Baked Million Dollar Spaghetti is creamy and cheesy, topped with meat sauce and extra bubbly cheese, like a cross between ziti and lasagna!
Pasta bakes are an easy way to make your favorite Italian Recipes that feed a big crowd, and that the kids will love too! This recipe is cheesy, beefy, and satisfies everyone, just like Cheesy Beef Pasta Bake, Baked Spaghetti and Meatballs, and Ravioli Lasagna Bake.
Baked Million Dollar Spaghetti is a hit with many families, and it isn’t hard to see why. With melted cheese, cream cheese, meat, and Homemade Marinara Sauce, and perfect as a make-ahead meal you can freeze, this dish is a perfect meal in a pan and even better served with a nice side salad.
It may seem like there is a lot of meat and cheese going on in this 9×13 pan, but you can probably get 12 portions out of the meal, 9 if you’ve got a lot of hungry people to serve. The flavors are rich enough that a smaller portion is enough to satisfy.
You’ll want to let the Baked Million Dollar Spaghetti cool for about 5-10 minutes when it comes out of the oven. It is easier to cut into perfect squares using this silicone spatula which has a great shape to it. The presentation is fun when cut neatly into squares, but even if you scoop it out with tongs or a spoon, it will taste delicious! Serve Baked Million Dollar Spaghetti with Garlic Bread and a copycat Olive Garden Salad for an easy and complete Italian meal your family will love.
How to Make Baked Million Dollar Spaghetti
Whip up a delectable and satisfying Baked Million Dollar Spaghetti at home with this easy-to-follow recipe. This dish combines the comfort of pasta with the richness of cream cheese and mozzarella. Check it out!
- Step One: Preheat your oven to 350 degrees and cook the spaghetti two minutes shy of the package directions. Drain and set aside.
- Step Two: Brown the ground beef, onion, garlic, salt, and pepper in a large skillet. Drain the liquid, then mix in one cup of marinara sauce.
- Step Three: Toss the cooked spaghetti with the remaining 5 cups of marinara sauce, then layer half of it in a 9×13 baking dish. Spread a mixture of softened cream cheese and 2 cups of shredded mozzarella cheese on top of the layers of noodles, followed by the remaining pasta/sauce mixture.
- Step Four: Add the meat sauce on top and sprinkle with the remaining cup of mozzarella cheese. Cover and bake in the preheated oven for 30 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly. Enjoy!
Frequently Asked Questions
Try making this pasta bake with Italian sausage instead of ground beef, or lighten it up with ground Italian chicken or turkey sausage, or chunks of grilled chicken breast.
Use chunks of cooked chicken with a creamy Alfredo sauce for a Chicken Alfredo Million Dollar Spaghetti (optional you can also toss in frozen peas). Or leave out the meat altogether and use spinach, lemon juice, and lemon zest with a creamy Alfredo sauce for a vegetarian take.
Add roasted vegetables like zucchini, eggplant, and red onion in addition to or in place of the meat.
Yes, it’s so much fun! Instead of ground beef, use chopped pepperoni, chopped bell peppers, onions, and sliced olives for a combination pizza flavor.
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Key Ingredients in Baked Million Dollar Spaghetti
This Baked Million Dollar Spaghetti recipe brings together simple, easy-to-find ingredients for a mouthwatering meal. The combination of pasta, cheese, and sauce creates a comforting, crowd-pleasing dish. You can easily get all the ingredients from your closest grocery store.
- Spaghetti: The base of this dish, spaghetti noodles provide the perfect texture and shape to hold onto the rich sauce and cheese.
- Ground Beef: Adding a savory, hearty element, lean ground beef can be found in most grocery stores or substituted or combined with ground turkey or ground chicken for a different meat mixture option.
- Marinara Sauce: Homemade Marinara Sauce adds a tangy, slightly sweet flavor that complements creamy cheeses and hearty beef. You can also just use a regular jar of spaghetti sauce in a pinch.
- Cream Cheese: The star ingredient, cream cheese adds a rich, velvety texture and tangy flavor to the dish, making it truly indulgent.
- Mozzarella Cheese: This mild, melty cheese brings the dish together, creating a gooey, stretchy layer on top of the baked spaghetti.
Can Baked Million Dollar Spaghetti Be Made Ahead of Time?
