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For a recipe to earn a name like "Million Dollar" anything, the food needs to be absolutely over-the-top spectacular. Rest assured, this baked spaghetti is money. And the secret might surprise you.
Cream cheese and cottage cheese are your lotto ticket to overwhelming pasta success. I'm not a cottage cheese fan; I could never get past the texture. But that doesn't matter in this casserole, I promise. The creamy tang from both cheeses, along with some egg, gives ordinary al dente spaghetti a major upgrade. The ingredients are so simple (and affordable), but it tastes so rich.
The fun doesn't stop with the cream cheese. You also need to make the meat sauce to go on top of the spaghetti. Sauté some onions and garlic, cook the ground beef, then stir in a whole jar of marinara. It's not an authentic Sunday ragu, obviously, but after 10 minutes simmering on the stovetop and 30 minutes in the oven, it sure tastes like one.
Before baking, don't forget to cover the whole thing completely in mozzarella to make the dish ... unless, that is, you want hundred dollar spaghetti. Millionaire status requires a copious amount of melty cheese.
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