Million Dollar Spaghetti

Million Dollar Spaghetti arrives with quiet glamour: rich, creamy strands of pasta folded into a savory, golden-topped casserole. This Million Dollar Spaghetti recipe balances velvety cheese, a fragrant tomato-meat sauce, and a crisp, buttery crust for a refined yet comforting dish. Serve it as a show-stopping main or alongside a simple green salad. For a contrasting sweet finish, consider pairing with Blueberry Crinkle Cookies Delight.

Why Make This Recipe

• Effortless Yet Elegant — assembly-style method with restaurant-worthy results.
• Minimal Ingredients — familiar pantry staples combine into layered complexity.
• Impressive Flavor — creamy, tangy, and savory notes with a toasted, crunchy top.

This version elevates ordinary spaghetti by creating a silky, cohesive sauce that clings to each strand and baking it briefly to develop a golden crust. The contrast of smooth interior and crisp topping gives the dish depth and a sophisticated mouthfeel that outshines a simple stovetop pasta.

Ingredients

Base

• 12 oz (340 g) dried spaghetti — cook to al dente.
• Salted water for cooking (large pot).

Sauce

• 1 lb (450 g) lean ground beef or Italian sausage — finely crumbled.
• 1 medium yellow onion, finely diced (about 1 cup).
• 3 garlic cloves, minced.
• 1 (14–15 oz) can crushed tomatoes — choose a high-quality brand.
• 1 tablespoon tomato paste (for depth).
• 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes (optional).
• Salt and freshly ground black pepper, to taste.

Creamy Binder

• 8 oz (225 g) cream cheese, room temperature — soft for easy folding.
• 1/2 cup sour cream, room temperature.
• 1/2 cup whole milk or light cream — adjust for consistency.

Topping

• 1 1/2 cups shredded sharp cheddar (or a mix of cheddar and Gruyère).
• 1/2 cup grated Parmesan.
• 2 tablespoons unsalted butter, melted — for brushing the top.
• 1/2 cup fresh breadcrumbs or panko, lightly toasted (optional).
• Fresh parsley, finely chopped for garnish.

Precision notes: room temperature dairy folds more smoothly; finely chop herbs; toast breadcrumbs until golden for aroma. For a seafood twist, see Crab Brûlée inspiration.

How to Make Million Dollar Spaghetti:

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil and cook the spaghetti until just al dente (slightly firm). Drain, toss with a tablespoon of olive oil to prevent sticking, and set aside. (Tip: reserve 1/2 cup pasta water to adjust sauce consistency.)
2. In a large skillet over medium-high heat, add a drizzle of oil and sauté the diced onion until translucent and glossy, about 4–5 minutes. Add the garlic and cook 30 seconds until aromatic. (Sensory cue: the pan will smell warmly savory and sweet.)
3. Add the ground beef or sausage, breaking it up with a spoon. Brown until caramelized edges appear and juices reduce, about 6–8 minutes. Season with salt, pepper, oregano, and red pepper flakes. (Mini-tip: deglaze the pan with a tablespoon of water or wine to capture the browned bits.)
4. Stir in the tomato paste and crushed tomatoes. Simmer gently 6–8 minutes until the sauce thickens and deepens to a rich red color. Adjust seasoning. If the sauce feels too tight, add a splash of reserved pasta water.
5. Meanwhile, soften the cream cheese in a bowl and whisk with the sour cream and milk until silky and smooth. The binder should be creamy but pourable.
6. Combine the drained spaghetti with the meat-tomato sauce in a large mixing bowl. Pour in the cream mixture and fold until every strand is evenly coated — the texture should be glossy and slightly thickened.
7. Transfer the coated pasta to a buttered 9×13-inch (or similar) baking dish. Smooth the top and sprinkle with the shredded cheese, then the Parmesan. Dot with melted butter and scatter the toasted breadcrumbs evenly over the surface for an even golden finish.
8. Bake uncovered for 15–20 minutes, until the cheese is bubbling and the breadcrumbs are toasted to a deep gold. For a crispier top, broil 1–2 minutes while watching closely. (Sensory cue: you’ll notice a nutty, browned aroma and a satisfyingly crisp surface.)
9. Remove from the oven and let rest 5 minutes to set. Garnish with chopped parsley and serve warm.

