Million Dollar Spaghetti
This pasta casserole is so rich it feels like a million bucks. Cooked spaghetti is layered with a creamy combination of ricotta, cream cheese and Parmesan and then topped with a savory meat sauce featuring a mix of beef and sweet Italian sausage and a final layer of ooey-gooey mozzarella. The result: A dish that tastes like deliciously meaty lasagna but twirls on your fork like spaghetti. It’s both comforting and a little luxurious, a perfect dish to bring to a potluck or to make ahead for a crowd.
Equipment
- 1 9x13 inch Baking Dish Essential for baking the casserole.
- 1 Large Pot For cooking the spaghetti.
- 1 Large Skillet For preparing the meat sauce.
- 2 Mixing Bowls One large for pasta, one medium for cheese mixture.
- 1 Wooden Spoon or Spatula For browning meat and spreading layers.
Ingredients
Main
- Two 24-ounce jars marinara sauce
- 1 pound spaghetti
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces ground beef
- 8 ounces sweet Italian sausage
- 3 cloves garlic minced
- 1 medium yellow onion diced
- Kosher salt and freshly ground black pepper
- 16 ounces ricotta about 2 cups, at room temperature
- 8 ounces cream cheese at room temperature
- 1/2 cup grated Parmesan about 2 ounces, plus more for sprinkling
- 1/4 cup chopped fresh parsley plus more for serving
- 1 large egg at room temperature
- 2 cups shredded mozzarella about 8 ounces
Instructions
- Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly on the bottom of a 9-by-13-inch baking dish.
- Bring a large pot of water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta and place in a large bowl with the butter and 1 cup of marinara sauce. Toss together until the butter is melted.
- Meanwhile, make the pasta sauce. Set a large skillet over medium-high heat and add the olive oil. Add the ground beef and sausage and cook, undisturbed, until the meat is beginning to brown, about 3 minutes. Using a wooden spoon, break up the meat and continue to cook until no longer pink, 3 to 5 minutes more. Add the garlic, onion and 1 teaspoon salt and cook until the vegetables have softened, about 3 minutes. Add the reserved marinara sauce and mix until thoroughly combined.
- To make the cheese sauce, mix together the ricotta, cream cheese, Parmesan, parsley, egg, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth.
- To assemble, place half of the pasta in an even layer in the baking dish. Using a rubber spatula, spread the cheese sauce in an even layer over the pasta. Add the remaining pasta in an even layer over the cheese sauce. Finally, top the pasta with the meat sauce. Top with the mozzarella and a sprinkle of Parmesan.
- Bake on a rimmed baking sheet until bubbling and golden brown on top, 45 to 55 minutes. Let stand 10 minutes. Garnish with chopped parsley before serving.
Notes
Ensure all dairy and egg are at room temperature for the cheese sauce; this prevents clumping and creates a smoother, more homogenous mixture. When browning the beef and sausage, resist the urge to stir constantly; allowing the meat to develop a good crust before breaking it up will enhance its flavor significantly through the Maillard reaction. Cook the spaghetti strictly 'al dente' as it will continue to cook and absorb moisture in the oven, preventing a mushy texture. Lastly, the resting period after baking is crucial for the casserole to set, making for cleaner, more presentable servings.