Million Dollar Spaghetti Recipe
Our epic Million Dollar Spaghetti recipe is full of flavor and perfect for a Sunday Supper with the family or feeding a crowd!
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork or Italian sausage
- 1 small yellow onion diced
- 1 tablespoon garlic minced
- 24 oz jar of marinara sauce
- 1/4 cup + 2 tablespoons fresh basil divided and roughly chopped
- 2 1/2 teaspoons kosher salt divided
- 15 oz whole ricotta cheese dairy-free or whole milk
- 3 cups shredded mozzarella cheese divided
- 1/4 cup shredded parmesan cheese
- 2 teaspoons lemon juice
- 2 tablespoons dried parsley leaves
- 1 tablespoon Italian seasoning
- 1 egg
- 1 pound spaghetti noodles
- 4-6 oz cream cheese cut into large chunks
- 1 cup reserved pasta water
- serving: fresh parsley and/or grated parmesan cheese
Instructions
- Prep: Preheat oven to 350℉.
- Make Meat Sauce: Bring a large cast iron skillet to medium-high heat. Add 1 pound ground beef and 1/2 pound ground pork (or sausage). Break apart in the pan and move around until it is fully cooked. Drain excess grease. Add 1 tablespoon garlic and onion to the hot pan; allow to cook down 1-2 minutes. Add 24 oz jar of marinara sauce, 1/4 cup of the fresh basil, and 1 teaspoon kosher salt. Stir to combine and warm throughout. Remove from heat.
- Make Ricotta Mixture: In a large bowl, add 15 oz whole ricotta cheese, 1 1/2 cups mozzarella cheese, 1/4 cup shredded parmesan cheese, 2 teaspoons lemon juice, 2 tablespoons dried parsley leaves, 1 tablespoon Italian seasoning, remaining fresh basil, 1 egg, and 1 teaspoon kosher salt. Stir to fully combine.
- Cook Noodles: Bring a large pot of water to a boil, add 1 pound spaghetti noodles, and cook to al dente according to the package directions. Reserve 1 cup pasta water. Drain pasta and return to the pot. Add 4-6 oz cream cheese, approx. 1 cup of the meat sauce, 1/2 cup pasta water and 1/2 teaspoon kosher salt to the pot of noodles. Toss to coat and let the cream cheese melt. Continue adding pasta water, as needed, to ensure noodle stay creamy.
- Assemble: Using a 9x13 pan, add half of the noodles in the bottom and then spread half of the ricotta mixture on top. Then add the rest of the noodles and the remaining ricotta mixture. Spread the remaining meat sauce on top. Cover with the rest of the mozzarella cheese (or as much as you want).
- Bake: Cover with aluminum foil and move the entire baking dish to the preheated oven to bake for 20-25 minutes. Uncover and return to oven for another 5-10 minutes or until cheese is melted and bubbly.
- Serve: Let cool for a bit and then enjoy.
Notes
- Dairy-Free: swap out the ricotta cheese, mozzarella, and parmesan for the dairy free alternatives.
- Gluten Free: simply use your favorite gluten-free spaghetti noodles.
- Make Ahead: this recipe can easily be made the day before, covered with aluminum foil, stored in the fridge and cooked the next day. Be sure to let the baking dish come back to room temperature before placing in the hot oven. The entire dish will need to cook longer than if you made it the same day, so adjust accordingly and leave the foil on for about half of the adjusted cook time and then remove.
Nutrition
Calories: 479kcal | Carbohydrates: 35g | Protein: 27g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 1065mg | Potassium: 520mg | Fiber: 2g | Sugar: 4g | Vitamin A: 752IU | Vitamin C: 6mg | Calcium: 291mg | Iron: 2mg
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