Million Dollar Spaghetti

Spaghetti, spaghetti sauce, beef and cream cheese mixture meal … that tastes like a million bucks. Spaghetti, spaghetti sauce, beef and cream cheese mixture meal ... that tastes like a million bucks. Do you want to become a millionaire?  Not quite the right one,  but at least you can feel like a millionaire.
Well, this “rich” pasta, which deserves to proudly carry that name, will help you with that. I think I would start each post about pasta with same sentence: “I really like to eat pasta”. A lot! Basically every pasta I prepare is delicious, but sometimes I like to play with the Spaghetti and “dress” it in the “elegant suit” as if I had MILLION DOLLARS in my pocket.

No, I’m not saying this spaghetti costs a million dollars to make! It’s just so good that it tastes like a million bucks!

Spaghetti, spaghetti sauce, beef and cream cheese mixture meal ... that tastes like a million bucks.

MIllion Dollar Spaghetti

Rating: 51

Prep Time: 25 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

* adapted from All Recipes


  • 1 (16 ounce) package spaghetti noodles
  • 1 pound ground beef
  • 1 (16 ounce) jar spaghetti sauce
  • 1/2 cup butter, sliced - divided
  • 1 cup cottage cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sour cream
  • 1 (8 ounce) package shredded Cheddar cheese


  1. Preheat oven to 350 degrees F
  2. Bring a large pot of lightly salted water to a boil.
  3. Cook spaghetti in the boiling water, stirring occasionally until "al dente" (cooked through but firm to the bite), about 12 minutes. Drain.
  4. Heat a large skillet over medium-high heat.
  5. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
  6. Place to a bowl and mix spaghetti sauce into ground beef.
  7. Combine the cream cheese, sour cream and cottage cheese until well blended.
  8. Place half the slices of butter into the bottom of a 9x13-inch casserole dish.
  9. Spread half the spaghetti into the dish. Top spaghetti with creamy mixture.
  10. Layer remaining spaghetti over creamy mixture.
  11. Top with remaining pats of butter.
  12. Pour ground beef mixture over spaghetti and spread to cover casserole.
  13. Bake in the preheated oven for 30 minutes.
  14. Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly browned, about 15 more minutes.


Spaghetti, spaghetti sauce, beef and cream cheese mixture meal ... that tastes like a million bucks.

Spaghetti, spaghetti sauce, beef and cream cheese mixture meal ... that tastes like a million bucks.
Spaghetti, spaghetti sauce, beef and cream cheese mixture meal ... that tastes like a million bucks.

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

71 thoughts on “Million Dollar Spaghetti

  1. I use to make a similar dish but never thought to add cream cheese – DUH! That’s my most favorite ingredient…so of course, I will have to make this soon. My hubby can eat spaghetti every day of the week for a long while! Thanks much for sharing with us at Weekend Potluck. Please come again soon.

      1. My first thought after reading this is to sub mozzarella for cheddar and use ricotta instead of cottage cheese…

      2. Yes! And it is amazing!!!! I also added garlic. And when it came out I put parmesan cheese on it. Definitely delicious both ways!

  2. Your million dollar spaghetti looks so good…..can’t wait to make it……I think it’s because of the cream cheese in it….I love anything that has cream cheese in it….

    Am looking for a great chocolate walnut pie….would you have a recipe ?


    1. Hi ,
      Love hearing that and I’m glad that you like it !
      SURE !!! You can use ricotta cheese as a substitute.
      Thank you and Happy Thanksgiving!

      1. My mother made something similar,we used elbows, ricotta mixed with parmasean, mozzarella and egg-like in lasagna-and she’d make meatballs and crumble them into it all. We just mixed it all with the sauce and bake it! We called it baked macaroni, I married into a polish family(I’m Sicilian) that makes a dish called lazy pierogi, so I now refer to our dish as “lazy lasagna”!

