Baked Cream Cheese Spaghetti Casserole

Why You’ll Love This Dish

  • Ultra creamy: The cream cheese layer melts into the spaghetti, creating a rich, velvety sauce.

  • Family favorite: Even picky eaters love this hearty, comforting meal.

  • Great for leftovers: Reheats beautifully — perfect for next-day lunches.

  • Make-ahead friendly: Assemble in advance and bake when ready.


Ingredients

For the Spaghetti Layer:

  • 12 oz (340 g) spaghetti noodles

  • 1 tbsp olive oil

  • ½ tsp salt

For the Creamy Layer:

  • 8 oz (225 g) cream cheese, softened

  • ¼ cup sour cream

  • ¼ cup grated Parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp Italian seasoning

  • Salt and pepper to taste

For the Meat Sauce:

  • 1 lb (450 g) ground beef (or Italian sausage)

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 jar (24 oz / 680 g) marinara or pasta sauce

  • ½ tsp sugar (optional, to balance acidity)

  • Salt and pepper to taste

For Topping:

  • 2 cups shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • Fresh parsley or basil, for garnish (optional)


Instructions

1. Cook the Pasta

  • Bring a large pot of salted water to a boil.

  • Add spaghetti and cook until al dente (about 1–2 minutes less than package instructions).

  • Drain and toss with olive oil to prevent sticking. Set aside.

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2. Make the Cream Cheese Layer

  • In a medium bowl, combine cream cheese, sour cream, Parmesan, garlic powder, Italian seasoning, salt, and pepper.

  • Mix until smooth and creamy. Set aside.

3. Prepare the Meat Sauce

  • In a large skillet, cook the ground beef (or sausage) over medium heat until browned.

  • Drain any excess fat.

  • Add onion and garlic; sauté for 2–3 minutes until fragrant.

  • Pour in marinara sauce and sugar. Stir well, then simmer for 5–10 minutes to develop flavor.

  • Season with salt and pepper to taste.

4. Assemble the Casserole

  • Preheat oven to 350°F (175°C).

  • Lightly grease a 9×13-inch (23×33 cm) baking dish.

  • Spread half of the spaghetti evenly in the dish.

  • Spread the cream cheese mixture over the noodles.

  • Add the remaining spaghetti on top.

  • Pour the meat sauce evenly over everything.

  • Sprinkle mozzarella and Parmesan cheese over the top.

5. Bake

  • Cover with foil and bake for 25 minutes.

  • Remove foil and bake an additional 10–15 minutes, until cheese is bubbly and golden.

6. Serve

  • Let rest for 5–10 minutes before slicing.

  • Garnish with chopped parsley or basil.

  • Serve with garlic bread or a fresh green salad.


Tips & Variations

  • Make it spicy: Add crushed red pepper flakes or use spicy sausage.

  • Vegetarian version: Replace meat with sautéed mushrooms, spinach, or zucchini.

  • Extra cheesy: Add ricotta or more mozzarella for a gooier texture.

  • Make ahead: Assemble the casserole up to 24 hours in advance, refrigerate, and bake before serving.

  • Freezer-friendly: Wrap tightly and freeze for up to 2 months. Thaw overnight before baking.

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Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.

  • Freezer: Freeze baked portions for up to 2 months.

  • Reheat: Warm in the oven at 325°F (165°C) or microwave until heated through.


Serving Suggestions

Pair with:

  • Garlic bread or breadsticks

  • Caesar salad or garden salad

  • Roasted vegetables (like zucchini or asparagus)

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