We may earn a commission when you click on the affiliate links in this post.
When you’re craving cozy, family-friendly comfort food, this Spaghetti Casserole delivers in the best way: layers of saucy noodles, a rich meat sauce, and a dreamy, creamy cheese layer that melts together into bubbly perfection. It’s easy to assemble, makes a generous 9×13 pan, and reheats like a dream—hello leftovers and meal prep!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Made it tonight for me and my husband! It was delicious! We’re definitely having it again!” – Nichole
“It was wonderful. I will make it again! Thank you.” – Glenda
Why I Love This Casserole
Confession time: I usually don’t love baked pastas. They can turn dry or heavy so fast. But this Spaghetti Casserole (also known as Million Dollar Spaghetti Casserole) completely changed my mind. The combination of ricotta, sour cream, and cream cheese keeps the center extra creamy, and covering the pan with foil while baking keeps everything soft and saucy—not dry. My family devours it every time!
I like to serve this dish with a steamed veggie like broccoli, green beans, cauliflower, or asparagus. Or, serve it with a salad like our copycat Olive Garden Salad or Salmon Caesar Salad. You can also serve up some garlic bread like our Loaded Cheesy Garlic Bread, Quick Garlic Bread, and Hot and Cheesy Garlic Bread.
🩷 Kelsey
Key Ingredients You’ll Need
- Spaghetti – Classic strands hold layers nicely; other medium pasta shapes work, too.
- Spaghetti sauce – Use your favorite jarred marinara or our Homemade Spaghetti Sauce with Fresh Tomatoes.
- Ground beef – Lean works best so the sauce isn’t oily.
- Italian sausage – Mild or hot; it boosts flavor and richness.
- Yellow onion & garlic – Build a savory base for the meat sauce.
- Ricotta, sour cream & cream cheese – The trio that makes the middle ultra-creamy.
- Egg – Helps the creamy layer set so slices hold together.
- Mozzarella & Parmesan – Mozzarella for melt, Parmesan for salty, nutty finish.
- Fresh basil or parsley – Optional, for a fresh pop at the end.
Ingredient Additions & Substitutions
- Protein swaps: All ground beef, all Italian sausage, or ground turkey. For chicken Alfredo vibes, use cooked shredded chicken + Alfredo sauce.
- Meat-free: Skip the meat and add vegetables (bell peppers, mushrooms, zucchini, spinach).
- Cheese options: Cottage cheese can replace ricotta; provolone or cheddar can sub for some mozzarella.
- Sauce switch-ups: Marinara, vodka sauce, or arrabbiata for a kick.
- Gluten-free: Use sturdy gluten-free spaghetti and a gluten-free marinara.
- Spice it up: Add crushed red pepper or use hot Italian sausage.
How to Make Spaghetti Casserole
- Cook pasta: Boil spaghetti in well-salted water to al dente (about 1–2 minutes shy of package). Drain and toss with 24 ounces of spaghetti sauce; set aside.
- Make meat sauce: In a large skillet, warm olive oil over medium-high. Sauté onion until soft; add garlic for 1–2 minutes. Brown ground beef and Italian sausage, breaking up as it cooks. Stir in the remaining 24 ounces sauce.
- Mix the creamy layer: In a bowl (hand or stand mixer works great), beat ricotta, sour cream, softened cream cheese, egg, Italian seasoning, salt, and pepper until smooth.
- Layer: Grease a 9×13 pan. Add ½ the pasta and all the creamy mixture.
- Top: Then add 1 cup mozzarella, the remaining pasta, all the meat sauce, then the remaining mozzarella and Parmesan.
- Bake: Cover tightly with foil and bake at 350°F for 30 minutes. Uncover and bake 15 minutes more until hot and bubbly. Rest 10 minutes before slicing. Garnish with basil or parsley.
Recipe Tips
- Undercook the pasta slightly so it stays tender after baking.
- Cover with foil for most of the bake to keep the center creamy and prevent dried edges.
- Spray the foil with cooking spray so the cheese doesn’t stick.
- Shred your own mozzarella for the best melt.
- Let it rest 10 minutes after baking so slices cut cleanly.
- Saucy edges = happy casserole: If your noodles look dry before layering, add a splash of extra sauce.
Frequently Asked Questions
A layered baked pasta: spaghetti, a creamy cheese layer, meat sauce, and melty cheese on top—like lasagna’s easier cousin.
Cook pasta to al dente, use enough sauce, and bake covered with foil for the first 30 minutes.
Yes. The center will be a bit looser but still delicious. Chill slightly before slicing for cleaner cuts.
Yes, you can omit the sausage and use all ground beef instead. You can also use ground turkey if you’d like!
