Name: Baked Cream Cheese Spaghetti Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 12 oz spaghetti, cooked al dente; 1 lb ground beef; 1 jar (24 oz) marinara sauce; 8 oz cream cheese, softened; ½ cup sour cream; 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp Italian seasoning; Salt and pepper, to taste; Fresh parsley, chopped (optional for garnish)

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This baked cream cheese spaghetti casserole is a comforting, creamy twist on classic spaghetti. It combines tender pasta with a savory meat sauce, rich cream cheese, and gooey melted mozzarella and Parmesan, all baked to bubbly perfection. It’s an easy, satisfying meal that warms me up on busy weeknights or family dinners.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly creamy without being heavy, thanks to the smooth blend of cream cheese and sour cream. The baked layer of cheese on top adds just the right amount of golden crispiness. Plus, it’s simple to prepare and makes great leftovers. It’s a crowd-pleaser that feels special but is easy enough for any day.

Ingredients

12 oz spaghetti, cooked al dente
1 lb ground beef
1 jar (24 oz) marinara sauce
8 oz cream cheese, softened
½ cup sour cream
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (optional for garnish)

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the ground beef to the skillet, cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
Stir in the marinara sauce and Italian seasoning. Season with salt and pepper, then let the sauce simmer for 5 minutes to develop flavor.
In a separate bowl, mix together the softened cream cheese and sour cream until smooth. Toss the cooked spaghetti with this creamy mixture until evenly coated.
Spread half of the creamy spaghetti into the prepared baking dish. Top with half of the meat sauce, then sprinkle half of the mozzarella and Parmesan cheeses over it.
Repeat with the remaining spaghetti, meat sauce, and cheeses.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

Servings and Timing

This recipe serves about 6 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Swap ground beef for ground turkey or chicken for a leaner option.
Add vegetables like sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
Use a blend of cheeses such as provolone or fontina for a different cheesy twist.
For a vegetarian version, replace meat with sautéed lentils or a plant-based ground meat alternative.
Spice it up with red pepper flakes or a dash of hot sauce in the meat sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the casserole with foil and warm it in a 350°F (175°C) oven for about 15-20 minutes until heated through. Alternatively, microwave individual portions, but the oven keeps the texture better.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it a day before baking. Just cover it tightly and refrigerate. When ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.

Can I freeze the casserole?

Absolutely. I freeze it before baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking.

What kind of cream cheese works best?

I prefer full-fat cream cheese for the richest flavor and smoothest texture, but reduced-fat versions can work if you want it lighter.

Can I use a different pasta shape?

Yes, any pasta you like will work. Penne, rigatoni, or rotini are great alternatives.

Is this recipe gluten-free?

Not as is, because of the regular spaghetti. But I swap in gluten-free pasta, and it still tastes delicious.

Conclusion

This baked cream cheese spaghetti casserole is one of those recipes I turn to when I want comfort food with a creamy, cheesy twist that’s easy to put together. It hits all the right notes with rich flavor and a satisfying texture, making it perfect for sharing with family or friends. I hope you enjoy making it as much as I do!

Baked Cream Cheese Spaghetti Casserole

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Casserole
Method: Baking
Cuisine: Italian-American
Diet: Low Fat

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Description

A comforting baked spaghetti casserole featuring creamy cream cheese and sour cream mixed with pasta, savory meat sauce, and topped with melted mozzarella and Parmesan cheese.

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the ground beef to the skillet, cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
Stir in the marinara sauce and Italian seasoning. Season with salt and pepper, then let the sauce simmer for 5 minutes to develop flavor.
In a separate bowl, mix together the softened cream cheese and sour cream until smooth. Toss the cooked spaghetti with this creamy mixture until evenly coated.
Spread half of the creamy spaghetti into the prepared baking dish. Top with half of the meat sauce, then sprinkle half of the mozzarella and Parmesan cheeses over it.
Repeat with the remaining spaghetti, meat sauce, and cheeses.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Swap ground beef for ground turkey or chicken for a leaner option.
Add vegetables like sautéed mushrooms, bell peppers, or spinach for extra nutrition and flavor.
Use a blend of cheeses such as provolone or fontina for a different cheesy twist.
For a vegetarian version, replace meat with sautéed lentils or plant-based ground meat alternatives.
Spice it up with red pepper flakes or a dash of hot sauce in the meat sauce.
Leftovers store well refrigerated up to 3 days; reheat covered in a 350°F oven for best texture.
The casserole can be assembled ahead and refrigerated or frozen before baking.