Baked Cream Cheese Spaghetti Casserole – everyone goes crazy over this dish – they always ask for the recipe! Make ahead of time and refrigerate until ready to bake. Great for a crowd. The BEST pasta I have ever had. Seriously better than you’ll find in any restaurant.
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Pin This RecipeThis was the best thing we ate last week. It was quick and delicious!! I saw a version of this on Pinterest. It looked so good that I had to add it to the menu ASAP!
You probably have everything you need to make this pasta dish in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kinds of dishes. The pasta was really creamy and wonderful! We both absolutely loved it. It was even better the next day at lunch. This will be going into our usual dinner rotation!
Baked Cream Cheese Spaghetti Casserole
Ingredients:
- 12- oz spaghetti
- 1 (26-oz) jar prepared spaghetti sauce
- 1- lb lean ground beef
- 1 tsp Italian seasoning
- 1 clove garlic minced
- 1 (8-oz) package cream cheese, room temperature
- ½ cup parmesan cheese grated
Instructions:
- Preheat oven to 350ºF degrees.
- In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
- Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
- Lightly grease a 9×13″ pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
- Bake for 30 minutes, until bubbly.
Video:
Notes:
Steph
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Follow up to my post on May 10: This is even better as leftovers! The flavors have a chance to meld together and it reheats beautifully in the oven. I did warm up extra tomato sauce to spoon over individual servings and that really helped it not have a "dry" consistency to it. We are on our 3rd night of this casserole and still have enough for one more lunch or dinner! It really does make a lot of food and would be great for a potluck or family gathering. This is also a meal I would make without meat as I think it's substantial enough without it when adding broccoli to the cream cheese & pasta layer and onions, carrots, and celery to the sauce. Also, in my post above, I meant to type "thin spaghetti" and not "in spaghetti".
I made this tonight with a few changes and it was really good. I sautéed diced onion, celery, carrot and sliced mushrooms with the garlic before browning lean ground beef. I used whole wheat in spaghetti and low fat cream cheese and added a 16 oz bag of chopped broccoli (thawed) to that. I was surprised at how thick the noodle mixture became with the cream cheese addition so I added 1 cup of sour cream to help blend it all together better. (Next time I will remember to save some of the pasta cooking water and use that instead). I might also increase the amount of tomato sauce next time, as well. We both enjoyed this meal and I'll be making it again. It really does make a lot of food so we'll easily get 3 dinners out of this. I will try freezing a portion, as well.
Looks delishish! Has anybody tried freezing this? Thanks for sharing the recipe!
I just happened to stumble across this site. I had a wholr heap of cream cheese in the fridge that I had no clue what to do with. I had all the other ingredients in stock. I was just going to make my typical pasta and meatsauce tonight. I saw this recipe and had ti make it. Wow, it is so yummy. This will be a new regular. Thank you!!!
Tomatoes are so plentiful and affordable right now that I made a meat sauce with slow roasted tomatoes and then followed this recipe. OMG, is this good! The home-made sauce is sooooo easy and makes a great recipe just incredible.
MamaSooz – you are right, homemade sauce is the best! I bet this was amazing with your sauce!!
Sounds devine!!!
I'm so excited to try this!!! I was thinking about what to have tonight for dinner and remembered I pinned this from Pinterest!!! Thanks for all of your recipes. I've tried several and haven't found one we don't love!!!
I made this on Friday for my family and it was a hit! Even my picky five year old loved it. I loved the creaminess that the cream cheese added to the spaghetti. I will be making this again for sure!
I made this for dinner tonight! I knew right away that I will be making it often…my husband licked his sketti bowl!!! The only 2 changes -add sour cream to make it even creamier but that's just a personal preference! And I used chicken instead beef..It was SOOO yummy!! Thank you for sharing!
Made this yesterday for dinner from leftovers the night before and we all loved it! Would def have this over lasagna any day. This really was a nice change. I did add shredded mozzarella cheese along with parmesan. As far as being dry I wouldn't know as my brother inlaw took the leftovers to work 🙂 But I would add a little lite butter or olive oil when reheating.
Very yummy and easier than a recipe I had that required tempering an egg. Thanks, adding this to our rotation.
MS – yes, you can make it ahead of time and bake it later. Just add a few more minutes to the baking time.
Can you make this ahead to the point of putting it the casserole dish and then throw it in the oven later? Thinking i may just have to cook it a little longer than 30 to warm through? Would work great on the night my kids have sports. Thanks 🙂
Tried it and LOVED IT!!!!!!!!!!!!!!!!!!! awesome
I made this and re-blogged about it, and gave you full credit of course. Just wanted to let you know, and thanks for all the great recipes, LOVE your site!
Does this dish freeze well? It looks like it makes a lot. It would be nice to take a piece out of the freezer on a busy weeknight.
Thank you so much for sharing this recipe. It was delicious and my family said we should have it again. I am giving you a two thumbs up on my pinterest review board. THANKS AGAIN!