Million Dollar Spaghetti is a rich baked pasta casserole that layers savory ground beef sauce with a creamy Parmesan-butter base, then bakes until bubbly and golden. Its standout appeal is the luxurious cream sauce paired with traditional meat sauce for indulgent comfort food.
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In a large skillet or Dutch oven, brown the ground beef with the chopped onion over medium-high heat.
Add Worcestershire sauce and continue to cook until the beef is fully browned.
Push the meat to one side of the skillet and carefully soak up any excess grease with paper towels.
Reduce the heat to medium-low. Stir in the spaghetti sauce. Add a little water to the jar, shake it, and pour it into the skillet to get all the sauce out.
Season the meat sauce with garlic powder and black pepper. Stir to combine.
Taste the sauce and add salt as needed. Allow the sauce to simmer and thicken while you prepare the other components.
Preheat your oven to 350°F (175°C).
In a separate large pot, melt the stick of butter over medium heat.
Pour in the heavy whipping cream and season with garlic powder, pepper, salt, and optional red pepper flakes.
Add the cooked al dente pasta to the cream sauce and stir well to coat.
Stir in the shredded Parmesan cheese until it's melted and the sauce is creamy.
If using, add the fresh spinach and stir until it wilts into the pasta.
Turn off the heat. Pour the prepared meat sauce over the creamy pasta.
Top the entire casserole with the shredded mozzarella cheese, spreading it evenly.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is hot and bubbly.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 15–20 minutes or microwave individual portions. Freezes well up to 3 months.
9x13 inch baking dish · Large skillet
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if baking from cold.
Million Dollar Spaghetti uses a cream and butter base layered under the meat sauce, creating a richer, more indulgent texture compared to standard red-sauce-only baked pasta.
Yes. Ground turkey works as a leaner substitute; Italian sausage adds more seasoning and richness. Use the same quantity and brown thoroughly.
Bake until the top is golden brown and the edges are bubbling, typically 25–35 minutes at 350°F. The center should be hot throughout.
Yes. Cool completely, cover tightly, and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat covered at 350°F for 30–40 minutes.
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