Meatless Million Dollar Spaghetti
My baked million dollar spaghetti is made completely from scratch! It’s like a creamier, better-tasting baked spaghetti. I made my recipe without meat for a budget-friendly meal that would be perfect for meatless Fridays during the Lenten season. I hope you love my version of this popular recipe as much as we do!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
In our house, we love this recipe for meatless Fridays during lent or days when I’m running short on time. From start to finish it only takes 35 minutes. Who doesn’t love a 35-minute meal?! Plus it tastes so dang good!
Inspiration Behind My Million Dollar Spaghetti Recipe
When I first started learning to cook as a little girl, I had an obsession with reading cookbooks (I still do – haha!). So when my mom took me to garage sales I always loved looking through the cookbooks for sale.
At one garage sale I picked up a Gooseberry Patch cookbook for a few quarters. That cookbook was the very first place I had ever heard of million dollar spaghetti.
I still have that cookbook. It’s come with me through multiple moves, college, and even to a different state. So I wanted to recreate that dish but made from scratch with a few fresh ingredients.
Little did I know back then that I’d grow up to develop my own version!
What is Million Dollar Spaghetti?
Think of million dollar spaghetti as a creamier baked spaghetti. Mine is made with homemade marinara sauce, spaghetti pasta, fresh garlic, and cream cheese. Then topped with parmesan and mozzarella before baking in the oven. It’s creamy, savory, and cheesy!
This is a very popular dish online (and in cookbooks). It got its name from its looks, tastes, and people say it feels like a million bucks. I’m not sure how it feels like that, but it sure tastes good!
Why We Love This Spaghetti and Think You Will Too!
- 35-Minute Meal: You can make this meal any night of the week in 35 minutes!
- Perfect for Lent: Since this dish is meatless it’s perfect for Fridays during the Lenten season!
- Restaurant-Quality: The flavors taste restaurant-quality, but made in your kitchen.
- Simple & Easy Steps: Every step is simple to follow and easy to do.
- Made From Scratch: The sauce is made from-scratch with wholesome ingredients.
- So Creamy & Delicious: After one bite, the flavors have you immediately going back for more!
- An Easier Lasagna: This always reminds me of an easy spaghetti lasagna without the layering.
My Tips for Making Million Dollar Baked Spaghetti
- Read the entire recipe before you get started so you know what to expect.
- Use a wholesome San Marzano tomato brand like Muir Glen Organic.
- Blend the homemade pasta sauce until completely smooth. This creates such a wonderful pasta texture.
- Use freshly grated Parmesan instead of processed for the best texture and flavor.
- Broil the top of the casserole before pulling it out of the oven. This creates the beautiful golden-brown cheese.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- spaghetti noodles: you can use any kind; organic, regular, wheat, rice, etc.
- canned San Marzano tomatoes: I recommend an organic, wholesome brand like Muir Glen
- sea salt: this is my favorite salt to cook with
- fresh garlic cloves: if you don’t have these substitute for garlic powder (1/2 tsp per clove)
- diced yellow onion: you could also use white onion
- olive oil: you could also use avocado oil
- garlic powder: make sure it’s salt-free
- Italian seasoning: make sure it’s salt-free
- balsamic vinegar: this adds such a delicious flavor to the sauce
- plain cream cheese: you could also use sour cream or plain yogurt
- low-moisture mozzarella cheese: best shredded at home
- freshly grated parmesan cheese: I don’t recommend processed parmesan
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
Variations
- Add ground beef for a heartier meal or if you’re not serving it for Lent
- Add more cream cheese for an even creamier texture
- Use ricotta cheese instead of cream cheese for a different flavor
- Use rice, whole wheat, or any pasta you desire
- Use a different shape of pasta to change it up
- Add a blend of cheddar cheese and mozzarella on top for a fun twist
How to Make Million Dollar Spaghetti
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Preheat oven to 375 degrees Fahrenheit and lightly grease a ceramic or glass casserole dish with avocado oil, olive oil, or butter. Set aside.
Fill a medium-sized pot 1/2 of the way with water and bring to a boil over high heat.
Add spaghetti noodles (whole or broken in half). Stir to prevent sticking. Cook pasta according to box (usually on medium heat, uncovered, for 6-7 minutes). Stir occasionally to prevent sticking.
While pasta cooks, add tomatoes, salt, minced garlic, diced onion, olive oil, garlic powder, Italian seasoning, balsamic vinegar, and cream cheese to blender. Blend at full speed for 30 seconds or until everything is combined into a sauce and no more chunks are left. Set aside.
Drain pasta and sit on a trivet/hot pad on the counter. Add homemade sauce into pan and stir to evenly combine.
Pour pasta with sauce into prepared casserole dish and add shredded mozzarella and parmesan on top in an even layer.