Yes, Baked Million Dollar Spaghetti can be assembled ahead of time and refrigerated for up to 24 hours before baking. Simply follow the recipe up until the baking step, then cover and refrigerate. When you’re ready to bake, add an additional 10-15 minutes of covered baking time to ensure the dish is heated through.
You can even make this Baked Million Dollar Spaghetti in a double quantity so you have one tray to serve and one to freeze. For making ahead the only difference in the directions would be to follow all the steps until it says to put it in the oven. At that point, top with foil and freeze.
To serve, remove it from the freezer the day before you plan on serving so it can defrost in the fridge. If you don’t remember to remove it, you can expect your cook time to be about an hour long at least.
Substitutions in Baked Million Dollar Spaghetti
- Ground Beef Substitution: You can replace the ground beef with ground turkey or chicken for a leaner option.
- Cream Cheese Substitution: For a lighter version, try using Neufchâtel cheese, which has a similar texture and flavor but fewer calories and fat.
- Mozzarella Cheese Substitution: Feel free to swap the mozzarella cheese with another melty cheese like fontina or provolone for a different flavor profile.
Variations on Baked Million Dollar Spaghetti
This recipe is highly customizable, allowing you to add your favorite ingredients or cater to dietary preferences. Try adding sautéed mushrooms, spinach, or bell peppers for a veggie boost. You can also experiment with different types of pasta like penne, rigatoni, or even gluten-free pasta to suit your preferences.
- Veggie-Packed Baked Million Dollar Spaghetti: Add your favorite vegetables, such as sautéed mushrooms, spinach, or bell peppers, for a more colorful and nutritious meal. Sprinkle a bit of parmesan cheese on top for extra flavor!
- Chicken Baked Million Dollar Spaghetti: Swap the ground beef with shredded rotisserie chicken or cooked, diced chicken breast for a lighter, poultry-based version.
- Gluten-Free Baked Million Dollar Spaghetti: Use gluten-free spaghetti or another gluten-free pasta variety to make this dish suitable for those with gluten sensitivities.
- Spicy Baked Million Dollar Spaghetti: Add some heat to the dish with crushed red pepper flakes or diced jalapeños for a spicy kick.
How to Store Baked Million Dollar Spaghetti
- Serve: Do not leave this recipe, which contains meat and dairy, at room temperature for longer than 2 hours.
- Store: Cover with foil or plastic wrap and store Million Dollar Spaghetti in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1-3 minutes.
- Freeze: To freeze Million Dollar Spaghetti, follow the instructions above for freezer storage prior to baking, and keep frozen for up to 3 months. You can also freeze leftover Baked Million Dollar Spaghetti, just allow it to thaw before reheating it in the microwave or oven.
Ingredients
- 1 pound spaghetti , cooked two minutes shy of directions and drained
- 1 pound ground beef
- 1 medium onion , chopped
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 6 cups Quick and Easy Marinara Sauce
- 8 ounces cream cheese , softened
- 3 cups shredded mozzarella cheese
- parsley , chopped (optional as a garnish)
Instructions
- Preheat the oven to 350 degrees.
- In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high.
- Once browned, turn off the heat, drain the liquid left in the pan and mix in one cup of the marinara sauce.
- Add the cooked spaghetti to the remaining 5 cups of the marinara sauce and toss to combine.
- Mix the cream cheese and 2 cups of mozzarella cheese in a bowl.
- Add half the pasta/sauce to the bottom of a 9 x 13 pan.
- Add the cream cheese mixture and top with the remaining pasta/sauce mixture.
- Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese.
- Cover and bake for 30 minutes.
- Uncover and bake for an additional 10 minutes until cheese is melted and bubbly
Video
Nutrition
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Outstanding!!!
Great recipe my family and friends love it. I did a little twist to it to fit us better like more sauce and cheese.
To freeze: bake first?
I would recommend freezing it before baking it. When ready to bake, let it thaw out overnight in the refrigerator and then bake. Enjoy!
This looks delish!! The only thing I had trouble with was spreading the cream cheese mixture as a layer? It just clumped up and a mess of noodles and cream cheese. Just curious what you did? I
It’s such a delicious dish! Next time, try putting dollops of the mixture as a layer vs spreading it on. It will melt into a flatter layer and you’ll get yummy pockets of it. Hope this helps!
