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| nutritional information (per serving) | |
|---|---|
| 493 | calories |
| 35g | Fat |
| 23g | carbohydrates |
| 21g | protein |
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| nutritional information | |
|---|---|
| Servings: 12 | |
| amount per serving | |
| calories | 493 |
| % Daily Value* | |
| 35g | 44% |
| Saturated fat 15 g | 75% |
| 112 mg | 37% |
| 1118 mg | 49% |
| 23g | 8th % |
| dietary fiber 3g | 10% |
| total sugar 6g | |
| 21g | |
| Vitamin C 14 mg | 72% |
| Calcium 336 mg | 26% |
| Iron 2 mg | 12% |
| Potassium 629 mg | 13% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
This is the casserole dish that puts all other casseroles to shame. It gained culinary notoriety via our favorite social media site for cooking inspiration, TikTok. It's simply a baked spaghetti dish coated in a rich meat or vegetable sauce, spices, pasta, and all that cheese. It's no surprise that this all-in-one recipe has taken the internet by storm, as it's a real crowd favorite to make in a pinch when you have way too many things on your to-do list. Did I mention it's budget friendly too?
Between the pasta, flavors, and cheeses, there's plenty of leeway to swap ingredients and make it your own. It's hearty enough on its own, but we recommend serving it with a crunchy side salad, roasted vegetables, or garlic bread to wipe up any sauce residue.
Why is it called a million dollar spaghetti?
Plain and simple, this dish got its name because it's rich, decadent, and makes you feel like you're making a million bucks. It has all the flavor and layers of a lasagna but without the lengthy process.
The key difference between this pasta bake and lasagna is how quickly the sauce comes together and the variation in layers. In addition, the spaghetti is treated like a carbonara for extra creamy and cheesy moments. We're using a vodka sauce and sundried tomatoes instead of marinara in this recipe because we like the way the sauce brings out the “carbonara” layer and makes the dish even more decadent for a cozy meal in the winter months.
“This is a great twist on a lasagna, but with a lot less effort. The sun-dried tomatoes also add some decadence to store-bought pasta sauce. If you can't reach into it right away, letting the dish cool down a little helps when portioning.” –Julia Hartbeck
cooking spray
kosher salt, as needed
1 Pound spicy or sweet italian sausage
1 Middle yellow onionroughly chopped
48 ounces store bought or homemade vodka sauce
1/2 Cup roughly chopped sun dried tomatoes
16 ounces dry spaghetti
15 ounces ricotta
8th ounces cream cheese
2 large eggs
Fresh ground black pepper, taste good
2 cups shredded Mozzarella
1 Cup (4 ounces) freshly grated Parmesan
Roughly chopped parsleyTo serve
Gather the ingredients.
The spruce eats / Julia Hartbeck
Place a rack in the center of the oven and heat to 350 F. Spray a 9 x 13 inch casserole dish with cooking spray. Bring a large pot of well-salted water to a boil over high heat (it should taste like the sea).
The spruce eats / Julia Hartbeck
Remove the casings from the sausage. In a large skillet or saucepan, cook the sausage over medium-high heat, using a spatula or spoon to shred the meat until no longer pink (about 4 minutes). Increase the heat to medium-high. Add the onion and continue cooking until sausage is brown and onions are translucent (about 8 minutes). Remove from stove.
The spruce eats / Julia Hartbeck
Drain excess fat from pan (tilt pan so fat can pool to one side and scoop out with a spoon). Add the vodka sauce and sundried tomatoes and stir until well combined.
Cook the spaghetti al dente according to package directions (usually about 9 minutes).
The spruce eats / Julia Hartbeck
Meanwhile, in a large bowl, mix together the ricotta, cream cheese, eggs, and several peppercorns. Add the spaghetti, while still hot, to the bowl and stir quickly until the pasta is evenly coated and the eggs have formed a sauce. Put aside.
The spruce eats / Julia Hartbeck
Mix the mozzarella and parmesan together in a medium bowl.
The spruce eats / Julia Hartbeck
To serve, spread half of the meat sauce on the bottom of the casserole dish. Spread half of the pasta mixture over the meat sauce. Sprinkle half of the mozzarella and parmesan over the pasta mixture.
The spruce eats / Julia Hartbeck
Continue layering by spreading the remaining meat mixture on top, followed by the remaining pasta mixture and remaining mozzarella and parmesan.
The spruce eats / Julia Hartbeck
Bake for 35 to 40 minutes, until the edges of the casserole are bubbling and the cheese is completely melted and lightly browned. If necessary, grill for another 1 to 2 minutes on the highest level until the cheese is browned all over.
The spruce eats / Julia Hartbeck
Let cool for 5 minutes, then garnish with parsley and serve.
The spruce eats / Julia Hartbeck
Al dente pasta is key
Do not cook the noodles until al dente, as they will continue to cook in the oven later.
storage
- You can store leftover million dollar spaghetti in an airtight container in the refrigerator for up to 5 days.
- You can store in the freezer for up to 1 month. Thaw the frozen casserole overnight and reheat in the oven at 180°C until warm through, about 20 minutes.
recipe variations
- Swap out the spaghetti pasta for any of your other favorite pastas.
- Go vegetarian by preserving mushrooms for the sauce instead of the sausage.
- Instead of the vodka sauce, you can also use your favorite pasta sauce.
- Top with pesto or chopped Calabrian chilies to add even more depth to the flavor.
