Trillionaire Casserole–with layers of spaghetti, roasted garlic sauce, pesto, cream cheese, ground beef and cheddar this is the best baked spaghetti recipe!
Trillionaire Casserole
You may have heard of million dollar spaghetti but today we are upping the game a bit. What makes this spaghetti worth a trillion? Well, it’s about the sauce and about the addition of pesto. The sauce I used was Rao’s Roasted Garlic Sauce. And while this sauce costs maybe double or triple of what you’re used to spending it brings the flavor of this dish to a whole new level. Then stirring some basil pesto in with the cream cheese mixture just amps up everything even more. It’s got a lot of delicious, addicting flavor. This recipe has all the qualities of an “instant family favorite.” It’s easy, it’s cheesy, and it’s something that both kids and adults can’t get enough of. Enjoy!
Ingredients/Substitution Ideas
- Lean ground beef–I used 93/7
- Onion–yellow, white
- Garlic powder
- Kosher salt
- Black pepper
- Beef broth–or chicken broth
- Spaghetti
- Rao’s Roasted Garlic Sauce–expensive but really good!
- Cream cheese
- Cottage cheese–or ricotta
- Basil pesto
- Cheddar cheese–I used sharp
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Break the spaghetti in half. Lay the spaghetti in the pot in a criss cross pattern.
Pour 24 ounces of spaghetti sauce over the top of the spaghetti.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. Stir well.
In a bowl whisk together softened cream cheese, cottage cheese and pesto until smooth.
In a 9×13 inch baking dish spread half of the spaghetti mixture.
Then scoop dollops of the cream cheese mixture on top and spread with a spatula.
Pour the rest of the spaghetti mixture on top. Bake at 350 degrees for 25 minutes.
Sprinkle the cheese on top and bake for 10 more minutes.
Serve and enjoy! Top with fresh basil, if desired.
Notes/Tips
- Serve with a green salad and some garlic toast.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. I baked the dish in a 9×13 inch baking dish*. I love using my little whisk* to whisk the cream cheese and cottage cheese together.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Make sure to wrap it tightly to prevent freezer burn.
- Other recipes you can make with pesto are pesto chicken risotto and pesto minestrone soup.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Trillionaire Casserole
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
With layers of spaghetti, roasted garlic sauce, pesto, cream cheese, ground beef and cheddar this is the best baked spaghetti recipe!
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 8 ounces spaghetti
- 24 ounces Rao’s Roasted Garlic Sauce
- 6 ounces cream cheese
- 3/4 cup cottage cheese
- 1/4 cup basil pesto
- 1 cup sharp shredded cheddar cheese
Instructions
Instant Pot/Oven Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Break the spaghetti in half. Lay the spaghetti in the pot in a criss cross pattern.
- Pour 24 ounces of spaghetti sauce over the top of the spaghetti.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. Stir well.
- In a bowl whisk together softened cream cheese, cottage cheese and pesto until smooth.
- In a 9×13 inch baking dish spread half of the spaghetti mixture. Then scoop dollops of the cream cheese mixture on top and spread with a spatula. Pour the rest of the spaghetti mixture on top.
- Bake at 350 degrees for 25 minutes. Sprinkle the cheese on top and bake for 10 more minutes.
- Serve and enjoy! Top with fresh basil, if desired.
Stove/Oven Instructions:
- Cook the pasta according to package directions. Drain and set aside.
- Heat a large pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper.
- Stir pasta and 24 ounces of spaghetti sauce into the beef.
- In a bowl whisk together softened cream cheese, cottage cheese and pesto until smooth.
- In a 9×13 inch baking dish spread half of the spaghetti mixture. Then scoop dollops of the cream cheese mixture on top and spread with a spatula. Pour the rest of the spaghetti mixture on top.
- Bake at 350 degrees for 30 minutes. Sprinkle the cheese on top and bake for 10 more minutes.
- Serve and enjoy! Top with fresh basil, if desired.
- Category: Beef
- Method: Instant Pot and Oven
More spaghetti recipes…
Instant Pot Assassin’s Spaghetti
Instant Pot Assassin’s Spaghetti looks like normal spaghetti but it is spaghetti with an attitude! It’s got a flavor kick that you’re going to love. The spaghetti is cooked in a simmering tomato liquid and it absorbs all of the moisture (no colander needed!).
Instant Pot Red Eagle Spaghetti
A one pot meal of spaghetti and meatballs that comes together quickly.
Instant Pot Southwestern Spaghetti
An easy one pot spaghetti dinner with southwestern seasonings, geren bell pepper and cheese. A fun and delicious twist on normal spaghetti.
Instant Pot Bev’s Spaghetti
A thick and chunky spaghetti sauce with flavorful Italian sausage pressure cooked in your Instant Pot or slow cooked in your Crockpot.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Husband was impressed and thought it was very flavorful. That’s all I can ask for. Happily keeping the recipe in my favorites. Had frozen chopped meat and I followed one of your YouTube videos on how to defrost it in the instapot which was convenient considering I then needed to Brown it in the instapot. It worked out perfectly and I found the recipe to be very simple. Next time may change the cheddar cheese on top to mozzarella. Thanks Karen
So glad he loved it! Thanks for the 5 stars. Mozzarella sounds perfect 🙂
Can these recipes be made with gluten free spaghetti?
I haven’t tried gluten free pasta in the instant pot but you could try it…I’m not sure how it would go honestly…might turn to mush
I am interested in making this recipe but I don’t have a Insta pot. Could it be make in a slow cooker or in pots on the stove? If so what changes would I need to make? Thank you.