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Million Dollar Spaghetti Recipe

close up shot of Million Dollar Spaghetti on a spatula
This million dollar spaghetti is filled with layers of spaghetti noodles, ooey-gooey melted cheese, and meat sauce.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine American, Italian
Servings 8
Calories 963 kcal


  • 16 ounces dried spaghetti
  • 48 ounces spaghetti sauce (two 24-ounce jars)
  • ½ cup butter, cut in half and cut into slices
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 medium onion, diced (or ½ cup)
  • 3 to 4 cloves garlic, minced
  • 1 cup cottage cheese
  • 8 ounces cream cheese, softened
  • ¼ cup sour cream
  • 3 cups shredded mozzarella cheese, divided
  • chopped parsley, for garnish optional


  • Preheat oven to 350°F.
  • Cook the spaghetti per package directions to al dente (about 8 minutes). Drain and return to the pot. Stir 4 tablespoons of sliced butter into the hot spaghetti.
  • Stir one jar of the spaghetti sauce into the cooked noodles. Set aside.
  • In a large skillet, brown the ground beef, Italian sausage, and onions. Add the garlic and cook one more minute. Drain any extra grease. Pour the remaining jar of spaghetti sauce into the meat mixture. Set aside.
  • In a medium-sized bowl, mix together the cottage cheese, cream cheese, sour cream, and 1½ cups of shredded mozzarella cheese. Set aside.
  • In a deep dish 9x13-inch casserole dish (or a 10x14-inch lasagna pan), place the remaining 4 tablespoons of butter slices into the bottom of the pan.
  • Spread half of the spaghetti noodles in the bottom of the pan.
  • Spread the cheese mixture over the noodles.
  • Place the remaining spaghetti noodles over the cheese mixture.
  • Pour the meat sauce on top of this layer of spaghetti.
  • Sprinkle the remaining 1½ cups of mozzarella cheese on top of the casserole.
  • Bake for 30 to 40 minutes. Let the casserole sit 5 to 10 minutes before serving.


  • If you want more of a cheese filling, the cheese components could easily be doubled in this recipe.
  • This recipe is arguably even better as leftovers. Try making two at a time and freezing one for a day when you won’t have time to cook dinner.
  • Around the 30-minute mark, check to make sure your casserole isn’t overcooking. You’ll know it’s time to take it out of the oven when the edges are slightly brown and the cheese is melted. Look for bubbles in the gooey goodness of the cheese.


Calories: 963kcalCarbohydrates: 57gProtein: 42gFat: 63gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 186mgSodium: 1905mgPotassium: 1122mgFiber: 5gSugar: 12gVitamin A: 1838IUVitamin C: 14mgCalcium: 333mgIron: 5mg