How to Serve Million Dollar Spaghetti:

Serve slices on warm plates to preserve the glossy sauce. For elegant presentation, use a wide spoon to mound a portion in the center, finishing with a sprinkle of microgreens or finely chopped parsley and a dusting of Parmesan. Pair with a bright arugula salad dressed in lemon vinaigrette, and offer crusty bread to catch any remaining sauce.

How to Store Million Dollar Spaghetti:

Cool to room temperature before covering. Refrigerate in an airtight container for up to 3 days. To preserve the creamy texture, reheat gently in a 325°F (160°C) oven covered with foil for 10–15 minutes, or rewarm single portions in a skillet with a splash of milk to loosen the sauce. Avoid microwaving at high power to prevent separation.

Tips to Make Million Dollar Spaghetti:

• Use high-quality cheese for melt and flavor — a mix of sharp cheddar and Gruyère lifts richness.
• Don’t overcook the pasta: finish in the sauce for the best texture.
• Toast breadcrumbs and mix with a little melted butter for a crisp, flavorful topping.
• Let the casserole rest briefly after baking to firm up for clean slices.

Variation (if any):

• Seafood variation: swap the ground beef for flaked cooked crab or shrimp and use a light cream sauce with lemon zest.
• Vegetarian option: replace meat with sautéed mushrooms and lentils for umami depth.
• Individual portions: bake in small ramekins for refined single-serving presentation.

FAQs:

How long will leftovers keep?

Store refrigerated in an airtight container for up to 3 days. Reheat gently to preserve creaminess.

Can I make this ahead and bake later?

Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add a few minutes to the baking time if chilled.

Is freezing an option?

You can freeze portions for up to 2 months. Thaw overnight in the refrigerator and reheat in a low oven, covered, to prevent drying.

Conclusion

This Million Dollar Spaghetti balances comforting familiarity with a refined finish: silky, sauced pasta under a crisp, golden top. The method is straightforward, yet the layered textures and concentrated flavors make it an elegant centrepiece for casual dinner parties or a polished weeknight meal. If you’d like inspiration for related family-style casseroles, consider this Million Dollar Spaghetti Casserole. Share your plating ideas and variations in the comments — how would you make this dish your own?

Million Dollar Spaghetti

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• Author: chef-ava
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Description

Rich and creamy spaghetti baked to perfection with a golden topping, combining velvety cheese and a savory tomato-meat sauce for an elegant yet comforting dish.

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Ingredients

Scale 1x2x3x

• 12 oz (340 g) dried spaghetti
• 1 lb (450 g) lean ground beef or Italian sausage
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 1 (14–15 oz) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 8 oz (225 g) cream cheese, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup whole milk or light cream
• 1 1/2 cups shredded sharp cheddar
• 1/2 cup grated Parmesan
• 2 tablespoons unsalted butter, melted
• 1/2 cup fresh breadcrumbs or panko, lightly toasted (optional)
• Fresh parsley, finely chopped for garnish

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Instructions

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil and cook the spaghetti until just al dente. Drain and toss with olive oil.
2. In a skillet over medium-high heat, sauté the onion until translucent. Add the garlic and cook for 30 seconds.
3. Add the ground beef or sausage, breaking it up and browning for 6–8 minutes. Season with salt, pepper, oregano, and red pepper flakes.
4. Stir in the tomato paste and crushed tomatoes. Simmer for 6–8 minutes until thickened.
5. In a bowl, soften the cream cheese and whisk in sour cream and milk until smooth.
6. Combine drained spaghetti with the sauce in a mixing bowl. Fold in the cream mixture until evenly coated.
7. Transfer to a greased 9×13-inch baking dish, top with cheeses, butter, and breadcrumbs.
8. Bake uncovered for 15–20 minutes until bubbly and golden. Broil for 1–2 minutes for a crispier top.
9. Let rest for 5 minutes, garnish with parsley, and serve warm.

Notes

Use high-quality cheese for better melt and flavor. Let the casserole cool slightly before slicing for clean servings.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 680
• Sugar: 5g
• Sodium: 720mg
• Fat: 38g
• Saturated Fat: 19g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 90mg