I absolutely love sharing this Baked Cream Cheese Spaghetti Casserole Recipe with friends because it’s one of those comforting dishes that’s cozy, cheesy, and surprisingly easy to make. When I first tried this casserole, the cream cheese twist was such a delightful surprise—it gives the spaghetti a rich, velvety texture that just wraps around every bite. Whether you’re serving up a weeknight dinner or bringing something special to a potluck, this recipe never disappoints.
You’ll find that this casserole strikes the perfect balance between classic flavors and creamy indulgence. It’s a wonderful way to upgrade a simple spaghetti dinner into something that feels a little more festive. Plus, it’s great for feeding a hungry crowd and makes awesome leftovers for the next day. Trust me, once you make it, it’ll become a go-to in your recipe collection.
Why You’ll Love This Recipe
- Creamy Comfort: The cream cheese melts into the spaghetti, creating a luscious sauce that’s both simple and satisfying.
- Crowd-Pleaser: It’s hearty enough to feed a family or a group, so you won’t stress about having enough.
- Make-Ahead Friendly: You can prepare it ahead, refrigerate or even freeze it, saving you time on busy days.
- Easy Prep: Straightforward steps and accessible ingredients make this recipe approachable for cooks of any level.
Ingredients You’ll Need
These ingredients come together beautifully to create layers of flavor and creamy texture. Don’t worry if you don’t have Italian seasoning on hand—you can make a quick mix of dried herbs like oregano and basil for a similar touch.
- Spaghetti: I usually go for regular spaghetti, but whole wheat works well if you want a little extra fiber.
- Spaghetti sauce: A good-quality jarred sauce works wonders here; no need for homemade unless you have it on hand!
- Lean ground beef: Using lean beef keeps it from getting greasy but still adds that meaty flavor we love.
- Italian seasoning: This blend ties the dish together with classic herb notes.
- Garlic (minced): Fresh garlic makes all the difference and adds that lovely punch.
- Cream cheese: Make sure it’s at room temperature so it melts smoothly and evenly.
- Parmesan cheese (grated): This adds a salty, nutty finish when sprinkled on top before baking.
Variations
I love how versatile this Baked Cream Cheese Spaghetti Casserole Recipe is. Over time, I’ve switched up ingredients based on what’s in my fridge or dietary needs, and it always turns out delicious.
- Vegetarian version: Instead of beef, try sautéed mushrooms and zucchini. The mushrooms add that umami depth my family really enjoyed the last time I made it this way.
- Spicy twist: Add red pepper flakes or diced jalapeños to the sauce for an extra kick.
- Cheese-packed: Mix in shredded mozzarella along with the parmesan for a gooey cheese pull when you serve.
- Gluten-free: Swap spaghetti for gluten-free pasta—just watch cooking times as they can vary.
How to Make Baked Cream Cheese Spaghetti Casserole Recipe
Step 1: Brown the Beef and Prepare the Sauce
Start by heating a skillet over medium heat and browning the ground beef until it’s fully cooked—don’t rush this! Drain the fat well to avoid a greasy casserole, then stir in your jar of spaghetti sauce. Set this savory meat sauce aside while you move onto the pasta.
Step 2: Cook Spaghetti and Mix with Cream Cheese
Cook the spaghetti just according to the package instructions; nothing fancy here. Drain the pasta and immediately toss it in a large bowl with the cream cheese, Italian seasoning, and minced garlic. Stir briskly—the warmth of the pasta melts the cream cheese into a silky coating that hugs every strand.
Step 3: Assemble the Casserole
Grease your 9×13-inch baking dish lightly so it doesn’t stick. Spread a little bit of the meat sauce on the bottom to keep the pasta from drying out, then layer the cream cheese-coated spaghetti over it. Pour the remaining meat sauce evenly over the top, and finally, sprinkle generously with parmesan cheese.
Step 4: Bake Until Bubbly and Golden
Pop the casserole in a preheated 350ºF oven and bake for about 30 minutes. You’re looking for bubbling sauce and melted cheese spots that turn lightly golden. This bake time gives it enough heat to meld the flavors without drying out the dish.
Pro Tips for Making Baked Cream Cheese Spaghetti Casserole Recipe
- Room Temperature Cream Cheese: Letting the cream cheese come to room temp before mixing prevents lumps and helps create a silky sauce.
- Drain the Beef Well: Excess fat can make the casserole watery or greasy—don’t skip this step.
- Layering Matters: A thin layer of sauce under the noodles keeps everything moist and perfectly baked.
- Don’t Overbake: 30 minutes is just right—too long and the pasta might dry out, losing creaminess.
