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A heaping serving of cheesy Million Dollar Spaghetti on an ornate pink plate, surrounded by dollar bills.

Decadent Million Dollar Baked Spaghetti

A truly indulgent baked spaghetti casserole featuring al dente pasta, a rich, savory meat sauce, and two luscious layers of creamy, melted cheeses. This impressive dish is perfect for family dinners or potlucks and delivers comfort in every bite.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Spaghetti
  • 16 oz Spaghetti dry, (or linguine/fettuccine)
  • 1 tbsp Olive oil
  • 1 tsp Salt
For the Meat Sauce
  • 1.5 lbs Ground beef 80/20 lean
  • 1 Yellow onion medium, diced
  • 4 cloves Garlic minced
  • 1 Green bell pepper medium, diced (optional, for extra veggie)
  • 28 oz Crushed tomatoes can
  • 6 oz Tomato paste can
  • 1 cup Beef broth low sodium
  • 2 tsp Italian seasoning dried
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes optional, for a little heat
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper or to taste
For the Creamy Cheese Layer
  • 8 oz Cream cheese softened, full-fat recommended
  • 1/2 cup Sour cream full-fat recommended
  • 1/2 cup Parmesan cheese grated, plus more for garnish
  • 1.5 cups Mozzarella cheese shredded, divided
  • 1/4 cup Fresh parsley chopped, plus more for garnish
For Assembly & Topping
  • 1.5 cups Mozzarella cheese shredded, remaining for topping

Equipment

  • Large Stockpot
  • Large Skillet or Dutch Oven
  • 9x13 inch baking dish
  • Mixing bowls
  • Colander

Method
 

Prepare the Spaghetti
  1. Bring a large pot of salted water to a rolling boil. Add 1 tbsp olive oil to prevent sticking. Add the spaghetti and cook according to package directions until al dente. Drain thoroughly and set aside.
Make the Meat Sauce
  1. While the spaghetti cooks, heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  2. Add the diced onion and bell pepper (if using) to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste, cooking for 2 minutes to deepen its flavor. Pour in the crushed tomatoes and beef broth. Add Italian seasoning, oregano, red pepper flakes (if using), salt, and black pepper.
  4. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 15-20 minutes to allow flavors to meld, stirring occasionally.
Prepare the Creamy Cheese Layer
  1. In a medium mixing bowl, combine the softened cream cheese, sour cream, 1/2 cup grated Parmesan cheese, 1.5 cups shredded mozzarella cheese (from the creamy layer portion), and chopped fresh parsley. Mix until well combined and smooth.
Assemble the Million Dollar Spaghetti
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Spread half of the cooked and drained spaghetti evenly over the bottom of the prepared baking dish.
  3. Evenly spread the entire creamy cheese mixture over the layer of spaghetti.
  4. Carefully spoon the remaining spaghetti over the creamy cheese layer.
  5. Pour the rich meat sauce evenly over the top spaghetti layer, spreading it out to cover as much as possible.
  6. Sprinkle the remaining 1.5 cups shredded mozzarella cheese evenly over the meat sauce.
Bake and Serve
  1. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  2. Remove from oven and let stand for 5-10 minutes before serving. This allows the layers to set, making it easier to cut and serve. Garnish with extra fresh parsley or Parmesan cheese, if desired.

Notes

For a slightly lighter version, you can use ground turkey or chicken, and lower-fat dairy products, though the richness will be reduced.
This dish is excellent for make-ahead meals. Assemble it completely, cover tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
Leftovers store well in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.