It’s a mega meal with a big money name, and one taste of its richness will tell you why!
This million-dollar spaghetti recipe is a fresh take on traditional spaghetti pie with a feeling of dressed up elegance. We love to make this on the weekend when we have a little more time to cook. As a bonus, this recipe reheats beautifully (and is even better on the second day!).
It’s an ideal choice for make-ahead-meals, and it’s also a wonderful potluck dish. We’ve added plenty of fresh veggies to the filling to help get our family the nutrients they need, but the real treat here is the delicious cheesy richness we find when we dive into this dish.
million dollar spaghetti
Serves 16; 1 hour
- 1 (16 oz) package spaghetti, cooked
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 carrot, shredded
- 2 cups spinach, rough chopped
- 1/2 pint grape tomatoes, halved
- 1 teaspoon olive oil
- 1 (24 oz) jar marinara sauce
- 2 tablespoons unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/3 cup sour cream
- 1 cup Ricotta cheese
- 2 cups mozzarella cheese, shredded
- 3/4 cup Parmesan cheese, shredded
- Preheat the oven to 350°F.
- Cook ground beef in a large skillet with 1 tablespoon olive oil. Once browned, transfer to plate lined with paper towel to drain. Sauté onion and garlic until onions are translucent. Add spinach, carrots, and grape tomatoes. Sauté until softened and return beef to skillet.
- Reserve 1/2 cup marinara. Add remaining marinara to beef and stir to combine.
- Toss spaghetti with melted butter and 1/2 cup marinara. Pour 1/2 noodles into baking dish.
- Whisk cream cheese, sour cream and Ricotta cheese. Gently spread over noodles, and top with remaining spaghetti.
- Pour veggie and beef mixture over top of noodles.
- Top with shredded mozzarella and Parmesan cheese. Cover with aluminum foil and bake for 30-35 minutes.
- Remove foil and bake additional 5 minutes until cheese is bubbly and slightly browned. Set aside for 10 minutes before cutting into squares to serve.
Recipe adapted from Tastes Better From Scratch