Million Dollar Spaghetti – Panlasang Pinoy

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Published: 6/16/25

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Million Dollar Spaghetti is a staple across Southern American households, especially in states like Tennessee, Alabama, and Mississippi. People often serve it during potlucks, Sunday family lunches, or any get-together that calls for a full oven tray and a happy crowd. Restaurants that feature baked pasta dishes often include it on the menu as a comforting go-to that pleases most diners. I personally like this dish when paired with toasted garlic bread and crisp salad. This pairing balances the richness without overpowering anything.

For this version of Million Dollar Spaghetti, I used a blend of ground beef and Italian sausage to build that meat base. I filled the center with a full-bodied cheese mixture that includes ricotta, sour cream, and cream cheese. Additionally, I used sharp cheddar both inside and on top to build layers of flavor in the taste. This method does not rely on overly salty processed cheeses.

What is Million Dollar Spaghetti?

Million Dollar Spaghetti, or often called “Millionaire Spaghetti,” is a baked pasta casserole made with layers of spaghetti, meat sauce, and a thick cheese mixture in the middle. It is like a mash-up between lasagna and baked ziti. It skips the pasta sheets and instead uses spaghetti as the main starch. The name likely comes from its indulgent filling and golden top. It looks extravagant but uses everyday ingredients.

This baked Million Dollar Spaghetti has grown in popularity across the Southern United States. Oven-based meals often appear on large family tables. Outside the U.S., other people recreate it because it works well for batch cooking. It also offers a rich and hearty base that doesn’t need complicated ingredients.

Some also confuse Million Dollar Spaghetti with Baked Spaghetti. The latter only uses plain marinara and mozzarella, but this version is much richer and creamier in the middle. So if you thought lasagna was the only layered pasta game in town, this cheesy number might change your mind. So let’s dig into the ingredients next.

Ingredients & Purpose

Spaghetti noodles (32 ounces) – This pasta holds everything together. I coat the noodles with butter while they’re still warm so they don’t clump and stay rich throughout.
Sharp cheddar cheese (1 cup, shredded) – I like this cheese for the top layer. It melts smoothly and adds a deeper taste than other mild cheeses.
Unsalted butter (1/2 cup, sliced into 6 portions) – Butter is split up for two reasons: some goes with the noodles, and the rest sits on top before baking. It gives richness across layers.

For the sauce:

Ground beef (1 pound) – This gives a solid, hearty bite. The beef works as the base for flavor and gives weight to the sauce.
Ground Italian sausage (1 pound) – I include this because of its extra seasonings like fennel and paprika. It helps break the monotony of plain beef and adds contrast.
Spaghetti sauce (48 ounces) – I usually use jarred sauce here for convenience, especially when I need to prepare things faster. It sets the tone for the meat and pasta to follow.
Yellow onion (1, minced) – The onion softens and blends into the sauce, but its sweetness brings balance to the acidic tomato.
Garlic (5 cloves, minced) – I go big on garlic. It deepens the flavor and doesn’t fade out during the baking.
Dried basil (1 teaspoon) – This gives a hint of herbiness. I stick with dried because it holds up better under heat.
Salt and ground black pepper (to taste) – These two do the final lifting. I add them gradually so I can adjust after the sauce simmers.

For the cheese layer:

Cream cheese (8 ounces, softened) – I let this sit at room temp so it folds easily. It acts as the base for the middle layer and keeps everything creamy.
Sour cream (1/2 cup) – Sour cream cuts the richness a bit. It also helps the cream cheese blend without being too thick.
Ricotta cheese (2 cups) – I use ricotta to add moisture and lightness. It keeps the filling soft without turning into a runny mess.
Mozzarella cheese (2 cups, shredded) – Mozzarella is here for the pull. It melts into the filling but still holds shape when sliced.
Sharp cheddar cheese (1 cup, shredded) – The second round of cheddar goes right on top. It finishes the dish with a solid golden layer after baking.

