Million Dollar Spaghetti Bake

This million dollar spaghetti has earned its name in my kitchen because every single person who tries it asks for the recipe. It's a show stopping casserole that layers tender pasta with savory Italian sausage, rich marinara, and a dreamy cream cheese mixture that tastes like you spent a fortune on ingredients. The truth is, this feeds a crowd without breaking the bank, and the fancy name comes from how luxurious it tastes, not what you'll spend making it.

I stumbled upon this recipe when I needed to bring something impressive to a neighborhood gathering but only had an hour to spare. The casserole came out of the oven golden and bubbling, and I watched it disappear in minutes. Now it's my secret weapon for any event where I want to look like I worked much harder than I actually did.

Gather Your Ingredients

• 1 pound uncooked spaghetti: The foundation of this dish, and regular spaghetti works perfectly. Look for a brand that holds its shape when baked and doesn't turn mushy.
• 1 pound Italian sausage: This brings the savory, seasoned flavor that makes the dish sing. I prefer the kind with fennel and garlic already mixed in, but plain works if you want to control the spice level yourself.
• 1/2 medium onion, chopped: Adds sweetness and depth to the meat sauce. Yellow onions work best because they caramelize nicely and don't overpower the other flavors.
• 4 cloves garlic, minced: Fresh garlic makes all the difference here. The jarred stuff just doesn't give you that aromatic punch when it hits the hot pan.
• 1/2 teaspoon red pepper flakes: Optional but recommended if you like a gentle kick. You can always leave it out for kids or add more if you love heat.
• 2 jars (24 ounces each) marinara sauce: Your choice of sauce matters here. Pick one that tastes good straight from the jar because it's not getting a long simmer to develop flavor.
• 8 ounces cream cheese, softened: This is what makes the middle layer so creamy and rich. Let it sit on the counter for at least 30 minutes before you start cooking so it spreads easily.
• 8 ounces ricotta cheese: Adds a traditional Italian touch and lightens up the cream cheese layer. Whole milk ricotta gives the best texture and flavor.
• 1 cup freshly grated parmesan cheese: Freshly grated melts better and tastes sharper than the pre-grated kind. It's worth the extra two minutes to grate it yourself.
• 1/2 teaspoon garlic powder: Boosts the garlic flavor in the cheese layer without adding moisture that fresh garlic would bring.
• 1/2 teaspoon dried oregano: A classic Italian herb that ties everything together. Rub it between your palms before adding to release the oils.
• 2 cups shredded mozzarella cheese: The topping that gets golden and bubbly. Low moisture mozzarella melts better and doesn't make the dish watery.
• Salt and pepper to taste: Essential for bringing out all the other flavors. Taste as you go because the sausage and cheeses already add plenty of salt.

How to Make It

Preheat and Prepare Your Oven:

Set your oven to 375 degrees Fahrenheit and move the rack to the top third position. This placement is important because it helps the cheese on top brown beautifully without overcooking the pasta underneath. While the oven heats up, get your water boiling for the pasta in a large pot with plenty of salt added. The water should taste like the sea because this is your only chance to season the pasta itself.

Cook the Sausage and Aromatics:

Remove the sausage from its casings if needed and add it to a large skillet along with the chopped onion. Break the meat into small crumbles using a wooden spoon or potato masher as it cooks over medium high heat. You want it cooking for about 10 minutes total, stirring occasionally, until no pink remains and the meat develops some golden brown bits. Those browned pieces are packed with flavor, so don't rush this step. The onions should be soft and starting to turn translucent by the time the meat is done.

Add Garlic and Seasonings:

Turn the heat down to medium and stir in your minced garlic and red pepper flakes if using. Cook this for just about one minute, stirring constantly, until you can smell that amazing garlic aroma filling your kitchen. Be careful not to let the garlic burn because it turns bitter quickly. After the minute is up, tilt your pan and use a spoon to remove any excess fat that has pooled. You want some fat for flavor but not so much that your dish becomes greasy.

Boil the Pasta:

While your meat is cooking, boil the spaghetti according to the package directions until it's just barely al dente. It should still have a slight firmness when you bite into it because it will continue cooking in the oven. Drain the pasta well and return it to the pot you cooked it in. Don't rinse it because you want that starchy coating to help the sauce cling to every strand.

Combine Pasta with Meat Sauce:

Add your cooked sausage mixture directly to the pot with the drained pasta, then pour in both jars of marinara sauce. Use tongs or two large spoons to toss everything together, lifting and turning until every piece of spaghetti is coated in that rich red sauce with bits of sausage throughout. This mixing step is easier while everything is still in the pot rather than trying to do it in the baking dish.

