Million Dollar Spaghetti With a Sauce SO Easy, You'll Never Buy Store-Bought Again

Ingredients

• 1 pound Spaghetti (broken into pieces before boiling)
• 2 large Eggs (lightly beaten)
• 2 tablespoons Unsalted Butter (melted)
• 1 cup Parmesan Cheese (freshly grated)
• 1 pound Ground Beef (80% lean, browned)
• 1 medium Yellow Onion (diced)
• 1/4 cup Fresh Basil (chopped; some for sauce, some for garnish)
• 1 28‑ounce can Crushed Tomatoes (high‑quality)
• 1 teaspoon Kosher Salt (plus extra for pasta water)
• 1/2 teaspoon Black Pepper (ground)
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Granulated Sugar (balances tomato acidity)
• 8 ounces Fresh Mozzarella Cheese (drained on paper towels to remove excess moisture)
• 1 cup Cottage Cheese (adds moisture and creates cheese curds)
• 1/4 cup Additional Parmesan Cheese (for topping)

Instructions

1. Boil the Spaghetti

   Fill a large pot with water, bring to a rolling boil, add a generous pinch of salt, then add the broken spaghetti pieces. Cook until al dente, about 8‑10 minutes.

   Time: PT10M

2. Drain and Mix Pasta

   Drain the spaghetti in a colander. Return to the pot or a large bowl, add the melted butter, beaten eggs, and 1 cup grated Parmesan. Toss until evenly coated.

   Time: PT5M

3. Prep Aromatics

   Dice the yellow onion into a medium dice and finely chop the fresh basil leaves. Set aside, reserving a small handful of basil for garnish.

   Time: PT5M

4. Cook Ground Beef and Onion

   Heat a large saucepan over medium‑high heat. Add the ground beef and the diced onion. Cook, breaking the meat apart, until the beef is fully browned and no pink remains, about 8‑10 minutes.

   Time: PT10M

5. Make the Marinara Sauce

   Stir in the crushed tomatoes, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp granulated sugar. Add the remaining chopped basil. Simmer gently for 3‑5 minutes to blend flavors.

   Time: PT5M

6. Dry the Fresh Mozzarella

   Slice the fresh mozzarella ball into pieces. Lay the pieces on a layer of paper towels, cover with another paper towel, and gently press to absorb excess moisture. Repeat until most water is removed.

   Time: PT5M

7. Assemble the Casserole

   In a large bowl combine the coated spaghetti, meat sauce, and cottage cheese. Mix until evenly distributed. Transfer the mixture to the 9×13‑inch casserole dish. Top with the dried mozzarella pieces and sprinkle the additional 1/4 cup grated Parmesan over the surface.

   Time: PT5M

8. Bake

   Place the casserole in a pre‑heated oven and bake at 350°F for 30 minutes, or until the cheese is melted and the edges are bubbling.

   Time: PT30M

   Temperature: 350°F

9. Broil for Golden Top

   After the 30‑minute bake, switch the oven to high broil. Watch closely; when the cheese starts to bubble and turn golden brown (about 2 minutes), remove the casserole.

   Time: PT2M

   Temperature: high broil

10. Garnish and Serve

    Scatter the reserved chopped basil over the hot casserole for a fresh pop of color and flavor. Let stand 5 minutes before serving.

    Time: PT1M

Nutrition Facts

Calories

830

Protein

35g

Carbohydrates

70g

Fat

28g

Fiber

4g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Eggs: Egg replacer, 1/4 cup unsweetened applesauce
• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Yellow Onion: Shallot
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Crushed Tomatoes: Diced tomatoes, San Marzano whole tomatoes, crushed
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: 1 clove fresh garlic, minced
• Instead of Granulated Sugar: Honey (1/2 tsp)
• Instead of Fresh Mozzarella Cheese: Low‑moisture shredded mozzarella
• Instead of Cottage Cheese: Ricotta cheese
• Instead of Additional Parmesan Cheese: Pecorino Romano

Equipment Needed

• Large Pot
• Colander
• Large Mixing Bowl
• Whisk or Fork
• Cutting Board
• Chef's Knife
• Large Saucepan
• Measuring Spoons
• Measuring Cups
• 9×13‑inch Casserole Dish
• Paper Towels
• Spatula or Wooden Spoon
• Oven (with broiler)

Critical Steps — Do Not Skip

• Boiling the spaghetti al dente
• Draining excess moisture from fresh mozzarella
• Cooking ground beef until fully browned
• Baking until the cheese topping is bubbling and golden

Chef Tips from the Video

• Use a high‑quality canned San Marzano crushed tomato for the best flavor.
• For an extra cheesy pull, mix half of the mozzarella into the casserole and reserve the rest for the topping.
• If you prefer a crispier crust, sprinkle a thin layer of breadcrumbs mixed with melted butter on top before baking.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Cool completely, wrap the casserole dish in foil and freeze for up to 2 months. Thaw overnight before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat sauce up to 24 hours ahead and refrigerate; reheat before assembling.
• Boil and drain the spaghetti, then toss with a little oil and store in the fridge for up to 2 days.
• Assemble the casserole, cover tightly, and refrigerate; bake directly from the fridge, adding 5‑10 minutes to the bake time.

Frequently Asked Questions