Baked Cream Cheese Spaghetti – Cozy, Creamy, and Crowd-Pleasing

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This is the kind of dinner that gets the table quiet in the best way. Baked Cream Cheese Spaghetti is cozy, creamy, and big on flavor without asking much of you. It’s weeknight-friendly, potluck-ready, and easy to scale up for a crowd.

You get a rich tomato-meat sauce, a silky cream cheese layer, and a golden, bubbly top that makes everyone want seconds. If you love lasagna but want something faster, this hits the same notes with less fuss.

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Baked Cream Cheese Spaghetti - Cozy, Creamy, and Crowd-Pleasing

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Ingredients

• Spaghetti: 12 ounces (about three-quarters of a standard box)
• Ground meat: 1 pound (beef, turkey, or Italian sausage)
• Marinara or pasta sauce: 24 ounces (your favorite jar or homemade)
• Cream cheese: 8 ounces, softened
• Sour cream: 1/2 cup (or plain Greek yogurt)
• Shredded mozzarella: 2 cups
• Grated Parmesan: 1/2 cup
• Onion: 1 small, diced
• Garlic: 3 cloves, minced
• Olive oil: 1–2 tablespoons
• Italian seasoning: 1 teaspoon
• Red pepper flakes: Pinch (optional)
• Salt and black pepper: To taste
• Fresh basil or parsley: For garnish (optional)

Instructions

• Heat the oven: Preheat to 350°F (175°C). Grease a 9x13-inch baking dish or similar casserole.
• Boil the pasta: Cook spaghetti in well-salted water until just shy of al dente. Drain, then toss with a splash of olive oil so it doesn’t stick.
• Brown the meat: In a large skillet over medium-high heat, warm olive oil. Add onion with a pinch of salt and cook until soft. Stir in garlic for 30 seconds. Add the meat, breaking it up. Cook until browned; drain excess fat if needed.
• Build the sauce: Stir in marinara, Italian seasoning, red pepper flakes, and a few grinds of black pepper. Simmer 5–7 minutes so flavors come together. Taste and adjust salt.
• Make the creamy layer: In a bowl, beat cream cheese with sour cream until smooth and spreadable. Season with a pinch of salt and pepper. If it’s stiff, let it sit a few minutes or warm briefly to soften.
• Combine pasta and some sauce: Toss the drained spaghetti with about 1 cup of the meat sauce, just enough to coat. This keeps the pasta from clumping and drying out.
• Layer in the dish: Spread half the sauced spaghetti in the baking dish. Dollop and gently spread half the cream cheese mixture over it. Add half of the remaining meat sauce, then sprinkle with half the mozzarella and Parmesan. Repeat the layers with the rest of the ingredients.
• Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until the top is bubbly and lightly golden.
• Rest and serve: Let it rest 10 minutes so it sets and slices cleanly. Garnish with chopped basil or parsley. Serve warm.

What Makes This Recipe So Good

• Comfort food done right: It’s creamy, cheesy, and saucy with a crisp top and tender pasta.
• Simple steps, big payoff: Brown, stir, layer, bake. No complicated techniques or long simmering.
• Make-ahead friendly: Assemble earlier in the day and bake when you’re ready to eat.
• Flexible: Works with beef, turkey, Italian sausage, or a meatless option.

  Spice it up or keep it mild.

• Great for leftovers: It reheats beautifully for lunches throughout the week.

Shopping List

• Spaghetti: 12 ounces (about three-quarters of a standard box)
• Ground meat: 1 pound (beef, turkey, or Italian sausage)
• Marinara or pasta sauce: 24 ounces (your favorite jar or homemade)
• Cream cheese: 8 ounces, softened
• Sour cream: 1/2 cup (or plain Greek yogurt)
• Shredded mozzarella: 2 cups
• Grated Parmesan: 1/2 cup
• Onion: 1 small, diced
• Garlic: 3 cloves, minced
• Olive oil: 1–2 tablespoons
• Italian seasoning: 1 teaspoon
• Red pepper flakes: Pinch (optional)
• Salt and black pepper: To taste
• Fresh basil or parsley: For garnish (optional)

How to Make It

1. Heat the oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish or similar casserole.
2. Boil the pasta: Cook spaghetti in well-salted water until just shy of al dente. Drain, then toss with a splash of olive oil so it doesn’t stick.
3. Brown the meat: In a large skillet over medium-high heat, warm olive oil.

   Add onion with a pinch of salt and cook until soft. Stir in garlic for 30 seconds. Add the meat, breaking it up.

   Cook until browned; drain excess fat if needed.

4. Build the sauce: Stir in marinara, Italian seasoning, red pepper flakes, and a few grinds of black pepper. Simmer 5–7 minutes so flavors come together. Taste and adjust salt.
5. Make the creamy layer: In a bowl, beat cream cheese with sour cream until smooth and spreadable.

