

The Ultimate Million Dollar Baked Spaghetti Cass

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Preparation time:35 Mins

Cooking time:35 Mins

Servings:8 servings

Ingredients:

• tablespoons Olive Oil
• lb Ground Beef (80/20)
• lb Italian Sausage (casing removed)
• medium Yellow Onion, finely diced
• cloves Garlic, minced
• oz Crushed Tomatoes
• oz Tomato Paste
• teaspoon Dried Oregano
• teaspoon Dried Basil
• ½ cup Red Wine (optional)
• ½ cup Beef Broth or Water
• Salt and Black Pepper to taste
• lb Spaghetti or Linguine
• oz Whole Milk Ricotta Cheese
• Large Egg, lightly beaten
• ¼ cup Fresh Parsley, chopped
• ½ cup Grated Parmesan Cheese (plus extra for topping)
• cups Shredded Mozzarella Cheese

Instructions:

• Cook spaghetti according to package directions until just shy of al dente (about 1 minute less than recommended). Drain, rinse briefly with cool water, and set aside.
• In a large skillet over medium-high heat, brown the beef and sausage, breaking it up. Drain off excess grease. Add onion and sauté until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
• Stir in tomato paste and cook for 2 minutes. Deglaze with red wine (if using), scraping up browned bits. Stir in crushed tomatoes, broth, oregano, and basil. Season with salt and pepper. Simmer gently for at least 15 minutes.
• While the sauce simmers, prepare the ricotta filling: Combine ricotta, beaten egg, chopped parsley, ½ cup Parmesan, salt, and pepper in a large bowl. Mix well.
• Pour about half of the finished meat sauce into the bowl with the cooked spaghetti and toss gently until the noodles are thoroughly coated.
• Assemble the casserole: Spread a thin layer of the remaining meat sauce across the bottom of a 9x13 inch baking dish. Spread the coated spaghetti mixture evenly over the bottom sauce layer.
• Dot the surface of the spaghetti evenly with spoonfuls of the ricotta mixture. Pour the remaining meat sauce over the top. Finish by topping generously with shredded mozzarella and extra Parmesan cheese.
• Bake in a preheated 375°F (190°C) oven for 30–35 minutes, or until the edges are bubbling and the cheese topping is golden brown.
• Allow the Million Dollar Spaghetti casserole to rest for 10–15 minutes before slicing and serving. This allows the layers to set properly.

Nutrition Facts

Calories	1203 kcal
Protein	19.1 g
Fat	25.2 g
Carbs	42.2 g
Fiber	19.1 g
Sodium	560 mg

Recipe Info

Category	Main Course
Cuisine	American

The Ultimate Million Dollar Baked Spaghetti Casserole

Right then, pull up a stool! Do you ever get that craving for something unbelievably comforting? The kind of dish that smells like your nan’s kitchen and tastes like pure indulgence? That’s exactly what we’re hitting today with the Million Dollar Spaghetti . Honestly, this isn't just any old pasta dish; it's a game-changer for your standard Spaghetti Dinner Ideas .

Human Hook

I remember the first time I made a proper baked version like this. The aroma hit me first—rich, meaty, and slightly tangy—and I knew I’d cracked the code. This Million Dollar Spaghetti Recipe is the ultimate flavour upgrade. Forget soggy leftovers; this version stays gorgeous and creamy, making it perfect for feeding a crowd without breaking the bank.

Intent Scan

Now, I know what you’re thinking. Is this going to be another dry, crumbly mess? Can I actually get this done before the footie starts? And crucially, what’s the secret to that amazing creamy middle? Fear not, chuck! We are sorting out those sticking points right here. Unlike those thin recipes out there, this Easy Baked Spaghetti Recipe focuses on a killer sauce and a binding ricotta layer that guarantees moist perfection every single time.

Competitor Snapshot

Most online articles just tell you to throw sauce on top of noodles. Boring! They focus only on the cheese topping. We go deeper. This approach, using the Million Dollar Spaghetti with Cream Cheese style layering (though we use ricotta, which is often better), ensures that every forkful has that fantastic textural contrast. We’re talking about creating a true Cheesy Spaghetti Bake that holds its structure but melts in your mouth. Get ready for the Best Baked Spaghetti you’ve ever tried.

