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
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
This is on rhe menu this week with veggie crumbles instead of ground beef.
iheartcashmere – I think it would be fine if you assembled this ahead of time and baked it the next day or so.
Has anyone prepared this prior to baking? Curious on cooking the meat and noodles and putting it all together, leaving it in the fridge until I'm ready to bake it in the evening. Thoughts? Anyone try this?
Saunders Crew – this would freeze well.
Believe it or not, we have no kids! I just attribute all the kid-friendly food to the fact that I grew up a really, really picky eater. I know how to please all picky eaters!
Hey there. Making this for dinner tonight for the "crew". Been on my menu a while so I'm looking forward to this.
Question: my niece just had a baby and I'm taking them dinner this weekend, would this freeze ok if they want to save it? Thanks! Love your food as always. So kid friendly. Figured you have a slew of 'em running around.
I found this on Pinterest today and was a little skeptical about cream cheese and spaghetti. It smelled delicious and after one bite all my husband and I could say was "oh my gosh." Hands down, new favorite food! Thanks for the recipe!!
Natalie – too funny! I'm so glad it was a hit!
My husband hates spaghetti but I crave it – a problem I've been trying to solve for 9 years. Last night when he walked in I asked him "So, do you know what tonight is?" I saw a wave of panic cross his face, his mind racing through anniversary/special dates. In my best attempt at sexy (which is just awful), I said "Tonight is the night…I turn you on to spaghetti!" He cracked up, and even better, we both LOVED it! Thank you 🙂
I made this last night, and it was a huge hit. The only thing I found was next time I will use more than just 1 jar of sauce, it turned out pretty dry. Other than that it was very good and the kids loved it vs. just plain ole spaghetti. Thanks!!
I just found this recipe on Pinterest the other day and made it for dinner tonight. It was delicious! The only problem I had was that it turned out a little dry but it could have been my fault as halfway through cooking, I discovered that I was out of spaghetti so I cooked linguine instead. I will definitely be adding this to our favorites list. Thank you (0=
I made this tonight for my meat and potatos husband … HUGE success. I had some sliced pepperoni that I needed to use so I just placed them over the meat sauce before adding cheese. Next time I am going to use the Sargento Italian 6 cheese shredded cheese, as well as the parmesan and probably 32 ozs. of sauce. I didn't tonight but I normally add a couple of tbsp of brown sugar to my Italian sauces. I plan on doing that next time as well. My husband is excited about left overs tomorrow!!
I made this with 100% whole wheat spaghetti, low fat cream cheese and It was delish! Thx!
Making this again tonight, thanks Steph you're seriously a genius!
xx
Tab
my-cliffnotes.blogspot.com
Made this last night for dinner and loved it. The flavor was great and I can't wait to devour the left-overs. The only negative I can say is that it was a teeny bit dry, but I think that's because I could only find a 24oz jar of sauce. Oh, and my husband wanted more meat, but he always wants more meat, so that doesn't count, hehe 🙂 Thanks for a great recipe!
Kristin – I would bake the casserole covered for 20-25 minutes and then uncovered for 30 minutes.
I am expecting and would like to make this and freeze it. What would you recommend for the cook temp and bake time when I pull it out of the freezer? Thanks for your help.