How to Cook Million Dollar Spaghetti

Prepare the Pasta Base – Boil 2 quarts of water in a large pot, then cook 32 ounces of spaghetti noodles until they turn al dente. Follow the package instructions. After draining, reserve some of the pasta water for later use. Toss the noodles with 1/4 cup unsalted butter while they’re still hot. This allows the butter to melt and coat evenly. This technique keeps the strands from sticking while adding a soft, rich base for the layers of Million Dollar Spaghetti.
Cook the Meat Sauce – Place a pot over high heat and add 1 pound of ground beef. Let it cook until the fat renders. Then scoop the oil out before adding 1 pound of ground Italian sausage. Stir in 1 minced yellow onion and 5 minced garlic cloves, cooking for about 3 more minutes. Pour in 48 ounces of spaghetti sauce and 3/4 cup of pasta water. Let it boil, then reduce heat to simmer for 15 minutes. Season with 1 teaspoon dried basil, salt, and ground black pepper to your taste.
Mix the Cheese Layer – In a clean mixing bowl, combine 8 ounces of softened cream cheese, 1/2 cup sour cream, 2 cups ricotta cheese, and 2 cups shredded mozzarella cheese. Add 1 cup sharp cheddar cheese and fold until fully blended. I usually do this step while the sauce is simmering. This saves time. This rich mixture works as the middle layer and contrasts with the tomato base.
Preheat and Begin Assembly – Set your oven to 350 F. While it preheats, start assembling in a baking tray by placing half of the buttered spaghetti on the bottom. Spread the noodle layer evenly and cover every inch to support the cheese above. Use a spatula to help flatten and keep things tidy. This first layer serves as a foundation for what comes next in our Million Dollar Spaghetti.
Add Cheese and Repeat Layers – Spread the entire cheese mixture over the noodles, smoothing it from edge to edge. Add the rest of the spaghetti on top and level it out with a fork or spoon. Distribute the remaining 1/4 cup butter across this top layer while it’s still warm. This layering technique locks in the cheese without letting it bleed out.
Top It Off and Bake – Pour all of the meat sauce evenly over the second noodle layer. Be sure to cover the corners well so nothing dries out. Sprinkle 1 cup of shredded sharp cheddar cheese across the top as the final layer. Bake uncovered for 25 to 35 minutes until the top cheese looks golden and set.
Cool Before Serving – Remove the baking tray and let it rest for 10 minutes before slicing. This waiting period allows the structure to settle, so the slices don’t fall apart when served. It also helps the flavors blend more thoroughly. I always serve Million Dollar Spaghetti with warm garlic bread on the side for a classic pairing. Enjoy!

Tips & Tricks

Use Room Temperature Cream Cheese. Softened cream cheese blends better and prevents clumps in the cheese layer. Cold cream cheese can resist mixing, which might lead to uneven pockets of dairy in the middle layer. I always take it out at least 30 minutes before prep. If you forget, a quick 10-second microwave burst helps. Just avoid overheating it or you’ll lose its consistency.
Scoop Out Excess Oil from the Beef. Once the beef cooks down, you’ll notice oil floating in the pot. Don’t skip removing it. Leaving too much can lead to a greasy dish that overwhelms the other layers. I use a ladle to skim it out right before adding sausage.
Use Pasta Water as a Sauce Enhancer. The starch in reserved pasta water helps bond the sauce together. It also prevents the sauce from thinning too much when simmered. I use exactly 3/4 cup from the water I boiled the noodles in. Avoid plain water as it won’t have the same binding effect. This simple step adds body to the sauce.
Don’t Skip the Resting Time. Letting the baked spaghetti sit for 10 minutes helps the cheese and sauce settle. If you serve it straight out of the oven, the layers will slide and collapse. Giving it that short pause also deepens the flavor after baking. I usually time it just right to warm the garlic bread during this wait. That way, everything’s ready at the same time.
Divide into Two Smaller Trays for Freezing. This recipe makes a large portion. You can divide it between two medium trays and freeze one for later. Use aluminum trays and cover tightly before freezing. When you’re ready to eat the frozen batch, let it thaw overnight and bake at 350 F for about 40 minutes. This trick helps you get ahead on meal prep without extra work.

