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Baked Spaghetti with Cream Cheese

A creamy and cozy spaghetti casserole that combines al dente spaghetti, ground meat, marinara, and melted cream cheese for a rich, satisfying dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces spaghetti, cooked just to al dente Reserve 1/2 cup pasta water
  • 1 pound ground beef or Italian sausage Use a mix if desired
  • 1 jar good marinara sauce (about 24 ounces)
  • 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

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Grease a 9x13 inch casserole dish.
  2. Cook spaghetti in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  3. 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.
  4. Pour in marinara, Italian seasoning, and a pinch of salt and pepper. Simmer 5 to 10 minutes to blend.
  5. Beat the softened cream cheese in a bowl. Add a splash of warm pasta water and mix until smooth and spreadable.
  6. Toss the hot spaghetti with the cream cheese mixture until every strand is glossy and coated.
  7. Layer in the dish: half the cream cheese spaghetti, half the meat sauce, half the mozzarella and Parmesan. Repeat layers.
Baking
  1. Cover with foil and bake for 20 minutes.
  2. Remove foil and bake for an additional 10 to 15 minutes, until the edges bubble and the top is melty and lightly golden.
  3. Let it rest for 10 minutes before slicing to allow it to set up nicely.

Notes

You can make this casserole ahead of time and refrigerate for up to 24 hours before baking. If reheating, add a splash of water or marinara before warming in the oven.