Description
Million Dollar Baked Spaghetti is a rich, comforting casserole featuring layers of perfectly cooked spaghetti, ground beef and spicy Italian sausage simmered in a flavorful tomato sauce, creamy ricotta and cream cheese blend, and topped with a melty combination of mozzarella, provolone, and pepperoni. Baked to bubbly perfection, this dish is a family-friendly classic ideal for cozy dinners.
Ingredients
Scale
Spaghetti and Cheese Mixture
- 1 pound dry spaghetti
- 6 tablespoons salted butter, at room temperature
- 1 cup whole milk ricotta cheese
- 8 ounces cream cheese, at room temperature
- 1/2 cup grated parmesan cheese
Meat Sauce
- 1 pound ground beef
- 1 pound ground spicy Italian sausage
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 2 tablespoons Italian seasoning
- 32 ounces marinara sauce, or canned crushed tomatoes
- 1/2 cup chopped sun-dried tomatoes
- Salt and pepper, to taste
- Chili flakes, to taste
- 1 cup water
- Fresh basil, for serving
Toppings
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup sliced pepperoni
Instructions
- Preheat oven and cook pasta: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil, and cook the spaghetti according to the package instructions until al dente. Drain the pasta, then toss it with the room-temperature butter to coat evenly.
- Prepare the meat sauce: In a Dutch oven or large heavy-bottomed pot set over medium heat, add the ground spicy Italian sausage, ground beef, chopped onion, chopped bell pepper, and Italian seasoning. Brown the mixture, stirring occasionally, for about 10 minutes until the meat is cooked through and vegetables are softened.
- Add tomato base and simmer: Stir in the marinara sauce or canned crushed tomatoes along with 1 cup of water. Season the sauce with salt, pepper, and chili flakes according to your taste preference. Allow the sauce to simmer gently for 10 minutes until it thickens slightly. Then stir in the chopped sun-dried tomatoes and remove the pot from heat. Add fresh basil leaves to the sauce as well.
- Mix the creamy cheese filling: In a separate bowl, combine the cream cheese, whole milk ricotta cheese, and grated parmesan cheese. Season this mixture with a pinch of salt and pepper, mixing well until smooth and creamy.
- Assemble the casserole: In a large casserole dish, start with a layer of about 1 cup of the meat sauce on the bottom. Add a layer of the buttered cooked spaghetti, then spread the creamy cheese mixture evenly over the pasta. Top with the remaining meat sauce, spreading it out evenly across the surface.
- Add cheese and pepperoni topping: Sprinkle the shredded mozzarella cheese and shredded provolone cheese evenly over the assembled layers, then top with the sliced pepperoni.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the cheese is fully melted, bubbly, and slightly golden around the edges.
- Rest and serve: Remove the baked spaghetti from the oven and let it sit for 10 minutes to set before serving. Garnish with fresh basil leaves on top, then slice and serve warm for a hearty, delicious meal.
Notes
- Use whole milk ricotta for a creamier texture; part-skim may yield a drier result.
- Substitute spicy Italian sausage with mild if you prefer less heat.
- Make sure to not overcook the spaghetti in boiling water as it will bake longer and could become mushy otherwise.
- Letting the casserole rest after baking helps it firm up for easier slicing.
- Feel free to add vegetables like mushrooms or zucchini to the meat sauce for added nutrition.
- This dish can be prepared a day ahead and refrigerated; reheat covered before serving.
