Easy Million Dollar Spaghetti Bake for the Whole Family

Ingredients

• 12 oz Spaghetti (dry pasta, break in half if desired)
• 2 tbsp Extra Virgin Olive Oil (for sautéing beef)
• 1 lb Ground Beef (80/20) (lean‑to‑fat ratio 80/20 for juiciness)
• 1 tbsp Italian Seasoning (store‑bought blend)
• 1 pinch Salt (enhances overall flavor)
• 24 oz Marinara Sauce (brand made with 100% extra virgin olive oil)
• 0.25 cup Water (helps loosen sauce)
• 8 oz Cottage Cheese (full‑fat)
• 4 oz Cream Cheese (softened to room temperature)
• 4 oz Sour Cream (full‑fat)
• 2 cup Italian Cheese Blend (shredded) (six‑cheese blend)
• 1 cup Mild Cheddar Cheese (shredded) (adds yellow color)
• 2 tbsp Butter (cut into pats for topping)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 spray Non‑Stick Cooking Spray (to grease casserole dish)

Instructions

1. Preheat Oven and Cook Spaghetti

   Preheat the oven to 350°F. Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente according to package directions (about 8‑10 minutes). Drain in a colander and immediately rinse with cold water to stop cooking.

   Time: PT15M

   Temperature: 350°F

2. Brown the Ground Beef

   Heat the skillet over medium‑high heat, add 2 tbsp olive oil, then crumble in the 1 lb ground beef. Use the meat masher to break up any clumps and cook until fully browned, about 5 minutes. Sprinkle with 1 tbsp Italian seasoning and a pinch of salt.

   Time: PT10M

3. Make the Tomato Sauce

   Stir in the 24 oz marinara sauce and 0.25 cup water into the browned beef. Simmer for 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.

   Time: PT5M

4. Prepare the Creamy Cheese Mixture

   In a mixing bowl, combine 8 oz cottage cheese, 4 oz softened cream cheese, and 4 oz sour cream. Whisk until smooth and homogeneous.

   Time: PT5M

5. Grease Dish and Assemble Layers

   Spray the 9x13‑inch casserole dish with non‑stick cooking spray. Spread half of the cooked spaghetti in an even layer on the bottom. Dollop the cheese mixture over the noodles and spread evenly. Sprinkle 1 cup of the Italian cheese blend and 0.5 cup shredded cheddar. Add the remaining spaghetti, then place butter pats (2 tbsp) on top. Spoon the meat‑tomato sauce over the noodles, spreading to cover. Finish with the remaining cheese blend and grated Parmesan.

   Time: PT5M

6. Bake the Casserole

   Place the assembled dish in the preheated oven and bake for 30 minutes, or until the top is golden and the sauce is bubbling.

   Time: PT30M

   Temperature: 350°F

7. Rest and Serve

   Remove the casserole from the oven and let it rest for 5 minutes before cutting. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

22 g

Fiber

3 g