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My review
Million-Dollar Spaghetti
Coqui30
"The perfect combination of pasta, ground beef, and cream cheese mixture. Unbelievably good! Serve with garlic bread and salad. Enjoy!"
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Ingredients
1 h 30 m servings 617 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
- Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
- Pour ground beef mixture over spaghetti and spread to cover casserole.
- Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 617 calories; 42.2 g fat; 30.8 g carbohydrates; 28.4 g protein; 136 mg cholesterol; 721 mg sodium. Full nutrition
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Reviews
Read all reviews 6781 Ratings
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Most helpful positive review
1/30/2015
I love this recipe but I made a few changes. First I used half the butter. Secondly I seasoned the cheese mixture with italian seasoning and garlic for flavor. Finally instead of just using meat...
Most helpful critical review
4/15/2013
It was allright but I think it needs a lot more tomato sauce and half of the cream cheese mixture is enough. I started with sauce so you do not need the butter. With these modifikations it is pr...
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4/15/2013
It was allright but I think it needs a lot more tomato sauce and half of the cream cheese mixture is enough. I started with sauce so you do not need the butter. With these modifikations it is pr...
4/14/2013
This was a disappointment for us. I didn't really understand the need for the butter so I didn't use it all. I assembled the casserole as directed and baked it 30 minutes uncovered, as it did n...
1/30/2015
I love this recipe but I made a few changes. First I used half the butter. Secondly I seasoned the cheese mixture with italian seasoning and garlic for flavor. Finally instead of just using meat...
4/30/2014
LOVED this recipe! I make it with rigatoni noodles and instead of 1 lb. of ground beef I do 1/2 lb. ground beef and 1/2 lb. sausage... it adds TONS of flavor and send it over the top!! I have VE...
1/7/2015
I tried this a second time because I've had it when someone else made it and really like it. The second time I paid better attention to the recipe and it called for an 8 once box of noodles not...
6/3/2014
This recipe is great and we use it often. My suggestions: it DOES NOT need all that butter. I reduce butter by half, sometimes more, and it is just as good. Also, it is key to use cheddar cheese...
2/15/2015
I have made this dish several times, and it is absolutely delicious. I have to stop myself from eating the entire pan. My mom said that this is the best spaghetti she has ever eaten. It's actua...