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This million dollar spaghetti recipe has tons of Italian sausage, marinara sauce, and an irresistible cheese filling. It’s then topped with even more cheese and baked to golden perfection!

Try my Cheesy Baked Spaghetti or Baked Ricotta Chicken next.

million dollar spaghetti in a casserole dish hot out of the oven

Why you’ll love it

This will be your new favorite pasta bake! This pasta casserole is so tasty. Rumor has it that when you try a bite, you will feel like a million bucks. All that Italian sausage and cheesy pasta. It’s carb and cheese heaven. It’s all-out comfort food.

Ok, ok… so this million dollar baked spaghetti does take a little more time to prepare, but it’s SO worth it. And it’s straightforward to make, not at all complicated! You’ll also be saving a few bucks with this fairly inexpensive recipe that easily feeds a crowd.

What you’ll need

  • Spaghetti – it’s layered in this casserole to give lasagna vibes
  • Italian sausage – use mild, or hot if you want to bring the heat
  • Onion and garlic – classic aromatics for a flavorful base
  • Red pepper flakes – there’s not enough to make this really spicy! They give a subtle kick.
  • Marinara sauce – use a good-quality jarred variety, or make your own Easy Marinara Sauce if you’re feeling ambitious. You need two 24 oz. jars for this recipe (6 cups).
  • Mozzarella cheese – all that melty goodness on top!
  • Cream cheese – either take it out of the fridge a couple of hours before starting the recipe, or microwave it for 20-30 seconds so that it’s nice and soft. This makes things go much more smoothly.
  • Ricotta cheese – it adds an additional flavorful zip and creaminess to the cheesy inner layer
  • Parmesan cheese – use freshly grated
  • Garlic powder – this infuses additional garlic flavor directly into our cheese filling
  • Oregano – a classic Italian herb to complement the cheeses

How to make million dollar spaghetti

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

mixing cheeses in a glass bowl next to a skillet with crumbled sausage

Preheat the oven. In a bowl add the cream cheese, ricotta, parmesan, garlic powder, and dried oregano. Stir it together until smooth, and set aside. Meanwhile, brown the sausage with the onions. Add in the garlic and red pepper flakes and salt & pepper. Drain any excess fat.

a pot of cooked spaghetti and then adding sausage mixture and marinara sauce to it

Boil your pasta. Drain and add back into the same pot. Add in the skillet sausage mixture and marinara sauce.

adding the first sausage, sauce, and cheese layers to a casserole dish for million dollar spaghetti

Add half of the pasta mixture to the baking dish and spread in an even layer. Spread the cream cheese mixture from the bowl to make the delicious inner cheese layer.

adding the final meat and cheese layers to the casserole dish

Add the rest of the pasta mixture to make another layer. Top with the mozzarella, and bake until bubbly, hot, and golden!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I use these tongs for all sorts of recipes, including this one, and I grate the parmesan with my Microplane zester/grater.
  • I recommend using a fairly deep 9×13 or similar size casserole/lasagna baking dish for this recipe.
  • It should work to halve all ingredients and make it in a 8×8 baking dish if you want a smaller quantity.

Substitutions and variations

  • Swap the sausage for ground beef if you prefer, or use a 50/50 mix.
  • Craving more heat? Up the quantity of red pepper flakes and/or use hot Italian sausage.
  • You can play around with the middle cheese layer if you wish. Try cottage cheese if you don’t have ricotta, for example, add mozzarella to the middle layer, leave one of the cheeses out if you need to, or use a different herb blend. The cheese layer is fairly tangy from the cream cheese and ricotta.
  • Try swapping the mozzarella topping for a mozza/cheddar blend.

Make ahead tips

  • Simply assemble the casserole up to a day ahead, refrigerate, and then bake according to instructions below. You may need to add a few more minutes onto the baking time to ensure the middle is nice and hot. 
  • To freeze: assemble it in the casserole dish, and then cover it tightly and freeze it for up to 3 months. Thaw for 24 hours in the fridge, then bake it as directed. If you need to bake it from frozen, it’ll take a bit longer, so bake it (covered with foil) until the middle is hot, then broil the cheese at the end.
  • Don’t put a freezing cold ceramic casserole dish straight in the oven, though, as there’s a chance it’ll crack. I’d let it warm up a bit on the counter first!

What to serve with million dollar spaghetti

Leftovers and storage

  • Leftovers will keep for a few days in the fridge. However, the longer you leave them, the less firm the pasta will get, so I’d try to eat them within a day or two.
  • Reheat in the microwave or in a covered saucepan on low heat.
  • I wouldn’t recommend freezing leftovers.
the best million dollar spaghetti on a plate

Questions about this million dollar spaghetti casserole? Did you make it? Let me know in the comments below! You can also find me on Instagram.

million dollar spaghetti in a casserole dish hot out of the oven
4.82 from 61 votes

Million Dollar Spaghetti

This million dollar spaghetti recipe has tons of Italian sausage, marinara sauce, and an irresistible cheese filling. It's then topped with even more cheese and baked to golden perfection!
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 8

Ingredients 

  • 1 pound uncooked spaghetti
  • 1 pound Italian sausage see note
  • 1/2 medium onion chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional
  • 2 (24 ounce) jars marinara sauce
  • 2 cups shredded mozzarella cheese
  • Salt & pepper to taste

Cheese layer:

  • 8 ounces cream cheese (1 block Philly) softened
  • 8 ounces ricotta cheese
  • 1 cup freshly grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Instructions 

