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Million Dollar Spaghetti

Million Dollar Spaghetti

Million Dollar Spaghetti features layers of spaghetti smothered in a decadent cheese and marinara sauce, baked to perfection with a golden, bubbly topping. It's the ultimate comfort dish that balances the richness of cheese with the tang of tomato.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Dried Spaghetti bronze-cut preferred
  • 2 tbsp Extra Virgin Olive Oil
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • 1 lb Ground Beef
  • 1 jar 24 oz Marinara Sauce
  • 1 tsp Dried Italian Herbs
  • 1/2 tsp Red Pepper Flakes optional, for a slight kick
  • 1/4 cup Fresh Parsley chopped
  • 1/2 cup Ricotta Cheese whole milk, creamy texture
  • 2 cups Freshly Grated Mozzarella Cheese
  • 1 1/2 cups Freshly Grated Parmigiano-Reggiano
  • Salt and freshly cracked black pepper to taste

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Colander
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just shy of al dente, about 8-9 minutes. Drain, reserving 1 cup of pasta water, and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute. Add the ground beef, breaking it up with a spoon. Cook until browned and fully cooked through, about 7-8 minutes.
  3. Stir in the marinara sauce, dried Italian herbs, red pepper flakes, and salt and pepper to taste. Let the sauce simmer for 10 minutes, allowing the flavors to meld together.
  4. In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1 cup of Parmigiano-Reggiano, and fresh parsley. Stir until smooth and creamy.
  5. Preheat your oven to 350°F. In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Add half of the cooked spaghetti, then spread half of the ricotta cheese mixture over the pasta. Top with half of the remaining sauce. Repeat with the remaining spaghetti, cheese mixture, and sauce.
  6. Sprinkle the remaining mozzarella and Parmigiano-Reggiano evenly on top. Bake for 25-30 minutes until the cheese is golden and bubbly.
  7. Let the spaghetti sit for 5 minutes before serving. Garnish with extra parsley for a fresh touch.

Notes

Always reserve some pasta water—it’s your secret weapon for binding the sauce to the spaghetti. Just before draining, scoop out a cup of that starchy liquid, then add it to the sauce as needed to create a silky, smooth texture.