Baked Spaghetti with Cream Cheese is comfort food at its best! To me, it feels like a hug at the end of a long (crazy) day. It’s simple to make, oh-so-cozy, and always a hit. If your family loves pasta and you love not overcomplicating things, this is one you will turn to again and again.
I’m always up for a cozy dinner that doesn’t take a million steps—or a trip to a specialty grocery store. This baked cream cheese spaghetti checks all the boxes: it’s easy to throw together, budget-friendly, and ridiculously satisfying.
The cream cheese adds just the right amount of indulgence, turning a basic pasta bake into something a little more special.
Whether it’s a weeknight or a “we’re all tired and need carbs” kind of day, this one always hits the spot.
If you are looking for more easy weeknight spaghetti recipes, don't miss my Chicken Spaghetti with Rotel and Crockpot Chicken Spaghetti, and Ninja Foodi Spaghetti. For more weeknight casseroles the family will love, don't miss my Chicken Bacon Ranch Casserole, Chicken Spinach Manicotti, and Chicken Broccoli Casserole.
Ingredients and Substitutions:
Let's Talk Ingredients
You can use regular, gluten-free, or whole-wheat spaghetti for this recipe. I’ve tested this with all three, and they all work.
Our preference is ground beef, but you can swap in turkey, chicken, or even a plant-based option if you’d like it lighter or vegetarian.
For the sauce, grab your favorite jarred marinara or make it from scratch; I love using my Crockpot Marinara. for this.
Cream cheese makes the sauce rich and creamy—just let it come to room temperature so it blends smoothly. You can also use ricotta or cottage cheese instead. Check out my Baked Spaghetti with Ricotta if you would prefer to use ricotta.
Step by Step Instructions
For the full recipe for baked spaghetti casserole with cream cheese with measurements, see the recipe card at the end of the post.
To make Baked Spaghetti with Cream Cheese, preheat your oven to 350° F. Spray a 13 x 9 casserole dish with cooking spray.
Cook the pasta according to package directions until al dente, then drain.
While the pasta cooks, heat a large skillet over medium-high heat and add the oil. Add the ground beef and cook until it starts to brown, breaking it up with a spoon as you go.
Next, add the onion, garlic, and salt, and cook for another 7 minutes or until the ground beef is fully cooked. Drain the fat and stir in the spaghetti sauce. Simmer for 5 more minutes. In a separate bowl, stir together the cream cheese, parmesan cheese, and Italian seasoning.
To assemble the dish, start by spreading a small amount of meat sauce (about ½ cup) in the bottom of your prepared baking dish.
Top with half of the cooked noodles and then half of the remaining sauce.
Dollop the cream cheese mixture over the top and sprinkle with half of the mozzarella cheese. Add the remaining noodles, and marinara sauce, and top with the remaining cheese.
Bake the casserole in the preheated oven for 25 to 30 minutes or until it's warm and bubbly.
Tips and Tricks
- Cook your pasta until it is al dente, meaning it has a little bit of bite left in it. This will help it hold up better in the oven and prevent it from becoming too mushy.
- Allow the cream cheese to come to room temperature before mixing it with the other ingredients. This will help it blend more easily and create a smooth and creamy texture.
- Don't be shy with the cheese! A generous amount of parmesan and mozzarella cheese will give your baked spaghetti that delicious, cheesy goodness we all love.
Preventing Dry Baked Spaghetti
To prevent your spaghetti bake with cream cheese from drying out, cover it tightly with aluminum foil before baking.
This will help lock in the moisture and prevent excess evaporation. You can also add extra sauce or cheese on top to help keep it moist while baking.
Once it's done, let it cool for a few minutes before serving to allow it to set and make it easier to cut into portions. If you're reheating leftovers, add a splash of water or broth before microwaving to help restore some moisture.
Baked Spaghetti Casserole with Beef and Cream Cheese
Ingredients
- 16 ounces spaghetti
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 onion chopped
- 1 tablespoon minced garlic
- 1 teaspoon sea salt
- 5 cups marinara sauce
- 8 ounces cream cheese at room temperature
- 8 ounces parmesan cheese grated
- 2 teaspoons Italian seasoning
- 16 ounces mozzarella cheese shredded
Instructions
- Preheat the oven to 350° F. Spray a 13 x 9 casserole dish with cooking spray.
- Cook the pasta until al dente according to package directions; be careful not to overcook. Drain.
- While the pasta cooks heat a large skillet over medium-high heat and add the oil. Add the ground beef and cook, breaking up with a spoon, until the ground beef starts to brown.
- Add the onion, garlic, and salt, and cook for another 7 minutes or until the ground beef is ground. At the marinara and simmer for 5 more minutes.
- In a medium bowl, stir together the cream cheese, parmesan cheese, and Italian seasoning.
- Place ½ cup of the marinara in the bottom of the casserole dish.
- Top with half of the noodles, and half of the remaining sauce. Dollop the cream cheese mixture over the top and sprinkle with half of the mozzarella cheese.
- Add the remaining noodles, marinara sauce, and top with the remaining cheese. Cover with foil.
- Bake for 25 to 30 minutes, until warm and bubbly. I recommend removing the foil in the last 10 minutes of baking time.
Annette Anderson says
Your recipes look delicious! I'm going to try them. The baked Spaghetti looks like a yummy place to start.
Wendy Polisi says
Thanks so much! I hope you enjoy it!