I made this baked cream cheese spaghetti last night, and it was a total hit with the family!
The cream cheese makes the spaghetti so rich and creamy, and it pairs perfectly with the savory meat sauce.
I love that this dish has hidden veggies, too. It makes me feel a little less guilty about indulging!
This is definitely my new go-to pasta casserole. It’s super easy to throw together on a weeknight but impressive enough to serve to guests.
It’s the epitome of cheesy comfort food!
Why You’ll Love This Baked Cream Cheese Spaghetti
Family Favorite: This recipe is a crowd-pleaser, guaranteed to satisfy both kids and adults alike with its creamy, cheesy goodness.
Make-Ahead: Prepare this dish in advance and refrigerate until you’re ready to bake. It makes dinner time stress-free and convenient.
Comfort Food: It transforms the traditional spaghetti dinner into a comforting casserole.
Effortless Meal Prep: With simple pantry ingredients and easy assembly, this dish is a hassle-free option for busy weeknights or potlucks.
Ingredients
- Spaghetti Noodles: The foundation of this comforting casserole. They’re cooked al dente and coated in velvety cream cheese.
- Lean Ground Beef: It provides a hearty, protein-packed layer to perfectly complement the tender noodles.
- Vegetables: I use onions, green peppers, carrots, and garlic to add flavor to the sauce.
- Italian Seasoning: It infuses the dish with the quintessential flavors of Italy.
- Spaghetti Sauce: The key to bringing all the ingredients together.
- Cream Cheese: The secret ingredient that sets this recipe apart!
- Parmesan Cheese: It gets grated and sprinkled generously over the top.
- Mozzarella Cheese: It forms a bubbly, stretchy top layer that’s impossible to resist.
How to Make Baked Cream Cheese Spaghetti
You’ll love how easy this casserole is to make!
1. Prep the oven. Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the spaghetti. Boil the spaghetti noodles in salted water until al dente, drain, and return to the pot.
3. Add the cream cheese. Mix the hot noodles with softened cream cheese until evenly coated and set aside.
4. Brown the beef. In a skillet, cook the ground beef until browned, then drain the excess fat.
5. Sauté the vegetables. Add the onions, green peppers, carrots, and garlic to the skillet. Sauté until tender. Mix in the Italian seasoning.
6. Simmer the sauce. Add the spaghetti sauce to the skillet, simmer for a few minutes, then remove from the heat.
7. Layer the noodles. Place a layer of meat sauce in the baking dish, followed by the cream cheese-coated noodles.
8. Add the remaining sauce. Cover the noodles with the remaining meat sauce, and sprinkle with Parmesan and mozzarella cheese.
9. Bake. Bake uncovered for 30 minutes until the cheese is melted and the casserole is bubbly.
10. Rest and serve. Let the casserole stand for 5 minutes after baking before serving.
Tips for the Best Baked Cream Cheese Spaghetti
- Room temperature is best. Let the cream cheese come to room temperature first so it mixes into the hot spaghetti more easily without clumping.
- Don’t forget to drain. Thoroughly drain the cooked spaghetti before mixing it with the cream cheese to avoid a watery casserole.
- Get a step ahead. Finely dice the onions, peppers, and carrots so they mix well into the sauce. Grate the carrots for quicker cooking.
- Make it nice and cheesy. For a browned cheesy top, broil for the last 2-3 minutes of baking.
- Try fun variations. Try Italian sausage instead of ground beef, add mushrooms or spinach, or use a mix of Italian cheeses.
- Serve it in style. Pair it with a green salad and garlic bread for a complete meal. Garnish with fresh basil or parsley.
How to Store
Here’s how to keep your casserole fresh to enjoy again.
To Store: Refrigerate baked cream cheese spaghetti in an air-tight container for up to 4 days. Avoid leaving it at room temperature for more than 2 hours.
To Freeze: Let the spaghetti cool completely, then transfer to a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months.
To Reheat: Reheat portions in the microwave, stirring occasionally, until heated through. Or, place in an oven-safe dish and bake at 350°F for 15-20 minutes.
More Tasty Spaghetti Dinners Your Family Will Love
Cowboy Spaghetti
One-Pot Spaghetti
Lemon Spaghetti
Baked Spaghetti
Baked Cream Cheese Spaghetti
8
servings15
minutes30
minutes485
Baked cream cheese spaghetti is the ultimate comfort food! This creamy casserole will be a guaranteed hit with the whole family.
Ingredients
12 oz spaghetti noodles
1 lb lean ground beef
1/2 cup diced onions
1/2 cup diced green peppers
1/2 cup grated carrots
1 clove garlic, minced
1 tsp Italian seasoning
1 (24 ounce) jar spaghetti sauce
8 oz cream cheese, softened
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Cook the spaghetti noodles in a large pot of salted water according to package directions until al dente. Drain well and return the noodles to the pot.
- While the noodles are still hot, add the softened cream cheese and mix thoroughly until the noodles are evenly coated. Set aside.
- In a large skillet over medium-high heat, cook the ground beef until browned and crumbled, about 5-7 minutes. Drain the excess fat.
- Add the onions, green peppers, carrots, and garlic to the skillet. Sauté for 3-4 minutes until vegetables are tender. Stir in the Italian seasoning.
- Pour in the spaghetti sauce and simmer for 2-3 minutes. Remove from heat.
- Spread a thin layer of the meat sauce in the bottom of the prepared baking dish. Top with the cream cheese-coated spaghetti noodles.
- Pour the remaining meat sauce evenly over the spaghetti. Sprinkle with grated Parmesan and shredded mozzarella cheese.
- Bake uncovered for 30 minutes, until the cheese is melted and the casserole is hot and bubbly.
- Remove from oven and let stand for 5 minutes before serving. Enjoy!
