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Million Dollar Spaghetti

Million Dollar Spaghetti

This Million Dollar Spaghetti recipe is a celebration of simple ingredients coming together to create something truly spectacular. In under 30 minutes of active prep time, you'll create a dish that’s both incredibly delicious and wonderfully satisfying. The magic lies in its layers of flavor, from the savory meat sauce to the luscious, creamy cheese mixture and the bubbly, melted mozzarella topping. It's an easy-to-follow recipe that guarantees a triumphant meal.
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Prep Time 25 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Pasta
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese plus more for topping
  • 1 large egg, lightly beaten
  • 2 cups shredded mozzarella cheese

Equipment

  • Large skillet or Dutch oven
  • Large pot
  • Medium Bowl
  • 9x13 inch baking dish

Method
 

  1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound ground beef
  2. Add the chopped onion to the skillet with the browned beef and cook until softened, about 5-7 minutes.
    1 medium onion, finely chopped, 1 pound ground beef
  3. Stir in the minced garlic and cook for another minute until fragrant.
    2 cloves garlic, minced
  4. Pour in the crushed tomatoes and tomato sauce. Add the dried oregano, dried basil, salt, and pepper. Stir everything together to combine.
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. This allows the flavors to meld beautifully.
  6. While the meat sauce is simmering, bring a large pot of salted water to a rolling boil.
  7. Add the spaghetti and cook according to package directions until al dente. Be careful not to overcook the pasta, as it will continue to cook slightly in the oven.
    1 pound spaghetti
  8. Drain the spaghetti well and set aside.
    1 pound spaghetti
  9. In a medium bowl, combine the softened cream cheese, sour cream, 1/4 cup grated Parmesan cheese, and the lightly beaten egg.
    1 (8 ounce) package cream cheese, softened, 1/2 cup sour cream, 1/4 cup grated Parmesan cheese, 1 large egg, lightly beaten
  10. Mix until smooth and well combined. This mixture is key to the "million dollar" creaminess of the dish.
  11. Preheat your oven to 350°F (175°C).
  12. Lightly grease a 9x13 inch baking dish.
  13. Spread half of the cooked spaghetti evenly in the bottom of the prepared baking dish.
    1 pound spaghetti
  14. Spoon half of the creamy cheese mixture over the spaghetti, spreading it gently.
    1 (8 ounce) package cream cheese, softened, 1/2 cup sour cream, 1/4 cup grated Parmesan cheese, 1 large egg, lightly beaten
  15. Next, spoon half of the prepared meat sauce over the cheese mixture.
    1 pound ground beef, 1 tablespoon olive oil, 1 medium onion, finely chopped, 2 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  16. Sprinkle half of the shredded mozzarella cheese over the meat sauce.
    2 cups shredded mozzarella cheese
  17. Repeat the layers: add the remaining spaghetti, followed by the remaining cheese mixture, the remaining meat sauce, and finally, top with the rest of the shredded mozzarella cheese. Sprinkle a little extra Parmesan cheese over the top for an extra savory kick.
    1 pound spaghetti, 1 (8 ounce) package cream cheese, softened, 1/2 cup sour cream, 1/4 cup grated Parmesan cheese, 1 large egg, lightly beaten, 1 pound ground beef, 1 tablespoon olive oil, 1 medium onion, finely chopped, 2 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 cups shredded mozzarella cheese
  18. Cover the baking dish loosely with aluminum foil.
  19. Bake for 20 minutes.
  20. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
  21. Let the Million Dollar Spaghetti rest for 5-10 minutes before serving. This allows the layers to set slightly and makes it easier to serve.

Notes

Allow the Million Dollar Spaghetti to cool completely before storing. Cover the baking dish tightly with plastic wrap or transfer individual portions into airtight containers. Store in the refrigerator for up to 3-4 days. For reheating, preheat your oven to 350°F (175°C). Place the spaghetti in an oven-safe dish, cover loosely with foil, and bake for 20-30 minutes, or until heated through. If reheating uncovered, you can add a tablespoon or two of water or milk to prevent it from drying out. Freezing: Portion into freezer-safe containers or heavy-duty aluminum foil, ensuring it is well-sealed to prevent freezer burn. It can be frozen for up to 2-3 months. To reheat from frozen, thaw in the refrigerator overnight and then reheat using the oven or microwave methods. Alternatively, you can heat from frozen in a covered oven-safe dish at 350°F (175°C) for 45-60 minutes, or until heated through.