When it comes to comforting weeknight dinners, few dishes beat a bubbling casserole that comes straight out of the oven with gooey cheese, savory sauce, and just the right amount of crunch on top. This Baked Cream Cheese Spaghetti Casserole is one of those dishes that instantly feels like a warm hug on a plate. It’s rich, hearty, and perfect for feeding a crowd or keeping a hungry family satisfied. And let’s be real—anything with a layer of melted Parmesan on top is already halfway to legendary status.
I first made this recipe on a chilly evening when I was craving something familiar but with a little extra flair. Traditional spaghetti is great, sure—but once you try this version with cream cheese stirred into the pasta, you’ll realize what you’ve been missing. It brings a creamy tang that pairs so perfectly with the robust meat sauce. This isn’t just dinner—it’s dinner with personality.
So whether you’re prepping for a cozy Sunday meal, a busy weeknight, or just trying to use up that box of spaghetti in the pantry, this casserole is here to make life easier—and tastier.
Let’s get into it!
Ingredients You’ll Need
12 oz spaghetti
1 (26 oz) jar prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
1 (8 oz) package cream cheese, room temperature
1/2 cup parmesan cheese, grated
STEP 1: PREP YOUR OVEN AND PAN
First things first—get that oven going. Preheat to 350°F (175°C). While that’s heating up, lightly grease a 9×13 inch baking dish and set it aside. That thin layer of sauce on the bottom later? It’s going to help make sure nothing sticks and everything bakes evenly.
STEP 2: MAKE THE MEAT SAUCE
In a large skillet over medium heat, brown the ground beef until it’s fully cooked. This usually takes about 7-10 minutes depending on your stove. Make sure to break it apart as it cooks so you don’t end up with big chunks.
Once the meat is cooked through, drain off any excess fat. Then stir in your spaghetti sauce. At this point, your kitchen will already start smelling amazing. Turn off the heat and set the pan aside—you’ll be coming back to it in a bit.
STEP 3: COOK THE SPAGHETTI AND ADD THE CREAMINESS
While your sauce is hanging out, cook the spaghetti according to the package directions. Aim for al dente—you don’t want the noodles too soft, since they’ll finish cooking in the oven.
Drain the pasta and transfer it to a large mixing bowl while it’s still hot. Now here’s where the magic happens: add the room-temperature cream cheese, Italian seasoning, and minced garlic straight into the hot spaghetti. Stir everything together until the cream cheese melts down and coats each strand of pasta in creamy, cheesy goodness.
It might look a little thick at first, but trust the process—once baked with the sauce, it all comes together in the most luscious way.
Creamy Baked Spaghetti Casserole: A Comfort Food Classic with a Twist
Welcome back! Now that we’ve got our creamy spaghetti and savory meat sauce prepped and ready, it’s time for the best part—assembling and baking the casserole. This is where it all comes together and transforms into that bubbling, golden perfection you’ve been dreaming about.
If you’re anything like me, there’s just something so satisfying about layering a casserole. It feels like building a delicious little story—each part adding flavor and texture to the final dish. And once this goes into the oven? Your house is going to smell like an Italian restaurant in the best possible way.
Let’s keep going!
STEP 4: LAYER IT UP
Start by spreading a thin layer of your meat sauce on the bottom of the greased 9×13 inch baking dish. This step does double duty—it keeps the pasta from sticking and infuses the bottom layer with flavor.
Next, add your creamy spaghetti mixture on top. Use a spatula or spoon to spread it out evenly so every bite gets some of that rich cream cheese goodness.
Now, pour the rest of the meat sauce over the spaghetti. Make sure to spread it all the way to the edges. This is where that hearty, savory flavor really sinks into the pasta.
STEP 5: ADD THE FINISHING TOUCHES
Sprinkle the grated Parmesan cheese evenly over the top. Don’t skimp here—this is what creates that beautifully golden, slightly crisp topping. If you’re a cheese lover (and honestly, who isn’t?), feel free to add a little more Parmesan or even a handful of shredded mozzarella for extra meltiness.
STEP 6: BAKE TO PERFECTION
Pop the casserole into your preheated 350°F oven and bake for 30 minutes. You’re looking for that perfect combo of bubbly edges, golden cheese on top, and warmed-through layers beneath.
Once it’s done baking, pull it out and let it sit for about 5 to 10 minutes. This little rest period makes it easier to slice and serve—it’ll hold its shape better, and the flavors have a moment to settle in.
TIPS FOR SUCCESS
This recipe is pretty foolproof, but here are a few extra tips to make sure it turns out just right every time:
Use room-temperature cream cheese: It melts faster and mixes more evenly with the hot pasta. Cold cream cheese can clump, which makes for uneven bites.
Make ahead magic: You can fully assemble the casserole ahead of time, cover it, and refrigerate until you’re ready to bake. Just add an extra 5-10 minutes of baking time if you’re starting from cold.
Customize your mix-ins: Feel like boosting the nutrition? Stir some chopped spinach or sautéed mushrooms into your meat sauce. Bell peppers or zucchini would be great additions too.