   Season with a pinch of salt and pepper. If it’s stiff, let it sit a few minutes or warm briefly to soften.

6. Combine pasta and some sauce: Toss the drained spaghetti with about 1 cup of the meat sauce, just enough to coat. This keeps the pasta from clumping and drying out.
7. Layer in the dish: Spread half the sauced spaghetti in the baking dish.

   Dollop and gently spread half the cream cheese mixture over it. Add half of the remaining meat sauce, then sprinkle with half the mozzarella and Parmesan. Repeat the layers with the rest of the ingredients.

8. Bake: Cover loosely with foil and bake for 20 minutes.

   Remove foil and bake another 10–15 minutes, until the top is bubbly and lightly golden.

9. Rest and serve: Let it rest 10 minutes so it sets and slices cleanly. Garnish with chopped basil or parsley. Serve warm.

Storage Instructions

• Fridge: Cool completely, then cover tightly.

  Store up to 4 days. Reheat portions in the microwave or cover the dish and warm in a 325°F oven until hot.

• Freezer: Assemble but don’t bake, or freeze leftovers in airtight containers. Keeps up to 2 months.

  Thaw in the fridge overnight, then bake covered at 350°F until heated through. Add a little extra sauce if it looks dry.

• Make-ahead: Assemble in the morning, cover, and refrigerate. Add 10 minutes to the initial covered bake time.

Why This is Good for You

• Balanced comfort: Protein from the meat and dairy helps keep you full, while pasta gives you steady energy.
• Lycopene boost: Tomato sauce brings antioxidants that support heart health.
• Customizable: Use whole-wheat or chickpea pasta for extra fiber and protein.

  Add spinach or mushrooms to the sauce for more veggies.

• Portion-friendly: A small, satisfying square goes a long way thanks to the creamy layer and cheese.

What Not to Do

• Don’t overcook the spaghetti: It should be slightly firm. Overcooked pasta turns mushy after baking.
• Don’t skip seasoning: Taste both the sauce and the cream cheese mixture. Under-seasoned layers make a flat-tasting casserole.
• Don’t use cold cream cheese: Cold cream cheese won’t spread and will clump.

  Soften it for a smooth layer.

• Don’t drown the pasta: A light coating of sauce in the toss is enough. Save most of the sauce for the layers.
• Don’t slice immediately: Resting helps everything set and keeps the layers neat.

Alternatives

• Meat swaps: Use mild or hot Italian sausage, ground turkey, or a mix. For meatless, try lentils, plant-based crumbles, or a hearty mushroom ragù.
• Pasta options: Penne, rigatoni, or ziti hold the creamy sauce well.

  Choose gluten-free pasta if needed; cook it slightly under al dente.

• Cheese variations: Sub part of the mozzarella with provolone for extra melt or fontina for richness. Ricotta can replace sour cream for a lasagna vibe.
• Add-ins: Stir in sautéed mushrooms, spinach, roasted red peppers, or olives. A splash of red wine in the sauce adds depth.
• Lighter take: Use Neufchâtel (lower-fat cream cheese), Greek yogurt instead of sour cream, and part-skim mozzarella.
• Spice it up: Add more red pepper flakes, or finish with Calabrian chili paste for gentle heat and tang.

FAQ

Can I make this without cream cheese?

Yes.

Use ricotta mixed with a beaten egg and a little Parmesan for structure. It won’t be as tangy, but it will still bake up creamy and satisfying.

How do I prevent a watery casserole?

Cook the sauce until it thickens and concentrate flavors. Drain meat well, don’t over-sauce the pasta in the toss, and let the baked dish rest 10 minutes before cutting.

What’s the best way to reheat leftovers?

For single servings, the microwave works fine—cover and heat in short bursts, stirring once.

For a pan, cover with foil and warm in a 325°F oven until hot. Add a spoonful of sauce or a splash of water if it seems dry.

Can I assemble it the night before?

You can, but the pasta will absorb some sauce. For best results, keep the pasta, sauce, and cream cheese mixture separate, then assemble right before baking.

If assembling ahead, add a little extra sauce.

Do I need to cover it while baking?

Covering for the first part helps everything heat evenly and prevents the cheese from browning too fast. Uncover toward the end to get that golden, bubbly top.

What side dishes go well with it?

A simple green salad with vinaigrette, garlic bread, and roasted broccoli or green beans balance the richness and make it a complete meal.

Can I use homemade sauce?

Absolutely. A thick, well-seasoned marinara or meat sauce is perfect.

If your sauce is thin, simmer it longer so the casserole doesn’t turn soupy.

Wrapping Up

Baked Cream Cheese Spaghetti brings all the comfort of a layered pasta bake with easy, weeknight steps. It’s creamy without being heavy, saucy without being sloppy, and flexible enough to match your mood or what’s in your kitchen. Keep this one in your back pocket for busy nights, family dinners, or anytime you want a reliable crowd-pleaser that tastes like you fussed—without actually fussing.