Yes—ziti, penne, or rotini all work. Choose medium shapes that hold layers well.
Halve in an 8×8 or 9×9 pan (reduce bake time slightly). For a double batch, use two 9×13 pans.
Use your favorite sturdy gluten-free spaghetti and a gluten-free marinara.
Make-Ahead, Storage & Freezing
- Make-ahead (unbaked): Assemble, cover tightly (plastic wrap + foil), and refrigerate up to 24 hours or freeze up to 3 months.
- Bake from chilled: Add 10–15 minutes to the covered bake time.
- Bake from frozen: Keep covered and bake at 350°F for 60–75 minutes, then uncover 15 minutes, until bubbly and heated through.
- Leftovers: Refrigerate in an airtight container for 3–4 days. Reheat covered at 325–350°F or microwave individual slices.
- Food safety tip: Reheat leftovers to 165°F in the center.
More Casserole Recipes
- Eggs Benedict Casserole
- Cheesy Tater Tot Casserole
- Enchilada Casserole
- Chicken Rice and Broccoli Casserole
- Crockpot Breakfast Casserole
- Cheesy Chicken and Rice Casserole
- Poppy Seed Chicken Casserole
- Chili Frito Casserole
This Spaghetti Casserole is creamy, saucy, and totally family-approved—the kind of dinner that disappears fast and makes everyone happy. If you make it, I’d love to hear how it went! Leave a star rating and a comment with your favorite swaps or serving ideas so other readers can try them, too. 💛🍝
Spaghetti Casserole
Equipment
- 9×13 baking dish
Ingredients
- 1 pound spaghetti noodles
- 48 ounces spaghetti sauce divided
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 cloves garlic
- 1 pound ground beef
- 1/2 pound ground Italian sausage
- 1 cup ricotta cheese
- 1/4 cup sour cream
- 8 ounces cream cheese softened
- 1 egg
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 2 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
- basil for topping
Instructions
- Preheat oven to 350. Cook pasta according to package directions. Drain and combine with 24 ounces of spaghetti sauce. Set aside.
- Heat olive oil in a large skillet over medium high heat. Add onions and cook until translucent and soft. Add garlic and cook for another 1-2 minutes. Add beef and sausage and break them up into small pieces. Cook until meat is browned through. Add 24 ounces of spaghetti sauce and stir to combine.
- In a stand mixer or with a handheld mixer, combine ricotta, sour cream, cream cheese, egg, Italian seasoning, and salt and pepper.
- Grease a 9×13 baking dish. Add half of the pasta and then all of the cream cheese mixture.
- Sprinkle 1 cup of mozzarella over the cheese mixture. Then add the rest of the pasta, then the meat sauce, then the rest of the mozzarella and parmesan cheese.
- Cover with aluminum foil and bake for 30 minutes. Take the foil off and bake for another 15 minutes or until the cheese is bubbly.
Video
Notes
- Use your favorite brand of spaghetti sauce, or use our recipe for Homemade Spaghetti Sauce.
- You can use different pasta shapes if you don’t want to use spaghetti noodles.
- Cook pasta slightly under al dente so it stays tender after baking.
- Keep the casserole covered first, then uncover to brown. Spray foil so cheese won’t stick.
- For extra moisture, add a splash of sauce around the edges before baking.
- Cottage cheese can replace ricotta; provolone or cheddar can sub for part of the mozzarella.
- Use gluten-free spaghetti and marinara for a GF version.
- Make ahead: assemble and refrigerate up to 24 hours or freeze up to 3 months.
- From frozen: bake covered 60–75 min at 350°F, then uncover to brown.
- Let rest 10 minutes before slicing for clean layers.
- Add-ins: sautéed mushrooms, bell peppers, spinach, or crushed red pepper.
- Halve in an 8×8 pan (slightly shorter bake); double into two 9×13 pans.
- When reheating leftovers, add a little extra spaghetti sauce to keep it from drying out.
It was wonderful. I will make it again! Thank you.
I’m glad you enjoyed it! Thank you!
Have not tried to make yet but will be trying soon. Could you substitute Cottage Cheese for Ricotta?
You could but it would not have as good of consistency and flavor.
Made it tonight for me and my husband! It was delicious! We’re definitely having it again!
I’m anxious to fix – sounds delicious!
I am not a fan of sausage. Could you omit sausage and just use more beef?
Yes!
Little bit labor intensive but delicious!
I have made it 1000 times, people always want more of it. I make it for special occasions and parties. I am going to make more of it and give it to people who don’t have food or house.
Sweet
I would love to try this recipe but there does not seem to be a way to print it. If someone could le me know how without having to copy and paste I would love to try it and many more.
Brenda D—
There is a print button in the recipe card at the bottom of the post.