Bake for 20-25 minutes at 375 degrees Fahrenheit until bubbly. If desired turn on the broiler for a few minutes to get the cheese golden brown on top.
Remove from oven and let cool for 5 minutes before digging in. Enjoy!
What I like to Serve with Million Dollar Spaghetti
You can serve this dish by itself or with a side. I love doing a salad or something with sourdough and garlic! Here are a few good side dish options:
- Italian Chopped Salad
- Old Fashioned Cucumber and Onion Salad (no sugar added!)
- Fruit Salad
- Sourdough Garlic Knots (Better Than Frozen Store Brands)
- Cheesy Sourdough Garlic Pull Apart Bread
- Sourdough Pesto Garlic Bread
- Sourdough Texas Toast
Make Ahead Freezer Meal Instructions
Make Ahead Instructions: If you want an easy homemade freezer meal, this recipe is perfect for making ahead. Follow the directions step by step but instead of popping it in the oven after topping with cheese, toss it in the freezer.
Freezing and Thawing Instructions
Freezing Instructions: Wrap casserole dish with parchment paper and Saran wrap or place an airtight lid on the dish. It’ll last 2-3 months in the freezer unbaked.
Thawing Instructions: You’ll want to place it in the fridge the night before you need it. When you’re ready to eat, set the dish on the counter for 30 minutes to an hour to come to room temperature so it doesn’t break in the oven. Then follow the baking instructions on this recipe.
Storing Leftovers in the Fridge
Store leftovers in an airtight container, preferably glass, in the fridge for up to 3 days.
My Favorite Way to Reheat Leftover Baked Spaghetti
Reheat in the oven for the best flavor at 400 degrees Fahrenheit for 10 minutes or until warm.
Frequently Asked Questions
This popular dish got its name because of its looks, taste, and people say it feels like a million bucks. Which I’m guessing means the creamy texture.
For my recipe, you bake it for 20-25 minutes, then broil the cheese to get it golden-brown.
Yes! Just cook it in a skillet on the stovetop. I’d do half a pound. Then, after it’s cooked and browned into crumbles, add it into the sauce and pasta in the pot before pouring into the casserole dish.
Sure! It’ll make your sauce just a little more runny but not much. Just swap it for the cream cheese 1:1.
I don’t see why not! Give it a try and see what you think.
More Easy Meals To Try
If you’re looking for more wholesome from-scratch recipes for supper, try a few of these:
- Baked Orange Chicken (Inspired by Panda Express!)
- Creamy Tuscan Chicken Pasta
- Slow Cooker Walking Taco Casserole (with better ingredients!)
- Foolproof Chicken Shawarma Sheet Pan Dinner
- Baked General Tso’s Chicken (Better Than Takeout!)
- Oven-Baked Buttermilk Fried Chicken Tenders
- Meatloaf Burgers (with homemade ketchup)
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag me @plumbranchhome. You can find our community on Instagram, Facebook, YouTube, and Pinterest (all @plumbranchhome)
Recipe
Meatless Million Dollar Spaghetti
Ingredients
- approximately 8 oz. spaghetti noodles
- 2 cups canned San Marzano tomatoes (or 1/2 of a 28oz can)(I like to use an organic brand like Muir Glen)
- 1 tsp sea salt
- 2 fresh garlic cloves, minced
- 1/4 cup diced yellow onion
- 1 tsp olive oil
- 1/2 tsp garlic powder (salt-free)
- 1 tsp Italian seasoning (salt-free)
- 1 tsp balsamic vinegar
- 3 ounces plain cream cheese
- 2 cups low-moisture mozzarella cheese, shredded (best shredded at home)
- 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a ceramic or glass casserole dish with avocado oil, olive oil, or butter. Set aside.
- Fill a medium-sized pot 1/2 of the way with water and bring to a boil over high heat.
- Add spaghetti noodles (whole or broken in half). Stir to prevent sticking. Cook pasta according to box (usually on medium heat, uncovered, for 6-7 minutes). Stir occasionally to prevent sticking.
- While pasta cooks, add tomatoes, salt, minced garlic, diced onion, olive oil, garlic powder, Italian seasoning, balsamic vinegar, and cream cheese to blender. Blend at full speed for 30 seconds or until everything is combined into a sauce and no more chunks are left. Set aside.
- Drain pasta and sit on a trivet/hot pad on the counter. Add homemade sauce into pan and stir to evenly combine.
- Pour pasta with sauce into prepared casserole dish and add shredded mozzarella and parmesan on top in an even layer.
- Bake for 20-25 minutes at 375 degrees Fahrenheit until bubbly. If desired turn on the broiler for a few minutes to get the cheese golden brown on top.
- Remove from oven and let cool for 5 minutes before digging in. If desired, top with a little dried parsley. Enjoy!