Baked Spaghetti Casserole, also known as Million Dollar Spaghetti Casserole, combines ground beef, spaghetti, and spaghetti sauce with a mixture of cream cheese, ricotta cheese, and sour cream baked into the center. Then this flavor-packed dish is topped with a blend of provolone and mozzarella cheese and baked to perfection.
This baked spaghetti recipe is like a cross between spaghetti and lasagna. This is a big hearty casserole, so it is perfect for large families and hearty appetites. Serve with an Italian Chopped Salad with Fresh Italian Dressing and Cheese Garlic Bread.
Ingredient Notes and Substitutions
- Spaghetti sauce: jarred or homemade. Feel free to substitute marinara for the spaghetti sauce. There are lots of good jarred marinara sauces available.
- Ground beef: with a little fat in it. Fat gives the beef flavor. You can substitute other proteins like pork sausage, Italian sausage, or ground turkey for ground beef.
- Cream cheese: Use full-fat for the best flavor and texture.
- Ricotta cheese: For the best flavor and texture, use whole milk ricotta cheese.
- Sour cream: Again, use full-fat for the best flavor.
- Spices and herbs: Try different spices and herbs like garlic powder, onion powder, red pepper flakes, oregano, basil, and thyme.
How to make Baked Spaghetti Casserole
Start by bringing a large pot of water to a boil over medium-high heat. Then cook spaghetti al dente according to the package directions. Drain the spaghetti well and return it to the pot. Stir in one jar of pasta sauce. Meanwhile, brown the ground beef in a large skillet or pan over medium heat, adding the onion halfway through the browning process. Cook until the beef is browned and the onion is soft. Then reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Add the other jar of spaghetti sauce and simmer.
Next, in a large bowl, using a hand-held mixer, blend the cream cheese, ricotta cheese, egg, sour cream, and Italian seasonings. Now, spoon half the spaghetti noodles into a 9×13-inch baking dish. Then spread the cheese mixture over the noodles. Next, sprinkle about 1 cup of shredded mozzarella over the cheese mixture. Spoon the rest of the spaghetti noodles on top of the mozzarella.
Spoon the meat sauce mixture over the spaghetti. Top with the remaining mozzarella and provolone. Bake for about 45 minutes or until the cheese is melted and the casserole is heated through. For best results, let it rest for about 15 minutes before slicing. If desired, sprinkle with 1-2 tablespoons of freshly grated Parmesan Cheese.
Recipe notes and helpful tips
- Grease the casserole dish for easier cleanup.
- The cheese mixture can be combined with a spoon. I find it faster, easier, and creamier to use my handheld mixer.
- Do you want more veggies? Add tomatoes or sautéed spinach or mushrooms.
- Let the casserole sit for 15 minutes after removing it from the oven to make it easier to cut into slices.
- This casserole sits high in a 9×13 dish, so be careful covering it with aluminum foil to keep it warm. Make a tent to keep from peeling off the top layer of cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm.
How to Freeze Baked Spaghetti
Prior to Baking – prep the casserole per the instructions. Wrap several times with plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and bake according to recipe instructions.
After Baking– prep the casserole and bake as instructed. Cool completely. Cover with several layers of plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight. Then reheat in the microwave at reduced power until warmed through.
More Casserole Recipes
Baked Spaghetti Casserole
Ingredients
- 16 ounces spaghetti
- 2 24 ounce jars spaghetti sauce
- 1 ¼ lbs. ground beef
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- kosher salt and fresh ground black pepper to taste
- 8 ounces cream cheese
- 4 ounces ricotta cheese
- 1 egg room temperature
- ½ cup sour cream
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- chopped fresh Italian parsley
- chopped fresh basil
Instructions
- Cook the spaghetti al dente according to the package directions. Drain well and return to the pot. Stir in one jar of spaghetti sauce.
- Meanwhile, brown the ground beef adding the onion halfway through the browning process. Cook until the beef is browned and the onion is soft. Then reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Add the other jar of spaghetti sauce and simmer. Season with kosher salt and fresh ground black pepper to taste.
- Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick cooking spray.
- In a medium bowl, using a handheld mixer, blend together the cream cheese, ricotta cheese, egg, sour cream, and Italian seasoning. Spoon half the spaghetti noodles into the prepared casserole dish. Spread the cheese mixture over the noodles. Sprinkle 1 cup of shredded mozzarella over the cheese mixture. Spoon the rest of the spaghetti noodles on top of the mozzarella.
