Million Dollar Spaghetti

Ingredients

• 12 oz Italian Sausage (removed from casings, crumbled)
• 1 lb Ground Beef (80% lean)
• 0.5 stalk Celery (trimmed and diced)
• 1 medium Onion (diced)
• 1 medium Bell Pepper (any color, diced)
• 1.5 tbsp Beef Bouillon (granules, dissolved in sauce)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Black Pepper (ground)
• 0.25 tsp Red Chili Flakes
• 1 tsp Italian Herbs (dried blend (basil, oregano, thyme))
• 2 cloves Fresh Garlic (minced)
• 1 tbsp Tomato Paste
• 28 oz Canned Plain Tomato Sauce (no added spices)
• 0.5 cup Dry Red Wine (optional, can substitute broth)
• 1 tsp Sugar
• 8 oz Cream Cheese (softened, half a block)
• 1 cup Cottage Cheese
• 0.75 cup Sour Cream
• 1 tsp Vegeta Seasoning (or any all‑purpose seasoning blend)
• 1 lb Mozzarella Cheese (grated)
• 0.5 lb Italian Cheese Blend (e.g., provolone, parmesan, or leftover Italian cheese, grated)
• 1 lb Spaghetti (regular durum wheat spaghetti)
• 2 tbsp Olive Oil (for sautéing)
• to taste Salt
• 1 tsp Parsley Flakes (optional garnish)

Instructions

1. Cook the Meat

   Remove the casings from the Italian sausage, crumble it with a potato masher, add the ground beef, and cook over medium heat, stirring, until the mixture is about three‑quarters done.

   Time: PT7M

2. Sauté Vegetables

   Add the diced celery, onion, and bell pepper to the meat. Sauté for 3–4 minutes until the vegetables soften and release moisture.

   Time: PT4M

3. Season and Add Garlic

   Sprinkle in the beef bouillon, garlic powder, onion powder, black pepper, red chili flakes, and Italian herbs. Stir, then add the minced fresh garlic and sauté for 1–2 minutes.

   Time: PT2M

4. Add Tomato Paste, Wine, and Simmer

   Stir in the tomato paste, then pour in the dry red wine and a pinch of sugar. Add the canned plain tomato sauce, bring to a low simmer, cover, and let cook for 35–40 minutes, stirring occasionally.

   Time: PT38M

   Temperature: low heat

5. Mix Cream Cheese Blend

   In a mixing bowl combine the softened cream cheese, cottage cheese, sour cream, and Vegeta seasoning. Whisk until smooth.

   Time: PT5M

6. Grate Cheeses

   Grate the mozzarella and the additional Italian cheese; set aside.

   Time: PT5M

7. Boil Spaghetti

   Bring a large pot of water to a rolling boil, add a pinch of bouillon and salt, then add the spaghetti. Cook according to package directions (about 10–12 minutes) until al dente. Drain and return to the pot.

   Time: PT12M

   Temperature: boiling

8. Mix Noodles with Cheese Blend

   With the residual heat in the pot, stir the cream‑cheese mixture into the hot drained spaghetti until evenly coated.

   Time: PT3M

9. Assemble in Baking Dish

   Preheat the oven to 375°F. In a 9×13‑inch casserole dish, spread the coated spaghetti evenly, sprinkle a handful of grated mozzarella, pour the simmered sauce over the noodles, then top with the remaining mozzarella, Italian cheese blend, and optional parsley flakes.

   Time: PT5M

   Temperature: 375°F

10. Bake the Casserole

    Bake for 30 minutes, or until the cheese on top is golden brown and bubbly.

    Time: PT30M

    Temperature: 375°F

11. Rest Before Serving

    Remove from the oven and let the casserole rest for 15 minutes before cutting. This allows the flavors to meld and the slice to hold its shape.

    Time: PT15M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

70g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Italian Sausage: Turkey Italian sausage, Ground pork
• Instead of Ground Beef: Ground turkey, Extra ground beef if using no sausage
• Instead of Onion: Shallot
• Instead of Beef Bouillon: Beef stock
• Instead of Canned Plain Tomato Sauce: Jarred spaghetti sauce (adjust seasonings)
• Instead of Dry Red Wine: Beef broth
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Cottage Cheese: Ricotta
• Instead of Sour Cream: Greek yogurt
• Instead of Vegeta Seasoning: Italian seasoning
• Instead of Mozzarella Cheese: Low‑moisture mozzarella
• Instead of Italian Cheese Blend: Parmesan cheese
• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Large Skillet or Dutch Oven
• Potato Masher
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Mixing Bowl
• Grater
• Large Pot for Pasta
• 9x13‑Inch Casserole Dish
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Cook the meat until 75% done
• Simmer the sauce for 35‑40 minutes
• Assemble the casserole with proper layering
• Bake until cheese is golden and bubbly

Chef Tips from the Video

• Use high‑quality Italian sausage for the best flavor; if using turkey sausage, add an extra pinch of smoked paprika.
• A splash of heavy cream in the sauce adds extra richness without changing the flavor profile.
• For a crispier top, sprinkle a thin layer of panko breadcrumbs mixed with melted butter before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat covered.

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

Make-Ahead Tips

• The tomato‑based sauce can be prepared a day ahead and refrigerated.
• Cook the spaghetti al dente, toss with a little oil, and store in the fridge; combine with cheese mixture when ready to assemble.
• Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.

Frequently Asked Questions