Let me tell y’all, this baked cream cheese spaghetti casserole is what happens when comfort food meets “clean out the pantry” night and ends in a standing ovation. If you’ve got spaghetti, cream cheese, and a craving for something unapologetically cozy, friend you’re about to meet your new go-to.
Why You’re Going to Love It
- Layers of creamy, cheesy, beefy flavor baked into one craveable bite
- Uses simple ingredients you already have in your kitchen
- Freezer-friendly and perfect for busy weeknights or feeding a crowd
What Goes Into This Casserole
Let’s walk through our cast of kitchen heroes. Each ingredient here plays a role in delivering that rich, satisfying bite you’ll keep going back for.
Spaghetti: Our sturdy base. Cooked just to al dente, it holds up beautifully to all that sauce and cheese.
Note: Don’t worry about exact amounts. I’ve got all the measurements tucked neatly down in the recipe card below.
Ground beef: Adds savory depth. You can sub with Italian sausage if you’re feelin’ fancy or turkey for a lighter version.
Cream cheese: This is the secret weapon melty, tangy, and it gives the dish a luscious creaminess you don’t see coming.
Marinara or spaghetti sauce: Store-bought or homemade, this binds everything together and adds that sweet tomato kick.
Italian seasoning & garlic: Simple pantry spices that bring aroma and warmth to the party.
Mozzarella & Parmesan: One melts, one browns. Together, they make the golden crust dreams are made of.
How to Make Baked Cream Cheese Spaghetti Casserole
This is a “build-it-and-bake-it” type of recipe that’s hard to mess up but easy to perfect. Here’s how we do it in my kitchen:
1. Cook the pasta: Boil your spaghetti in salted water until just al dente. Drain and set aside.
2. Brown the beef: Sauté ground beef until no longer pink. Drain the fat, then stir in your spaghetti sauce. Simmer for a few to marry those flavors.
3. Mix the creamy base: In a big bowl, combine hot drained spaghetti with cream cheese, garlic, and Italian seasoning. Stir until the cream cheese melts into every noodle like a hug from your Southern auntie.
4. Layer it up: In a greased baking dish, spread a little meat sauce on the bottom. Add the cream cheese spaghetti, then top with the rest of the meat sauce. Sprinkle with mozzarella and Parmesan.
5. Bake: Pop it in a 350°F oven for about 30 minutes until it’s bubbly and golden up top.
Slip-Ups to Steer Clear Of
Even a casserole this forgiving has a few traps. Here are the biggest mistakes to avoid when making your baked cream cheese spaghetti casserole:
Overcooking the pasta: Remember, it’s going in the oven! Al dente is your friend—soft spaghetti = soggy casserole.
Using cold cream cheese: It’ll clump instead of melting evenly. Let it come to room temp or soften it in the microwave first.
Not seasoning the layers: Each layer needs love. Taste your sauce. Taste your cream cheese mix. Season generously.
A Few Pro Tips from My Kitchen to Yours
Alright, now that you’ve got the basics, here are my little secrets for leveling up this weeknight wonder.
Go half-and-half on the meat: Mix ground beef with spicy Italian sausage for a bold twist.
Swap spaghetti with other pastas: This also works beautifully with rotini or penne, especially if you’re feeding littles who love scooping noodles.
Make it ahead: This casserole freezes like a dream. Assemble it, wrap tight, and freeze up to 2 months. Just thaw overnight and bake when needed.
Customize the veggies: Toss in some spinach, mushrooms, or bell peppers. Just sauté them first so they don’t water things down.
One More Secret (Just Between Us)
Want the flavor to really soak in? After mixing the cream cheese into the pasta, let it sit covered for 10–15 minutes before baking. This lets the noodles absorb all that tangy, creamy magic. It’s a game-changer, trust me.
How to Serve This Cozy Casserole
She’s rich, she’s cheesy, she’s filling. So we keep it simple on the side:
Serve it with: A crisp green salad, garlic bread, and maybe a little roasted broccoli or zucchini.
And don’t forget a tall glass of sweet tea or a dry red wine if you’re feelin’ grown-up.
For more easy dinner ideas, check out our smothered chicken and rice or spice things up with this creamy tuna helper pasta. And don’t miss our take on homemade tagliolini for a from-scratch pasta moment or this quickie tuna helper made easy if your pantry’s looking a little bare.
Baked Cream Cheese Spaghetti Casserole
Ingredients
- 12 oz spaghetti
- 1 lb ground beef
- 1 24 oz jar spaghetti sauce
- 8 oz cream cheese softened
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
Instructions
- Cook spaghetti until al dente; drain.
- Brown ground beef; drain fat, stir in spaghetti sauce.
- Combine hot spaghetti with cream cheese, garlic powder, seasoning, and salt.
- In a greased 9×13 dish, layer meat sauce, spaghetti, then remaining sauce.
- Top with cheeses and bake at 350°F for 30 minutes.
Notes
- Let cream cheese reach room temp before mixing.
- Add sautéed veggies for extra nutrition.
- Freeze before baking for up to 2 months.
- Use rotini or penne for a twist.
FAQs About Baked Cream Cheese Spaghetti Casserole
Can I freeze this casserole?
Yes, absolutely. Assemble it without baking, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until bubbly and hot, about 45 minutes.
Why is my cream cheese clumping instead of mixing?
If your cream cheese is cold, it won’t melt properly. Always let it soften to room temp or microwave for 20 seconds before mixing into the hot pasta.
What can I use instead of cream cheese?
You can use ricotta or even a creamy cottage cheese blend. Just expect a different texture. Cream cheese gives that unmistakable tangy richness that defines this dish.
Can I make this vegetarian?
Yep! Just skip the meat and use sautéed mushrooms, spinach, or lentils for depth. You can also go wild with marinara and more cheese—it’s still a flavor bomb.
From My Kitchen to Yours
This baked cream cheese spaghetti casserole has been a staple at our Sunday suppers and snow day dinners. It’s simple, soul-warming, and so easy to love—just like the memories that come with it.
Next time you’re craving something hearty and nostalgic, go ahead and whip this one up. I’ll be over here, sneaking another forkful straight from the dish. No judgment.
