Million Dollar Spaghetti

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch ceramic baking dish with butter or cooking spray to prevent sticking.
2. Bring a large pot of salted water to a boil. Cook the spaghetti for 1–2 minutes less than the package directions to keep it slightly under al dente, as it will soften further during baking.
3. Drain the spaghetti well and set aside to avoid excess moisture in the casserole.
4. In a large skillet over medium heat, warm the olive oil. Add the finely diced onion and cook for 3–4 minutes until softened and translucent to develop sweetness.
5. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
6. Add the ground beef, breaking it apart with a wooden spoon. Cook for 6–8 minutes until fully browned with no pink remaining.
7. Drain excess grease carefully from the skillet to prevent an oily casserole.
8. Pour the marinara sauce into the skillet with the beef. Add Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir and let simmer gently for 5 minutes to thicken and blend the flavors.
9. In a medium bowl, combine softened cream cheese, cottage cheese, sour cream, and ½ cup shredded mozzarella. Add garlic powder and Italian seasoning. Stir until smooth and creamy, small curds from cottage cheese are fine.
10. Spread a thin layer of meat sauce evenly over the bottom of the prepared baking dish to keep the pasta from sticking.
11. Layer half of the cooked spaghetti evenly on top of the sauce, spreading the strands gently from corner to corner.
12. Spread the entire creamy cheese mixture over the spaghetti, creating a thick, even layer to provide the casserole’s signature richness.
13. Arrange the remaining spaghetti over the cheese layer, spreading evenly.
14. Pour the remaining meat sauce over the top spaghetti layer, ensuring it is well covered for moistness and flavor.
15. Sprinkle 1½ cups shredded mozzarella cheese evenly over the sauce, then add the grated Parmesan cheese for added sharpness.
16. Scatter small pieces of unsalted butter over the cheese topping to promote a golden, bubbly crust.
17. Cover the dish loosely with foil and bake for 20 minutes to heat through without drying out.
18. Remove the foil and bake uncovered for an additional 15–20 minutes until the casserole is bubbly and the cheese topping is golden brown.
19. For a deeply browned crust, broil for 1–2 minutes at the end, watching carefully to avoid burning.
20. Remove from oven and let rest for 10 minutes before serving. This resting time firms up the cheese layer and helps the casserole hold its shape.
21. Optionally, sprinkle freshly chopped parsley on top for a bright, fresh garnish.
22. Cut into portions and serve warm, enjoying the layered combination of tender pasta, rich meat sauce, creamy cheese, and golden melted mozzarella.

Variations

• Substitute ground turkey or chicken for a leaner version of the meat sauce.
• Add sautéed mushrooms or bell peppers to the meat sauce for extra vegetables and flavor.
• Use ricotta cheese instead of cottage cheese in the creamy layer for a smoother texture.
• Replace marinara with a spicy arrabbiata sauce to give the casserole a kick.
• Top with a mixture of mozzarella and cheddar cheese for a sharper, more complex topping.
• Incorporate fresh basil or oregano into the cheese layer for added herbal notes.

Tips

• Cook the spaghetti just shy of al dente since it will continue cooking in the oven and prevent mushy pasta.
• Allow the casserole to rest after baking so the layers set and slices hold together cleanly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave until warmed through, or bake covered at 350°F for 15–20 minutes.
• If assembling ahead, refrigerate the unbaked casserole covered for up to 24 hours before baking.
• Use softened cream cheese at room temperature to ensure a smooth, creamy filling without lumps.
• Watch the broil step carefully to avoid burning the cheese topping; remove as soon as it begins to brown deeply.