How to Serve Baked Cream Cheese Spaghetti Casserole Recipe
Garnishes
I like to finish this casserole with a sprinkle of fresh chopped basil or parsley—it brightens the rich flavors wonderfully. A little extra grated parmesan on top after baking never hurts either, especially if you love that cheesy crust!
Side Dishes
To balance the richness, I usually serve it with a crisp green salad dressed in a light vinaigrette and some garlic bread. Roasted or steamed vegetables like broccoli also make a perfect, healthy side that complements the creamy casserole.
Creative Ways to Present
For a special occasion, I sometimes bake individual servings in small ramekins and garnish with a sprig of fresh herbs and a cherry tomato on top. It turns the humble casserole into a charming crowd-pleaser that everyone raves about.
Make Ahead and Storage
Storing Leftovers
When I store leftovers, I cover the casserole tightly with plastic wrap or transfer portions to airtight containers. It keeps well in the fridge for 3 to 4 days. I usually reheat single servings in the microwave for a quick lunch or dinner.
Freezing
This recipe freezes beautifully. I freeze the assembled casserole before baking by wrapping it tightly with foil and then with plastic wrap. When I’m ready to enjoy, I thaw it overnight in the fridge before baking as directed. Freezing doesn’t compromise the creamy texture, which is always a relief!
Reheating
I reheat leftovers covered with foil in the oven at 350ºF until warm, usually 20 to 30 minutes. This keeps the casserole moist and flavorful, avoiding any dried-out spots that sometimes happen with microwave reheating.
FAQs
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Can I use other types of pasta for this casserole?
Absolutely! While spaghetti is traditional here, feel free to substitute with penne, rotini, or any pasta shape you prefer. Just adjust cooking time if needed, and the casserole will be just as delicious.
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Is it necessary to use cream cheese at room temperature?
Yes, letting the cream cheese soften to room temperature makes it much easier to mix smoothly with the hot pasta. Cold cream cheese can clump and create uneven texture in the casserole.
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Can I make this recipe ahead of time?
Definitely! You can assemble the casserole a day before baking and keep it covered in the fridge. When ready to bake, you might just add a few extra minutes to the cooking time to ensure it’s heated through perfectly.
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How can I add more vegetables to this casserole?
Adding finely chopped veggies like bell peppers, spinach, or mushrooms to the meat sauce is a simple way to sneak in more nutrients without changing the texture or flavor too much.
Final Thoughts
This Baked Cream Cheese Spaghetti Casserole Recipe holds a special place in my kitchen because it’s comfort food that feels a little more special than your usual spaghetti dinner. I love how the cream cheese adds that unexpected creaminess while still being so simple to pull together. If you’re looking for a new family favorite or an easy casserole to impress friends, I encourage you to give this one a try—you might just find it becomes a staple in your home too.
Print
Baked Cream Cheese Spaghetti Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Cream Cheese Spaghetti Casserole is a comforting, cheesy baked pasta dish featuring tender spaghetti coated in a creamy cream cheese mixture, layered with savory ground beef meat sauce, and topped with Parmesan cheese. Perfect for family dinners, this casserole combines simple ingredients to create a rich and satisfying meal baked to bubbly perfection.
Ingredients
Spaghetti and Sauce
- 12 oz spaghetti
- 1 (26-oz) jar prepared spaghetti sauce
- 1 lb lean ground beef
- 1 tsp Italian seasoning
- 1 clove garlic, minced
Cream Cheese Mixture
- 1 (8-oz) package cream cheese, room temperature
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the casserole.
- Cook Meat Sauce: In a skillet over medium heat, brown the lean ground beef until fully cooked. Drain the fat, then stir in the jar of prepared spaghetti sauce and set the mixture aside.
- Prepare Spaghetti and Cream Cheese Mixture: Cook the spaghetti according to the package directions until al dente. Drain the spaghetti and transfer it to a large bowl. Add the cream cheese, Italian seasoning, and minced garlic to the hot spaghetti and stir thoroughly until the cream cheese is melted and the spaghetti is evenly coated.
- Assemble Casserole: Lightly grease a 9×13-inch baking dish. Spread a small amount of the meat sauce on the bottom of the dish. Layer the prepared spaghetti mixture over the sauce, then spoon the remaining meat sauce evenly on top.
- Add Cheese and Bake: Sprinkle the grated Parmesan cheese evenly over the casserole. Bake in the preheated oven for 30 minutes or until the casserole is bubbly and the cheese is melted.
Notes
- This casserole can be made in advance and stored in the refrigerator or freezer.
- If baking after refrigerating, you may need to add a few extra minutes to the cook time.
- To bake from frozen, thaw the casserole completely before baking as directed.
- To reheat after freezing, thaw completely, cover with aluminum foil, and bake at 350ºF for 30 to 40 minutes until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
