Baked Cream Cheese Spaghetti is that cozy dinner you make when everyone’s craving comfort and you’re craving easy. Maybe you’ve had one of those long days where the sink is full, you forgot to thaw anything, and takeout is calling your name. This pasta wins every time because it tastes like a hug and takes less effort than it looks. The sauce is ultra creamy, the spaghetti stays tender, and it reheats like a dream. If you’re new to baking your pasta, I’ll walk you through it step by step, plus share little tricks that make it come out perfect.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Baked Cream Cheese Spaghetti was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Baked Cream Cheese Spaghetti is that cozy dinner you make when everyone’s craving comfort and you’re craving easy. Maybe you’ve had one of those long days…
Nutrition Facts (per serving)
Let’s be honest, this is comfort food. But it’s also handy to know what’s on your plate. For a typical serving of this pasta, you’re looking at roughly 520 to 650 calories, depending on your cheese-to-pasta ratio and whether you add meat. Protein lands around 18 to 24 grams, carbs near 50 to 60 grams, and fat around 22 to 30 grams. Sodium varies with the sauce you use, so taste and adjust salt gently. I aim for balance by adding a simple green salad on the side and keeping portions reasonable.
If you enjoy balancing rich mains with a flavorful veggie side, you might love this fresh twist on a classic holiday side: Cream Cheese Green Bean Casserole. It’s creamy, comforting, and pairs so well with pasta nights.
Pro tip: If you’re counting macros, use whole wheat spaghetti and light cream cheese, and skip any extra butter in the pan. You’ll still get a rich taste, just a touch lighter.
How To Make baked cream cheese spaghetti
Here’s the friendly version of how I do it on a weeknight. It’s simple, cheesy, and consistently delicious. The trick is all in the layering and a couple of small details. If you’ve ever tried a casserole spin, this one will feel familiar. In fact, if you want a head start for next time, bookmark this cousin recipe: my favorite baked cream cheese spaghetti casserole.
Ingredients
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 to 3 garlic cloves, minced
- 1 pound ground beef or Italian sausage (optional but delicious)
- 24 ounces marinara sauce
- 8 ounces cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded mozzarella, plus extra for topping
- 1/2 cup grated Parmesan
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Directions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- Cook spaghetti in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In a skillet, heat oil. Sauté onion until soft. Add garlic for 30 seconds.
- If using meat, brown it fully. Drain any excess grease.
- Stir in marinara and Italian seasoning. Simmer a couple of minutes. Season to taste.
- In a bowl, whisk together softened cream cheese, sour cream, and a splash of the warm pasta water until smooth and creamy. Add a pinch of salt and pepper.
- Toss spaghetti with the cream cheese mixture until coated.
- Layer in the baking dish: half the creamy pasta, half the sauce, sprinkle mozzarella and Parmesan. Repeat with remaining pasta and sauce. Finish with extra cheese on top.
- Bake 20 to 25 minutes, until the top is bubbling and lightly golden.
- Let it rest for 5 minutes, then garnish with chopped basil or parsley.
Make-Ahead, Storage, and Reheating
You can assemble the whole dish up to a day ahead. Cover tightly and refrigerate. When ready to bake, add 5 to 10 extra minutes since it’ll start cold. Leftovers keep well 3 to 4 days in the fridge. Reheat covered at 325°F until warmed through, or use the microwave with a splash of water to keep it moist. It also freezes well for up to 2 months. Thaw overnight and reheat at a gentle temperature. This is one reason I call Baked Cream Cheese Spaghetti the friendliest pasta in my freezer.
Flavor Boosts and Variations
Want a little kick? Add red pepper flakes or swap in hot Italian sausage. Prefer it meatless? Add sautéed mushrooms and spinach. I also love stirring in a handful of chopped sun-dried tomatoes for bright tang. For a lighter spin, use half the cream cheese and add extra Greek yogurt. Whatever path you choose, keep a little pasta water nearby to loosen the sauce if it tightens while mixing. That step keeps it extra silky.
Do this and thank me later: reserve pasta water. It’s liquid gold for creaminess and prevents dry bakes.
