When it comes to weeknight dinners, I’m all about recipes that check three major boxes: easy, cheesy, and satisfying. That’s exactly what you get with this Baked Cream Cheese Spaghetti. It’s creamy, cozy, and the kind of meal that brings everyone to the table—fast. Whether you’re feeding a hungry family, prepping meals for the week, or just craving something indulgent (but still simple!), this recipe fits the bill.

Let’s be honest—baked pasta dishes are a total lifesaver. They’re practically foolproof, can be prepped ahead of time, and always feel a little more special than just a pot of noodles and sauce. But this one? It levels things up with a luscious cream cheese base that makes every bite irresistibly smooth and rich. We’re not just talking about melting some cheese on top and calling it a day. We’re building flavor right into the sauce with garlic, onion, and the perfect blend of mozzarella and Parmesan.

Oh, and did I mention it’s also highly customizable? Toss in some cooked sausage, shredded chicken, or even your favorite veggies, and you’ve got yourself a full meal in one dish. I’ve made it for picky eaters and adventurous foodies alike, and it always disappears fast.

So if you’re in the mood for a recipe that feels like a warm hug in casserole form, you’re in the right place. Let’s get into how to make this creamy baked goodness.

Ingredients You’ll Need

Serves 6–8

8 oz spaghetti (or any pasta shape you love)
8 oz cream cheese, softened
1 cup milk (whole milk gives the creamiest texture)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, plus extra for topping

Optional Add-Ins:

Cooked ground beef, sausage, or shredded chicken
Sautéed veggies like mushrooms, spinach, or bell peppers
Red pepper flakes for a bit of heat

STEP 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Cook your spaghetti according to the package instructions until it’s just al dente—meaning it still has a bit of bite to it. Since it’ll bake in the oven later, you don’t want to overcook it now. Once it’s done, drain the pasta and set it aside while you get the sauce ready.

STEP 2: Make the Cream Cheese Sauce

In a large mixing bowl, whisk together your softened cream cheese and milk. The goal here is a smooth, pourable sauce, so make sure your cream cheese is nice and soft before you start (a quick microwave zap can help if you forgot to leave it out). Once that’s smooth, stir in the garlic powder, onion powder, salt, and pepper. You’ll immediately smell that creamy, savory goodness coming together.

STEP 3: Combine Pasta and Sauce

Now grab your cooked pasta and add it straight into the cream cheese mixture. Toss everything together until the spaghetti is completely coated in that silky sauce. Then, stir in 1/2 cup of mozzarella and 1/4 cup of Parmesan—this adds some melted cheese goodness right into the mix. It should look rich, creamy, and just a little stringy from the melted cheese. That’s how you know it’s going to bake up beautifully.

Alright, now that we’ve got our creamy spaghetti mixture all prepped and loaded with cheese, it’s time to bring it home. This is the part where that magic happens—you know, when everything goes into the oven and turns into a bubbling, golden masterpiece. This is also where you can start to put your own twist on it, whether that’s adding some protein, sneaking in extra veggies, or going bold with a little heat.

Let’s dive into the rest of the recipe, and I’ll also share some simple ways to make this dish even more satisfying (and maybe a little addictive… in the best way possible).

STEP 4: Assemble the Bake

Now that your pasta and sauce are all cozied up together, it’s time to get it into the oven. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This helps prevent sticking and makes cleanup way easier—especially if you’re using a dish with cheesy toppings (which we definitely are).

Transfer the pasta mixture into the prepared dish and spread it out evenly. At this point, it already smells amazing, but we’re not done yet! Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan evenly over the top. This layer is what gives the dish that golden, bubbly finish that’s absolutely irresistible.

STEP 5: Bake to Golden Goodness

Place your dish in the preheated oven and bake for 20–25 minutes, or until the top is bubbling and lightly golden. If you’re like me and love a bit of crispiness on your cheese, switch the oven to broil for the last 2–3 minutes—just keep a close eye on it so it doesn’t burn. A few toasted cheese spots on top? Chef’s kiss.

STEP 6: Cool and Serve

Once the bake is done, pull it out of the oven and let it cool for about 5–10 minutes before serving. Trust me—this part is important. It gives everything a chance to settle and makes it easier to scoop out perfect portions without the sauce running all over the plate.

You can serve it just like this, or finish it with a sprinkle of fresh parsley, extra Parmesan, or a pinch of red pepper flakes if you want a little spice. It’s hearty, creamy, and basically begging to be enjoyed with a side of garlic bread or a crisp green salad.

Helpful Tips & Tasty Variations

Now for the fun part—how to make this dish your own! Here are a few simple ways to switch things up, depending on what you’re in the mood for:

Add a protein boost: Stir in cooked ground beef, Italian sausage, or shredded rotisserie chicken before baking. It turns this into a one-pan meal that’s extra filling.
Veggie it up: Add sautéed mushrooms, spinach, zucchini, or bell peppers. You’ll get a pop of color, flavor, and some added nutrients.
Spice lovers unite: Mix in a few shakes of red pepper flakes or use jalapeño cream cheese to bring the heat.
Try different cheeses: While mozzarella and Parmesan are classics, don’t be afraid to add a little sharp cheddar, fontina, or provolone for extra flavor.

Storage and Make-Ahead Tips

This dish is a total win when it comes to meal prep. You can assemble it in advance (just stop before baking), cover it tightly, and store it in the fridge for up to 24 hours. When you’re ready to eat, pop it in the oven and bake as usual—just add 5–10 minutes of extra time if it’s coming straight from the fridge.

Leftovers? They reheat like a dream. Store any extras in an airtight container in the fridge for up to 3 days, and warm them up in the microwave or oven. If it seems a little dry after refrigerating, stir in a splash of milk before reheating to bring back that creamy texture.

Baked Cream Cheese Spaghetti