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Baked Cream Cheese Spaghetti

Baked Cream Cheese Spaghetti is a cozy, comforting dish that's easy to prepare and deliciously creamy, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 585
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 ounces spaghetti Use whole wheat for a lighter option.
  • 1 tablespoon olive oil For sautéing.
  • 1 small onion, finely chopped
  • 2 to 3 cloves garlic, minced
  • 1 pound ground beef or Italian sausage Optional, but adds great flavor.
  • 24 ounces marinara sauce Choose your favorite brand.
  • 8 ounces cream cheese, softened Let it come to room temperature for easier blending.
  • 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
  • to taste Salt and black pepper Adjust according to preference.
  • Fresh basil or parsley for garnish

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
  2. Cook spaghetti in salted water until al dente. Reserve 1/2 cup of pasta water and drain.
  3. In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add minced garlic and cook for another 30 seconds.
  4. If using meat, add ground beef or Italian sausage and brown it fully. Drain any excess grease.
  5. Stir in marinara sauce and Italian seasoning. Simmer for a couple of minutes. Season to taste with salt and pepper.
  6. In a bowl, whisk together softened cream cheese, sour cream, and a splash of warm pasta water until smooth and creamy.
  7. Toss the cooked spaghetti with the cream cheese mixture until evenly coated.
Assembly and Baking
  1. Layer half of the creamy pasta mixture in the greased baking dish.
  2. Add half of the marinara sauce, then sprinkle with mozzarella and Parmesan cheese.
  3. Repeat with the remaining pasta and sauce. Top with extra cheese.
  4. Bake for 20 to 25 minutes, until the top is bubbling and lightly golden.
  5. Let it rest for 5 minutes before garnishing with chopped basil or parsley.

Notes

Make-ahead: Assemble the dish up to a day ahead and refrigerate. Add 5 to 10 extra minutes when baking from cold. Leftovers keep well for 3 to 4 days in the fridge.