baked spaghetti cream cheese is one of those dinners you make once and then crave on every busy weeknight. Maybe you’ve got a pack of spaghetti in the pantry, a block of cream cheese in the fridge, and zero desire to stand over the stove for an hour. Same. This casserole is creamy, cozy, and totally reliable. The edges get a little crispy, the center stays soft and saucy, and the cheese pulls are legit. I’ll walk you through my go-to method, plus how to prep it ahead and stash leftovers the smart way.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this baked spaghetti cream cheese. On a rainy weekend, I dialed in the flavors so it’s weeknight-friendly and full of cozy vibes. baked spaghetti cream cheese is one of those dinners you make once and then crave on every busy weeknight. Maybe you’ve got a pack of spaghetti…
Why You’ll Love This Spaghetti Casserole Recipe
I grew up on pasta nights, and this is the version I keep making because it just works. It tastes like lasagna without the fuss, and it uses basic pantry ingredients. The cream cheese melts into the spaghetti and turns it into a rich, tangy base that holds onto every bit of sauce. You can swap the meat, scale it up for a crowd, or split it into two small pans to freeze for later.
It’s also kid friendly, budget friendly, and weeknight friendly. If you like a little heat, red pepper flakes wake everything up. If you’re feeding a crowd, serve it with salad and garlic bread and watch it vanish. For another spin on this idea, take a peek at this variation I love sharing with friends: baked cream cheese spaghetti casserole.
“I made this for a neighborhood potluck, and people went back for seconds and then asked for the recipe. The leftovers reheated perfectly the next day too.”
Spaghetti Casserole Recipe Ingredients
What You Need
- 12 ounces spaghetti, cooked just to al dente
- 1 pound ground beef or Italian sausage, or a mix
- 1 jar (about 24 ounces) good marinara sauce
- 8 ounces cream cheese, softened
- 1 small onion, diced
- 2 to 3 cloves garlic, minced
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/4 to 1/2 cup reserved pasta water for loosening the cream cheese
- Fresh parsley for garnish, optional
Optional Add-ins
- Pinch of red pepper flakes for heat
- Diced bell pepper or sliced mushrooms, sautéed with the onion
- Half ricotta and half cream cheese for a milder tang
- Spinach, stirred into the meat sauce while it simmers
If you prefer a saucier bake, add a half cup extra marinara or a splash of chicken broth to the sauce. And if you want an ultra cheesy top, toss an extra handful of mozzarella on at the end. For a simpler version of this dish that still nails the comfort factor, try this easy take: baked cream cheese spaghetti. 
How to Make Baked Spaghetti with Cream Cheese
Quick Step-by-Step
- Heat the oven to 350°F. Grease a 9×13 inch casserole dish.
- Cook spaghetti in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Brown the meat in a skillet with a little olive oil. Drain if needed. Add onion and sauté until soft, then stir in garlic for 30 seconds.
- Pour in marinara, Italian seasoning, and a pinch of salt and pepper. Simmer 5 to 10 minutes to blend.
- Beat the softened cream cheese in a bowl. Add a splash of warm pasta water and mix until smooth and spreadable.
- Toss the hot spaghetti with the cream cheese mixture until every strand is glossy and coated.
- Layer in the dish: half the cream cheese spaghetti, half the meat sauce, half the mozzarella and Parmesan. Repeat layers.
- Cover with foil and bake 20 minutes. Remove foil and bake 10 to 15 more minutes, until the edges bubble and the top is melty and lightly golden.
- Let it rest 10 minutes before slicing so it sets up nicely.
Make It Your Own
If you like sweet heat, add a spoon of hot pepper jelly to the sauce. If you want a creamier center, stir a few tablespoons of sour cream into the cream cheese before tossing with pasta. Using sausage instead of beef gives you a little extra spice without extra work. And if you want simple sides to round out the plate, a quick green salad or this cozy side is a good match for pasta night: cream cheese green bean casserole.
Tip for perfect texture: do not overcook the pasta. Since it bakes again, it should be just firm when you drain it. Also, that reserved pasta water is gold. It helps the cream cheese melt into a silky sauce that clings to the noodles. This is why baked spaghetti cream cheese turns out so rich without needing heavy cream.
