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Million Dollar Baked Spaghetti

This Million Dollar Baked Spaghetti is a comforting, cheesy, and crowd-pleasing dinner that's easy to make and full of rich, layered flavors.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 9 ounces spaghetti any regular or thin spaghetti
  • 1 pound ground beef lean or regular
  • 1 small onion diced
  • 2 cloves garlic minced
  • 28 ounces crushed tomatoes 1 can
  • 15 ounces tomato sauce 1 can
  • 6 ounces tomato paste 1 can
  • 1 tablespoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until just al dente, about 8 to 9 minutes. Drain the pasta in a colander and set aside.
  • In a large skillet over medium heat, add the ground beef. Break it apart with a spatula as it cooks. After 4 to 5 minutes, when mostly browned, add the diced onion and minced garlic. Continue cooking until beef is fully browned and onions are softened, about 3 more minutes. Drain any excess fat if necessary.
  • Add the crushed tomatoes, tomato sauce, and tomato paste to the beef mixture. Stir well to combine. Sprinkle in the sugar, dried basil, oregano, salt, and pepper. Reduce heat to low and let simmer gently for 15 to 20 minutes, stirring occasionally.
  • Preheat the oven to 350°F (175°C). Lightly grease the baking dish with cooking spray or oil.
  • Add the cooked spaghetti to the skillet with the sauce and toss gently to coat evenly.
  • Spread half of the saucy spaghetti in the bottom of the prepared baking dish. Dollop half the ricotta cheese over it. Sprinkle with one cup of shredded mozzarella and a quarter cup of Parmesan cheese. Repeat layers with remaining spaghetti, ricotta, mozzarella, and Parmesan.
  • Bake uncovered for 25 to 30 minutes until cheese is melted, bubbly, and slightly golden on top.
  • Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top. Serve hot and enjoy!

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • 9x13 inch Baking Dish
  • Mixing spoon or spatula
  • Measuring cups and spoons

Notes

  • Do not overcook the pasta initially; it will finish cooking in the oven and absorb the sauce beautifully.
  • Prepare the casserole up to baking and refrigerate for up to 24 hours for a make-ahead meal.
  • Leftovers keep well in the fridge for 3 days and reheat nicely in oven or microwave.