- Spoon the ground beef tomato sauce mixture over the spaghetti. Top with the remaining mozzarella and provolone cheese. Bake for 40-45 minutes or until the cheese is melted and the casserole is heated through. Let it rest for about 10-15 minutes before slicing. Garnish with parsley and basil.
Notes
- Grease the casserole dish for easier cleanup.
- Feel free to substitute marinara for the spaghetti sauce. There are lots of good jarred marinara sauces available.
- You can substitute pork sausage, Italian sausage, or ground turkey for the ground beef.
- The cheese mixture can be combined with a spoon. I find it faster, easier, and creamier to use my handheld mixer.
- Try other spices and herbs like garlic powder, onion powder, red pepper flakes, oregano, and thyme.
- Do you want more veggies? Add tomatoes or sauteed spinach or mushrooms
- Let the casserole sit for 15 minutes after removing it from the oven to make it easier to cut into slices.
- This casserole sits high in a 9×13 dish, so be careful covering it with aluminum foil to keep it warm. Make a tent to keep from peeling off the top layer of cheese.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm.
- To freeze, wrap the casserole with several layers of plastic wrap and freeze for up to 2 months. Defrost in the refrigerator overnight.
Nutrition
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Jody
I always use cottage cheese in place of Ricotta because it’s creamier. I added mushrooms and red and yellow sweet peppers to it. It turned out great!
Beth Pierce
Thanks, Jody! I am so happy that you liked it!
Jan
Do you bake it before you freeze it?
Beth Pierce
Sorry about the delay. Busy days. It is best frozen before baking.
MARGARET
So I was looking for a recipe for baked spaghetti to use up leftovers from last night and came across this one. I had to sub some things since I didn’t have some of the ingredients. The spaghetti and sauce were already mixed together from last night so I just divided it in half. I used a 7×11 pan since I didn’t have enough for a 9×13. No ricotta in the fridge so just made it without. (I will definitely use it next time. I LOVE ricotta) Only had sliced provolone so I placed it over the cream cheese layer. Also added the leftover broccoli, chopped up, to the cream cheese mixture. Topped the whole thing with the mozzarella and baked as directed. it was delicious and I’ll definitely be making it again with the ricotta! Thanks for a great recipe!!!
Beth Pierce
You are most welcome. Margaret. I love a good cook that can improvise.
Brenda
Hi. Do you happen to have a substitute for all the cheese inside the dish? I’m trying to limit dairy.
Beth Pierce
No but maybe one of the readers has a suggestion!
Julie
I love this recipe. I made one pan for myself, and one pan without meat plus more veggies for my vegetarian husband! So yummy. Thanks for sharing your genius.
Beth Pierce
You are most welcome, Julie!
Clarice
Wow! This looks delicious and your post made me crave for baked spaghetti. Thank you for sharing the recipe. Will get some ingredients today and perhaps we can have this for tomorrow’s dinner.
Beth Pierce
Thanks, Clarice! I hope you enjoy it as much as we do!
Patricia Chamberlain
This recipe was so good! The whole family enjoyed it. I will be making it again. Thanks for sharing the recipe.
Amber
I am totally printing this one and giving it a try. My kids love Spaghetti and I never thought of making a casserole with it. Great idea! Can’t wait to try it.
briannemanzb
This spaghetti casserole is a family favorite that is loaded with flavor! We love Italian flavors and this casserole is no exception.
Beth Pierce
Thanks, Brianne! So glad that you enjoyed the casserole.
Debbie
This Million Dollar Spaghetti Casserole was absolutely amazing! Everything I love in life – pasta and sauce and cheese! This will be on a regular rotation at our house.
Whitney Stewart
My mom has a baked pasta recipe just like this one! But I forgot to ask her for a copy of it when I moved out, so I’ll be saving this one instead! It looks just as good! Thanks so much for sharing!
Beth Pierce
The pleasure is all mine!
Sidesist
I made this spaghetti casserole for dinner the other night and received lots of compliments. Thanks for sharing the recipe.
Beth Pierce
Thanks! So glad that you liked it!
Min
Made this over the weekend and it was delicious! Cannot wait to have leftovers throughout the week.
Beth Pierce
Thanks, Min! Enjoy!
TAYLER ROSS
This spaghetti casserole is one of our favorite dinners! We’ve made it several times and it’s always a hit!