Why You’ll Love This Dish
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Ultra creamy: The cream cheese layer melts into the spaghetti, creating a rich, velvety sauce.
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Family favorite: Even picky eaters love this hearty, comforting meal.
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Great for leftovers: Reheats beautifully — perfect for next-day lunches.
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Make-ahead friendly: Assemble in advance and bake when ready.
Ingredients
For the Spaghetti Layer:
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12 oz (340 g) spaghetti noodles
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1 tbsp olive oil
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½ tsp salt
For the Creamy Layer:
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8 oz (225 g) cream cheese, softened
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¼ cup sour cream
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¼ cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp Italian seasoning
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Salt and pepper to taste
For the Meat Sauce:
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1 lb (450 g) ground beef (or Italian sausage)
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 jar (24 oz / 680 g) marinara or pasta sauce
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½ tsp sugar (optional, to balance acidity)
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Salt and pepper to taste
For Topping:
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2 cups shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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Fresh parsley or basil, for garnish (optional)
Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Add spaghetti and cook until al dente (about 1–2 minutes less than package instructions).
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Drain and toss with olive oil to prevent sticking. Set aside.
2. Make the Cream Cheese Layer
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In a medium bowl, combine cream cheese, sour cream, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
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Mix until smooth and creamy. Set aside.
3. Prepare the Meat Sauce
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In a large skillet, cook the ground beef (or sausage) over medium heat until browned.
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Drain any excess fat.
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Add onion and garlic; sauté for 2–3 minutes until fragrant.
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Pour in marinara sauce and sugar. Stir well, then simmer for 5–10 minutes to develop flavor.
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Season with salt and pepper to taste.
4. Assemble the Casserole
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13-inch (23×33 cm) baking dish.
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Spread half of the spaghetti evenly in the dish.
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Spread the cream cheese mixture over the noodles.
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Add the remaining spaghetti on top.
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Pour the meat sauce evenly over everything.
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Sprinkle mozzarella and Parmesan cheese over the top.
5. Bake
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Cover with foil and bake for 25 minutes.
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Remove foil and bake an additional 10–15 minutes, until cheese is bubbly and golden.
6. Serve
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Let rest for 5–10 minutes before slicing.
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Garnish with chopped parsley or basil.
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Serve with garlic bread or a fresh green salad.
Tips & Variations
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Make it spicy: Add crushed red pepper flakes or use spicy sausage.
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Vegetarian version: Replace meat with sautéed mushrooms, spinach, or zucchini.
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Extra cheesy: Add ricotta or more mozzarella for a gooier texture.
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Make ahead: Assemble the casserole up to 24 hours in advance, refrigerate, and bake before serving.
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Freezer-friendly: Wrap tightly and freeze for up to 2 months. Thaw overnight before baking.
Storage & Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze baked portions for up to 2 months.
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Reheat: Warm in the oven at 325°F (165°C) or microwave until heated through.
Serving Suggestions
Pair with:
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Garlic bread or breadsticks
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Caesar salad or garden salad
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Roasted vegetables (like zucchini or asparagus)