Homestyle Million Dollar Baked Spaghetti: Easy Dinner

Million Dollar Baked Spaghetti Ingredients

• Ground Beef (1.5 lbs): This is your canvas, hon! I usually go for 80/20 because, let’s be real, a little fat means a lot of flavor. Don’t even think about lean ground turkey unless you’re prepared for a drier, less satisfying sauce. I’ve tried it, it’s just not the same.
• Spaghetti (1 lb): My go-to is always a good quality bronze-die pasta. It just holds onto the sauce better, you know? I once grabbed the cheapest box, and it broke into tiny pieces during boiling. Never again. Stick to the good stuff for your baked spaghetti.
• Marinara Sauce (24-28 oz jar): A good jarred sauce is a lifesaver here, seriously. I usually doctor it up a bit with extra garlic and a pinch of sugar. Mama Tessa’s secret: find one with minimal added sugar and then adjust to your taste. I swear by Rao’s, but hey, use what makes your heart sing.
• Ricotta Cheese (15 oz): This is where the “million dollar” part really shines, giving that creamy, dreamy layer. Don’t use the watery stuff, drain it if you have to! I once used a really runny ricotta, and the whole dish got a bit… soupy. A little extra effort here makes this a Million Dollar Baked Spaghetti.
• Mozzarella Cheese (2 cups, shredded): Melty, gooey goodness! Freshly grated mozzarella melts so much better than the pre-shredded kind, which sometimes has anti-caking agents. I usually buy a block and grate it myself while the sauce simmers, it’s worth the extra minute, trust me.
• Parmesan Cheese (1/2 cup, grated): A sprinkle of salty, nutty Parmesan just elevates everything. I always keep a wedge in the fridge. The pre-grated stuff works in a pinch, but fresh has so much more oomph. I sometimes grate extra for serving, because, well, why not?
• Onion (1 medium, chopped): These are your flavor foundation, the unsung heroes! I’m a firm believer that you can never have too much garlic. I once forgot the onion, and the sauce just tasted… flat. Don’t skip these, they build the soul of your baked spaghetti.
• Garlic (3-4 cloves, minced): See above! More garlic, always more garlic. The aroma alone is half the joy of cooking this dish.
• Egg (1 large): This little guy binds the ricotta layer, keeping it from turning into a runny mess. I once skipped it, thinking “what’s one egg?”, and my ricotta layer was sliding all over the place. Lesson learned!
• Dried Oregano (1 tsp): Classic Italian flavors. Fresh is always lovely, but dried works beautifully here and is usually what I have on hand when the craving for baked spaghetti hits unexpectedly.
• Dried Basil (1 tsp): Just a pinch, or more if you’re like me and love that herbal aroma.
• Salt & Black Pepper (to taste): Seasoning is key, my friend! Taste as you go, especially the meat sauce.

Million Dollar Baked Spaghetti Instructions

1. Brown the Beef, Build the Sauce:

Okay, first things first, grab your biggest skillet or Dutch oven. Heat a splash of olive oil over medium-high heat. Toss in your ground beef and break it up with a spoon. You want it nicely browned, no pink bits, hon! While it’s sizzling, the kitchen starts to smell so savory, like a Sunday dinner. Drain off any excess grease I usually just tilt the pan and spoon it out, trying not to make a huge splatter mess, which I always do. Add your chopped onion and let it soften, stirring occasionally until it’s translucent, about 5 minutes. Then, in goes the minced garlic. Oh, that smell! Cook for another minute until fragrant, but don’t let it burn, or it’ll taste bitter, a mistake I made once. Stir in your marinara sauce, oregano, and basil. Let it simmer gently while you tackle the spaghetti. This is the heart of your baked spaghetti.

2. Cook the Spaghetti, Prep the Creamy Layer:

While your sauce is doing its thing, get a big pot of water boiling for the spaghetti. Don’t forget to salt the water generously I always forget this part, then I remember and add it in a rush, which usually results in a splash or two. Cook the spaghetti according to package directions until it’s al dente. We don’t want mushy pasta, okay? It’s going to bake more. Drain it well, but don’t rinse! You want that starchy goodness to help the sauce cling. Now, for the creamy layer: in a medium bowl, whisk together the ricotta cheese, egg, and about half of your Parmesan cheese. Season it with a little salt and pepper. It should look thick and spreadable. This creamy layer is what makes this a Million Dollar Baked Spaghetti.

3. Assemble the Baked Spaghetti Layers:

Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. We’re going to layer this beauty up! First, spread about a third of your meat sauce on the bottom of the dish. This prevents the spaghetti from sticking and gives you a nice saucy base. Next, lay down half of your cooked spaghetti over the sauce. It doesn’t have to be perfect, a little messy is totally fine, it’s homestyle! Then, carefully dollop and spread the entire ricotta mixture over the spaghetti. This is where you might get a little messy, but who cares? It’s all going to melt together. This creamy layer is crucial for your baked spaghetti.

4. More Layers, More Flavor:

Once your ricotta is spread, top it with the remaining half of your spaghetti. Again, no need for perfection, just get it in there! Now, pour the rest of your meat sauce evenly over the spaghetti. Make sure it’s pretty well covered so every bite gets that rich, savory flavor. This is where you can really see the dish coming together, and the aroma from the sauce is just chef’s kiss. I sometimes add a little extra sauce if I have it, because I’m a sauce fanatic.

