Million Dollar Spaghetti (Creamy Baked Pasta)
Creamy, cheesy, and make-ahead friendly — this million dollar spaghetti comes together in under an hour and never fails. The cream cheese layer is everything.
Servings: 6
Calories: 672kcal
Ingredients
- 12 ounces spaghetti
- 1 pound ground beef 90% lean
- 1 1/2 cups diced yellow onion
- 3 cloves garlic minced
- 48 ounces spaghetti sauce 2 24-ounce jars
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1 tablespoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the spaghetti in a large pot of salted, boiling water. You will want to slightly undercook the pasta, so that it is still a little hard and not quite al dente. It will continue to soften in the casserole. 12 ounces spaghetti
- While the spaghetti is cooking, begin to make the sauce by browning the beef in a large skillet or Dutch oven over medium heat. Break it up as it cooks into smaller pieces. 1 pound ground beef
- Add the onion until it softens and then stir in the garlic. Mix in the 2 jars of spaghetti sauce and bring to a low simmer for 4-5 minutes. 1 1/2 cups diced yellow onion, 3 cloves garlic, 48 ounces spaghetti sauce
- Add the cream cheese to a bowl and lightly cream it with a spatula until it breaks up. Add in the sour cream, Italian seasoning, Parmesan cheese, garlic powder, salt and pepper and mix until well combined. 4 ounces cream cheese, 1/2 cup sour cream, 1 tablespoon Italian seasoning, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Set your oven to 375°F and spray a 9x13-inch baking dish with cooking spray. Add the cooked spaghetti into the meat sauce and gently toss to combine.
- Place the spaghetti and sauce into the baking dish and make sure to evenly distribute the spaghetti throughout the whole baking dish. Spread the cream cheese layer over the top of the spaghetti evenly.
- Top with the shredded mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10-15 more minutes until the cheese is melted and golden. Top with fresh parsley. 2 cups shredded mozzarella cheese, 2 tablespoons chopped fresh parsley
- Allow the casserole to set up for about 10 minutes. Cut and serve the spaghetti casserole.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 672kcal | Carbohydrates: 63g | Protein: 38g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 1770mg | Potassium: 1225mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1808IU | Vitamin C: 21mg | Calcium: 381mg | Iron: 5mg