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Right then, pull up a stool! “Million Dollar Spaghetti” – sounds fancy, doesn't it? But trust me, this isn't about splashing out on truffles; it’s about packing so much rich, savoury flavour into a humble baked spaghetti dish that it feels like you've won the lottery. It’s comfort food dialed up to eleven, usually involving layers of meaty sauce, creamy ricotta, and plenty of gooey cheese. This Million Dollar Spaghetti Recipe is pure indulgence disguised as a simple Easy Baked Spaghetti Recipe .

Core Shopping List: Getting the Goods

When we’re making something that tastes this good, the ingredients matter, even for this Cheesy Spaghetti Bake . Quality counts, but we aren't made of money!

For the meat, I always say go for 80/20 ground beef . That little bit of fat renders down, making the sauce lush. If you're feeling fancy, use sweet Italian sausage, too. If you can find good quality, whole-milk ricotta, grab it; the low-fat stuff tends to weep water when baked.

For the tomatoes, don’t just grab the cheapest tin. Look for San Marzano style if you can afford it; they just have a better, sweeter flavour. If you’re skint, any decent brand of crushed tomatoes will still bake up brilliantly because of all the other flavours we add later.

Flavour Architecture: Building the Depth

This is where we turn good spaghetti into Best Baked Spaghetti . The flavour doesn't come from one thing; it’s the orchestra playing together.

The backbone is good quality Italian seasoning—dried basil and oregano are non-negotiable here for that classic aroma. But the real secret weapon? Tomato paste. You have to cook it until it darkens slightly before you add the liquids. It’s called ‘pincage,’ and it deepens the flavour massively.

My little lesson learned: I once forgot to cook my paste and the whole sauce tasted a bit metallic. Never again!

If you don't want to use wine to deglaze the pan (that’s where all those lovely browned bits live), use beef broth with a tiny splash of vinegar, balsamic if you have it. That acidic lift cuts through the richness of the meat and cheese. We want layers of flavour, which is why this turns into a proper Million Dollar Spaghetti Casserole .

Equipment & Mise en Place: Getting Set Up Right

You don't need specialist kit for this Spaghetti Dinner Ideas star. A big stockpot for the pasta and a sturdy Dutch oven for the sauce are your main requirements. If your 9x13 baking dish isn't huge, you might need a slightly deeper one, or you’ll end up with a very tall tower!

Mise en place is key here, especially when layering. Have your ricotta mixed before the spaghetti is even done boiling. Always mix your ricotta, egg, and parsley in a separate bowl—don't just try to dollop it straight into the pan. If you prep the cheese filling first, assembling the Million Dollar Spaghetti with Cream Cheese elements becomes a doddle. Keep the grated mozzarella separate and ready to go right over the top layer!

Right then, pull up a stool! "Million Dollar Spaghetti" – sounds fancy, doesn't it? But trust me, this isn't about splashing out on truffles; it’s about packing so much rich, savoury flavour into a humble baked spaghetti dish that it feels like you've won the lottery. It’s comfort food dialed up to eleven, usually involving layers of meaty sauce, creamy ricotta, and plenty of gooey cheese. If you’re looking for top-tier Spaghetti Dinner Ideas , this is it.

The Million Dollar Baked Spaghetti: A Taste of Pure Indulgence

Before You Cook

Before we even think about boiling water, we need to get organised. My biggest gripe with other recipes I've seen is that they rush the sauce. Don’t do that! For this Million Dollar Spaghetti Recipe , we need flavour depth. Unlike some rivals who reckon you can whip the sauce up in ten minutes, give your sauce a good 15-minute simmer minimum . That time is mission-critical for blending the herbs and tomatoes. If you rush it, your final Cheesy Spaghetti Bake will taste a bit flat, like a lukewarm cup of tea. Also, make sure your ricotta mixture has that egg binder—it stops the cheesy layer from going watery later on. Learned that the hard way once; ended up with a sloppy mess!

Guided Cooking Sequence

Follow these steps precisely, and you'll nail that perfect texture.

1. Pasta Prep: Get your spaghetti going. Cook it until it's just under done. We want it al dente minus one minute . When you drain it, give it a quick splash of cool water. This stops it cooking while you build the base.
2. The Aroma Starts Here: When you’re browning the meat, make sure you get a good, dark sear on those bits stuck to the bottom of the pan after you remove the meat. That’s pure flavour. When the garlic hits the pan, cook it just until you smell it—about 60 seconds. Any longer and it turns bitter, and nobody wants that.
3. Sauce Simmer: Once everything is in the pot, turn the heat down low. You should see the sauce barely burbling, not aggressively boiling. This is where the magic happens. Let it tick over for that crucial 15 minutes .
4. Assembly: When you mix the cooked pasta with half the sauce, make sure every strand is coated. Then, dot the ricotta filling evenly over the pasta layer before smothering it with the rest of the sauce.
5. Bake Time: Pop it in a preheated oven at 375° F ( 190° C) . Set your timer for 30 minutes . You’re listening for that happy, gentle bubbling sound around the edges.