    2. Second time making this dish, so OBVI..I just love it..not quite lasagna..but just as filling..
      Thanks for coworker turned me onto it..she loved it as well !! 🙂

  3. Hi! This looks DELISH! I was wondering if it can be frozen once all assembled (including top pats of butter) then thawed and baked when ready?

    1. I’m sorry Lia, I didn’t try that so I can’t tell, but I am guessing that you can assemble, freeze and then cook.
      I’ve done that before with a other spaghetti recipe and it cooked up just fine. I’d love to hear how it turns out!

      1. I have had no luck freezing cream cheese l. Good luck! Would love to hear that it worked out for u to freeze it.. 🙂

  4. This is in the oven right now. Can’t wait to try it. BUT I accidentally put 1 cup of sour cream in it instead of 1/4 cup so we’ll see how good it is. I have high hopes!

  5. I made this tonight and was running short on time so I mixed the meat and cheese items into one sauce. Also I’m not a cottage cheese fan so I substituted goat cheese and it was very tasty! Next time I plan to brown onions and garlic with a pork/beef mixture. So much easier than making a lasagna. Thanks for sharing!!

  6. Made this dish last night and it was a hit!

    I sauteed green & Red bell peppers, onion and a little garlic then added it to the sauce and meat. I also added some spices, a little Italian seasoning, which includes died basil and oregano.

    It was really creamy and rich. Next time I will decrease the cook time, since I think it was in for too long and use a thinner sliced cheddar cheese to get more of a thinner melt.

    Next time I will substitute the ricotta cheese for the cottage cheese.

  7. I doubled this recipe and made it for my son and a group of his basketball buddies tonight…it was a Huge Hit! Thanks for sharing!

  8. oh my goodness!

    This is in the oven right now!
    A few modifications based on what we had in the pantry. Edamame Spaghetti Noodle and homemade pork sausage.

    I already know this is going to be amazing!

  9. My mother-in-law makes a wonderful lasagna similar to this recipe, but uses Swiss cheese, so I would do Swiss cheese on top!

  10. It’s in the oven right now…..I used 1/2 beef 1/2 pork mixture, added garlic and onions, plus included ricotta cheese.

    Can’t wait to eat it.

  11. Making this without sour cream since hubs isn’t a fan. But I did add feta to try. IT IS AMAZING!!! My picky husband went back for seconds instead of extra bread! (which he loves)

  12. Prepped this yesterday and baked today. Kiddos loved it. Definitely will be making this again and again.

  13. Love, love this recipe! Made this several times and is a family favorite. We make this at least twice a month. Thanks for sharing!

  14. This is what I’d class as an awesome company dinner. I would serve it with a small lettuce bowl filled with a strawberry/avocado salad and lime dressing on the side.

  15. I have tried it..never had it fixed like this but really good.,I put sauce on first layer of speg so there would be sauce thru the whole recipe..thanks for the recipe it was fantastic..

  16. Thanks for sharing this dish. I will be cooking this tonight. I hope it is as good as it looks, although, I couldn’t imagine it not being good, considering the cream cheese, sour cream, and cottage cheese. 🙂

  17. This is SO delicious! The cream cheese/sour cream / cottage cheese combo is wonderful, I think I’ll add it to other dishes! My husband doesn’t eat carbs, so substituted zucchini noodles for the spaghetti and it worked great. Also, I know lots of people,want to substitute the cheddar cheese topping for an Italian cheese but try the cheddar, it gives the dish a nice flavor. (I used sharp cheddar.)


  18. I’ve made this recipe twice now and it’s one of my son’s favorite meals. I freeze individual size left overs and take them out sparingly for a meal for him every now and then.
    Thanks for the wonderful recipe!

  19. I originally made this and followed the recipe exactly. But the second time, I added a little sauce to the bottom of the dish. Tossed the noodles with a little sauce as well and used 20 oz of sauce for the meat portion and it was WAY less dry

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