  • Preheat your oven to 375F and move the rack to the top third of the oven.
  • In a medium bowl, add the cheese layer ingredients and stir them together until you've got a nice, smooth mixture. Set aside.
  • Boil a large, salted pot of water for the pasta and cook it 2 minutes less than package directions suggest. Once it's done, drain it and add it back to the same pot it was cooked in.
  • Meanwhile, add the sausage meat to a skillet, along with the onion. Cook over medium-high heat, breaking the meat up as you go along, for about 10 minutes or until browned and cooked through.
  • To the skillet, stir in the garlic and red pepper flakes and cook for about a minute. Spoon out excess fat from the pan.
  • Add the skillet mixture to the pot that has the pasta in it, and then pour in the marinara sauce. Toss until everything is coated (this is easiest to do with tongs or two large spoons).
  • Add half the pasta/sauce mixture to a 9×13 baking dish, then spread it in an even layer.
  • Spread the cheese layer evenly over the pasta/sauce layer. This step can get a little messy. It doesn't have to be done perfectly.
  • Add the remaining pasta/sauce mixture and spread it out evenly, then top the casserole with the mozzarella cheese.
  • Cover the casserole dish with foil and bake for 30 minutes, then remove the foil and broil for a few minutes (watch it carefully) until the cheese is bubbly and browned.
  • Let the casserole sit for 5-10 minutes, then use a spatula to cut it into individual portions. Season with salt & pepper if needed. Note: Especially when it's still hot, you won't get nice, even squares with a perfectly even cheese layer. It'll mix together a bit, but I went for plenty of sauce (especially so leftovers aren't dry).

Notes

  • Use either ground sausage meat or buy sausages and take the meat out of the casings.
  • If you need to soften up the cream cheese in a hurry, pop it in the microwave for 20-30 seconds.
  • Feel free to change up the cheese layer a bit… you don’t need to stick to the cheeses I suggest. 
  • See process photos within the blog post for extra clarity.
  • This recipe is also on page 46 of the Salt & Lavender: Everyday Essentials hardcover cookbook.

Nutrition

Calories: 742kcal, Carbohydrates: 58g, Protein: 33g, Fat: 42g, Saturated Fat: 20g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 119mg, Sodium: 1799mg, Potassium: 949mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1639IU, Vitamin C: 15mg, Calcium: 393mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! Iโ€™m Natasha.

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4.82 from 61 votes (12 ratings without comment)

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167 Comments

  1. Sandy says:

    1 star
    I made this and hated it. The cream cheese ruined a perfectly good pasta dish. My husband, who adores Italian food, refused to eat any more after the first bite.

    1. Miranda @ Salt & Lavender says:

      Hi Sandy. Sorry it wasn’t to your tastes. This is a very popular Italian-American recipe that many other readers enjoy. With all due respect, why would you choose a recipe with cream cheese and/or not omit it if you and your husband feel strongly it doesn’t belong in Italian cooking on principle?

      1. Kristen says:

        Seriously though! Good for you girl ๐Ÿ™‚

  2. Pam says:

    Should I bake this fully and then freeze? Iโ€™m trying to make meals in advance for my family

    1. Natasha says:

      Yes, I think that would probably be the best way.

  3. Tamara says:

    4 stars
    I loved this recipe. I made it in two separate casserole dishes and shared with another couple who just had a baby. The only thing I would tweak making it next time, is adding a little more sauce. It soaks up pretty good with the noodles and I like a more saucey spaghetti.

    1. Natasha says:

      I’m glad you enjoyed it!!

  4. Vicki Duke says:

    So good,easy

    1. Natasha says:

      Thank you!!!

  5. KATHy says:

    5 stars
    I was wondering if you have ever put this in a crockpot instead of the oven? Thanks!

    1. Natasha says:

      Hi! I haven’t – sorry!

  6. Merisa says:

    Hi! If I cut the recipe in half, will this change the temperature at which I should bake it and/or the cook time? Thank you!

    1. Natasha says:

      Hi Merisa! I can’t say for sure, but I’d keep an eye on it… perhaps check 5-10 minutes sooner. I’d keep it at the same temp. If the baking dish (like an 8×8) is a similar depth to your 9×13, I imagine it would be very similar cook time. Let me know how it goes! ๐Ÿ™‚

  7. Ye says:

    5 stars
    Huge success in our family! Thanks so much for sharing this wonderful recipe! (This is the fifth recipe I tried from your website and I totally enjoyed making and eating each and every of them)! Thanks again and keep up your great work ๐Ÿ™‚

    1. Natasha says:

      I’m thrilled to hear that, Ye!! ๐Ÿ˜€ Thank you so much for your kind review. And you are very welcome. I am so glad you keep trying more of my recipes!

    2. Shannon says:

      Hi “an I use cottage cheese instead of ricotta?

      1. Natasha says:

        Hi! That should be ok!

  8. Carol says:

    5 stars
    I make this sometimes, my husband loves it. It makes a lot, so I was going to share with neighbor. My husband asked if I could cut into serving size pieces, wrap in plastic wrap and freeze. He enjoyed it so much he asked me to double recipe so we could always have it in the freezer. Iโ€™m making it today. It is DELICIOUS!!!

    1. Natasha says:

      I’m so happy it’s a favorite, Carol!!

  9. Kristin says:

    5 stars
    My family can be hard to please, not going to lieโ€ฆ But this recipe was a HUGE hit in my house. I even got my toddler to eat it. It was a bit messy – but worth it!

    1. Natasha says:

      I love that!! ๐Ÿ˜€

  10. Sarah says:

    Yes I have, in place of the ricotta. No curdling!