Million Dollar Spaghetti (Cheesy and Baked)

This Million Dollar Spaghetti recipe is made with layers of noodles, savory meat sauce, and creamy cheese that comes together in a decadent baked dish that’s sure to impress. You’ll love my homemade marinara sauce seasoned with oregano and basil, and from there the dish is topped with rich Parmesan and gooey mozzarella and broiled until bubbly, gooey, and golden brown.

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What is It?

This is a comforting and indulgent pasta dish. It can be made with layers of cooked spaghetti, but I like to shortcut that method to save some time! The name “Million Dollar Spaghetti” comes from its decadent taste and the fact that everyone absolutely loves it. It certainly doesn’t cost a million dollars to produce, but it may taste like it!

Why You Will Love This Recipe

• Comfort Food: This dish is the epitome of comforting, indulgent cuisine. It’s rich, cheesy, and satisfying, making it the perfect dish for a cozy night in or a family gathering.
• Crowd Pleaser: Everyone will love this and it’s kid-friendly, too. This will have everyone coming back for more.
• Easy to Customize: You can adjust the ingredients and seasonings to your liking, adding extra vegetables, herbs, or spices for a unique twist.
• Make-Ahead Meal: This dish can be prepared in advance and stored in the refrigerator or freezer until ready to bake. It’s perfect for busy weeknights when you want a quick and easy meal on hand.
• Leftovers: As with typical spaghetti, this is one that tastes even better the next day. The flavors will deepen and develop even further upon settling and reheating, making it even more delicious.

Key Ingredients

• Diced Peppers
• Diced Onions
• Garlic
• Pasta
• Ground Beef
• Crushed Tomatoes
• Oregano
• Basil
• Cream Cheese
• Mozzarella Cheese
• Cheddar Cheese

What Type of Meat to Use

• Ground Beef: Ground beef is a classic choice for spaghetti sauce. It’s versatile, flavorful, and widely available.
• Ground Turkey: Ground turkey is a leaner option compared to ground beef and can be used as a substitute in many recipes. It has a mild flavor and can absorb the flavors of herbs and spices well.
• Ground Chicken: Ground chicken is another lean protein option that works well in pasta dishes. It has a subtle flavor and a slightly lighter texture compared to ground beef.
• Italian Sausage: Italian sausage adds an extra layer of flavor to the spaghetti sauce with its blend of herbs and spices. You can use sweet or hot Italian sausage, depending on your preference for heat. Remove the casings from the sausage before cooking and break it up into small pieces as it cooks.

What Type of Pasta to Use

Spaghetti noodles are long, thin strands of pasta that pair well with the rich and flavorful sauce and cheese layers in this recipe. Here are some more options:

• Fettuccine: Fettuccine noodles are wider and flatter than spaghetti, providing a slightly different texture to the dish while still allowing the sauce to cling to the pasta.
• Penne: Penne pasta is short, tube-shaped pasta with angled ends. It holds sauce well and adds a hearty texture to the dish.
• Rotini: Rotini pasta is spiral-shaped, providing plenty of nooks and crannies for the sauce to cling to. It adds visual interest and texture to the dish.
• Farfalle: Farfalle pasta looks like bowties. It holds the sauce well.

What Type of Cheese to Use

• Mozzarella: Mozzarella cheese melts beautifully and adds a gooey texture to the top layer of the dish.
• Parmesan: Parmesan cheese adds a nutty and savory flavor. I recommend you grab true Parmesan, labeled Parmigiano Reggiano. It’s produced in specific regions of Italy and subject to strict production standards, which yields exceptional quality and authenticity. Regular Parmesan is cheese produced outside of Italy, which will vary in quality and in comparison.
• Cream Cheese: Cream cheese will make it creamy and adds richness and a velvety texture to the dish.
• Cheddar: Cheddar cheese can add a sharp and tangy flavor. I use sharp cheddar. Sharp cheddar cheese has a more intense and pronounced flavor compared to medium. Medium cheddar cheese has a milder flavor profile with a balanced taste that is neither too strong nor too mild.

Feel free to use any type of cheese you like.

How to Make Million Dollar Spaghetti

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Cook the spaghetti in accordance with the instructions on the package.
2. Place a large oven-safe pot or Dutch oven on medium-high heat.
3. Add the ground beef.
4. Season the meat with Italian Seasoning, salt, and pepper to taste.
5. Cook until fully cooked through. Add in the onions, green peppers, red peppers, and garlic.
6. Add in the crushed tomatoes.
7. Taste repeatedly and adjust spices as necessary to suit your taste.
8. Add in the cream cheese and grated Parmesan. Stir until melted and combined.
9. Fold in the cooked spaghetti and stir.
10. Adjust the heat to medium-low and place the lid on the pot. Simmer.
11. Open the pot and remove the bay leaf.
12. Sprinkle cheddar cheese and mozzarella over the spaghetti.
13. Broil in the oven until the cheese is melted, bubbly, and browned.

Buy Blocks of Cheese and Grate Instead of Bags of Pre-Shredded Cheese

I always buy blocks of cheese and grate them myself. I do not recommend using pre-shredded, bagged cheese. I use the shred blade on my food processor to save time with this process, you can also use a standard cheese grater. Here’s why I don’t use pre-shredded:

• Superior melting: Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
• Better flavor: Pre-shredded cheese is exposed to more surface area, which can cause it to dry out faster and lose some of its flavor. By grating your cheese just before using it, you retain the natural moisture and full flavor of the cheese.

Store Bought Marinara

Feel free to use store bought marinara sauce if you don’t want to make the homemade version.

What Type of Pan to Use

A Dutch oven works best because it can be used in every step of this recipe, which is great if you want to make it a one-pot-meal. You can use it to boil the pasta, cook the ground beef, and it is oven safe and can be used to broil the cheese on top as well.

I used a Dutch oven and a 12-inch cast iron skillet, which you don’t have to do. I like my cast iron skillet for crisping the top cheese layer. It produces great results. You certainly don’t have to do what I do, if you care about saving dishes!

Whatever pot or pan you use needs to be oven safe.

Substitutions and Add-ins

• Cajun Seasoning (I always add this, it’s my favorite pairing)
• Mushrooms
• Zucchini
• Spinach
• Red Pepper Flakes
• Olives
• Artichokes
• Sundried Tomatoes
• Dry Red or Dry White Wine (adds flavor to the marinara)

How to Reheat

This is a dish that reheats well using any method: microwave, stove, oven (350 degrees), air fryer (350 degrees). Regardless of the method you choose, be sure to stir the spaghetti occasionally during reheating to ensure even heating throughout. Continue to heat for however long it takes to warm and melt the cheese.

Freezer Tips

You can freeze the dish tightly covered and sealed for up to 2-3 months. Defrost overnight in the fridge.

Pair With These Recipes

Fried Sweet Potatoes
Fried Corn
Roasted Brussels Sprouts with Garlic
Creamy Southern Coleslaw
Coleslaw Without Vinegar