Million Dollar Spaghetti Recipe on dinnerin321.com

Ingredients

• 1 pound Spaghetti (dry, broken in half for easier stirring)
• 0.5 pound Ground Beef (80% lean)
• 0.5 pound Italian Sausage (sweet or mild, removed from casing)
• 2 cloves Garlic (minced)
• 1 teaspoon Dried Minced Onion (or 1/4 cup fresh minced onion)
• 1 teaspoon Italian Seasoning (store‑bought blend)
• 1 teaspoon Salt (plus to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 24 ounces Marinara Sauce (store‑bought or homemade)
• 0.25 cup Water (to thin the sauce slightly)
• 8 ounces Cream Cheese (softened, cut into cubes)
• 1 cup Cottage Cheese (or ricotta for a smoother texture)
• 2 cups Mozzarella Cheese (shredded; reserve 1/2 cup for topping)
• 1 cup Cheddar Cheese (shredded; sharp or mild)
• 3 tablespoons Olive Oil (extra‑virgin, for drizzling and spritzing)
• 5 leaves Fresh Basil (optional, torn for garnish)

Instructions

1. Cook Spaghetti

   Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook according to package directions until al dente (about 9‑11 minutes). Drain and set aside.

   Time: PT12M

   Temperature: boiling

2. Brown Meat

   In a large skillet over medium‑high heat, add the ground beef and Italian sausage. Cook, breaking up with a spoon, until browned and no longer pink, about 6‑8 minutes. Drain excess fat.

   Time: PT8M

   Temperature: medium‑high

3. Build Meat Sauce

   Return the skillet to the stove, add minced garlic, dried minced onion, Italian seasoning, salt, and pepper. Sauté 1 minute. Stir in the marinara sauce and water, bring to a gentle simmer, and let cook for 10 minutes.

   Time: PT10M

   Temperature: medium

4. Prepare Cheese Mixture

   In a mixing bowl, combine softened cream cheese, cottage cheese (or ricotta), 1½ cups shredded mozzarella, ½ cup shredded cheddar, and a pinch of salt and pepper. Mix until smooth.

   Time: PT5M

5. Combine Pasta with Sauce

   In a large bowl, toss the cooked spaghetti with half of the marinara‑meat sauce and ½ cup shredded mozzarella. Drizzle 1 tablespoon olive oil and mix well.

   Time: PT5M

6. Layer the Dish

   Grease the 9x13‑inch baking dish. Spread the mozzarella‑tossed spaghetti in an even layer. Spoon the remaining meat sauce over the pasta. Dollop the cheese mixture on top and spread gently. Sprinkle the remaining mozzarella and cheddar evenly. Drizzle the remaining 2 Tbsp olive oil over the top.

   Time: PT5M

7. Bake Covered

   Cover the dish tightly with aluminum foil and bake in a pre‑heated oven at 350°F for 30 minutes.

   Time: PT30M

   Temperature: 350°F

8. Finish Baking Uncovered

   Remove the foil and continue baking for 10‑15 minutes, or until the cheese on top is bubbly and golden brown. If desired, add fresh basil leaves and a sprinkle of extra mozzarella during the last 5 minutes.

   Time: PT15M

   Temperature: 350°F

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

65 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Ground Beef: Ground turkey, ground pork
• Instead of Italian Sausage: chicken sausage, plant‑based Italian sausage
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Dried Minced Onion: fresh onion (1/4 cup)
• Instead of Italian Seasoning: dried oregano and basil (½ tsp each)
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Marinara Sauce: crushed tomatoes with herbs
• Instead of Water: low‑sodium broth (1/4 cup)
• Instead of Cream Cheese: neufchâtel cheese
• Instead of Cottage Cheese: ricotta cheese (1 cup)
• Instead of Mozzarella Cheese: low‑moisture mozzarella
• Instead of Cheddar Cheese: Monterey Jack
• Instead of Olive Oil: vegetable oil
• Instead of Fresh Basil: dried basil (1 tsp)

Equipment Needed

• Large Pot
• Colander
• Large Skillet
• Wooden Spoon
• Mixing Bowl
• Baking Dish (9x13 inch)
• Measuring Cups and Spoons
• Oven
• Aluminum Foil (optional)
• Spatula
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Cooking spaghetti al dente
• Browning and draining the meat mixture
• Simmering the marinara sauce with seasonings for 10 minutes
• Mixing the cheese layer until smooth
• Covering the bake to retain moisture, then uncovering for browning

Chef Tips from the Video

• Use a blend of low‑moisture mozzarella and freshly shredded cheddar for the best melt and flavor.
• Let the baked spaghetti rest 5‑10 minutes after removing from the oven; this helps the layers set and makes slicing easier.
• For an extra kick, add a pinch of red‑pepper flakes to the meat sauce.

Troubleshooting

Storage

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

Freezer: Cool completely, then wrap tightly and freeze for up to 2 months.

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

Make-Ahead Tips

• Assemble the layered dish up to step 6, cover, and refrigerate up to 24 hours before baking.
• The cheese mixture can be prepared a day ahead and kept refrigerated.

Frequently Asked Questions