5. Cheese It Up!:

Now for the grand finale of cheese! Sprinkle all of your shredded mozzarella cheese generously over the top. You want a thick, even layer because that’s what’s going to get all golden, bubbly, and irresistible. If you’re feeling extra, a little more Parmesan wouldn’t hurt here either. I always sneak an extra handful on because, well, cheese is life. Cover the baking dish tightly with aluminum foil. This helps the dish cook through evenly without the cheese burning too quickly.

6. Bake and Serve Your Million Dollar Baked Spaghetti:

Pop that glorious dish into your preheated oven. Bake for 20 minutes with the foil on. This allows all those flavors to meld and the spaghetti to really soak up the sauce. After 20 minutes, carefully remove the foil (watch out for steam!) and bake for another 15-20 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden brown around the edges. Oh, the smell at this point is just heavenly! Let it rest for 10-15 minutes before serving. This is crucial, it helps the layers set so it doesn’t fall apart when you cut into it. Slice it up and serve your amazing Million Dollar Baked Spaghetti!

Storage Tips for Your Million Dollar Baked Spaghetti

Okay, so you’ve got leftover Million Dollar Baked Spaghetti, score! This dish actually tastes even better the next day, if you ask me. I usually let it cool completely on the counter before covering it tightly with plastic wrap or transferring it to an airtight container. It’ll keep beautifully in the fridge for up to 3-4 days. Reheating? My personal preference is the oven. Pop a slice in an oven-safe dish, cover with foil, and warm at 300°F (150°C) until heated through, maybe 20-25 minutes. The microwave works in a pinch, but sometimes the ricotta layer can get a little… weird. I microwaved it once and the sauce separated a bit, so don’t do that if you can avoid it, lol. It also freezes really well! I often make a double batch and freeze half in individual portions for those “I need dinner now” emergencies. Just thaw overnight in the fridge and reheat.

Ingredient Substitutions for Million Dollar Baked Spaghetti

Life happens, and sometimes you don’t have exactly what the recipe calls for. For the ground beef, ground Italian sausage (mild or hot!) is a fantastic swap for this baked spaghetti, and I’ve tried it it adds a whole new layer of flavor. You could even do a mix! If ricotta isn’t your thing, or you just don’t have it, cottage cheese (small curd) works surprisingly well for the creamy layer. I tried it once when I was desperate, and while it’s not exactly the same texture, it still delivered that cheesy goodness. For the marinara, feel free to use your favorite homemade sauce if you have it, or even a can of crushed tomatoes with your own seasonings. And if you’re out of mozzarella, provolone or even a blend of Italian cheeses will get the job done for that melty top. Don’t be afraid to experiment a little!

Serving Suggestions

This Million Dollar Baked Spaghetti is a meal in itself, but a simple side can really elevate it. I almost always serve it with a crisp green salad, dressed lightly with a vinaigrette. That freshness cuts through the richness beautifully. And garlic bread? Oh my goodness, yes! Crunchy, buttery garlic bread for dipping into that glorious sauce is a must. For drinks, a robust red wine (think Chianti or a Zinfandel) pairs wonderfully for a more grown-up dinner. For a casual family meal, iced tea or even sparkling water with a lemon slice is just right. And for dessert, something light like fresh berries or a scoop of lemon sorbet would be lovely. Honestly, this dish and a good rom-com on a Saturday night? Pure bliss.

Cultural Backstory

Baked spaghetti, especially this “Million Dollar” version, really speaks to that American-Italian comfort food tradition. It’s not something you’d typically find on a menu in Italy, but it’s deeply rooted in the way Italian immigrants adapted their cucina povera (peasant cooking) to ingredients available in America. It’s about making a hearty, satisfying meal stretch, layering simple, flavorful components into something truly special. For me, discovering this Million Dollar Baked Spaghetti felt like uncovering a hidden gem from my own culinary heritage, even though my family roots aren’t Italian. It’s that universal feeling of home and warmth, you know? It’s a dish that crosses cultural lines because who doesn’t love pasta, sauce, and cheese? It’s the kind of recipe that gets passed down, evolving slightly with each cook, becoming a personal tradition.

Frequently Asked Questions

→ Can I make Million Dollar Baked Spaghetti ahead of time?

Yes, absolutely! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 10-15 minutes to the covered baking time. It’s a lifesaver for busy weeknights!

→ What kind of ground meat works best for this baked spaghetti?

I usually use 80/20 ground beef for the best flavor and moisture. You can also use ground Italian sausage or a mix of both. I once tried ground turkey, and while it was okay, it just wasn’t as rich or satisfying for this particular dish.

→ My ricotta layer is watery, what did I do wrong?

Ah, I’ve been there! Sometimes ricotta can be a bit wet. Make sure to drain any excess liquid from your ricotta before mixing it. I usually just scoop it into a fine-mesh sieve for a few minutes. It helps keep your baked spaghetti nice and creamy, not soupy.

→ How long does this baked spaghetti last in the fridge?

Leftovers are fantastic! This baked spaghetti will keep well in an airtight container in the refrigerator for about 3-4 days. It actually tastes even better the next day as the flavors have more time to meld.

→ Can I add vegetables to this baked spaghetti?

Oh, for sure! I often sneak in some finely diced bell peppers, mushrooms, or even spinach into the meat sauce. Just sauté them with the onions and garlic. It’s a great way to boost nutrition and flavor, and my kids usually don’t even notice!