Spice it up: Want to add a kick? Try a pinch of red pepper flakes in the meat sauce, or swap out the ground beef for spicy Italian sausage.
WHAT TO SERVE WITH BAKED SPAGHETTI CASSEROLE
This dish is pretty rich and hearty on its own, so I like to serve it with something fresh and simple on the side:
A crisp green salad with Italian dressing
Steamed or roasted broccoli
Garlic bread or crusty baguette for soaking up that extra sauce
A glass of red wine if you’re feeling a little fancy
Creamy Baked Spaghetti Casserole: A Comfort Food Classic with a Twist
Alright, we’ve prepped, layered, baked, and (hopefully) tasted the creamy deliciousness of this Baked Cream Cheese Spaghetti Casserole. But before we wrap things up, let’s take a minute to answer some of the most common questions about this recipe. Whether you’re prepping this dish for the first time or you’re already planning to add it to your regular dinner rotation, these quick FAQs should help clear up any last-minute confusion.
FREQUENTLY ASKED QUESTIONS
1. Can I make this casserole ahead of time?
Absolutely! This dish is perfect for meal prep. You can assemble the entire casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Just remember to add an extra 5–10 minutes to the baking time if it’s coming straight from the fridge.
2. Can I freeze it?
Yes! Once it’s fully baked and cooled, you can freeze individual portions or the entire casserole. Wrap tightly in plastic wrap and foil, or store in an airtight container. To reheat, thaw overnight in the fridge and then bake at 350°F until warmed through (about 20–25 minutes).
3. What kind of spaghetti sauce works best?
Any store-bought jar of spaghetti sauce will do the trick, but I recommend choosing one with bold Italian flavors—think garlic, basil, or mushroom. If you have a homemade sauce you love, even better!
4. Is there a substitute for cream cheese?
If you don’t have cream cheese on hand or want to change it up, try using ricotta cheese or a mixture of sour cream and shredded mozzarella. Just know the flavor and texture will be a bit different—still tasty, just not as tangy and creamy.
5. Can I use a different type of pasta?
Totally! While spaghetti is classic, you can use penne, rigatoni, or any other pasta that holds sauce well. Just make sure to cook it al dente, since it’ll continue baking in the oven.
6. How long will leftovers keep?
Leftovers will stay fresh in the fridge for 3–4 days when stored in an airtight container. To reheat, pop a serving in the microwave or cover with foil and warm in the oven at 300°F until heated through.
7. Can I make this vegetarian?
Definitely. Just skip the ground beef and add in your favorite veggies—sautéed mushrooms, zucchini, spinach, or even lentils work great as hearty, meat-free substitutes.
FINAL THOUGHTS
This Baked Cream Cheese Spaghetti Casserole is more than just a dinner—it’s the kind of dish that brings people together. It’s familiar, cozy, and has just enough of a creamy surprise to make it feel a little extra special. Whether you’re serving it up at a family dinner, dropping it off for a friend in need, or freezing it for a busy week ahead, it’s one of those dependable meals that always delivers.
I love how adaptable it is, too. Once you’ve made it once, you’ll find yourself playing with ingredients—switching up the sauce, adding in veggies, or maybe even layering in some shredded cheese between the pasta and the sauce (trust me, it’s worth a try).
If you give this recipe a shot, I’d love to hear how it turned out. Leave a comment, share your own spin, or let me know if you made it ahead and how it reheated. Happy cooking, and enjoy every bite of that creamy, cheesy, saucy goodness!
Print
Baked Cream Cheese Spaghetti Casserole
Description
This Baked Cream Cheese Spaghetti Casserole is a cozy and hearty meal perfect for feeding a hungry family or a crowd. It blends the familiar comfort of classic spaghetti with a creamy, cheesy twist that takes it to a whole new level. The cream cheese adds a rich, tangy flavor that balances the savory meat sauce, while the Parmesan cheese gives the dish a golden, bubbling finish straight out of the oven.
Ingredients
12 oz spaghetti
1 (26 oz) jar prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
1 (8 oz) package cream cheese, room temperature
1/2 cup parmesan cheese, grated
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and stir in the spaghetti sauce. Remove from heat and set aside.
Cook the spaghetti according to the package directions until al dente. Drain the pasta and transfer it to a large mixing bowl.
Add the cream cheese, Italian seasoning, and minced garlic to the hot spaghetti. Stir until the cream cheese is completely melted and coats the pasta evenly.
Lightly grease a 9×13 inch baking dish. Spread a thin layer of the meat sauce on the bottom of the dish to prevent sticking.
Layer the spaghetti mixture on top of the meat sauce in the dish. Pour the remaining meat sauce evenly over the spaghetti.
Sprinkle the grated Parmesan cheese on top.
Bake in the preheated oven for 30 minutes, or until the top is bubbly and lightly golden.
Notes
Let the casserole sit for 5–10 minutes after baking to make serving easier.
This dish can be made ahead and refrigerated, then baked when ready to serve.
Try adding chopped spinach or mushrooms to the meat sauce for a veggie boost.
Leftovers store well and can be reheated for a delicious next-day meal.
