How TO Make Sharon's Million Dollar Spaghetti Casserole

Ingredients

• 2/3 cup Sweet Onion (finely chopped)
• 2 tsp Olive Oil (extra virgin recommended)
• 1 lb Lean Ground Beef (80% lean)
• 5 links Mild Italian Sausage (casings removed)
• 2 tsp Minced Garlic (fresh or jarred)
• 0.5 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 cup Marinara Sauce (store‑bought)
• 2 cup Diced Tomatoes (canned, drained)
• 2 tsp Italian Seasoning (dried blend)
• 12 oz Spaghetti (dry)
• 8 oz Cream Cheese (softened)
• 0.5 cup Ricotta Cheese (full‑fat)
• 0.5 cup Cottage Cheese (low‑fat optional)
• 0.5 cup Parmesan Cheese (grated)
• 2 cup Double Cheddar Cheese (shredded, sharp)
• 2 Tbsp Butter (thinly sliced)

Instructions

1. Chop Onion

   Finely chop the sweet onion until you have about 2/3 cup.

   Time: PT5M

2. Sauté Onion

   Heat the large frying pan over high heat, add 2 tsp olive oil, then add the chopped onion. Stir until translucent.

   Time: PT5M

3. Brown Ground Beef and Sausage

   Add 1 lb lean ground beef to the pan and break it up. Cook until browned, then add the meat from 5 mild Italian sausage links (casings removed) and break up. Stir in 2 tsp minced garlic, 0.5 tsp salt, and 0.5 tsp black pepper. Cook for another 2 minutes.

   Time: PT7M

4. Add Sauce and Tomatoes

   Stir in 2 cups marinara sauce, 2 cups diced tomatoes, and 1 tsp Italian seasoning. Simmer gently for 5 minutes, scraping the pan bottom for flavor.

   Time: PT5M

5. Boil Spaghetti

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: 212°F

6. Mix Cheeses

   In a mixing bowl combine 8 oz cream cheese, 0.5 cup ricotta, 0.5 cup cottage cheese, 0.5 cup grated Parmesan, and 1 tsp Italian seasoning. Mix until smooth.

   Time: PT3M

7. Layer Bottom

   Thinly slice butter and place it on the bottom of the casserole dish. Add half of the cooked spaghetti and meat sauce mixture, spreading evenly. Top with half of the cheese mixture.

   Time: PT4M

8. Layer Top

   Add the remaining spaghetti and meat sauce, spreading evenly. Spoon the remaining cheese mixture over it, then sprinkle 2 cups shredded double cheddar cheese on top.

   Time: PT4M

9. Bake Casserole

   Preheat the oven to 350°F. Bake the casserole for 20 minutes, or until the top is golden brown. Then switch to broil for 3‑4 minutes to achieve extra browning, watching closely to avoid burning.

   Time: PT23M

   Temperature: 350°F

10. Rest and Serve

    Remove the casserole from the oven and let it rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

55g

Fat

25g

Fiber

4g

Ingredient Substitutions

• Instead of Sweet Onion: Yellow onion, White onion
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Lean Ground Beef: Ground turkey, Ground chicken
• Instead of Mild Italian Sausage: Spicy Italian sausage, Chicken sausage
• Instead of Minced Garlic: Garlic powder (1/2 tsp)
• Instead of Marinara Sauce: Tomato sauce with herbs
• Instead of Diced Tomatoes: Fresh diced tomatoes (1 cup)
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Ricotta Cheese: Cottage cheese
• Instead of Cottage Cheese: Ricotta
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Double Cheddar Cheese: Cheddar blend

Equipment Needed

• Large Frying Pan
• Large Pot
• Small Bowl
• Mixing Bowl
• Casserole Dish
• Oven
• Spatula or Wooden Spoon
• Measuring Cups
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Sauté the onion until translucent.
• Brown the ground beef and sausage completely.
• Cook spaghetti al dente, not overcooked.
• Mix the four cheeses into a smooth blend.
• Layer the casserole evenly to avoid dry spots.
• Bake until the top is golden and then broil for extra color.

Chef Tips from the Video

• Use a mix of sharp and mild cheddar for a more complex flavor.
• Add a pinch of red pepper flakes to the sauce if you like a subtle heat.
• For extra richness, stir a tablespoon of heavy cream into the cheese mixture.

Troubleshooting

Storage

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

Freezer: Freeze unbaked casserole, tightly wrapped, for up to 2 months. Bake from frozen, adding 15 minutes to baking time.

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

Make-Ahead Tips

• Prepare the cheese mixture (step 6) up to 24 hours ahead and refrigerate.
• Assemble the casserole a day ahead, cover tightly, and refrigerate; bake directly from the fridge, adding an extra 5 minutes to the bake time.

Frequently Asked Questions