Ultimate Three-Cheese Million Dollar Spaghetti
Take classic Million Dollar Spaghetti to an entirely new level! This astonishingly rich and creamy baked pasta swaps basic ingredients for spicy Italian sausage, whole milk ricotta, and a trio of melty cheeses that guarantees the ultimate cheese pull.
Why You’ll Love This Recipe
- Next-Level Flavor: Using spicy Italian sausage alongside lean ground beef adds incredible depth and a subtle kick.
- Ultra-Creamy Center: We ditch the cottage cheese for a luxurious blend of ricotta, mascarpone (or cream cheese), and fresh parmesan.
- The Perfect Make-Ahead Meal: Assemble it the day before, pop it in the fridge, and bake it when you’re ready!
Ingredients You Need
The secret to elevating this dish is in the cheese layer. Instead of plain cottage cheese, whipping whole-milk ricotta with a little cream cheese, garlic, and an egg binds the center into a rich, luscious layer that doesn’t get watery when baked. For the sauce, hot Italian sausage is non-negotiable—it provides fennel and spice that standard ground beef just can’t match.
How to Make It
Start by boiling your spaghetti until it is just *al dente*—it will continue cooking in the oven, so don’t overcook it! Brown the sausage and beef, then simmer with your favorite high-quality marinara. In a separate bowl, mix the ricotta cheese layer. To assemble, lay half the spaghetti in a buttered casserole dish, spread the creamy ricotta mixture over it, add the remaining pasta, pour over the hearty meat sauce, and top generously with mozzarella and parmesan. Bake until bubbly and golden.
Tips for Success
To prevent a watery casserole, make sure you drain your cooked pasta exceptionally well. Also, let the casserole rest for 10-15 minutes after taking it out of the oven before slicing—this helps the cheese layer set so you get perfectly clean scoops!
Variations
For a ‘Vodka Sauce’ twist, stir 1/2 cup of heavy cream and a splash of vodka into the meat sauce while it simmers. If you don’t like spice, swap the hot Italian sausage for mild or sweet Italian sausage.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. It freezes beautifully! To freeze, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and foil for up to 3 months. Bake straight from frozen (just add 20-30 extra minutes).
FAQ
Can I use cottage cheese instead of ricotta?
Yes! If you prefer the traditional cottage cheese texture, you can swap it 1:1 for the ricotta. Just make sure to drain any excess liquid from it first.
Ingredients
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Boil the spaghetti in salted water until just al dente (about 1-2 minutes less than the package directions). Drain well.
- In a large skillet over medium-high heat, brown the Italian sausage and ground beef, breaking it apart with a wooden spoon. Drain excess fat.
- Pour the marinara sauce into the meat mixture and let it simmer on low for 5 minutes.
- In a medium bowl, combine the ricotta, softened cream cheese, egg, minced garlic, and half of the parmesan cheese. Mix until smooth.
- Assemble the casserole: Spread half of the cooked spaghetti evenly in the prepared baking dish. Spread the entire ricotta mixture over the pasta. Top with the remaining spaghetti.
- Pour the meaty marinara sauce evenly over the top layer of spaghetti. Sprinkle the shredded mozzarella and remaining parmesan cheese over the sauce.
- Bake uncovered for 30-35 minutes until the cheese is melted, bubbly, and slightly golden brown on the edges.
- Let the casserole rest for 10-15 minutes before serving. Garnish with fresh chopped basil.