Blue Ribbon Recipe
I call this my Blue Ribbon version because it checks all the boxes people actually care about on a busy weeknight. It’s rich without being heavy, it slices into clean squares for serving, and it tastes even better the next day. I’ve taken it to potlucks and watched folks circle back for seconds. The cream cheese brings gentle tang that balances the marinara, while the mix of mozzarella and Parmesan gives you stringy, salty goodness on top. When I make Baked Cream Cheese Spaghetti for guests, I add fresh basil and a finish of good olive oil right before serving for that little restaurant touch.
My family devoured this, and my picky eater asked for it in their lunch the next day. The leftovers stayed creamy, not dry, which is a big win for us.
Little detail that matters: let the cream cheese come to room temp. Cold cream cheese is stubborn and won’t blend as smoothly. Room temp cream cheese melts into the pasta like butter.
You May Also Like
If you’re keeping the pasta energy going, try this bright and crunchy side dish that travels well to picnics and potlucks: California Spaghetti Salad. It’s colorful, simple to toss together, and tastes great with rich baked pasta.
If you want to end on a sweet note, do a simple fruit plate or a tiny square of dark chocolate. The balance works every time, and you won’t feel weighed down.
Discover More
On busy nights, I like pairing creamy mains with quick handheld desserts. If you’re in the same boat, these crisp and creamy treats are ridiculously fun: Air Fryer Cherry Cheesecake Egg Rolls. They’re speedy, sweet, and kind of irresistible. Make the filling while the pasta bakes and you’ll have dessert waiting when the timer goes off.
Another pro move is to keep a few pantry staples on deck. Good marinara, dry pasta, and a block of cream cheese save dinner again and again. When in doubt, a simple salad and garlic bread round out the table nicely.
Common Questions
Can I use another pasta shape?
Yes. Penne, rigatoni, and ziti all work great. Spaghetti is classic, but any medium shape holds the creamy sauce nicely.
How do I keep it from drying out?
Reserve a bit of pasta water and mix it into the cream cheese layer until silky. Also, cover loosely with foil if your oven runs hot, then uncover to brown at the end.
Is this freezer friendly?
Absolutely. Assemble, wrap well, and freeze up to 2 months. Thaw overnight in the fridge and bake until hot and bubbly. Baked Cream Cheese Spaghetti keeps its texture surprisingly well after freezing.
Can I make it without meat?
Yes. It’s delicious vegetarian. Add sautéed mushrooms, spinach, or zucchini for extra texture and nutrients.
What if my cream cheese is lumpy?
Beat it with a splash of warm pasta water until smooth before tossing with spaghetti. Starting with room temperature cream cheese helps a lot.
Ready to Bake and Twirl
You’re fully set to make this cozy dish at home. Keep the pasta al dente, blend your cream cheese until smooth, and layer with confidence. If you want to compare styles or check another version, this Baked Cream Cheese Spaghetti Casserole Recipe is a nice reference, and here’s another take from a trusted blogger: Baked Cream Cheese Spaghetti Casserole – Plain Chicken. However you spin it, Baked Cream Cheese Spaghetti brings the creamy, cheesy comfort we all crave. I hope it becomes a regular at your table too.
Baked Cream Cheese Spaghetti
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Cook spaghetti in salted water until al dente. Reserve 1/2 cup of pasta water and drain.
- In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add minced garlic and cook for another 30 seconds.
- If using meat, add ground beef or Italian sausage and brown it fully. Drain any excess grease.
- Stir in marinara sauce and Italian seasoning. Simmer for a couple of minutes. Season to taste with salt and pepper.
- In a bowl, whisk together softened cream cheese, sour cream, and a splash of warm pasta water until smooth and creamy.
- Toss the cooked spaghetti with the cream cheese mixture until evenly coated.
- Layer half of the creamy pasta mixture in the greased baking dish.
- Add half of the marinara sauce, then sprinkle with mozzarella and Parmesan cheese.
- Repeat with the remaining pasta and sauce. Top with extra cheese.
- Bake for 20 to 25 minutes, until the top is bubbling and lightly golden.
- Let it rest for 5 minutes before garnishing with chopped basil or parsley.