I want to make this for a dinner party. I plan to make it the day before, but don’t plan to freeze it. Should I just follow all directions except for putting it in the oven? Should I cover and refrigerate and cook about an hour before serving?
Yes, that’ll work 🙂 Have a fun party!
I just made this yesterday for my family. It was amazing and super easy to put together, made it in no time flat! My family just kept raving about how delicious it was and said it was a keeper and oh…to PLEASE make it again, which I most definitely will. Even my 13 yr old great-nephew said it was GOOD. Quick note…I used Angel Hair pasta, just my preference instead of spaghetti. Thank you for sharing your wonderful recipe… ?
I love when I hear that everyone loved it! Makes me so happy!!
Is the 6 cups of marinara 1 batch of the recipe or do you have to double it to get that amount?
6 cups of marinara is the amount you’ll need to make one of these.
How much marinara does the recipe for marinara make though? The one on your site.
It makes about 4 cups of sauce. 🙂
I tried this recipe and it turned out delicious! We will definitely be having this again.
Thanks, Zoe!
Can you prepare this early then just bake before serving ?
Yes 🙂
Worth the extra effort
So glad you thought so, Erin! Thanks for the 5 stars!!
Delicious, perfect just as written! I didn’t change a thing except substituted ground deer for beef. Everyone in my family loved it!
Really good, my husband loved it, thanks!!!
You’re welcome, Claudette!
Made it tonight AMAZING
Thanks for the 5 stars, Linda!
4.5 stars (would have been 5, if pan depth was specified)
Did not fit in corning/pyrex baking dish. Thought this would be bland but was I surprised! The cream cheese gave it all that was needed. Not too wet, not too dry and reheats well. It’s a keeper !
This was fabulous!!! Stuck during Hurricane Florence trying to make dinner for three very picky kids and extended family. Everyone loved it! Served with a bowl of extra sauce and was a complete winner. Thanks so much!
So glad everyone loved it! Continue to stay safe!
Tasted great. Loved the cream cheese mozzarella middle. I used store bought marinara but next time I will use the recipe from this site.
Sabrina I’m thinking of substituting ricotta in for cream cheese… thoughts?
Yes, that’ll work. 🙂
I’d like to try this recipe but I’m pregnant and can’t have soft cheeses like cream cheese. Can you recommend how to alter this recipe to accommodate that? Thanks!
Congrats on your pregnancy!
I think Philadelphia cream cheese is on the ok list as long as you check it’s pasteurised. You can also use ricotta cheese.
I dont have an oven. Do you think this would work on high in a crockpot, or do you think it would come out to mushy? I have an oblong crockpot.
I’ve never tried it but I don’t see why it wouldn’t work. If you decide to try, I’d love to know how it turns out.
6 cups of sauce left it very dry so it was a big fail for us tonight. It would be good if really moist and gooey. If I try it again, I wil expect to use at least 8 cups.
Absolutely delicious. I made a meat version (for my hubby and son) and a meatless version (for daughter and myself). My daughter ate 2 helpings. So good! Thank you for sharing!
You’re welcome Logan!
This was absolutely delicious! All my family, ages 1 to 78, loved it! Thank you! Made this to take to my family after losing a family member and his widow said that was the first thing she had ate in 6 days. This food is good for the soul! Thx for sharing
Thanks Cassandra!
Can’t wait to try this, looks wonderful
Made this tonight and hubby loved it. Said it was “very cheesy”. A good thing! Thanks for the recipe!
So glad it was a hit with your family, Laila!
This looks amazing. Question: can this be made ahead of time? Can I make it the night before I need it? Like prepare it then bake it the next day?
Thanks!
Yes 🙂
I’ve made a similar pasta dish a long time ago. I used a egg noodles and barely pre cooked them, before layering with other similar ingredients. Egg noodles didn’t become overcooked and “mushy”. Better texture. I also used sour cream, cottage cheese, parmesan cheeses mixture, with mozzarella om top. Just a different recipe to try !
I made this using my own pasta sauce and baked it a little bit longer. It was a big hit. Hubby said next we have pasta make it like this!!! Super easy
Amazing Recipe… My Family Loved it!
