Million Dollar Spaghetti Casserole (Print Version)

# Ingredients:

→ Main Components

01 - 450 grams spaghetti
02 - Salted water (for cooking pasta)
03 - 450 grams ground beef (or half ground beef, half Italian sausage)
04 - 680 grams marinara sauce (from 1 jar)
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - Salt to taste
08 - Black pepper to taste

→ Creamy Cheese Layer

09 - 225 grams cream cheese, softened (from 1 package)
10 - 240 grams cottage cheese (or ricotta cheese)
11 - 120 grams sour cream
12 - 5 ml Italian seasoning
13 - 60 grams grated Parmesan cheese

→ Topping & Garnish

14 - 225 grams shredded mozzarella cheese
15 - Additional grated Parmesan cheese (for topping)
16 - Fresh parsley (optional, for garnish)

# Instructions:

01 - Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain thoroughly and set aside; ensure the pasta is not overcooked.
02 - In a large skillet, cook the ground beef with the diced onion over medium heat until the beef is fully browned and the onion is tender. Incorporate the minced garlic and sauté for an additional minute until fragrant. If necessary, drain any excess grease. Stir in the marinara sauce and allow it to simmer gently for 5–10 minutes. Season with salt and black pepper to your preference.
03 - In a separate mixing bowl, combine the softened cream cheese, cottage cheese (or ricotta), sour cream, Italian seasoning, and grated Parmesan cheese. Mix diligently until the mixture is smooth, or mostly smooth, as a few small lumps are acceptable.
04 - Preheat your oven to 175°C (350°F). Lightly grease a 23x33 cm (9x13-inch) baking dish. Begin layering the casserole: first, spread half of the cooked spaghetti evenly across the bottom. Next, apply the entire cheese mixture over the spaghetti. Follow with the remaining spaghetti, then distribute all of the meat sauce. Finally, sprinkle the shredded mozzarella cheese and any additional Parmesan over the top.
05 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden. Allow the casserole to rest for 10 minutes after baking before slicing and serving. Garnish with fresh parsley, if desired.

# Notes:

01 - For make-ahead convenience, assemble the casserole completely and refrigerate it overnight. This allows flavors to meld, making for a quicker preparation on a busy weeknight.
02 - This casserole is freezer-friendly. Assemble the unbaked dish, cover tightly, and freeze. Thaw overnight in the refrigerator before baking as per the instructions.
03 - Enhance the spice level by adding a pinch of red pepper flakes to the meat sauce during cooking.
04 - Experiment with different cheese blends; a mixture of mozzarella, provolone, and Monterey Jack can offer a richer, more complex flavor profile.
05 - Incorporate fresh basil or oregano into the meat sauce to elevate its aromatic qualities.

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