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Baked Cream Cheese Spaghetti Casserole

A creamy, comforting spaghetti casserole that's easy to prepare and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 12 oz spaghetti Classic and sturdy pasta.
  • 1 lb ground beef or Italian sausage Use either for flavor.
  • 1 medium onion Sautéed for flavor.
  • 3 cloves garlic Enhanced flavor.
  • 24 oz marinara or pasta sauce Pick your favorite jarred sauce.
  • 8 oz cream cheese Softened for mixing.
  • 1/2 cup sour cream or Greek yogurt Adds tang.
  • 1 cup mozzarella cheese For a melty top.
  • 1/3 cup Parmesan cheese Finishing touch.
  • 2 tbsp butter or olive oil For sautéing.
  • to taste salt Seasoning.
  • to taste black pepper Seasoning.
  • 1 tbsp Italian seasoning For extra flavor.
  • 1/2 tsp red pepper flakes Optional for heat.
  • 2 tbsp fresh parsley or basil Optional for garnish.

Method
 

Preparation
  1. Cook the spaghetti in salted water until just shy of al dente. Drain, but don’t rinse.
  2. In a pan, sauté onion in butter or olive oil until soft. Add garlic, then ground beef or sausage. Season with salt, pepper, and Italian seasoning. Cook until browned and crumbly.
  3. Stir in your marinara sauce and let it simmer on low.
  4. In a mixing bowl, blend softened cream cheese with sour cream and a splash of hot pasta water. Add a pinch of salt and pepper.
  5. Toss the hot spaghetti with the cream cheese mixture until each strand is glossy and coated.
Assembly
  1. Layer in a greased baking dish: half the meat sauce, all the creamy spaghetti, then the rest of the meat sauce.
  2. Top with mozzarella cheese and a sprinkle of Parmesan.
Cooking
  1. Bake at 350°F for about 20 to 25 minutes, or until bubbly around the edges and golden on top.
  2. Let it rest for 10 minutes before cutting so it sets nicely.

Notes

Make it ahead by assembling and refrigerating up to 24 hours. It also freezes well for up to 2 months. Let cream cheese soften at room temperature for easier blending.