My favorite kind of comfort food is the kind you don’t see coming.
You know the kind — a little leftover pasta, a half-used block of cream cheese, and a dinner that somehow becomes a family favorite without even trying. That’s exactly how this baked cream cheese spaghetti casserole came to life.
It was a regular weeknight, and I was too tired to think. But something magical happened when I tossed hot spaghetti with cream cheese, layered it with marinara and beef, and tucked it in the oven. Now? It’s our go-to when we want cozy, creamy, crowd-pleasing pasta that feeds everyone (with leftovers to spare).
What is Baked Cream Cheese Spaghetti Casserole?
This creamy casserole is a dreamy blend of traditional spaghetti and a creamy pasta bake. The spaghetti gets coated in a velvety cream cheese sauce, layered with savory meat sauce, topped with mozzarella, and baked until golden and bubbly. It’s everything you love about a hearty family dinner recipe, with a surprise twist of tangy, creamy richness.
It’s also super practical — easy to prep, perfect as one of your make ahead meals, and totally customizable for picky eaters or special diets.
Ingredients
- 12 oz spaghetti noodles (or try gluten-free or veggie noodles for a low carb pasta alternative)
- 1 tablespoon olive oil
- 1 pound ground beef (turkey or meatless works too!)
- 1 jar (24 oz) marinara or spaghetti sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 oz cream cheese, softened
- 1/4 cup reserved pasta water
- 2 cups shredded mozzarella cheese
- Optional: grated parmesan, red pepper flakes, chopped parsley
How to Make It
- Preheat oven to 350°F (175°C). Lightly grease a 9×13″ baking dish.
- Boil the pasta: Cook spaghetti until just al dente. Reserve 1/4 cup of pasta water before draining.
- Cook the meat: In a skillet, heat olive oil and brown ground beef. Drain fat. Add marinara, Italian seasoning, salt, and pepper. Let it simmer for 5–7 minutes.
- Cream the noodles: In a large bowl, toss the hot pasta with softened cream cheese and a splash of pasta water. Stir until silky and creamy.
- Assemble: Spread half of the meat sauce in the bottom of the baking dish. Add all the cream cheese spaghetti. Top with the rest of the meat sauce. Sprinkle with mozzarella.
- Bake uncovered for 20–25 minutes or until bubbly and golden. Optional: broil for 2 minutes at the end for extra color.
- Cool and serve with a sprinkle of parsley or parmesan.
Pro Tips for Best Results
- Use room temperature cream cheese — it melts and coats the noodles better.
- Save your pasta water — that starchy splash makes your sauce extra creamy.
- Let it rest after baking — 5 to 10 minutes helps everything set before slicing.
Recipe Variations
- Gluten-Free: Use GF spaghetti or lentil pasta.
- Vegetarian: Skip the meat and stir sautéed mushrooms or spinach into the marinara.
- Kid-Friendly: Use a mild sauce and extra cheese — I do it all the time.
- Low Carb Pasta Alternative: Try zoodles, spaghetti squash, or palmini noodles with the same cream cheese mixture!
Serving Ideas
This easy spaghetti casserole pairs beautifully with a crisp green salad, roasted broccoli, or just a slice of garlic bread and a glass of red wine. For busy weeknights, I often serve it straight from the dish with paper plates and apples on the side. It’s unfussy and always hits the spot.
Make Ahead & Storage
- Make Ahead Meals: Assemble it in the morning, refrigerate, and bake at dinner.
- Store Leftovers: Keeps in the fridge for up to 4 days.
- To Freeze: Wrap tightly before baking and freeze for up to 3 months.
- Reheat: Thaw overnight and bake at 325°F until heated through.
Frequently Asked Questions
Can I use different pasta?
Yes — penne, rotini, or even ziti all work in this creamy pasta bake.
Is this freezer-friendly?
Absolutely! It’s one of my favorite make ahead meals — great for new moms or busy weeks.
Can I skip the meat?
Definitely! It’s still delicious as a meatless spaghetti with cream cheese sauce casserole.
Conclusion
This dish is one of those happy kitchen accidents that turned into a tradition.
It’s warm, creamy, and always welcome at the table.
If you try it, I hope it brings comfort to your family just like it has to mine
Baked Cream Cheese Spaghetti Casserole
Equipment
- Skillet
- Mixing Bowl
- 9×13 Baking Dish
- Oven
Ingredients
Main Ingredients
- 12 oz spaghetti
- 1 pound lean ground beef
- 28 oz spaghetti sauce jarred or homemade
- 1 tsp Italian seasoning
- 1 clove garlic minced
- 8 oz cream cheese softened
- 1/2 cup Parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook spaghetti until al dente according to package instructions. Drain and set aside.
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain fat.
- Stir in spaghetti sauce and Italian seasoning with the beef. Simmer for a few minutes.
- In a large bowl, mix cooked spaghetti, cream cheese, and garlic until well coated.
- Spread a thin layer of meat sauce in the baking dish. Layer cream cheese spaghetti on top, then pour remaining meat sauce over it.
- Sprinkle Parmesan and mozzarella cheese over the top.
- Bake uncovered for 30 minutes, until bubbly and the top is golden.
- Let cool for 5 minutes before serving.