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Some evenings, you wander in the door, exhausted, and realize you haven’t figured out dinner yet. You could order takeout, but somehow the idea of something homemade—even if it’s simple—feels more satisfying. That’s where this casserole swoops in like a kitchen hero.
Imagine layers of spaghetti soaked in butter, an oozy blend of cottage cheese, cream cheese, and sour cream, then a ribbon of beefy spaghetti sauce, all capped with a crown of sharp cheddar. It’s comfort food dialed up several notches—without demanding your constant attention.
Why You’ll Love It
• Cheesy, dreamy layers that pull apart with a satisfying stretch—seriously, try not to smile.
• Almost hands-off once it’s assembled: perfect for those nights when you’d rather flop on the couch.
• Budget-friendly ingredients that somehow taste like a million bucks.
• Endless tweaks—throw in spinach, swap beef for sausage, or sneak in extra herbs.
And let’s be honest: any dish that doubles as a party pleaser and lunchbox superstar is a winner in my book.
Timing and Servings
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Makes about 8 generous servings. Ideal for dinner parties, busy weeknights, or cooking once and eating all week. Leftovers actually taste better after a night in the fridge—flavors meld, cheese firms up just enough.
Ingredients
• 8 oz. spaghetti
• 1 lb. lean ground beef
• 16 oz. jar spaghetti sauce (your favorite brand or homemade)
• ½ cup butter, sliced into pats
• 8 oz. cottage cheese
• 8 oz. cream cheese, softened
• ¼ cup sour cream
• 8 oz. sharp cheddar, shredded
• Salt and freshly ground pepper, to taste
Pro tip: Let the cream cheese sit out for a few minutes so it whips up gleamingly smooth.
Directions
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan—parchment paper also does wonders for cleanup.
2. Bring a large pot of salted water to a boil. Cook spaghetti until just al dente (about 10–12 minutes), drain, and set aside. You want a little bite so it doesn’t collapse under the cheese.
3. While the pasta is cooking, heat a skillet over medium-high. Add ground beef, season with salt and pepper, and brown until crumbly (5–7 minutes). Drain any fat.
4. Stir in the spaghetti sauce, let it bubble for a minute, then remove from heat. Taste, adjust seasoning—maybe a pinch of red pepper flakes if you like a mild kick.
5. Arrange half of the butter slices on the bottom of your pan. Layer half the spaghetti over it, pressing gently so noodles stick. This buttery base is the secret to richness in every bite.
6. In a bowl, whisk cottage cheese, cream cheese, and sour cream until silky. You can almost hear it whisper, “Spread me evenly.” Go ahead—give the noodles a velvety blanket.
7. Top with the remaining spaghetti. Scatter the other half of the butter slices over the noodles, then ladle the meat sauce across the top, smoothing it out. Layers complete!
8. Bake, uncovered, for 30 minutes. You’ll see the edges bubble up and the top set. Remove it, sprinkle on the shredded cheddar, and slide it back in for another 15 minutes—cheese should melt and take on a light golden hue.
9. Let it rest for 5–10 minutes before cutting. Trying to serve piping hot often leads to a saucy slide-off; a brief pause helps everything firm up.
Variations
• Swap ricotta for cottage cheese if you prefer a silkier, slightly sweeter twist.
• Stir in sautéed mushrooms, diced bell peppers, or fresh spinach for color and nutrients.
• Use Italian sausage (crumbled and browned) for extra spice and flavor depth.
• Mix mozzarella or Parmesan with the cheddar topping to shift the flavor profile.
• Season the meat sauce with Italian seasoning or a pinch of smoked paprika for unexpected warmth.
Feel free to experiment—once the basic template is down, it’s hard to go wrong.
Storage & Reheating Tips
Refrigerator: Cover tightly or transfer leftovers to an airtight container. Good for up to 3 days—if you can resist that long.
Freezer: Slice into portions, wrap each in foil, and freeze for up to 2 months. Thaw in the fridge overnight.
Reheat: For a single serving, zap in the microwave for about 2 minutes. To reheat the whole pan, cover and bake at 350°F for 20–25 minutes until warmed through.
FAQs
Can I use a different pasta shape?
Absolutely. Penne, rigatoni, or even elbow macaroni all work. Just watch the cooking time so you don’t end up with mush.
Is this recipe vegetarian-friendly?
Swap the beef for a plant-based crumble and pick a meatless sauce. The cheese layers stay just as dreamy.
How far ahead can I assemble?
You can put it together a day in advance. Keep it tightly covered in the fridge and bake when you’re ready to eat.
Any tips for preventing a watery casserole?
Drain pasta and browned meat thoroughly. Let the assembled dish rest before serving so excess liquid reabsorbs.
Can I make this gluten-free?
Yes. Use gluten-free spaghetti and double-check the sauce label for hidden wheat.
Conclusion
If you’re craving comfort without fuss, this Million Dollar Spaghetti Casserole is your go-to. It’s got all the hallmarks of classic comfort food—cheese, sauce, butter, carbs—yet feels special enough for company. Plus, those leftovers? They’re your secret weapon for stress-free lunches all week long. So next time life gets busy, just remember: dinner is already taken care of.
Million Dollar Spaghetti Casserole
Ingredients
- 1 (8 ounce) package spaghetti
- 1 pound lean ground beef
- 1 (16 ounce) jar spaghetti sauce
- 1/2 cup butter sliced, divided
- 1 (8 ounce) container cottage cheese
- 1 (8 ounce) package cream cheese softened
- 1/4 cup sour cream
- 1 (8 ounce) package shredded sharp Cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C) for even baking.
- In a large pot, bring salted water to a boil. Add spaghetti and cook until al dente, about 12 minutes. Drain and set aside.
- In a skillet over medium-high heat, cook ground beef until browned and crumbly, about 5–7 minutes. Drain excess grease, then mix the beef with the spaghetti sauce and set aside.
- Place half of the butter slices in the bottom of a 9x13-inch casserole dish. Spread half of the cooked spaghetti over the butter.
- In a bowl, mix together cottage cheese, cream cheese, and sour cream until smooth and blended. Spread this cheese mixture over the spaghetti layer in the casserole dish.
- Add the remaining spaghetti over the cheese layer. Top with the remaining butter slices. Pour the ground beef and sauce mixture over this layer, spreading it out evenly.
- Place the casserole dish in the oven and bake for 30 minutes. Remove from the oven, sprinkle the top with shredded Cheddar cheese, and return to bake for an additional 15 minutes, until cheese is melted and lightly browned.
- Once done, remove from the oven and let the casserole cool for a few minutes. Scoop and serve while hot!