Million Dollar Spaghetti is a hearty, cheesy pasta dish that’s a comforting mix of spaghetti noodles, ground beef, cream cheese, and a blend of cheeses baked right into the sauce. It’s creamy, cheesy, and just the kind of meal that feels like a special treat without any fuss.
I love making this when I want something that feels a little extra but doesn’t take forever to get on the table. The cream cheese adds a smooth richness that makes every bite melt in your mouth, and the combination of cheeses gives it that perfect golden crust on top. It’s one of those recipes that always gets a thumbs up from everyone around the table.
My favorite way to serve Million Dollar Spaghetti is straight from the dish with some garlic bread and a simple salad on the side. It’s just so comforting and makes for a perfect cozy dinner. I always find myself making a bigger batch so there’s enough for leftovers because this one tastes just as good the next day!
Key Ingredients & Substitutions
Spaghetti noodles: Use regular spaghetti for that classic texture. If you want a gluten-free option, try rice or chickpea pasta — they hold up well in baked dishes.
Ground beef: Ground beef gives great flavor, but you can swap it for ground turkey or chicken for a lighter meal. For a vegetarian take, use cooked lentils or plant-based meat crumbles.
Cream cheese: This is what makes the sauce creamy and rich. If you don’t have cream cheese, mascarpone or ricotta work well as replacements.
Mozzarella & Parmesan: Mozzarella melts beautifully and Parmesan adds sharpness. You can use provolone or fontina instead of mozzarella, and pecorino romano instead of Parmesan.
Marinara or spaghetti sauce: Homemade or store-bought sauce works fine here. Choose one with good seasoning, or spice it up with extra garlic or herbs if you like.
How Do You Get a Creamy Sauce Without Clumps?
Combining cream cheese into hot sauce can sometimes make it clumpy. Here’s how I avoid that problem:
- Remove the cream cheese from the fridge early to soften it—it mixes smoothly.
- Add cream cheese off heat or on very low heat to the sauce, then stir gently until fully melted.
- Keep stirring frequently to prevent it from sticking or separating.
- Patience here pays off—low and slow mixing gives you that silky sauce.
This method will give you a smooth, creamy sauce that coats every noodle deliciously. No lumps, just rich flavor!
Equipment You’ll Need
- Large pot – I use this to cook the spaghetti until it’s just right; it’s simple and quick.
- Skillet or frying pan – perfect for browning the ground beef and sautéing the onion and garlic.
- Mixing spoon or spatula – helps stir the sauce and combine everything smoothly.
- Casserole dish or baking pan – I prefer a 9×13-inch dish for baking the assembled spaghetti and letting the cheese melt evenly.
- Measuring cups and spoons – to keep everything precise and balanced.
Flavor Variations & Add-Ins
- Use cooked sausage or chorizo instead of beef for a different flavor punch.
- Mix in sautéed mushrooms, bell peppers, or spinach to add more veggies and texture.
- Replace the marinara with a spicy arrabbiata or Alfredo sauce for a twist.
- Top with crumbled cooked bacon or sliced jalapeños for extra flavor and heat.
Million Dollar Spaghetti
Ingredients You’ll Need:
- 12 oz spaghetti noodles
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara or spaghetti sauce
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 15 minutes to prepare and cook the pasta and sauce, plus 20–25 minutes baking time. Overall, plan for around 40 minutes from start to finish, making it a great weeknight dinner option!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain the noodles well and set them aside.
2. Prepare the Sauce:
While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, finely chopped onion, and minced garlic. Cook, stirring occasionally, until the meat is browned and the onion is soft. Drain any excess fat. Stir in the marinara sauce and Italian seasoning. Let the sauce simmer gently for a few minutes.
3. Make it Creamy and Combine:
Turn the heat to low and add the softened cream cheese to the sauce. Stir gently until the cream cheese melts completely and blends into a smooth, creamy sauce. Season with salt and pepper to taste. Add the drained spaghetti to the sauce and toss well so every noodle is coated.
4. Bake the Spaghetti:
Preheat your oven to 350°F (175°C). Transfer the saucy spaghetti to a greased baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top. Bake for about 20–25 minutes until the cheese is melted, bubbly, and golden on top.
5. Serve and Enjoy:
Let the dish rest for a few minutes after baking. Garnish with fresh chopped parsley or basil for a bright finish. Serve warm and enjoy your rich, cheesy Million Dollar Spaghetti!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just be sure to thaw it completely in the fridge overnight before cooking. This ensures even browning and prevents excess moisture from watering down the sauce.
Can I Make Million Dollar Spaghetti Ahead of Time?
Absolutely! Prepare the entire dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Adding a splash of water or extra sauce helps keep it moist.
What Can I Serve with Million Dollar Spaghetti?
It pairs perfectly with garlic bread and a fresh green salad. Roasted or steamed vegetables also make a great, light side to balance the cheesy richness.