Best Ways to Enjoy Million Dollar Spaghetti

Let’s be honest – there’s no polite way to eat a hefty slice of Million Dollar Spaghetti. People in the South and Midwest of the United States often serve Million Dollar Spaghetti during family reunions or potlucks. This dish feeds plenty and keeps its shape even after cooling down. When guests arrive, it goes straight from oven to table without needing a fancy dish.

At most church functions or community events in those regions, this baked spaghetti sits next to rolls, casseroles, and sheet cakes. Households with busy schedules freeze this in advance. They slice only what they need for weeknight dinners. That habit makes it one of the more practical baked pasta dishes around.

How This Million Dollar Spaghetti Stands Out

Unlike what you’ll find in most online recipes, my version of Million Dollar Spaghetti doesn’t rely heavily on cottage cheese or overly salty sauces. Others also lean toward fusion, incorporating ingredients that steer it far from the comfort style most Americans grew up with. My version sticks closer to traditional layers. I adjust the meat ratio by using both ground beef and Italian sausage in equal parts. That keeps the meat sauce richer without being greasy.

Additionally, my take in Million Dollar Spaghetti combines the softness of ricotta, the tang from sour cream, and the body from cream cheese. The layering gives you contrast, but it doesn’t overpower the sauce. I’ve also refined the butter technique by spreading it between noodle layers instead of just melting it all in one go. That simple move adds softness without making the base soggy.

While most versions of Million Dollar Spaghetti pile everything in one go, I deliberately build it in stages. This method lets the cheese mixture stand out. Compared to more rushed versions or those that lean too far into fusion, this approach keeps the essence of the original. It also gives more control over each bite. Let’s walk through the cooking steps so you can prepare it the same way at home.

What to Have with Million Dollar Spaghetti

The Million Dollar Spaghetti usually appears on American dinner tables, and the side dishes often stick to familiar staples. Garlic bread remains the go-to. Its crispy edge and mild butter flavor match the baked cheese top and meat sauce. The contrast in textures helps break up each bite, so you can try my garlic bread recipe.

Many households serve this pasta alongside a simple green salad. They keep it light with romaine (try my chicken Caesar salad) or iceberg. Coleslaw is another common choice. crunch and coolness reset the palate when the dish gets too heavy.

Finally, buttered corn or corn on the cob is a typical pairing. Kids especially like that combination, and it appears often in home-style American dinners.

All these sides work because they don’t fight for attention. They just give the Million Dollar Spaghetti more space to shine while still holding their ground on the plate.

If you’re into the comfort baked style of Million Dollar Spaghetti, you’ll find a lot to love in these closely related pasta recipes. They share the same hearty tone but have unique features that make each one stand on its own.

Baked Spaghetti – This recipe keeps the baking method but leans lighter on the cheese. It highlights the sweet, meaty Filipino-style sauce with hotdogs instead of rich dairy layers. Perfect when you want oven-baked pasta without the heavy cheese center.
Pinoy Spaghetti – Try the Filipino version! It’s a go-to for parties and merienda, this version uses banana ketchup, ground meat, and hotdogs. It skips the oven entirely, focusing on sweetness and quick stovetop prep. Great if you want something fast and nostalgic.
Panlasang Pinoy Spaghetti – That’s me! I blend the usual Pinoy flavor with a deeper sauce profile. It’s still sweet, but it comes with more seasoning and a polished finish. Choose this when you want stovetop spaghetti with a bit more personality.

From the cheesy layers to the bold meat sauce, Million Dollar Spaghetti stands at the heart of everything comforting about baked pasta. Try one next and find your own go-to version for weeknights, potlucks, or that random pasta craving.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!