Million Dollar Spaghetti Casserole with Ground Beef – Cozy, Cheesy Comfort

This Million Dollar Spaghetti Casserole with Ground Beef is the kind of comfort food that makes a weeknight feel special. It’s rich, creamy, and layered with gooey cheese, savory sauce, and perfectly seasoned beef. Think of it as the best parts of lasagna and baked spaghetti combined.

It’s easy to make, budget-friendly, and a total crowd-pleaser. Serve it for family dinners, potlucks, or whenever you want a guaranteed hit.

Print Recipe

Million Dollar Spaghetti Casserole with Ground Beef - Cozy, Cheesy Comfort

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 8 servings

Ingredients

• 12 ounces spaghetti
• 1 pound ground beef (80/20 or 85/15)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 24 ounces marinara or pasta sauce (your favorite jarred or homemade)
• 2 tablespoons tomato paste (optional, for richer flavor)
• 1 teaspoon Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 4 tablespoons unsalted butter
• 8 ounces cream cheese, softened
• 1 cup ricotta cheese
• 1/2 cup sour cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley or basil for garnish (optional)
• Olive oil for sautéing

Instructions

• Preheat the oven: Set to 350°F (175°C). Grease a 9x13-inch baking dish.
• Cook the spaghetti: Boil in salted water until just shy of al dente (about 1–2 minutes less than package). Drain and toss with the butter so it doesn’t stick.
• Make the meat sauce: In a large skillet, heat a drizzle of olive oil.Add the onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add ground beef, breaking it up, and cook until browned.Drain excess fat.
• Season and simmer: Stir in marinara, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Simmer 5–10 minutes until thickened and flavorful.
• Mix the creamy layer: In a bowl, combine cream cheese, ricotta, sour cream, and half of the Parmesan. Season with a pinch of salt and pepper.Mix until smooth.
• Assemble the casserole: Spread half of the spaghetti in the dish. Dollop and spread half of the creamy mixture over the pasta. Spoon on half the meat sauce.Sprinkle a handful of mozzarella. Repeat the layers with remaining spaghetti, creamy mixture, meat sauce, and mozzarella. Top with remaining Parmesan.
• Bake: Cover with foil and bake for 20 minutes.Uncover and bake another 10–15 minutes until the top is bubbly and lightly golden.
• Rest and serve: Let it rest for 10 minutes so the layers set. Garnish with chopped parsley or basil. Slice and serve.

Why This Recipe Works

Layered flavors, simple steps: The mix of creamy cheeses, hearty meat sauce, and baked spaghetti gives you a restaurant-quality dish with very little fuss.

Perfect texture: Par-cooked pasta finishes in the oven, soaking up sauce without getting mushy. The top becomes golden and bubbly, while the center stays creamy.

Make-ahead friendly: You can assemble it earlier in the day and bake when you’re ready, or freeze for later.

It reheats like a dream.

What You’ll Need

• 12 ounces spaghetti
• 1 pound ground beef (80/20 or 85/15)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 24 ounces marinara or pasta sauce (your favorite jarred or homemade)
• 2 tablespoons tomato paste (optional, for richer flavor)
• 1 teaspoon Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 4 tablespoons unsalted butter
• 8 ounces cream cheese, softened
• 1 cup ricotta cheese
• 1/2 cup sour cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley or basil for garnish (optional)
• Olive oil for sautéing

Step-by-Step Instructions

1. Preheat the oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the spaghetti: Boil in salted water until just shy of al dente (about 1–2 minutes less than package). Drain and toss with the butter so it doesn’t stick.
3. Make the meat sauce: In a large skillet, heat a drizzle of olive oil.

   Add the onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add ground beef, breaking it up, and cook until browned.

   Drain excess fat.

4. Season and simmer: Stir in marinara, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Simmer 5–10 minutes until thickened and flavorful.
5. Mix the creamy layer: In a bowl, combine cream cheese, ricotta, sour cream, and half of the Parmesan. Season with a pinch of salt and pepper.

   Mix until smooth.

6. Assemble the casserole: Spread half of the spaghetti in the dish. Dollop and spread half of the creamy mixture over the pasta. Spoon on half the meat sauce.

   Sprinkle a handful of mozzarella. Repeat the layers with remaining spaghetti, creamy mixture, meat sauce, and mozzarella. Top with remaining Parmesan.

7. Bake: Cover with foil and bake for 20 minutes.

   Uncover and bake another 10–15 minutes until the top is bubbly and lightly golden.

8. Rest and serve: Let it rest for 10 minutes so the layers set. Garnish with chopped parsley or basil. Slice and serve.

Storage Instructions

• Refrigerator: Cool completely, then cover tightly.

  Store up to 4 days.

• Freezer: Wrap well (foil plus plastic wrap). Freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Cover and warm in a 350°F oven for 20–25 minutes, or microwave individual portions in 60–90 second bursts.
• Make-ahead: Assemble up to 24 hours ahead.

  Keep chilled. Add 5–10 extra minutes to bake time if cold.

Health Benefits

• Protein-packed: Ground beef provides iron, zinc, and B vitamins that support energy and muscle health.
• Calcium from dairy: Mozzarella, Parmesan, and ricotta add calcium for bone health.
• Tomato goodness: Marinara sauce supplies lycopene, an antioxidant linked to heart health.
• Balanced approach: Pair with a big green salad or roasted vegetables to round out the meal.

What Not to Do

• Don’t overcook the pasta: It will soften more in the oven. Keep it slightly firm.
• Don’t skip draining the beef: Excess grease can make the casserole oily and heavy.
• Don’t bake uncovered the whole time: Start with foil to keep it moist, then uncover to brown.
• Don’t cut it immediately: Give it 10 minutes to set for clean slices and better texture.

Alternatives

• Protein swaps: Use Italian sausage, ground turkey, or a plant-based crumble.
• Cheese options: Cottage cheese can replace ricotta; add provolone or fontina for extra melt.
• Pasta variations: Try penne, ziti, or gluten-free spaghetti.

  Adjust cook time to keep al dente.

• Lighter version: Use reduced-fat dairy, lean ground beef, and extra vegetables like mushrooms or spinach in the sauce.
• Spice it up: Add more red pepper flakes or a pinch of smoked paprika.

FAQ

Can I make this casserole without cream cheese?

Yes. Use more ricotta and a bit of sour cream or plain Greek yogurt to keep it creamy. The flavor will still be rich and satisfying.

How do I prevent watery casserole?

Simmer the sauce until thick, drain the beef well, and don’t overcook the pasta.

Let the casserole rest after baking to help it set.

Can I assemble and freeze before baking?

Absolutely. Assemble, wrap tightly, and freeze. Thaw overnight and bake as directed, adding extra time if it’s still chilly in the center.

What’s the best marinara to use?

Choose a sauce you like on its own.

A simple, no-sugar-added marinara with garlic and basil works great. Taste and adjust seasoning as needed.

How can I add vegetables without changing the texture?

Sauté finely chopped mushrooms, bell peppers, or spinach and stir them into the meat sauce. Cook off excess moisture before layering.

Final Thoughts

This Million Dollar Spaghetti Casserole with Ground Beef delivers big comfort with simple ingredients.

It’s easy to customize, feeds a crowd, and reheats beautifully. Keep it in your dinner rotation for busy nights, family gatherings, or anytime you’re craving a cozy, cheesy bake that never disappoints.