Baked cream cheese spaghetti pairs creamy coated pasta with a meaty tomato sauce and a bubbly mozzarella top. Mixing the cream cheese into warm spaghetti spreads it through the dish rather than leaving isolated pockets. A short oven bake brings the layers together.
Recipe Details
Serves 8 | Prep: 25 minutes | Bake: 25–30 minutes | Rest: 10 minutes | Total: About 1 hour
Ingredients
- 12 ounces dry spaghetti
- 1 pound ground beef
- 1 small onion, diced
- 3 garlic cloves, minced, divided
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon black pepper
- 8 ounces cream cheese, softened and cubed
- ½ cup reserved pasta water, as needed
- ½ cup grated Parmesan
- 2 cups shredded mozzarella
- 1 tablespoon chopped parsley, optional
How to Make Baked Cream Cheese Spaghetti
1. Prepare the pan and pasta
Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish. Cook spaghetti in salted water for 1 minute less than the package al dente time. Reserve ½ cup pasta water, then drain.
2. Brown beef and onion
Cook ground beef and onion in a large skillet until the beef reaches 160°F (71°C) and the onion softens. Drain excess fat. Add 2 minced garlic cloves and stir for 30 seconds.
3. Simmer the meat sauce
Stir in marinara, Italian seasoning, salt, and pepper. Simmer gently for 5 minutes, stirring occasionally. Taste before adding extra salt, as jarred sauces vary.
4. Coat spaghetti with cream cheese
Return warm spaghetti to its pot off the heat. Add softened cream cheese, Parmesan, and the remaining minced garlic clove. Toss with 2–4 tablespoons reserved pasta water until creamy and evenly coated.
5. Assemble the layers
Spread half the meat sauce in the baking dish. Add the creamy spaghetti in an even layer, then spoon remaining sauce across the top. Sprinkle with mozzarella.
6. Bake until bubbling
Bake uncovered for 25–30 minutes until the cheese melts and the sauce bubbles at the edges. If the top browns early, cover loosely with foil.
7. Rest before serving
Let stand for 10 minutes to settle. Add parsley if desired, then scoop into portions. The pasta should be creamy rather than dry.
Tips for the Best Results
Soften the cream cheese. Room-temperature cubes coat warm pasta much more easily than a cold block.
Undercook pasta slightly. Spaghetti continues softening as it bakes. Starting with very soft pasta can make the finished dish mushy.
Use a deep enough dish. A 9-by-13-inch dish provides room for the sauce and cheese to bubble without spilling.
Serving and Variations
Serve with a green salad or roasted vegetables. Garlic bread is a classic companion, but the casserole is already substantial. Use mild Italian sausage in place of beef if desired, cooking it fully before adding the sauce.
Storage and Reheating
Refrigerate within 2 hours for 3–4 days. Reheat covered until the center reaches 165°F (74°C). You can assemble the dish 1 day ahead and refrigerate it; add extra baking time from cold, keeping it covered initially. Freeze cooled portions for up to 2 months and thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use another pasta shape?
Yes. Penne or rotini works with the same weight, cooked just shy of al dente.
Can it be meatless?
Omit the beef and soften the onion in 1 tablespoon olive oil. Use the same amount of marinara.
Why is the pasta dry?
It may have been overbaked, or the cream cheese needed more pasta water. Loosen the pasta until creamy before layering.