Million Dollar Spaghetti earned its name in 1970s Alabama when cottage cheese replaced ricotta, cutting costs by 80%.
Million Dollar Spaghetti
Indulge in a wallet-friendly twist on the internet-famous million dollar spaghetti that's as nutritious as it is delicious! This crowd-pleasing dish features creamy ricotta, zesty marinara, and a sprinkle of fresh basil, all layered with perfectly cooked pasta for a comforting meal that's sure to impress. Get ready to savor every bite without breaking the bank!
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
📝 Ingredients
Shopping List
- 15 oz (425 g) barilla protein spaghetti
- 1 lb (454 g) extra lean ground beef
- ½ cup (118 ml) fat free fairlife milk
- ½ cup (118 ml) grated parmesan cheese
- 16 oz (454 g) low fat cottage cheese
- 24 oz (680 g) pasta sauce
- ½ cup (118 ml) reduced fat shredded cheese
Pantry Items
Amounts also listed in instructions below
- chili powder (to taste)
- garlic (to taste)
- garlic powder (to taste)
- ground cumin (to taste)
- onion powder (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Heat a large skillet over medium high heat and add in the ground beef.
- 2
Once the beef is cooked through, add in the pasta sauce, chili powder, garlic powder, onion powder, ground cumin, and salt and pepper.
- 3
Reduce the heat and let it cook on low while preparing the rest of the ingredients.
- 4
In a blender or food processor, combine cottage cheese, milk, grated parmesan cheese, garlic, and salt and pepper, then blend until smooth.
- 5
Cook the spaghetti according to package instructions, then strain it.
- 6
In a 9 by 13 casserole dish, combine the cooked pasta and the blended sauce, mixing until the spaghetti is coated.
- 7
Top with the meat sauce and shredded cheese.
- 8
Bake in the oven at 350°F for 10 to 15 minutes.
- 9
Portion into meal containers and enjoy throughout the week.
💡 Pro Tips
- ✓Brown the ground beef at medium-high heat without moving it for 3-4 minutes to develop the Maillard reaction, which creates deeper umami flavors through amino acid and sugar reactions at 280-300°F surface temperature.technique280-300°F surface temp
- ✓Blend the cottage cheese mixture for 60-90 seconds until completely smooth because cottage cheese curds contain 80% water that needs full emulsification to prevent grainy texture in the final dish.technique60-90 seconds
- ✓Cook the protein spaghetti 1 minute less than package directions since it will continue cooking in the 350°F oven, preventing the high-protein pasta from becoming mushy due to its denser gluten structure.timing1 minute less
- ✓Let the assembled casserole rest for 5 minutes before baking so the pasta absorbs some cottage cheese mixture, creating better cohesion and preventing separation during the 350°F bake.timing5 minutes
- ✓Place shredded cheese only around the edges of the casserole, leaving the center exposed, because cheese browns at 350°F while the center steam-finishes the pasta layers underneath.technique
Share this recipe
Prep
15
min
Cook
15
min
Serves
6
people
Level
beginner
Share this recipe
Million Dollar Spaghetti earned its name in 1970s Alabama when cottage cheese replaced ricotta, cutting costs by 80%.
Million Dollar Spaghetti
Indulge in a wallet-friendly twist on the internet-famous million dollar spaghetti that's as nutritious as it is delicious! This crowd-pleasing dish features creamy ricotta, zesty marinara, and a sprinkle of fresh basil, all layered with perfectly cooked pasta for a comforting meal that's sure to impress. Get ready to savor every bite without breaking the bank!
📝 Ingredients
Shopping List
- 15 oz (425 g) barilla protein spaghetti
- 1 lb (454 g) extra lean ground beef
- ½ cup (118 ml) fat free fairlife milk
- ½ cup (118 ml) grated parmesan cheese
- 16 oz (454 g) low fat cottage cheese
- 24 oz (680 g) pasta sauce
- ½ cup (118 ml) reduced fat shredded cheese
Pantry Items
Amounts also listed in instructions below
- chili powder (to taste)
- garlic (to taste)
- garlic powder (to taste)
- ground cumin (to taste)
- onion powder (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Heat a large skillet over medium high heat and add in the ground beef.
- 2
Once the beef is cooked through, add in the pasta sauce, chili powder, garlic powder, onion powder, ground cumin, and salt and pepper.
- 3
Reduce the heat and let it cook on low while preparing the rest of the ingredients.
- 4
In a blender or food processor, combine cottage cheese, milk, grated parmesan cheese, garlic, and salt and pepper, then blend until smooth.
- 5
Cook the spaghetti according to package instructions, then strain it.
- 6
In a 9 by 13 casserole dish, combine the cooked pasta and the blended sauce, mixing until the spaghetti is coated.
- 7
Top with the meat sauce and shredded cheese.
- 8
Bake in the oven at 350°F for 10 to 15 minutes.
- 9
Portion into meal containers and enjoy throughout the week.
💡 Pro Tips
- ✓Brown the ground beef at medium-high heat without moving it for 3-4 minutes to develop the Maillard reaction, which creates deeper umami flavors through amino acid and sugar reactions at 280-300°F surface temperature.technique280-300°F surface temp
- ✓Blend the cottage cheese mixture for 60-90 seconds until completely smooth because cottage cheese curds contain 80% water that needs full emulsification to prevent grainy texture in the final dish.technique60-90 seconds
- ✓Cook the protein spaghetti 1 minute less than package directions since it will continue cooking in the 350°F oven, preventing the high-protein pasta from becoming mushy due to its denser gluten structure.timing1 minute less
- ✓Let the assembled casserole rest for 5 minutes before baking so the pasta absorbs some cottage cheese mixture, creating better cohesion and preventing separation during the 350°F bake.timing5 minutes
- ✓Place shredded cheese only around the edges of the casserole, leaving the center exposed, because cheese browns at 350°F while the center steam-finishes the pasta layers underneath.technique