Baked Cream Cheese Spaghetti – The Ultimate Creamy Pasta Comfort!
This dish takes regular spaghetti to the next level with a rich cream cheese layer, meaty marinara sauce, and a golden cheesy topping. It’s like lasagna and spaghetti had the most delicious baby! Perfect for family dinners, potlucks, or anytime you crave something indulgent and cozy.
Ingredients
Serves 6–8
For the Pasta Layer:
1 lb spaghetti
2 tbsp butter
8 oz cream cheese (softened)
¼ cup milk
½ tsp garlic powder
½ tsp Italian seasoning
Salt and pepper to taste
For the Meat Sauce:
1 lb ground beef (or Italian sausage)
1 jar (24 oz) marinara or pasta sauce
½ tsp onion powder
½ tsp red pepper flakes (optional)
For Topping:
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan
Fresh parsley (optional)
Instructions
- Cook the Spaghetti
Boil spaghetti according to package instructions until al dente. Drain, return to pot, and toss with butter until melted. Stir in cream cheese, milk, garlic powder, Italian seasoning, salt, and pepper until noodles are creamy and coated. - Make the Meat Sauce
Brown ground beef in a skillet over medium heat. Drain excess fat. Add marinara sauce, onion powder, and red pepper flakes. Simmer for 5–7 minutes. - Assemble the Bake
Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spread the creamy spaghetti evenly on the bottom. Pour the meat sauce over the pasta. Sprinkle with mozzarella and Parmesan. - Bake
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly. - Garnish and Serve
Let rest for 5 minutes. Garnish with chopped parsley if desired. Slice and serve!
Serving Tips
Pair with a crisp green salad and garlic bread for a complete meal.
Nutrition Estimate (Per Serving)
| Calories | 520 |
| Protein | 28g |
| Carbs | 45g |
| Fat | 28g |
| Sodium | 780mg |
FAQs
Q: Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake when ready.
Q: Can I freeze leftovers?
Definitely. Store in an airtight container or wrap tightly. Freeze for up to 2 months.
Q: What can I substitute for cream cheese?
You can use ricotta, sour cream, or a mix of heavy cream and shredded mozzarella for a similar texture.
