Baked Cream Cheese Spaghetti Casserole Recipe

If you’ve ever found yourself craving comfort food with a little extra flair, this Baked Cream Cheese Spaghetti Casserole is about to become a household favorite. Imagine silky spaghetti noodles, coated in a velvety cream cheese sauce, tucked beneath a hearty beefy tomato layer and finished with a gooey crown of melted cheeses. It’s the kind of casserole that promises both nostalgia and a deliciously surprising twist, turning ordinary pasta night into a celebration. Whether you’re cooking for family or friends, this dish draws everyone together for seconds (okay, and thirds).

Ingredients You’ll Need

Part of the magic behind this Baked Cream Cheese Spaghetti Casserole comes from everyday ingredients that, when combined, become irresistibly special. Each element brings something unique: creaminess, savory depth, bright color, or a boost of herbaceous flavor.

• Spaghetti (12 oz): The foundation of the casserole, these noodles soak up all the delicious sauces while maintaining their pleasant bite.
• Lean Ground Beef (1 lb): Adds heartiness and a rich, meaty flavor without too much extra grease.
• Spaghetti Sauce (1 jar, 28 oz): Offers a robust tomato base and infuses the whole casserole with classic Italian flavors.
• Cream Cheese (8 oz, softened): The secret to the creamy, dreamy base—softened so it blends seamlessly into the hot pasta.
• Garlic (1 clove, minced): For that fresh pop of aromatic flavor—don’t skip it; it makes the whole dish sing.
• Italian Seasoning (1 tsp): Brings together classic herbs, making every bite taste like pizza and lasagna teamed up.
• Garlic Salt (a pinch): Adds savory depth and balances out the richness of the cream cheese.
• Parmesan Cheese (½ cup, grated): Sprinkled on top, it bakes up golden and nutty with a bit of pleasant sharpness.
• Mozzarella Cheese (½ cup, shredded): For that irresistible melty, stringy cheese layer everyone digs into first.

How to Make Baked Cream Cheese Spaghetti Casserole

Step 1: Prepare Your Baking Dish and Oven

Start by preheating your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan so that nothing sticks and cleanup is a breeze. Having everything ready before you assemble means the Baked Cream Cheese Spaghetti Casserole comes together without any hiccups.

Step 2: Cook the Spaghetti

Bring a large pot of lightly salted water to a rolling boil. Add your spaghetti and cook, stirring occasionally to keep things from clumping. You’re aiming for al dente—tender but with a gentle bite, which usually takes about 12 minutes. Drain well, but don’t forget them on the stovetop—they’re the backbone of the casserole!

Step 3: Brown the Ground Beef and Start the Sauce

While the pasta cooks, heat up a skillet over medium-high. Crumble in the ground beef and let it sizzle until deeply browned, about 5 to 7 minutes. Drain off any extra fat (no one wants a greasy casserole), then stir in the entire jar of spaghetti sauce. The beefy tomato mixture will be the bold, saucy crown on your Baked Cream Cheese Spaghetti Casserole.

Step 4: Create the Cream Cheese Coated Spaghetti

Transfer the drained spaghetti into a large mixing bowl. While it’s still hot, add the softened cream cheese, minced garlic, Italian seasoning, and a pinch of garlic salt. Stir everything lovingly until the noodles are silky and thoroughly coated in that luscious cream cheese blend. This is where the magic happens—the flavors begin to fuse together already!

Step 5: Assemble the Casserole

Spread a thin layer of meat sauce in the bottom of your prepared pan. This not only prevents the pasta from sticking but infuses the entire dish with flavor from the ground up. Next, pile in your creamy spaghetti, smoothing it out for even layering. Pour the remaining beefy sauce over the top, blanketing every strand of noodle.

Step 6: Add the Cheesy Topping and Bake

Finally, shower the top with grated Parmesan and shredded mozzarella. Pop the pan into your preheated oven and bake for about 30 minutes. You’ll know it’s ready when the cheese is melted and bubbly, golden in spots, and the kitchen smells like an Italian restaurant. Let it cool just a few minutes before cutting—you want those perfect slices but still plenty of gooey cheese!

How to Serve Baked Cream Cheese Spaghetti Casserole

Garnishes

Bring your Baked Cream Cheese Spaghetti Casserole to life with a final sprinkle of chopped fresh parsley or basil. The burst of color and touch of fresh flavor really set off the creaminess and cheesy richness. For a little spicy kick, a scattering of red pepper flakes adds excitement with every bite.

Side Dishes

This casserole is a star on its own, but pairing it with a crisp green salad balances the richness beautifully. A basket of warm garlic bread or buttery rolls is traditional—and perfect for swooping up any extra sauce. If you want to keep things veggie-forward, a side of roasted broccoli or green beans makes a colorful, nutritious contrast.

Creative Ways to Present

For family dinners, bring the pan right to the table and let everyone serve themselves, buffet-style. Entertaining? Try portioning the casserole into ramekins for adorable individual servings. Or, if you’re cooking for a crowd, set up a pasta bar with extra toppings like olives, fresh tomatoes, or chili flakes so everyone can add their own twist to the classic Baked Cream Cheese Spaghetti Casserole.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Baked Cream Cheese Spaghetti Casserole keeps beautifully in the fridge for up to four days. Simply cover the dish tightly with foil or transfer slices to an airtight container. The flavors often get even more delicious after a night in the fridge, making this a dream batch-cook option.

Freezing

This recipe is freezer-friendly, perfect for meal prepping! Assemble the casserole up through the cheese-topped step, let it cool completely, then wrap tightly in aluminum foil and plastic wrap. It’ll keep in the freezer for up to three months. When ready to eat, just thaw overnight in the fridge before baking as usual.

Reheating

To reheat, pop a slice (or the entire pan) into a 350 degree oven until hot and bubbly—about 20 minutes for a large portion, less for a single slice. If you’re in a hurry, microwave individual servings on medium power in short bursts, covering with a damp paper towel to keep the pasta moist and the cheese perfectly gooey.

FAQs

Can I use a different type of pasta?

Absolutely! While spaghetti is classic for this Baked Cream Cheese Spaghetti Casserole, feel free to substitute with your favorite noodle shapes like penne, rigatoni, or even fettuccine. Just keep the pasta shape sturdy enough to hold up when baked.

Is it possible to make this casserole vegetarian?

Yes! Simply swap the ground beef for your favorite plant-based crumbles or 2 cups of sautéed mushrooms. Use a vegetarian-friendly spaghetti sauce and you’re set for a hearty, meatless version.

Can I add more vegetables?

Go for it! Chopped spinach, bell peppers, or sautéed zucchini all work wonderfully stirred into the meat sauce or mixed with the noodles. It’s a tasty way to sneak in more color and nutrition.

Why does the cream cheese need to be softened?

Softened cream cheese ensures it melts effortlessly into the hot pasta, making the coating ultra creamy. If it’s too cold, you might end up with lumps rather than that luscious, even sauce you’re after.

Should I cover the casserole while baking?

For this Baked Cream Cheese Spaghetti Casserole, bake uncovered so that the top becomes nicely golden and bubbly. If you notice the cheese browning too quickly near the end, you can loosely tent with foil.

Final Thoughts

There’s something truly special about sharing a comforting, crowd-pleasing meal with loved ones, and this Baked Cream Cheese Spaghetti Casserole checks every box. I hope you’ll give it a try and discover firsthand how rich, creamy, and satisfying spaghetti night can really be. Don’t be surprised if it becomes the most-requested dish at your table!

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