Baked Cream Cheese Spaghetti Casserole Recipe
Baked Cream Cheese Spaghetti Casserole is the ultimate comfort food that combines tender spaghetti noodles with a creamy, tangy cream cheese mixture and a hearty meat sauce, all baked together until golden and bubbly. This family-friendly dish features layers of creamy, garlic-infused pasta topped with savory ground beef marinara and melted cheese, creating a perfect marriage of flavors and textures in every bite. It’s like lasagna’s easier cousin—all the comfort and satisfaction with less work and no fussy layering of individual noodles.
What makes this recipe so beloved is how simple it is to prepare while delivering restaurant-quality flavor that everyone loves. The cream cheese creates an incredibly rich, velvety coating on the pasta that’s reminiscent of Alfredo sauce but with a delightful tang, while the meat sauce on top adds savory depth. Ready in just 45 minutes from start to finish, this one-dish wonder is perfect for busy weeknights, potlucks, or feeding a hungry crowd. Kids and adults alike adore this casserole, and it reheats beautifully, making it ideal for meal prep or leftovers. Serve with garlic bread and a simple salad for a complete, satisfying meal.
Table of Contents
Recipe Quick Facts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Difficulty Level: Easy
Cuisine Type: Italian-American
Course: Main Course
Dietary Labels: Can be made vegetarian
Why You’ll Love This Recipe
- Easier than lasagna – All the comfort of a baked pasta dish without tedious layering or pre-cooking noodle sheets
- Incredibly creamy – Cream cheese creates a rich, tangy sauce that coats every strand of pasta
- Family and kid-friendly – Familiar flavors everyone loves with customizable spice levels
- Perfect for meal prep – Reheats beautifully and tastes even better the next day
- Budget-friendly – Feeds 8 people with affordable pantry ingredients
Ingredients
For the Meat Sauce
- 1 pound lean ground beef (or ground turkey, Italian sausage)
- 1 medium onion, diced (optional)
- 2-3 cloves garlic, minced
- 1 (24-28 oz) jar marinara or spaghetti sauce
- 1 teaspoon dried oregano
- ½ teaspoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
For the Cream Cheese Pasta
- 12-16 ounces spaghetti
- 8 ounces cream cheese, softened to room temperature
- ½ cup sour cream (optional, for extra creaminess)
- 1 teaspoon Italian seasoning
- 1-2 cloves garlic, minced
- 1 teaspoon garlic powder
- ¼ cup reserved pasta water
- Salt and pepper to taste
For Topping
- ½ cup grated Parmesan cheese
- 1-2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese (optional)
Optional Add-Ins
- 1 cup ricotta cheese or cottage cheese for extra creaminess
- Red pepper flakes for heat
- Fresh parsley or basil for garnish
Ingredient Note: Room temperature cream cheese is crucial for smooth mixing with hot pasta. If using fat-free cream cheese, results will be less creamy but still delicious.
Equipment Needed
- Large pot for boiling pasta
- Large skillet for meat sauce
- 9×13-inch baking dish
- Large mixing bowl
- Colander for draining pasta
- Wooden spoon or spatula
- Aluminum foil
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat oven: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water before draining. Drain the pasta and set aside.
- Brown the meat: While pasta cooks, heat a large skillet over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it up with a spoon until browned and no pink remains. If using onion, add it with the meat and cook together.
- Add aromatics and sauce: Drain excess fat if needed. Add minced garlic and cook for 30 seconds until fragrant. Stir in the marinara sauce, oregano, sugar, salt, and pepper. Simmer for 5-10 minutes to meld flavors. Remove from heat and set aside.
- Mix cream cheese with pasta: In a large bowl, combine the softened cream cheese, sour cream (if using), Italian seasoning, minced garlic, garlic powder, salt, and pepper. Add the hot drained spaghetti to the bowl. Toss everything together, stirring vigorously until the cream cheese melts and coats all the pasta evenly. If the mixture seems dry or clumpy, add reserved pasta water a tablespoon at a time to help it come together smoothly.
- Layer in baking dish: Spread a thin layer of meat sauce (about ½-1 cup) on the bottom of the prepared baking dish. This prevents the pasta from sticking.
- Add creamy pasta layer: Transfer all of the cream cheese-coated spaghetti to the baking dish, spreading it evenly on top of the sauce layer.
- Top with meat sauce: Pour the remaining meat sauce evenly over the spaghetti layer, spreading it to cover completely.
- Add cheese topping: Sprinkle Parmesan cheese over the meat sauce. Top with shredded mozzarella and cheddar cheese if using.
- Cover and bake: Cover the baking dish with aluminum foil and bake for 20-25 minutes. The foil prevents the cheese from over-browning while the casserole heats through.
- Finish uncovered: Remove the foil and bake for an additional 5-10 minutes until the cheese is melted, bubbly, and lightly golden brown.
- Rest before serving: Remove from the oven and let the casserole rest for 5-10 minutes. This allows it to set so it’s easier to slice and serve. Garnish with fresh parsley or basil if desired.
