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Yields:
8 - 10 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 25 mins
The one thing I must tell you about this million dollar spaghetti is that it most definitely lives up to its name. You may be thinking, "Isn't this just spaghetti baked in a casserole d
ish?" No, dear friend. This is so much more than that. This baked pasta involves three parts: a hearty spaghetti sauce filled with spicy sausage and ground chuck, a triple cheese mixture, and noodles tossed in pesto (this makes all the difference). The three get layered in a baking dish similar to lasagna but exponentially easier. You can even make it ahead of time and stash it in your freezer to pull out during those days between Christmas and New Year's when you have no idea what to feed your family. Everyone will love this casserole! Serve with some good crusty Italian bread and a simple green salad.
How do you make million dollar spaghetti in advance?
You have a few options here. If you plan to serve the spaghetti soon, simply assemble it fully, cover it, and pop it in the fridge for up to one day. Then bake as directed, adding a few minutes to the bake time as needed. If you want to work further ahead, you can fully assemble the casserole, wrap it in a double layer of foil, and freeze for up to three months. If you'd rather just make the meat sauce in advance, that can be done too! The sauce will keep in an airtight container in the fridge for up to two days or in the freezer for up to three months.
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Ingredients
Meat Sauce
- 3 Tbsp. olive oil
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 Tbsp. minced fresh rosemary
- 1 lb. spicy breakfast sausage
- 1 lb. ground chuck
- 1/4 cup tomato paste
- 32 oz. marinara sauce (about 4 c.)
Cheese Layer
- 1 (8-oz.) package cream cheese, at room temperature
- 2 cups low-fat cottage cheese, at room temperature
- 1/2 cup freshly grated parmesan cheese (about 2 oz.)
- 2 Tbsp. chopped fresh basil, plus more for topping
- 1 tsp. kosher salt
- 1 large egg, at room temperature
Spaghetti Layers
- 1 lb. spaghetti, cooked according to the package instructions
- 1/2 cup jarred pesto
- 2 cups grated mozzarella (about 8 oz.)
- Crusty bread, for serving
Directions
- Step 1Preheat the oven to 350°F.
- Step 2For the meat sauce: In a large Dutch oven, heat the oil over medium heat. Add the garlic, bell pepper, onion, and rosemary and cook until softened, 2 to 3 minutes. Add the sausage and chuck and cook, breaking the meat up with a wooden spoon, until browned, 6 to 7 minutes. Add the tomato paste and cook, stirring, until it turns a deep red, 3 to 5 minutes. Add the marinara sauce and stir to combine. Let cook on low to heat through.
- Step 3For the cheese layer: In a medium bowl, combine the cream cheese, cottage cheese, parmesan, basil, salt, and egg. Stir together well. Set aside.
- Step 4For the spaghetti layers: In a large bowl, toss the spaghetti with the pesto. Place half the spaghetti in an even layer in a 13-by-9-inch baking dish. Using a rubber spatula, spread the cheese mixture evenly over the pasta. Add the remaining spaghetti in an even layer. Top with the meat sauce, leaving a ½-inch border so you can see the spaghetti around the edges.
- Step 5Sprinkle the meat sauce with the mozzarella, cover loosely with foil, and bake for 20 minutes. Uncover and continue baking until bubbling and golden brown, 10 to 20 minutes. Let the spaghetti cool for 5 minutes. Top with basil and serve with crusty bread on the side.
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