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.
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Pin This Recipe
Question…..should the dish be covered during baking? Or will it cook best uncovered?
I do not cover it.
I love this recipe and my family does too! I cook it once a week
Wowww…I'm making this tonight but I only have 4 ounces of cream cheese…think I will sub in 4 ounces of herbed goat cheese instead. Looks like a winner.
Wanted to make lasagna tonight, but no eggs. I remembered my Grandmother used to make a spaghetti casserole, so I googled it and found this! Heading to the kitchen now to make for dinner. Sounds delicious and easily made gluten free!
I found this on pinterest the other night and just made it! I'm vegetarian, so I substituted the beef for Morningstar crumbles (which is a perfect ground beef sub). Holy cow it was delicious and so easy to make! Thanks for the awesome recipe!
This was delicious! I came across this recipe when i searched cream cheese recipes because I had a block of 1/3 less fat cream cheese that needed to be used up. The pasta sauce I had on hand was only 24 oz so I also used an 8 oz can of no sodium tomato sauce. I also diced an onion very small and cooked it with the meat. I did add extra seasoning to the meat and sauce due to using the 8 oz can of sauce that didn't have as much flavor as the jarred sauce. I also added about 1 cup of water that I cooked the pasta in to help melt the cream cheese and make it easier to stir together with the noodles. I was out of parmesan so I subbed light mozzarella in the same amount. Thanks for the great, easy recipe!
i had to search the same thing when looking for dinner ideas 🙂 and i added mozzarella myself.
This was delicious and I don't even like spaghetti. First time I made it I had to use 24 ounce of spaghetti sauce because 28 ounce is non existent around me. It was yummy but too dry. Second time I bought 2 24 ounces of spaghetti sauce and used the whole 16 ounce box of spaghetti noodles. That completely solved dry problem and me having to guess 12 ounces out of the 16 ounce spaghetti box. Also in the Ragu garlic and herb sauce added italian seasoning, chopped garlic, parsley, oregano and a little brown sugar
this was great!
So glad you enjoyed it!
How did it turn out using spaghetti squash?
Pretty sure im gonna try this with spaghetti squash tonight!!
I used reduced fat cream cheese, soy crumbles instead of ground beef. Also, I left the cream cheese out to soften for a bit and used my hand mixer to whip it up with the garlic and Italian seasoning – wanted to make sure everything was well blended before adding the hot pasta.
Sharon – healthy and delicious!
Very very good. Easy to modify with gluten free spaghetti (I like the Heartland brand). I used Rao's Marinara. I also covered with foil and baked for 25 minutes, then uncovered topped with mozzarella and parmesan and baked for 6 additional minutes.
Tracy – sounds delicious!
So good! My son loves me to make it and freeze individual serving for him to take back to college! I have to get it in the freezer quickly so I don't eat it all myself. Italian sausage is a good addition.
Elise – great idea! This is a great freezer meal.
So yummy. I used ground turkey. I hid some zucchini in mine for my picky kids and they ate it up!
Kim – I don't see why not – it sounds really good. Let us know how it turns out!
Can I make this with diced chicken instead of ground beef or italian sausage?