Name: Million Dollar Pasta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American-Italian
Ingredients: 12 ounces pasta (penne, rigatoni, or spaghetti); 1 pound ground beef or Italian sausage; 1 jar (24 ounces) marinara sauce; 4 ounces cream cheese, softened; ½ cup sour cream; 2 cups shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; ½ teaspoon crushed red pepper flakes (optional); Salt and pepper, to taste; Fresh parsley or basil, chopped, for garnish

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I first tried this Million Dollar Pasta when I was craving a comforting, cheesy pasta bake that felt a little more special than my usual weeknight dinners. Layers of tender noodles, rich tomato sauce, creamy cheeses, and savory seasonings come together to create a dish that never fails to impress.

Why You’ll Love This Recipe

I love how this pasta feels indulgent without being overly complicated. The combination of cream cheese, sour cream, and mozzarella melds into a velvety sauce that coats every strand of pasta, while a hit of garlic and Italian seasoning gives it depth. It’s the kind of meal I’m proud to serve guests—and just as happy to make for myself on a busy evening.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounces pasta (penne, rigatoni, or spaghetti)
1 pound ground beef or Italian sausage
1 jar (24 ounces) marinara sauce
4 ounces cream cheese, softened
½ cup sour cream
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley or basil, chopped, for garnish

Directions

Cook the pasta. I bring a large pot of salted water to a boil, add the pasta, and cook it one minute less than package instructions so it stays firm in the bake. I drain and set it aside.
Brown the meat. While the pasta cooks, I heat a large skillet over medium heat, add the ground beef or sausage, and cook until no pink remains. I drain off any excess fat.
Sauté aromatics. To the same skillet, I add the chopped onion and cook until soft, about 3–4 minutes, then stir in the garlic and cook for 30 seconds until fragrant.
Build the sauce. I stir in the marinara, Italian seasoning, red pepper flakes, salt, and pepper, then bring the mixture to a gentle simmer.
Cream it up. I off-heat the skillet and whisk in the cream cheese and sour cream until smooth. Then I fold in half of the mozzarella and all of the Parmesan, stirring until the cheeses melt into the sauce.
Combine and transfer. I toss the cooked pasta into the sauce until every piece is coated, then pour everything into a greased 9×13-inch baking dish.
Top and bake. I sprinkle the remaining mozzarella evenly over the top and bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
Rest and garnish. I let the bake rest for 5 minutes, then sprinkle on fresh parsley or basil before serving.

Servings and timing

Yield: 8 servings
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Chicken version: Swap the beef or sausage for cooked shredded chicken and use a jar of Alfredo sauce instead of marinara.
Vegetarian: Skip the meat and add sautéed mushrooms, bell peppers, or spinach to the sauce.
Spicy kick: Increase the red pepper flakes or stir in a swirl of harissa or hot sauce before baking.
Four-cheese blend: Use gouda or fontina along with mozzarella and Parmesan for extra richness.
Pesto swirl: Dollop spoonfuls of basil pesto on top before serving for a bright herbal touch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop individual portions into the microwave for 1–2 minutes until hot, or I cover the baking dish with foil and bake at 350°F (175°C) for 10–15 minutes until warmed through.

FAQs

What pasta shape works best for this dish?

I usually reach for penne or rigatoni because their ridges hold onto the sauce beautifully, but spaghetti or fusilli work just as well.

Can I prepare this recipe ahead of time?

Absolutely—I assemble the pasta bake up to the point of topping it with cheese, then cover and refrigerate for up to 24 hours. When I’m ready to eat, I add the cheese and bake as directed, adding a few extra minutes if it’s cold from the fridge.

How can I make this gluten-free?

I swap in your favorite gluten-free pasta and ensure the marinara sauce and other ingredients are labeled gluten-free.

Is there a dairy-free version?

I replace the cream cheese and sour cream with dairy-free alternatives and use a plant-based mozzarella cheese. The texture is a little different but still delicious.

Can I freeze Million Dollar Pasta?

Yes—I transfer cooled leftovers into a freezer-safe container and freeze for up to 2 months. When I want to enjoy it, I thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until hot and bubbly.

Conclusion

I always feel a sense of satisfaction when I serve this Million Dollar Pasta because it looks—and tastes—like comfort food elevated. It’s cheesy, saucy, and endlessly adaptable, making it a go-to for family dinners and casual gatherings alike. I can’t wait for you to try it and make it your own!