
If you like classic lasagna, then you’ll love this easier version.
Serves8Prep25 minutesCook1 hour 5 minutes
If you like classic lasagna, then you’ll love Million Dollar Spaghetti. This easy, twirlable twist features layers of cooked spaghetti, homemade Bolognese sauce, and an herby ricotta. The whole thing is topped off with shredded mozzarella cheese because there’s no such thing as too much of a good thing.
Million Dollar Spaghetti is a viral recipe that has been re-created by food bloggers and TikTokers alike for nearly a decade. Each recipe is different — some feature rich combinations of sour cream, cream cheese, and cottage cheese, while others are made with an Alfredo sauce and a meat sauce. For this version, I made sure it was doable for home cooks of every level, didn’t require a ton of dirty dishes, and tasted like my favorite baked pasta dish.

Why You’ll Love It
- An easier version of lasagna. If you love a classic lasagna, but don’t have the time for the laborious process of layering noodle after noodle in a large casserole dish, Million Dollar Spaghetti is a time-saving twist.
- It will feed a crowd. Whether you have a large family or are hosting a big gathering, you’ll get a lot of portions out of this dish.
Key Ingredients in Million Dollar Spaghetti
- Spaghetti: Stick to the classic noodle rather than other varieties labeled as “thin spaghetti” or “angel hair” for the best version of this dish.
- Ground beef: Look for 85/15 ground beef, which will be juicy and flavorful without being too fatty.
- Ground Italian sausage: Look for ground bulk sausage rather than links.
- Tomato purée: Use San Marzano tomatoes for the best flavor.
- Ricotta cheese: Choose whole-milk ricotta for the creamiest texture and a nice milky flavor.
- Shredded mozzarella cheese: It’s used two ways: mixed into the herby cheese layer, and sprinkled on top just before baking.
- Fresh herbs: A duo of fresh basil and parsley are folded into the cheese mixture for a pop of color and an herbaceous, grassy flavor.
- Egg: Adding a beaten egg to the ricotta cheese mixture makes it so much easier to spread over the spaghetti.

How to Make Million Dollar Spaghetti
- Make the Bolognese sauce. Sauté a combination of chopped onions, carrots, and celery in olive oil, then add the ground beef and sausage. Once browned, add tomato paste, tomato purée, and seasonings, then simmer.
- Prepare the herby cheese mixture. In a mixing bowl, combine ricotta, mozzarella, and Parmesan cheeses, plus a beaten egg, chopped fresh herbs, and salt.
- Cook the pasta. While the sauce simmers, cook spaghetti in salted boiling water until just shy of al dente. (It will absorb some of the sauce and continue to cook in the oven).
- Assemble. Arrange half of the cooked spaghetti in an even layer in the bottom of a lightly oiled baking dish. Top with half of the Bolognese sauce, followed by half of the cheese mixture. Repeat with the remaining ingredients, then top with more shredded mozzarella.
- Bake and serve. Bake until the cheese is melted and golden-brown. Garnish with chopped herbs and let cool slightly before serving.