Pro Tips for Success
- Room temperature cream cheese is essential – Cold cream cheese will create lumps; let it sit out for 30-60 minutes before using
- Use pasta water to help mixing – If cream cheese isn’t blending smoothly, add reserved pasta water gradually while mixing
- Don’t overcook the pasta – Cook to al dente since it will continue cooking in the oven
- Let it rest – Allowing the casserole to sit for 5-10 minutes after baking helps it hold together when serving
- Customize the cheese – Mix different cheeses like ricotta, cottage cheese, or provolone for variety
- Season the layers – Make sure both the cream cheese mixture and meat sauce are well-seasoned for maximum flavor
- Cover while baking – This prevents cheese from burning and ensures even heating throughout
Substitutions & Variations
- Protein options: Use ground turkey, ground chicken, Italian sausage, or make it vegetarian by omitting meat and adding vegetables
- Pasta types: Use penne, rigatoni, ziti, or any pasta shape you prefer instead of spaghetti
- Cheese variations: Add ricotta or cottage cheese to the cream cheese layer for extra richness
- Vegetarian version: Skip the meat and add sautéed mushrooms, bell peppers, zucchini, and spinach to the sauce
- Spicy kick: Add red pepper flakes, diced jalapeños, or use spicy Italian sausage
- Lighter version: Use reduced-fat cream cheese, turkey instead of beef, and less cheese on top
- Gluten-free: Use gluten-free pasta
- Add vegetables: Mix in chopped spinach, diced bell peppers, or mushrooms with the meat sauce
- French fried onion topping: Top with crispy fried onions for extra crunch
Storage & Make-Ahead Tips
- Room Temperature: Can sit out for up to 2 hours after baking
- Refrigerate: Cover and store for 3-4 days in the refrigerator. Reheat individual portions in microwave for 2-3 minutes or whole dish covered in 350°F oven for 20-25 minutes
- Freeze Assembled Unbaked: Assemble completely, cover tightly with plastic wrap and foil, freeze for up to 3 months. Thaw overnight in refrigerator before baking as directed
- Freeze Baked Leftovers: Cool completely, portion into airtight containers, freeze for up to 3 months. Reheat from frozen or thawed
- Make Ahead: Assemble the entire casserole up to 24 hours in advance, cover, and refrigerate. Bring to room temperature for 20 minutes before baking, or add 10 minutes to baking time
- Meal Prep: This casserole portions beautifully for weekly meal prep and actually tastes better the next day
Serving Suggestions
- Serve with warm garlic bread or crusty Italian bread for soaking up extra sauce
- Pair with a simple Caesar salad or mixed green salad with vinaigrette
- Accompany with roasted vegetables like broccoli, green beans, or asparagus
- Great for potlucks, family gatherings, and church dinners—travels well and feeds a crowd
- Serve with a sprinkle of fresh basil or parsley for color and freshness
- Perfect alongside breadsticks and marinara for dipping
- Complete the Italian meal with a glass of red wine for adults
Nutrition Information (Per Serving – based on 8 servings)
Calories: 465 | Protein: 24g | Carbohydrates: 42g | Fat: 21g | Fiber: 3g | Sugar: 6g | Sodium: 720mg
FAQ
1. Can I make this casserole ahead of time?
Yes! Assemble the entire casserole up to 24 hours in advance, cover tightly with foil, and refrigerate. Bake when ready, adding 5-10 extra minutes if baking straight from cold. You can also freeze it unbaked for up to 3 months.
2. Why is my cream cheese not mixing smoothly with the pasta?
The cream cheese needs to be at room temperature, and the pasta should be hot. If it’s still clumpy, add reserved pasta water 1-2 tablespoons at a time while stirring vigorously.
3. Can I use a different type of pasta?
Absolutely! While spaghetti is traditional, you can use penne, rigatoni, ziti, or any pasta shape you prefer. Just adjust cooking time according to package directions.
4. Can I make this vegetarian?
Yes! Simply omit the ground beef and make a vegetarian marinara sauce with sautéed vegetables like mushrooms, bell peppers, zucchini, and spinach for added nutrition.
5. How do I reheat leftovers?
Reheat individual portions in the microwave for 2-3 minutes, or reheat the entire dish covered with foil in a 350°F oven for 20-25 minutes until heated through. This casserole reheats beautifully.
6. Can I freeze baked cream cheese spaghetti casserole?
Yes! You can freeze it either before or after baking. Wrap tightly in plastic wrap and foil, freeze for up to 3 months, then thaw in the refrigerator overnight before baking or reheating.
Recipe Notes
Baked Cream Cheese Spaghetti Casserole is a beloved Southern comfort food that has become a staple in American home cooking, particularly popular in church potlucks and family gatherings. This recipe represents a brilliant fusion of Italian-American pasta traditions with the Southern love of cream cheese in casseroles, creating something uniquely delicious. The addition of cream cheese to spaghetti casseroles likely originated as a way to add richness and creaminess without the fussiness of making a traditional béchamel sauce, making it accessible to home cooks of all skill levels. The tangy flavor of cream cheese balances the acidity of tomato sauce beautifully while creating an incredibly luscious texture that’s different from traditional baked spaghetti or lasagna. Many families have passed down their own versions through generations, with some adding cottage cheese or ricotta for extra protein, others incorporating sour cream for additional tang, and some topping with French fried onions for crunch. This casserole is particularly beloved because it reheats exceptionally well, often tasting even better the next day after the flavors have had time to meld together. The one-dish nature makes it perfect for busy families—you can assemble it in the morning, refrigerate, and bake it when you get home for a hot, satisfying dinner with minimal effort. It’s also endlessly adaptable, working equally well with ground turkey, Italian sausage, or as a vegetarian dish loaded with vegetables.
