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Million Dollar Spaghetti!

Casseroles· Main Dishes

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So I’m sure you have noticed by now that I LOVE pasta.

My recent pasta recipes over the last couple of weeks have gone viral several times! You need to check those out as well!!

NOW, back to this Million Dollar deliciousness you see before your eyes!

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This has been floating around the internet and when i checked some of the recipes out, I found it amazing that this is EXTREMELY similar to my Lasagna recipe, I have been making for years that everyone raves about!

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Its pretty easy to throw together too!
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I have also noticed that this is MUCH easier than my lasagna recipe and the flavors are basically the same! 

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The mixture of sour cream, cream cheese and cottage gives it that MILLION DOLLAR flavor! (shh thats why everyone loves my lasagna! lol )

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I have done this with many types of pasta, but spaghetti is its ‘signature’ type most people use, though you can use ANY that you’d like 🙂

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Spread it on before tossing!

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Yes, I love my cheese, don’t judge 😉

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Million Dollar Spaghetti!

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INGREDIENTS
  

  • 1 16 ounce package spaghetti
  • 1 pound lean ground beef or sausage combination
  • 1 tablespoon of black pepper
  • salt to taste
  • 1 16 ounce jar spaghetti sauce (I used prego)
  • 1/2 stick butter, cut into small chunks
  • 1 cup whole milk cottage cheese
  • 1 8 ounce package cream cheese, softened (not fat free or light)
  • 1/2 cup sour cream
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 3 cloves of fresh garlic, minced
  • 1/2 teaspoon fresh parsley
  • 1 8 oz Package of Mozzarella cheese
  • 1/4 cup of freshly grated Parmesan cheese
  • 1 8 oz package shredded Cheddar cheese

INSTRUCTIONS

  • Preheat oven to 350F
  • Bring a large pot of lightly salted water to a boil & cook spaghetti until 'al dente'
  • Place the chunks of butter in the drained spaghetti and mix until coated, set aside.
  • In a large skillet, on medium-high heat, add the diced onions,, pepper, garlic and the olive oil together until onions are slightly cooked, then add your ground beef & cook until browned thoughout with the onions. Drain the beef.
  • Add in your jar of pasta sauce & parsley, then mix well until fully incorporated, put on very low to simmer.
  • In a large mixing bowl, combine the cream cheese, sour cream and cottage cheese until well blended.
  • Add in your spaghetti to the large bowl with the creamy mixture, toss until well coated.
  • In a 9x13-inch casserole dish, pour creamy spaghetti mixture in and top with 3/4 of the pasta sauce, TOSS WELL.
  • Add HALF cheddar & half mozzarella to the creamy spaghetti mixture, TOSS WELL again
  • Add the remaining pasta sauce evenly over the top the the pasta
  • Top with remaining cheeses, evenly
  • Bake in the preheated oven for about 25 minutes or until cheese is completely well melted. .
  • ENJOY!

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Comments

  2. Bandicam says

    Your million dollar spaghetti looks so good ..can t wait to make it I think it s because of the cream cheese in it .I love anything that has cream cheese in it .

    Reply

  3. PatternMaker says

    Fill a pre-made pie shell with a layer of spaghetti coated with egg white and Parmesan, spread with a creamy mix of egg yolk, ricotta, parsley and mozzarella, spoon in a meaty tomato sauce, then top with mozzarella and bake for a sensational party dish.

    Reply

    • Lisa M. says

      Im not a fan of ricotta unless its in dessert- Cottage tastes fantastic in this recipe! Though you could use ricotta in its place.

      Reply

    • Anita says

      I agree with you. I’m Italian and would never think about using cottage cheese. But this recipe sounds really good and will try with ricotta!! Thank you for sharing!!

      Reply

  6. Brenda Webb says

    This looks like an interesting recipie. . Grandkids are coming to visit, so now know what to fix. While reading the recipie I could almost hear my arteries snapping shut lol. But oh well. Thanks for the recipie

    Reply

  9. Jo Ann says

    First time on your link, will be here more often. This looks so delicious I am going to try this when the weather cools. To hot in Georgia right now. Was about how many servings this will make. I usually cook for a crowd on Sunday. Thank you for sharing.

    Reply

  11. Tracy Andrews says

    I’m looking forward to making and eating this dish I am not a fan of ricotta and have used cottage cheese and the texture is so much better then ricotta not so dry either I’m Excited To Try, Thank you for sharing!

    Reply

  12. Debbie Zellmer says

    This looks like a fantastic dish. I just made it and it’s in the oven now. I love all the ingredients but I added an egg to the cream mixture and mushrooms to the red sauce. I can’t wait to dig in. Thanks for sharing!

    Reply

  13. Kelly Tovornik says

    Granddaughters saw the video of this…I will be making it this weekend. They didn’t even “ew” when they saw the onions! We love cheese in our household, too…no judgements! HAHA Thanks for a good looking spaghetti recipe!

    Reply

  19. Charlene Crandall says

    Just now made this with different pasta. No cottage cheese, but had everything else to make it. I also put peppers and mushroom in the pasta sauce. It’s baking now and looks so yummy! Thanks for the recipe!

    Reply

  20. Darlene says

    More like million calorie spaghetti – you could eat a whole pizza and a cake with less calories.. That was just adding stuff to add stuff..

    Reply

  22. Tina says

    I do not like the sour cream or the cream cheese in this dish so I substitute ricotta or cottage cheese.I also put a couple of eggs in the cheese mixture. I may be weird because everyone else I know likes this recipe. I think it is pretty easy to play around with whatever cheese you like It will still be good.

    Reply

  26. Jolea says

    This recipe is one of my all time favorites and everyone that has tried it, LOVES IT! Thanks for sharing!!! 🙂

    Reply

  27. Leigh Ann says

    This is delicious exactly how it is written. I have made it twice. Very creamy not dry at all like most spaghetti pies.

    Reply

  29. Linda Parks says

    I am looking forward to making this recipe, however, I am puzzled by the TABLESPOON of black pepper! Could this be a mistake? I have never seen more than half a teaspoon of black pepper in any recipe before. This seems to be an overload of pepper and my tongue is very sensitive (dry mouth). Could I have some clarification on this?

    Reply

  30. Daniel Praught says

    I’ve made this recipe several times now.. and is perfect the way it is… with my own personal exception.. add a red pepper and some mushrooms, and one nice little chilli pepper.

    I also find if i use 24oz of sauce with additional peppers and mushroom, it makes two casserole dishes full, so I bake one, and freeze one uncooked.

    thanks again.. awesome recipe. the house favorite.

    Reply

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