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Million Dollar Spaghetti Casserole

A creamy, protein-packed spaghetti casserole that's perfect for family dinners and meal prep, accommodating various dietary needs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 12 ounces Spaghetti Cook according to package instructions.
Meat and Sauce
  • 1 pound Ground beef Can substitute with ground turkey or chicken.
  • 1 medium Onion, chopped Adds sweetness.
  • 2 cloves Garlic, minced Infuses depth into the sauce.
  • 24 ounces Marinara sauce Use jarred for convenience.
  • 1 teaspoon Salt To taste.
  • 0.5 teaspoon Pepper To taste.
  • 1 teaspoon Italian seasoning Enhances flavor.
Cheese Mixture
  • 15 ounces Ricotta cheese Brings creaminess.
  • 1 large Egg Binds ingredients.
  • 2 cups Shredded mozzarella cheese For topping and mixing.
  • 0.5 cup Grated parmesan cheese Adds a nutty finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot of salted water, bring it to a boil and cook the spaghetti until al dente.
  3. Heat a large skillet over medium heat and sauté the chopped onion until translucent, about 4–5 minutes.
  4. Add minced garlic and ground beef to the skillet, cooking until browned, about 6–8 minutes. Drain excess fat if necessary.
  5. Pour in the marinara sauce, season with salt, pepper, and Italian seasoning, and let it simmer on low for 5 minutes.
Cook/Assemble
  1. In a mixing bowl, combine ricotta cheese, eggs, half of the mozzarella, and a pinch of salt and pepper; mix until well blended.
  2. Drain the cooked spaghetti and stir it into the skillet with the beef and sauce mixture until evenly combined.
  3. In a greased baking dish, layer half of the spaghetti mixture, followed by the ricotta mixture, and top with the remaining spaghetti.
  4. Sprinkle the remaining mozzarella and parmesan cheese on top.
  5. Bake for 25–30 minutes, until the cheese is bubbling and golden brown.
Serving
  1. Remove from the oven and let cool for about 10 minutes before slicing.
  2. Serve warm, garnished with additional Italian seasoning or fresh herbs, if desired.

Notes

For variations, consider making it gluten-free with gluten-free pasta or dairy-free with cashew cream in place of ricotta. This casserole freezes well for up to 3 months.