If you’re anything like me, when the craving for something warm, creamy, and cheesy hits, there’s no ignoring it. And that’s exactly where this Baked Cream Cheese Spaghetti comes in! It’s the perfect marriage of rich cream cheese, melty mozzarella, and tender pasta, all baked to golden, bubbly perfection. Honestly, it’s one of those dishes that makes you feel cozy just thinking about it.
I first whipped up a version of this recipe on a chilly night when I needed a hearty dinner that didn’t require a ton of effort. What started as a quick “throw something together” meal turned into a family favorite that now makes regular appearances on our table. Plus, it’s one of those versatile recipes that’s super easy to customize depending on what you have on hand—whether that’s leftover chicken, ground beef, or a handful of veggies you need to use up.
So grab your favorite casserole dish and let’s get started!
Ingredients You’ll Need
8 oz spaghetti (or any pasta you love)
8 oz cream cheese, softened
1 cup milk (whole milk gives it the richest flavor)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon 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 spinach, mushrooms, or bell peppers
Red pepper flakes for a little spicy kick
Step-by-Step Instructions
Step 1: Cook the Pasta
First things first, bring a large pot of salted water to a boil. Go ahead and cook your spaghetti according to the package instructions until it’s just al dente. Remember, it’s going to bake later, so you don’t want it overcooked now. Once it’s done, drain it well and set it aside while you work on the creamy goodness that’s coming next.
Step 2: Make the Cream Cheese Sauce
Now for the part that makes this dish so irresistibly creamy! In a large mixing bowl, whisk together the softened cream cheese and milk until the mixture is smooth and luscious. It might look a little thin at first, but trust me, it thickens beautifully when baked. Stir in the garlic powder, onion powder, salt, and black pepper. Give it a taste—this is your chance to adjust the seasoning if you want a little more kick.
Step 3: Combine Pasta and Sauce
Once your sauce is ready, add the cooked spaghetti to the bowl. Toss everything together gently until each strand of pasta is coated in that dreamy cream cheese sauce. Now, stir in half a cup of shredded mozzarella cheese and a quarter cup of grated Parmesan cheese. As you mix, you’ll see the cheese melt slightly and start clinging to the pasta in the most mouthwatering way.
Baked Cream Cheese Spaghetti: Assembling and Baking to Golden Perfection
Now that our pasta is drenched in that rich, velvety cream cheese sauce, it’s time to move on to the best part—assembling everything into a casserole and baking it until it’s beautifully bubbly and golden on top. Trust me, your kitchen is about to smell absolutely amazing.
And don’t worry if you’re thinking, “Can it really get any better?” The answer is yes. With just a few more steps, we’re going to turn this into the kind of meal that people request again and again.
Step 4: Assemble the Bake
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish—you can use a little butter or a quick spritz of non-stick cooking spray. Either way, it’ll keep your pasta from sticking and make clean-up a breeze.
Now, pour your creamy spaghetti mixture into the prepared dish. Use a spatula to spread it out evenly so every bite has that perfect sauce-to-pasta ratio.
Next comes the good stuff: Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese evenly over the top. This cheesy topping is going to melt into a gooey, golden layer that’s seriously hard to resist once it comes out of the oven.
Step 5: Bake
Slide your baking dish into the preheated oven and bake for 20 to 25 minutes. You’re looking for the cheese to melt completely and for the top to get that irresistible, lightly golden color.
If you’re anything like me and you love a little extra texture on top, here’s a quick tip: Once the pasta has baked through, you can turn on the broiler for 2 to 3 minutes right at the end. Just make sure to keep a close eye on it—broilers can go from “perfectly crispy” to “burnt” real fast.
Step 6: Serve
After pulling your masterpiece out of the oven, give it a few minutes to cool slightly. This helps the sauce thicken a bit and makes it easier to serve without it falling apart.
If you want to dress it up, sprinkle a little extra Parmesan on top or garnish with freshly chopped parsley for a pop of color. A few shakes of red pepper flakes never hurt either if you’re a fan of a little heat.
Helpful Tips and Variations
Add protein: Stir in cooked ground beef, Italian sausage, or shredded rotisserie chicken before baking to make it even heartier.
Sneak in veggies: Sauté some spinach, mushrooms, or bell peppers and mix them into the pasta before baking. It’s a great way to sneak in some extra nutrients without losing any of that indulgent flavor.
Switch up the pasta: Not feeling spaghetti? This recipe works just as well with penne, rigatoni, or even rotini—whatever you have in your pantry.
Make it spicy: If your family likes a little heat, toss a pinch (or two) of red pepper flakes into the sauce before combining it with the pasta.
