Description
This Million Dollar Baked Spaghetti is a hearty, comforting casserole that layers al dente spaghetti with savory ground beef, Italian sausage, rich ricotta and cream cheese blend, and melty mozzarella cheese. Baked until bubbly and golden, it's a perfect family-friendly dinner that combines classic Italian flavors into a convenient baked pasta dish.
Ingredients
Spaghetti
- 16 ounces dried spaghetti
Meat Sauce
- 1 pound lean ground beef
- 1 pound Italian sausage
- 45 ounces spaghetti sauce (1 large jar or 2 small jars)
Cheese Mixture
- 8 ounces ricotta cheese
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon Italian seasoning
Additional Toppings
- 2 cups shredded mozzarella cheese
- Freshly chopped parsley for garnish
Instructions
- Cook Spaghetti: Cook the spaghetti noodles according to the package directions until al dente. Drain well and set aside for layering.
- Prepare Meat Sauce: While the spaghetti cooks, brown the ground beef and Italian sausage in a skillet over medium heat until fully cooked. Drain excess fat, then stir in the spaghetti sauce until well combined.
- Make Cheese Mixture: In a medium bowl, combine the ricotta cheese, softened cream cheese, sour cream, and Italian seasoning. Mix together until smooth and creamy.
- Assemble Casserole: Preheat oven to 375°F (190°C). Spread a thin layer of the meat sauce on the bottom of a 9x13-inch casserole dish. Layer half of the cooked spaghetti noodles on top of the sauce. Spread half of the remaining meat sauce over the noodles, then half of the ricotta cheese mixture, followed by half of the shredded mozzarella cheese. Repeat the layering with the remaining spaghetti, meat sauce, cheese mixture, and mozzarella.
- Bake: Bake the assembled casserole in the preheated oven for 40 to 45 minutes, or until the edges are bubbly and the casserole is heated through.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve warm.
Notes
- For a spicier flavor, use spicy Italian sausage or add red pepper flakes to the meat sauce.
- You can prepare this casserole a day ahead and refrigerate before baking; add extra baking time if baking cold.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat nicely.
- Use whole wheat or gluten-free spaghetti if desired, but adjust cooking time according to package instructions.