Helpful Swaps
Million Dollar Spaghetti is a total crowd-pleaser, but there are plenty of ways to make this your own. Here are a few of my suggestions.
- If you want a little more heat, you can use hot Italian sausage rather than mild.
- I like to make this Bolognese with equal parts of beef and mild Italian ground sausage, but you could use a combination of beef, veal, and pork if you wanted. Just be sure that the total amount of meat weighs two pounds (or 32 ounces).
- If you can’t find puréed tomatoes in the grocery store, you can grab a couple of cans of whole peeled tomatoes and purée them in a high-powered blender or food processor at home.
Storage and Make-Ahead Tips
- To save time, you can make the Bolognese sauce up to 3 days in advance. Let it cool, then transfer to a large airtight container and store in the refrigerator. Rewarm before assembling the dish.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat covered in a 350℉ oven until warmed through, about 20 minutes.
What to Serve with Million Dollar Spaghetti
This is a fun and modern take on a classic Italian American recipe, so it’ll go well with the following sides for crunch and color:
Million Dollar Spaghetti Recipe
If you like classic lasagna, then you’ll love this easier version.
Prep time 25 minutes
Cook time 1 hour 5 minutes
Serves 8
Nutritional Info
Ingredients
For the Bolognese sauce:
- 2 tablespoons
olive oil, plus more for the baking dish
- 1 cup
finely diced yellow onion (1 small onion)
- 1/2 cup
peeled and finely diced carrots (2 small carrots)
- 1/2 cup
finely diced celery (2 stalks)
- 2 teaspoons
kosher salt, divided, plus more as needed
- 1 teaspoon
freshly ground black pepper, divided
- 3 cloves
garlic, minced or grated
- 1 pound
ground beef, preferably 85% lean
- 1 pound
uncooked mild Italian sausage, casings removed
- 2 tablespoons
tomato paste
- 1 (28-ounce) can
tomato purée
- 1 teaspoon
salt-free Italian seasoning
- 1/4 teaspoon
red pepper flakes (optional)
For the pasta and cheese mixture:
- 1 pound
dried spaghetti
- 1
large egg
- 16 ounces
whole-milk ricotta cheese
- 8 ounces
low-moisture shredded mozzarella cheese, shredded (about 2 cups), divided
- 1/2 cup
finely grated Parmesan cheese (about 2 ounces)
- 2 tablespoons
finely chopped fresh basil leaves (1 to 2 sprigs), plus more to garnish
- 2 tablespoons
finely chopped fresh parsley leaves (3 sprigs), plus more for garnish
- 1 teaspoon
kosher salt, plus more for the pasta water
- 3 tablespoons
unsalted butter
Instructions
Heat the oven to 375℉. Lightly coat a 9×13-inch baking dish with olive oil.
Make the bolognese sauce:
Heat 2 tablespoons olive oil in a large high-sided skillet over medium-high heat until shimmering. Add 1 cup finely diced yellow onion, 1/2 cup peeled and finely diced carrots, 1/2 cup finely diced celery, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.
Add 1 pound ground beef, 1 pound mild Italian sausage, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon into small pieces, until the meat is cooked through, 8 to 10 minutes.
Turn off the heat. Push everything to one side of the skillet. Tilt the skillet toward the opposite direction so the fat pools, then scoop off the fat into a small heatproof bowl. Return 1 tablespoon of the fat to the skillet.
Return the skillet to medium-high heat. Stir in 2 tablespoons tomato paste and cook until slightly darkened in color, about 2 minutes. Stir in 1 (28-ounce) can tomato purée, 1 teaspoon Italian seasoning, and 1/4 teaspoon red pepper flakes if using. Return to a simmer. Reduce the heat to low and let simmer for about 5 minutes. Turn off the heat. Taste and season with more kosher salt as needed.
Make the pasta and cheese mixture:
Bring a large pot of heavily salted water to a boil over medium-high heat. Add 1 pound dried spaghetti and cook according to package instructions for 1 minute less than al dente.
Meanwhile, beat 1 large egg in a medium bowl until broken up. Stir in 16 ounces ricotta cheese, 4 ounces of the shredded mozzarella cheese, 1/2 cup finely grated Parmesan cheese, 2 tablespoons finely chopped fresh basil leaves, 2 tablespoons finely chopped fresh parsley leaves, and 1 teaspoon kosher salt.
When the pasta is ready, drain. Place 3 tablespoons unsalted butter in the now-empty pot (no need to clean) and let sit until the residual heat melts the butter. Add the pasta and toss to combine.
Assemble and bake:
Add 1/2 cup of the Bolognese sauce to the pasta and toss to combine. Transfer half of the pasta mixture to the baking dish and spread into an even layer.
Top with about half of the remaining Bolognese sauce (about 3 cups) and spread into an even layer. Dollop half of the cheese mixture (about 1 1/2 cups) over the sauce and spread into an even layer.
Repeat layering the remaining pasta mixture, Bolognese sauce, and cheese mixture. Sprinkle the remaining 4 ounces shredded mozzarella evenly over the top.
Bake until the cheese is golden brown in spots and melted, about 35 minutes. Garnish with more chopped basil and parsley. Let cool for about 5 minutes before cutting into squares like lasagna and serving.
Recipe Notes
Make ahead: The sauce can be made up to 3 days ahead, cooled, and refrigerated in an airtight container. Rewarm before assembling the pasta.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat covered in a 350℉ oven until warmed through, about 20 minutes.