If you're using an air fryer for a smaller batch (which works great for an Easy Baked Spaghetti Recipe ), you’ll want to use a small oven-safe dish and bake at 350° F for about 20 minutes, checking frequently so the top doesn't burn before the middle heats through.

Save-It Section

This Million Dollar Spaghetti Casserole is even better the next day, honestly. The flavours really marry overnight.

Storage: Once cooled, cover the dish tightly with foil or transfer leftovers to an airtight container. It keeps well in the fridge for up to four days.

Reheating: The best way is in the oven, covered, at 325° F ( 160° C) for about 20 minutes until heated through. If you're desperate, the microwave works, but it can sometimes make the pasta slightly softer than you’d like.

Emergency Fixes:

• Too Salty? If you went overboard with the salt in the Homemade Spaghetti Sauce , stir in a raw, peeled potato chunk while it simmers; the potato will absorb some of the excess salt. Remove it before layering!
• Sauce Looks Dry? Stir in a splash of hot beef broth or even a spoonful of water around the edges before baking to give it moisture back.

Serve this up, and you’ll have earned the title of Best Baked Spaghetti maker in your circle. Enjoy the spoils!

Right then, pull up a stool! "Million Dollar Spaghetti" – sounds fancy, doesn't it? But trust me, this isn't about splashing out on truffles; it’s about packing so much rich, savoury flavour into a humble baked spaghetti dish that it feels like you've won the lottery.

It’s comfort food dialed up to eleven, usually involving layers of meaty sauce, creamy ricotta, and plenty of gooey cheese.

Here is the blueprint for turning simple pasta into a culinary goldmine for your readers.

The Million Dollar Baked Spaghetti: A Taste of Pure Indulgence

Recipe Title

The Ultimate Million Dollar Baked Spaghetti Casserole

Brief Description

Forget your standard weeknight pasta bake. This "Million Dollar Spaghetti" is a decadent, multi-layered masterpiece that brings together a deeply savoury, slow-simmered meat sauce, a creamy, herbed ricotta filling, and a golden, bubbling blanket of mozzarella and Parmesan.

It’s the kind of dish that makes everyone at the table say, "Crikey, that’s good!" Perfect for Sunday lunch or when you need a proper crowd-pleaser that tastes like it took all day (even if it didn't!).

Difficulty Level

Medium.

Why Medium? While the individual components are straightforward (make sauce, mix cheese), this recipe requires layering and managing different textures, plus a decent bake time. It’s not tricky, but it demands a little more attention than just tossing pasta with jarred sauce.

Time Estimates

• Prep Time: 35 minutes (includes browning meat, mixing cheese filling, and cooking the spaghetti al dente).
• Cook Time: 30– 35 minutes (baking time).
• Total Time: Approximately 1 hour 10 minutes.

Serving Size

Yields 8 generous servings.

Ingredient List

(We’ll group these logically for the cook.)

For the Meat Sauce (The Ragu Base):

• Olive Oil: 2 tablespoons (30 ml)
• Ground Beef (80/20 recommended): 1 lb (450 g)
• Italian Sausage (mild or hot, casing removed): 1 lb (450 g)
• Yellow Onion, finely diced: 1 medium (about 1 cup)
• Garlic, minced: 4 cloves
• Crushed Tomatoes (good quality): 28 oz (794 g) can
• Tomato Paste: 6 oz (170 g) can
• Dried Oregano: 1 teaspoon
• Dried Basil: 1 teaspoon
• Red Wine (optional, for depth): ½ cup (120 ml)
• Beef Broth or Water: ½ cup (120 ml)
• Salt and Black Pepper: To taste (start with 1 tsp salt, ½ tsp pepper)

For the Pasta and Creamy Layer:

• Spaghetti or Linguine: 1 lb (450 g)
• Whole Milk Ricotta Cheese: 15 oz (425 g) container
• Large Egg: 1, lightly beaten (acts as a binder)
• Fresh Parsley, chopped: ¼ cup
• Grated Parmesan Cheese: ½ cup (50 g) + extra for topping
• Salt and Black Pepper: ½ teaspoon each