Prep ahead: You can prepare the entire dish up to the baking step, cover it tightly with foil, and refrigerate it for up to a day. Just add an extra 5–10 minutes to the baking time if you’re starting from cold.
Baked Cream Cheese Spaghetti: FAQs and Final Thoughts
Before you grab your fork and dive into this cheesy, creamy goodness, let’s quickly go over some of the most common questions that pop up about this recipe. Whether you’re wondering about substitutions, storage, or how to jazz it up even more, I’ve got you covered.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While spaghetti is classic, you can easily swap it out for other types like penne, rigatoni, or rotini. Shorter pasta shapes tend to hold the sauce really well, making every bite extra flavorful.
Can I make this recipe ahead of time?
Yes, you can. Assemble the dish completely but hold off on baking it. Cover it tightly with foil and refrigerate it for up to 24 hours. When you’re ready to bake, pop it straight into the oven and add about 5–10 extra minutes to the baking time to account for the chill.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They’ll keep well for up to three days. When reheating, you can either microwave individual portions or reheat the whole dish in the oven at 350°F, covered with foil, until warmed through.
Can I freeze Baked Cream Cheese Spaghetti?
You can! After baking, let the dish cool completely. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven until heated through.
What proteins work best in this dish?
Cooked ground beef, Italian sausage, shredded chicken, or even crumbled bacon are all delicious add-ins. They bring extra flavor and make the dish even more filling.
Is there a way to make it lighter?
If you’re looking to lighten it up a bit, you can use reduced-fat cream cheese and part-skim mozzarella. You can also bulk it up with extra veggies like zucchini, spinach, or broccoli to make it a bit more balanced.
How can I make it spicier?
For a little extra heat, mix red pepper flakes into the sauce or sprinkle them over the top before baking. You can also add a bit of diced jalapeño or use a spicy Italian sausage for more kick.
Final Thoughts
There’s just something magical about a baked pasta dish, and this Baked Cream Cheese Spaghetti checks all the right boxes—creamy, cheesy, hearty, and incredibly satisfying. It’s a true comfort food classic that’s simple enough for a busy weeknight but impressive enough for a weekend gathering with friends or family.
One of the things I love most about this recipe is how versatile it is. You can stick to the basics or get creative with proteins, veggies, and seasonings to make it truly your own. Plus, it reheats beautifully, making it perfect for meal prep or enjoying those tasty leftovers the next day.
If you end up giving this recipe a try (and I really hope you do!), I’d love to hear about it. Leave a comment and let me know what add-ins you used or how you made it your own. Happy cooking!
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Baked Cream Cheese Spaghetti
Description
Baked Cream Cheese Spaghetti is the ultimate comfort food, blending creamy, cheesy goodness with perfectly cooked pasta. Rich cream cheese sauce coats every strand, and the melty mozzarella topping adds a satisfying golden crust. It’s a cozy, hearty dish that’s easy enough for a weeknight dinner but special enough for a gathering. Add your favorite proteins or vegetables to make it your own.
Ingredients
For the Pasta:
8 oz spaghetti (or your favorite pasta shape)
8 oz cream cheese, softened
1 cup milk (whole milk for extra richness)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon 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 chicken
Sautéed vegetables (spinach, mushrooms, bell peppers, etc.)
Red pepper flakes for a spicy kick
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Step 2: Make the Cream Cheese Sauce
In a large mixing bowl, whisk together the softened cream cheese and milk until smooth and creamy. Stir in the garlic powder, onion powder, salt, and black pepper. Mix until well combined and silky.
Step 3: Combine Pasta and Sauce
Add the cooked spaghetti to the cream cheese mixture. Toss gently to coat the pasta evenly in the sauce. Stir in 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese until melted and incorporated.
Step 4: Assemble the Bake
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Transfer the pasta mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top for a cheesy crust.
Step 5: Bake
Bake for 20 to 25 minutes, or until the top is golden and bubbly. If you like a crispier topping, broil the pasta for 2 to 3 minutes at the end, keeping a close eye to prevent burning.
Step 6: Serve
Let the baked spaghetti cool slightly before serving to allow the sauce to thicken a bit. Garnish with fresh parsley, red pepper flakes, or extra Parmesan cheese if desired.
Notes
This dish is extremely versatile. You can easily stir in cooked ground meat, shredded chicken, or sautéed vegetables before baking to add extra flavor and heartiness. For a tangier sauce, you can mix in a few spoonfuls of sour cream. Leftovers reheat beautifully and can be kept in the refrigerator for up to three days. To reheat, cover with foil and warm in a 350°F oven until heated through.
