Million Dollar Spaghetti

Ingredients

• 1 pound Ground Beef (80/20 lean-to-fat ratio)
• 1 medium Onion (Yellow onion, diced)
• 1 teaspoon Salt (Kosher salt)
• 1/2 teaspoon Black Pepper (Freshly ground)
• 1 teaspoon Paprika (Sweet paprika)
• 1 teaspoon Italian Seasoning (Dried blend of herbs)
• 1/4 teaspoon Red Pepper Flakes (Optional, adjust for heat)
• 1 tablespoon Garlic (Minced fresh garlic)
• 1 jar (24 oz) Marinara Sauce (Store‑bought or homemade)
• 1 pound Spaghetti (Durum wheat spaghetti)
• 1 cup Ricotta Cheese (Full‑fat ricotta)
• 1 cup Cottage Cheese (Small‑curd cottage cheese)
• 1/4 cup Parmesan Cheese (Freshly grated)
• 4 oz Cream Cheese (Half a block, softened)
• 4 tablespoons Butter (Unsalted, softened)
• 2 cups Mozzarella Cheese (Shredded, part‑skim or whole milk)

Instructions

1. Prep Ingredients

   Dice the onion and mince the garlic. Measure out all spices, cheeses, butter, and pasta.

   Time: PT5M

2. Brown Ground Beef and Onion

   Heat the skillet over medium‑high heat, add the ground beef and diced onion. Break the meat apart and cook until the beef is no longer pink.

   Time: PT12M

   Temperature: medium‑high heat

3. Season the Meat

   Season the browned beef with salt, black pepper, paprika, Italian seasoning, and red pepper flakes. Stir to combine.

   Time: PT2M

4. Add Garlic and Marinara

   Reduce heat to medium, add the minced garlic and the whole jar of marinara sauce. Simmer, stirring, until the sauce is heated through.

   Time: PT5M

   Temperature: medium heat

5. Cook Spaghetti

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

   Time: PT12M

   Temperature: 212°F (boiling)

6. Drain Pasta

   Drain the cooked spaghetti in a colander and set aside.

   Time: PT2M

7. Make Cheese Mixture

   In a mixing bowl combine the ricotta, cottage cheese, grated Parmesan, and softened cream cheese. Mix until smooth.

   Time: PT5M

8. Butter Casserole Dish

   Spread the 4 tablespoons of butter evenly over the bottom of the deep casserole dish.

   Time: PT2M

9. First Layer Assembly

   Place half of the cooked spaghetti in the dish, spread the cheese mixture over it, then sprinkle 1 cup of shredded mozzarella.

   Time: PT5M

10. Second Layer and Sauce

    Add the remaining spaghetti, pour the meat‑marinara sauce over the top, and finish with the remaining 1 cup of mozzarella.

    Time: PT5M

11. Bake

    Bake in a pre‑heated oven at 375°F for 35‑40 minutes, until the cheese is melted and the edges are bubbly. If the top browns too quickly, cover loosely with foil after 20 minutes.

    Time: PT40M

    Temperature: 375°F

12. Rest Before Serving

    Remove from oven and let the casserole rest for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

660

Protein

30 g

Carbohydrates

60 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken, Plant‑based ground meat
• Instead of Onion: Shallot, White onion
• Instead of Garlic: Garlic paste
• Instead of Marinara Sauce: Tomato sauce with herbs
• Instead of Spaghetti: Penne, Fusilli
• Instead of Ricotta Cheese: Mascarpone
• Instead of Cottage Cheese: Greek yogurt
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Butter: Margarine
• Instead of Mozzarella Cheese: Provolone

Equipment Needed

• Large Skillet
• Large Pot
• Colander
• Mixing Bowl
• Measuring Cups and Spoons
• Deep Casserole Dish
• Oven
• Spatula or Wooden Spoon
• Knife
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Brown the ground beef until fully cooked
• Cook spaghetti al dente
• Mix cheese mixture until smooth
• Layer the casserole evenly
• Bake until bubbly and cheese is melted

Chef Tips from the Video

• For extra flavor, brown the beef with a splash of red wine before adding the sauce
• Use a mix of mozzarella and provolone for a richer cheese layer
• Garnish with fresh basil or parsley just before serving for color and freshness

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days

Freezer: Wrap tightly and freeze for up to 2 months

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

Make-Ahead Tips

• Assemble the casserole up to the point of adding the top mozzarella, cover, and refrigerate overnight. Bake directly from the fridge, adding a few extra minutes if needed
• The uncooked casserole can be frozen before baking; thaw overnight in the fridge and bake as directed

Frequently Asked Questions