I made ‘‘tis and it was great but I used 3 jars of Newman’s sausebutthe mixture with the cheese and cream cheese was very lumpy and very difficult to spread nonetheless it worked ok. Next time I will use ricotta instead of cream cheese. That’s my opinion.
Where is the recipe for the marinara sauce?
Here it is 🙂
https://dinnerthendessert.com/easy-marinara-sauce/
Hello! If we are to make this with chicken and Alfredo sauce, would we still add the cream cheese mix in the middle?
Yes. 🙂
Ive made this several times and it is delish! I was wondering though can u sub ricotta cheese for cream cheese? How do you think that will affect the taste?
That would be a great substitution!
This is my 3rd time making this dish my whole family loves it! the first time I made it I used a 13×9 and it was too much for my family of 5, so now I make two 8×8 pans that I get from the dollar tree and freeze one and cook one. I love that every time I make this dish its like a two for one; not only is it amazing but then I’m also getting a free night of cooking for another day! SO glad I found this recipe! Thanks 🙂
Such a great idea splitting it up into two meals! I’m happy to hear how much your family enjoys it!
This is delicious! Do you think this would turn out good without the meat? I have a friend I’m making this for and she would prefer it to be meatless.
Of course!
Making now!?cant wait to eat it!
I use 2 lbs. of hambuger and put it into my largest pan.
Nice recipe, but you never never put foil on top of tomato sauce, it will corrode the foil and ruin your dish, you should always use plastic wrap under the foil, or another type cover. Perhaps this hasn’t happened since you put in freezer immediately after covering but if left in fridge or on a counter it will happen.
You are aware that your food should go against the shiny side of the tinfoil? Or use the non-stick foil. I have never had any problems with the acid from the tomatoes.
Katherine
Would it be possible to make this with Vodka Sauce instead of marinara sauce?? I have some at home so I didn’t know if you have tried this.
I would change the flavor a bit but I say if you have it on hand, go for it!
Made this tonight and it turned out amazing!! Had to stop myself from eating more and more! I added Parmesan with mozzarella! Will use this recipe for years to come!!
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Can you make this spaghetti with mild chedder cheese, instead of Mozzarella, don’t like stringy cheese.?
Of course, just know that it won’t have the flavors of the traditional dish.
If subbing ricotta cheese for the cream cheese, would it be the large tub size?
You’ll want to use 8 oz of ricotta.
Really enjoyed this million dollars spaghetti. My husband loved it also. Makes a lot. One thing. How do you spread the cream cheese and cheese on the noodles. Do you let your first?
I’m so glad you all enjoyed it! To answer your question, I don’t really spread it on per say. I drop it in scoops on top. You can find a video on my facebook page of this recipe to help you out too.
If I use Italian sausage do I still use all of the required seasonings that the recipe calls for?
I keep everything else the same but feel free to customize it to your family’s liking. Enjoy!
Thank you for this recipe. It was so easy, (way easier than lasagna) and my guests loved it. It is now my new go to dinner party main dish.
Thanks for dropping by to let me know! I’m so glad everyone enjoyed it!
Could you omit the cream cheese? I have every other ingredient on hand. Thanks!
You can substitute with ricotta cheese. Enjoy!!
Just made this and is was SO GOOD!! My picky 9 year old asked for seconds!
You made my day! Anytime I can get the little ones to enjoy something I feel like I have won the lottery! Thanks for taking the time to come back and let me know!
If freezing, do I cook it before freezing OR just mix it all together and freeze it?
You can do it either way 🙂 If you decide to freeze before cooking, I recommend thawing it in the refrigerator the day before placing in in the oven. You might need to add additional time to the cook time based on how thawed out it is. Enjoy!!
I have made this many times thanks so much for posting it
Have you tried this with meatballs? I have turkey meatballs on hand and was wondering if this would work?
Thank you
I’d probably chop up the meatballs a bit for more even serving, but sure I see no problem with using meatballs!
Ohh my. Great recipe, family truly enjoyed this! Even the pickiest oven baked spaghetti eater enjoyed. Thanks for sharing.
So glad everyone enjoyed it, Jay! Thanks for the 5 star rating!!
WHAT KIND OF MARINARA DO YOU USE?
This is the one I use (https://dinnerthendessert.com/easy-marinara-sauce/) but you can use any kind you like.