My grandmother made this every Easter Sunday and nobody ever left without seconds

This oven baked 4-ingredient million dollar spaghetti is the kind of cozy casserole that brings everyone back for seconds, just like my grandmother’s Easter Sunday spread. It’s rich, creamy, and cheesy, with simple layers that feel special without a lot of fuss. You don’t need a long ingredient list or fancy skills—just a casserole dish, a few pantry staples, and a little time in the oven to get that golden, bubbly top that makes the whole house smell like a holiday.

Serve this million dollar spaghetti with a simple green salad (think romaine, cucumbers, and a zippy Italian dressing) and warm garlic bread or buttered rolls to soak up the extra sauce. A side of steamed green beans or roasted broccoli balances the richness nicely. For a family-style Easter or Sunday dinner, set the casserole right in the middle of the table, let everyone scoop their own cheesy portion, and add a small bowl of grated Parmesan and red pepper flakes on the side for those who like a little extra kick.

Servings: 8

1 pound dried spaghetti

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch white ceramic casserole dish (or similar baking dish) with a little butter or cooking spray so the pasta doesn’t stick.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, 1–2 minutes less than the package directions. The pasta will finish cooking in the oven, so don’t overcook it.

While the pasta cooks, cut the cream cheese into small cubes so it will melt more easily. Set aside. If your kitchen is chilly, let the cream cheese sit out a bit longer so it softens; this helps it blend smoothly.

Drain the cooked spaghetti very well, then return it to the warm pot (off the heat). Immediately add the cubed cream cheese and about 1 cup of the shredded mozzarella. Use tongs or two forks to toss until the cheeses start to melt and coat the noodles. It’s okay if there are a few small cream cheese pockets; they’ll finish melting in the oven.

Pour about half of the jarred marinara sauce into the bottom of the greased casserole dish and spread it out in an even layer. This keeps the spaghetti from sticking and adds flavor to the bottom layer.

Transfer half of the cheesy spaghetti to the casserole dish, spreading it gently over the sauce. Don’t pack it down too tightly; a little looseness helps the sauce and cheese move through the layers.

Spoon the remaining marinara sauce over this first layer of spaghetti, spreading it as evenly as you can. Then sprinkle 1 cup of shredded mozzarella over the sauced noodles.

Add the remaining half of the cheesy spaghetti on top, spreading it into an even layer. Finish by sprinkling the remaining mozzarella over the entire surface, covering as much of the pasta as possible so you get that nice, golden, cheesy crust.

Cover the casserole loosely with foil, tenting it slightly so it doesn’t stick to the cheese. Bake in the preheated oven for 20 minutes to heat everything through and let the cheeses fully melt.

Remove the foil and continue baking for another 10–15 minutes, or until the top is bubbly and lightly golden brown in spots. If you like a deeper golden top, you can move it to the upper third of the oven for the last few minutes, watching closely so it doesn’t burn.

Take the casserole out of the oven and let it rest for at least 10 minutes before serving. This helps the layers set up a bit so you can scoop out nice, cheesy portions with a big spoon—just like those imperfect but irresistible scoops from a family Easter table.

Serve warm straight from the dish. Store any leftovers, cooled to room temperature, covered in the refrigerator and reheat in the oven or microwave until piping hot all the way through.

You can easily make this million dollar spaghetti fit your family’s tastes. For meat lovers, brown 1 pound of ground beef or Italian sausage, drain the fat, and stir it into the jarred sauce before layering. For picky eaters, choose a smooth marinara without chunks and keep the top lightly browned instead of deeply golden. If you’d like a little extra creaminess, stir a splash of milk or a spoonful of sour cream into the warm pasta with the cream cheese. To sneak in veggies, finely chop spinach or mushrooms, sauté them briefly, and mix into the sauce. You can also swap part of the mozzarella for shredded cheddar or an Italian blend if that’s what you have. For a smaller household, assemble the recipe in two smaller baking dishes and freeze one (unbaked, tightly wrapped) for up to 2–3 months; bake from thawed until hot and bubbly. Food safety tips: Always cook the pasta in clean, boiling water and drain with clean utensils. If you add meat, cook it to a safe internal temperature (160°F / 71°C for ground beef or sausage) and drain off excess grease before adding it to the sauce. Don’t leave the baked casserole out at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers until steaming hot in the center (165°F / 74°C) before serving, and discard any leftovers that have been refrigerated for more than 3–4 days.