Baked Cream Cheese Spaghetti Casserole
This Baked Cream Cheese Spaghetti Casserole is a comforting and satisfying dish that combines the beloved flavors of traditional spaghetti with a creamy twist. Ideal for busy weekdays or casual family gatherings, this casserole brings together the rich taste of beef marinara, creamy cheese, and tender spaghetti, all baked to perfection.
Why Make This Recipe
There’s something incredibly satisfying about a hearty casserole, and this Baked Cream Cheese Spaghetti Casserole packs a punch in both flavor and convenience. It’s a one-dish meal that beautifully layers textures and tastes, making it a perfect choice for feeding a crowd or meal prepping for the week. The addition of cream cheese elevates the classic spaghetti experience, turning a simple dish into a delightful comfort food that everyone will love.
How to Make Baked Cream Cheese Spaghetti Casserole
Ingredients:
- 12 oz spaghetti noodles
- 1 (24 oz) jar marinara or spaghetti sauce
- 1 lb lean ground beef or turkey
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- 8 oz cream cheese, softened and cubed
- 1/2 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
Directions:
- Preheat oven to 350 degrees F.
- Cook spaghetti al dente according to package instructions. Drain and return to the pot.
- Add cubed cream cheese to hot spaghetti and toss until fully coated and melted into a creamy sauce.
- In a skillet over medium-high heat, brown ground beef until cooked through, approximately 6 to 8 minutes. Drain excess fat.
- Add Italian seasoning and garlic to the beef. Cook for 1 minute until fragrant.
- Pour in the marinara sauce and simmer for 5 minutes.
- Spread a thin layer of beef marinara sauce in the bottom of a 9×13 baking dish. Top with the cream cheese-coated spaghetti, followed by the remaining beef marinara sauce.
- Sprinkle evenly with mozzarella and parmesan cheeses.
- Bake for 30 minutes until hot and bubbly. Let stand for 5 minutes before serving. Enjoy.
How to Serve Baked Cream Cheese Spaghetti Casserole
This casserole is best served warm right out of the oven. Pair it with a fresh green salad and garlic bread for a complete meal that satisfies. For an extra touch, garnish with chopped parsley or basil for a pop of color and freshness.
How to Store Baked Cream Cheese Spaghetti Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, simply warm in the oven until heated through, or microwave in individual portions for a quick meal.
Tips to Make Baked Cream Cheese Spaghetti Casserole
- For added flavor, consider mixing in some sautéed vegetables, like bell peppers or spinach, with the beef.
- If you prefer a spicier dish, add red pepper flakes to the marinara sauce or use spicy Italian sausage instead of ground beef.
- Make it ahead of time by assembling the casserole, covering it tightly, and refrigerating it for up to 24 hours before baking.
Variation
Feel free to experiment with different types of cheese! Gouda or provolone can add a great smoky flavor, while a blend of cheeses can enhance the creaminess of the dish.
Baked Cream Cheese Spaghetti Casserole
Ingredients
Method
- Preheat oven to 350 degrees F.
- Cook spaghetti al dente according to package instructions. Drain and return to the pot.
- Add cubed cream cheese to hot spaghetti and toss until fully coated and melted into a creamy sauce.
- In a skillet over medium-high heat, brown ground beef until cooked through, approximately 6 to 8 minutes. Drain excess fat.
- Add Italian seasoning and garlic to the beef. Cook for 1 minute until fragrant.
- Pour in the marinara sauce and simmer for 5 minutes.
- Spread a thin layer of beef marinara sauce in the bottom of a 9x13 baking dish.
- Top with the cream cheese-coated spaghetti, followed by the remaining beef marinara sauce.
- Sprinkle evenly with mozzarella and parmesan cheeses.
- Bake for 30 minutes until hot and bubbly. Let stand for 5 minutes before serving.
