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Stroller Envy

Easy Million-Dollar Spaghetti Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried spaghetti
  • 1 lb ground beef 90% lean
  • 1 small onion diced
  • 32 oz marinara sauce
  • 1/2 cup water
  • 4 oz cream cheese softened
  • 1 cup small-curd cottage cheese
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1 1/2 cups shredded mozzarella
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 375°F. Oil a deep 9x13-inch dish. Cook spaghetti 2 minutes less than package directions; drain.
  2. Brown beef and onion in a skillet 8–10 minutes, breaking up meat, until 160°F. Drain fat; add marinara and water and simmer 5 minutes. Toss sauce with spaghetti.
  3. Beat cream cheese, cottage cheese, Parmesan, garlic powder, and Italian seasoning until combined. Layer half the spaghetti, an even layer of cheese mixture, and remaining spaghetti in dish. Sprinkle with mozzarella.
  4. Cover and bake 25 minutes. Uncover and bake 10–15 minutes, until 165°F in center. Rest 10 minutes before cutting.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.