Prepare the Cream Cheese Layer:

In a medium bowl, combine the softened cream cheese, ricotta, parmesan, garlic powder, and oregano. Mix this with a fork or spoon until it's relatively smooth and well combined. It doesn't have to be perfectly smooth, but you want the ingredients evenly distributed. This mixture might seem thick, and that's exactly right. Season it with a pinch of salt and pepper to taste.

Layer the Casserole:

Spray or grease a 9x13 inch baking dish, then add half of your pasta and sauce mixture, spreading it out into an even layer across the bottom. Now comes the slightly messy part: dollop the cream cheese mixture all over the pasta layer, then use a spoon or offset spatula to spread it as evenly as you can. It's okay if it's not perfect or if some of the red sauce peeks through. Just do your best to cover most of the pasta. Top this with the remaining pasta mixture, spreading it gently so you don't disturb the cheese layer too much.

Add the Mozzarella Topping:

Sprinkle the shredded mozzarella cheese evenly over the entire top of the casserole. Make sure you go all the way to the edges because those corner pieces with crispy cheese are everyone's favorite. Cover the entire dish tightly with aluminum foil, making sure it's sealed around the edges but not touching the cheese if possible.

Bake and Broil:

Place the covered casserole in your preheated oven and bake for 30 minutes. The foil traps steam and helps everything heat through evenly without drying out. After 30 minutes, carefully remove the foil and switch your oven to broil. Watch the casserole very closely now, keeping the oven door cracked if possible, and broil for just 2 to 4 minutes until the cheese on top turns golden brown with some darker spots and is bubbling enthusiastically. Every broiler is different, so don't walk away during this step or you'll end up with burnt cheese.

Rest Before Serving:

Remove the casserole from the oven and let it sit for about 5 to 10 minutes before cutting into it. This resting time lets the cheese layer firm up slightly so your servings hold their shape instead of sliding apart into a saucy mess. It's hard to wait when it smells so incredible, but your patience will be rewarded with beautiful layered slices.

My favorite part of this recipe is that creamy middle layer. The first time I made it, I was skeptical about mixing cream cheese with ricotta, but when I took that first bite and hit that rich, tangy layer sandwiched between the saucy pasta, I understood why this recipe has been passed around for years. My teenage son, who usually picks at casseroles, now asks me to make this for his birthday dinner every year instead of going out to a restaurant.

Flavor Boosters

If you can't find Italian sausage or want a lighter option, ground turkey or chicken works surprisingly well. Just add an extra teaspoon of Italian seasoning and a pinch of fennel seeds to make up for the flavor you'd get from traditional sausage. The cream cheese layer is flexible; if you need to make changes, cottage cheese blended smooth can replace ricotta. Jar sauce quality varies, so use homemade marinara if you prefer, or season canned tomatoes with herbs for a richer flavor.

Serving Suggestions

This casserole is rich and filling, so pair it with a simple green salad and crusty garlic bread. For entertaining, serve family style from the baking dish with a bottle of red wine and rustic roasted vegetables. Kids enjoy it with a side of steamed broccoli, which goes well with the cheesy sauce.

Creative Twists

The first time I brought this to a church potluck, three people asked for the recipe, and a neighbor made it for her book club with great success. Double the recipe for holiday gatherings or freeze individual portions for meal prep. Switch up the cheeses, or use disposable pans for easy freezer storage and quick weeknight dinners.

This million dollar spaghetti casserole is pure comfort food with impressive creamy layers. Make it ahead, freeze, or share—it always delivers rave reviews and brings everyone back for seconds.

Common Questions About This Recipe

→ Can I use ground beef instead of sausage?

Yes, ground beef can substitute sausage. It will slightly alter the flavor but still delivers a hearty, delicious result.

→ What cheese mix works best in this dish?

A combination of ricotta, cream cheese, mozzarella, and parmesan creates a creamy, rich texture and flavor.

→ Can it be made ahead of time?

Absolutely! Assembled spaghetti bake can be refrigerated overnight and baked when ready to serve.

→ How do I prevent the pasta from being soggy?

Cook pasta just shy of al dente since it will continue to cook in the oven. Drain well before layering.

→ Is this dish freezer friendly?

Yes, you can freeze the assembled, unbaked casserole tightly wrapped. Thaw before baking as usual.