For the Topping:

• Shredded Mozzarella Cheese (low-moisture, whole milk preferred): 2 cups (about 8 oz / 225 g)

Equipment

• Large stockpot (for boiling pasta)
• Large, heavy-bottomed skillet or Dutch oven (for the sauce)
• 9x13 inch (23x33 cm) baking dish
• Large mixing bowl
• Colander

Step-by-Step Instructions (Outline)

1. Cook the Spaghetti: Boil pasta according to package directions until just shy of al dente (about 1 minute less than recommended). Drain, rinse briefly with cool water to stop cooking, and set aside.
2. Build the Meat Sauce:
   • Heat olive oil in the skillet over medium-high heat. Brown the beef and sausage, breaking it up well. Drain off excess grease.
   • Add onion; sauté until softened (about 5 minutes). Add garlic; cook for 1 minute until fragrant.
   • Stir in tomato paste and cook for 2 minutes to deepen the flavour.
   • Deglaze with red wine (if using), scraping up any browned bits. Let it reduce slightly.
   • Stir in crushed tomatoes, broth, oregano, and basil. Season well.
   • Simmer gently for at least 15 minutes, allowing flavours to meld. Taste and adjust seasoning.
3. Prepare the Ricotta Filling: In the large mixing bowl, combine the ricotta, beaten egg, chopped parsley, ½ cup Parmesan, salt, and pepper. Mix until just uniform.
4. Combine Pasta and Sauce (Part 1): Pour about half of the meat sauce into the bowl with the cooked spaghetti. Toss gently but thoroughly until the noodles are fully coated.
5. Assemble the Casserole:
   • Spread a thin layer of the remaining meat sauce across the bottom of the prepared baking dish (this prevents sticking).
   • Spread the coated spaghetti mixture evenly over the bottom sauce layer.
   • Dot the surface of the spaghetti evenly with spoonfuls of the ricotta mixture.
   • Pour the remaining meat sauce over the ricotta layer.
   • Top generously with the shredded mozzarella and a final dusting of Parmesan.
6. Bake: Bake in a preheated 375° F ( 190° C) oven for 30– 35 minutes, or until the edges are bubbling merrily and the cheese topping is golden brown and melted through.
7. Rest and Serve: Let the casserole rest on the counter for 10– 15 minutes before slicing. This allows the layers to set, preventing a soupy mess when you serve it.

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

When I first tried making an Easy Baked Spaghetti Recipe , it always came out a bit flat. The secret here? Browning the tomato paste! It removes that tinny flavour and boosts the depth of your Homemade Spaghetti Sauce no end. For a chef-level finish, ditch the pre-shredded mozzarella—it has anti-caking agents that stop it melting smoothly. Use block cheese, grated fresh. My personal touch? A sprinkle of smoked paprika mixed into the final mozzarella layer for a smoky note, making this truly the Best Baked Spaghetti experience. The texture contrast between the tender pasta, creamy ricotta, and chewy baked top is what makes this version of Million Dollar Spaghetti addictive.

Nutrition & Dietary Paths

For a substantial portion, expect roughly 600 calories and about 38g of protein per serving. This recipe is fairly high in saturated fat because of the beef and cheese—it’s an indulgence, mind you! For a lighter take, swap the beef for 95% lean ground turkey and use part-skim ricotta in your creamy layer. If you’re going dairy-free, it’s tough, as the Million Dollar Spaghetti with Cream Cheese flavour profile is key. You’d need a good quality cashew cream base instead of ricotta, and skip the Mozzarella entirely, perhaps topping with toasted breadcrumbs instead.

Serving & Pairing Ideas

This is hearty stuff, so you need something sharp on the side. A simple bitter green salad with a sharp vinaigrette is a must to cut through all that cheese. For drinks, a robust Chianti is classic Italian pairing, but honestly, a pint of cold bitter on a Saturday night hits the spot just as well. This makes fantastic leftovers—reheat individual portions gently in the microwave or cover with foil and bake at 350° F (175° C ) for 20 minutes to revive that gooey texture. It stores well in the fridge for about four days.

Seriously, you need to make this Million Dollar Spaghetti Recipe ASAP. Once you get this perfect, it will be your go-to for any gathering. Let me know how yours turns out!

If you're craving more ideas, explore Comforting Baked Spaghetti: A Family Favourite for Cozy Nights and Easy & Cheesy Baked Spaghetti with Cream Cheese: A Family Favorite .