How to Store Baked Spaghetti Casserole
Let the casserole cool until it’s just warm, then cover and refrigerate. It’ll keep for 3 to 4 days. For individual lunches, slice it into squares and store in airtight containers. It reheats nicely in the microwave, but if you have time, reheat covered in the oven at 325°F until warmed through, about 20 minutes for a portion or 30 to 40 minutes for a larger amount.
Reheating Tips
If your leftovers seem a little dry, add a spoon or two of marinara or water around the edges before warming. Cover to keep the moisture in. For a freezer plan, wrap the whole baked casserole tightly with plastic and foil, or freeze in portions. Thaw overnight in the fridge, then reheat covered at 325°F. You can also bake from frozen at 350°F for about 60 to 75 minutes covered, then uncover and add a fresh sprinkle of cheese for the last 10 minutes.
If you’re planning a whole dinner night around this, it’s fun to end on a sweet note. We usually pick something simple and nostalgic, like this bright and buttery treat: pineapple cream cheese pound cake. Leftover night feels way more special with dessert. And yes, baked spaghetti cream cheese warms up like a dream for the next day’s lunch.
How to Make Spaghetti Casserole Ahead of Time
Assemble the casserole fully up to the point of baking. Cover and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge while the oven preheats so the dish takes the chill off. Bake covered at 350°F, adding 10 to 15 minutes to the normal bake time. Uncover and finish until bubbly.
For a longer make-ahead plan, freeze it unbaked. Line your baking dish with parchment before assembling, freeze until solid, then lift the frozen block out of the dish, wrap well, and store for up to 2 months. When ready to bake, unwrap and place back into the same dish so it fits perfectly. Bake covered at 350°F until heated through, then uncover to brown the top. It’s a lifesaver on busy weeks, and baked spaghetti cream cheese comes out just as creamy after a good freeze.
One easy move is making two smaller 8×8 pans instead of one big one. Eat one tonight and freeze the other for later. If you want a second dinner option on hand for the same week, think about prepping a different casserole too. For example, a simple pasta night today and another fun recipe tomorrow keeps the week interesting.
For even more cozy dinner ideas that match this vibe, I sometimes rotate in baked rice or quesadillas alongside pasta nights. If you like discovering new favorites through little kitchen experiments, my readers also love the creative twists found around pasta and cheese themes across the site.
Common Questions
Can I use a different pasta shape?
Yes, ziti, penne, or rotini all work. Just cook to al dente so it does not turn mushy in the oven.
What if I only have low fat cream cheese?
It works fine. The sauce will be slightly lighter, so try adding an extra handful of mozzarella on top for richness.
Can I make this vegetarian?
Absolutely. Skip the meat and bulk up the sauce with mushrooms, zucchini, or lentils. The cream cheese still gives you that creamy texture.
How do I prevent dry pasta after reheating?
Add a splash of water or marinara before reheating, and cover the dish. The steam brings back the moisture.
What should I serve with this?
A simple green salad, garlic bread, or a roasted veggie works great. If you want ideas for dessert, check out fun treats like fruit filled cakes or handheld sweets. When the main dish is baked spaghetti cream cheese, keep the sides simple and fresh.
A Cozy Plate And You’re Set
If you want one casserole that does it all, this one’s it. It’s creamy without being heavy, and it uses things you probably have on hand. If you like to compare styles and tweaks, check out this classic Baked Cream Cheese Spaghetti Casserole Recipe and this comforting version from another home cook favorite, Baked Cream Cheese Spaghetti Casserole – Plain Chicken. Make it tonight, stash leftovers for tomorrow, and enjoy how simple dinner can be when the oven does the work. You’ve got this, and dinner’s about to be extra cozy.
Baked Spaghetti with Cream Cheese
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease a 9×13 inch casserole dish.
- Cook spaghetti in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Brown the meat in a skillet with a little olive oil. Drain if needed. Add onion and sauté until soft, then stir in garlic for 30 seconds.
- Pour in marinara, Italian seasoning, and a pinch of salt and pepper. Simmer 5 to 10 minutes to blend.
- Beat the softened cream cheese in a bowl. Add a splash of warm pasta water and mix until smooth and spreadable.
- Toss the hot spaghetti with the cream cheese mixture until every strand is glossy and coated.
- Layer in the dish: half the cream cheese spaghetti, half the meat sauce, half the mozzarella and Parmesan. Repeat layers.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 to 15 minutes, until the edges bubble and the top is melty and lightly golden.
- Let it rest for 10 minutes before slicing to allow it to set up nicely.
