If you’re anything like me, pasta night is kind of sacred. There’s just something so comforting about a bubbling casserole dish full of cheesy, saucy goodness, especially when it’s straight out of the oven and filling the house with the most incredible smell. This Baked Cream Cheese Spaghetti Casserole has become a go-to in my kitchen—it’s rich, creamy, and incredibly easy to make. And honestly? It’s even better the next day, if you’re lucky enough to have leftovers!
I first made this dish on a busy weeknight when I needed something hearty but didn’t want to spend hours in the kitchen. I had cream cheese that needed using, a jar of spaghetti sauce in the pantry, and ground beef thawing on the counter. The result? A creamy, cheesy twist on spaghetti that had everyone at the table going back for seconds. And now, it’s on our regular rotation—especially when we need that little dose of comfort food.
The beauty of this recipe is its simplicity. You don’t need a long list of ingredients or fancy steps—just everyday pantry staples and about 45 minutes, start to finish. Whether you’re feeding picky kids, entertaining guests, or meal prepping for the week, this casserole checks every box.
Let’s dive in and start building this dreamy dish from scratch.
Ingredients You’ll Need
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12 oz spaghetti
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1 (26 oz) jar prepared spaghetti sauce
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1 lb lean ground beef
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1 tsp Italian seasoning
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1 clove garlic, minced
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1 (8 oz) package cream cheese, room temperature
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1/2 cup parmesan cheese, grated
STEP 1: Cook the Meat Sauce
Start by preheating your oven to 350°F (175°C)—this way it’s ready to go once you’ve assembled everything.
In a large skillet over medium heat, brown 1 pound of lean ground beef until it’s fully cooked and no longer pink. This usually takes about 7–9 minutes. Once the beef is browned, drain off any excess fat to avoid a greasy casserole later on.
Next, stir in the 26 oz jar of prepared spaghetti sauce and mix well. You want every bit of beef to be coated in that rich, tomatoey goodness. Set this meat sauce aside while we move on to the pasta.
STEP 2: Cook the Spaghetti
Bring a large pot of salted water to a boil, then add 12 oz of spaghetti. Cook according to the package directions until it’s just al dente—firm to the bite but not hard. Overcooking the pasta will make it mushy after baking, so watch it closely.
Once the spaghetti is cooked, drain it well and transfer it to a large mixing bowl. Make sure the pasta is still hot—this is key for the next step.
STEP 3: Make It Creamy
With the hot spaghetti in the bowl, add the 8 oz of cream cheese (softened to room temperature), 1 tsp Italian seasoning, and 1 minced clove of garlic. Now stir. And keep stirring.
At first, it might seem like the cream cheese is never going to melt, but trust the process. The heat from the pasta will slowly soften and melt it, turning everything into this creamy, dreamy tangle of garlicky, herby noodles. This step is where the magic happens—it’s what sets this casserole apart from your average spaghetti bake.
STEP 4: Layer and Assemble
Lightly grease a 9×13-inch baking dish. I like to use a bit of olive oil spray or just a swipe of butter to keep things from sticking.
Spoon a thin layer of the meat sauce across the bottom of the dish. This helps prevent the noodles from sticking and adds a burst of flavor to the base.
Now, pour your cream cheese-coated spaghetti right on top. Use a spatula or tongs to gently spread it out into an even layer.
Then, take the remaining meat sauce and spread it evenly over the top of the pasta.
Creamy Baked Spaghetti Casserole with Cream Cheese:
So by now, your casserole is prepped, layered, and practically begging to hit the oven. This is the part where all that effort pays off—when those creamy noodles soak up the rich meat sauce, the parmesan forms a golden crust, and your kitchen starts smelling like a little Italian trattoria. It’s dinner magic, honestly.
Whether you’re making this for a busy weeknight, hosting a casual family gathering, or doing a little meal prep for later, this Baked Cream Cheese Spaghetti Casserole is the kind of dish that feels just as special as it is simple.
Let’s pick up right where we left off and get this casserole baked to bubbly, cheesy perfection.
STEP 5: Add the Final Touch – Parmesan Cheese
Now that you’ve got your creamy spaghetti and hearty meat sauce layered in your baking dish, it’s time for the final flourish—1/2 cup of grated parmesan cheese sprinkled evenly over the top. This adds that nutty, salty flavor and helps create a slightly crispy, golden crust once baked.
If you like things a little extra cheesy (and honestly, who doesn’t?), you can add a handful of shredded mozzarella or even some Italian cheese blend over the top with the parmesan. It’s totally optional, but it gives the top an extra melty layer that’s hard to resist.
STEP 6: Bake the Casserole
Place the casserole in your preheated 350°F oven and bake uncovered for 30 minutes. You’re looking for that moment when the edges start to bubble and the top turns just slightly golden.
Keep an eye on it during the last 5 minutes—depending on your oven, it might need a minute more or less. If you’re using a glass baking dish, it might take a touch longer to get that golden top.
Once baked, remove the dish from the oven and let it sit for about 5 minutes before slicing. This is one of those little steps that makes a big difference—it helps the casserole set up so it slices more cleanly, and you won’t burn your mouth diving in too fast (yes, I’m speaking from experience).
Make-Ahead Tips & Storage Suggestions
One of my favorite things about this casserole—aside from the creamy deliciousness—is how well it holds up for leftovers, make-ahead meals, or even gifting to a friend who could use a little comfort food.
Here are a few quick tips:
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Make-Ahead Option: Assemble the casserole fully (through Step 5), cover tightly with foil, and refrigerate for up to 24 hours before baking. When ready to bake, uncover and bake as instructed, adding about 10 extra minutes to the time since it’s coming from the fridge cold.
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Freezer Friendly: Let the casserole cool completely, then wrap it well and freeze. When you’re ready to enjoy, thaw overnight in the fridge and bake until heated through. It’s perfect for stocking your freezer or gifting to a new parent or neighbor.
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Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through. The flavors actually deepen a bit by the next day, making it even more delicious.
Variations & Add-Ins to Try
Want to give this recipe your own spin? There are so many fun ways to change it up while keeping the heart of it the same. Here are a few of my favorite twists:
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Swap the Meat: Use ground turkey, chicken, or Italian sausage instead of ground beef for a different flavor profile.
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Add Veggies: Stir in some sautéed mushrooms, chopped spinach, or roasted bell peppers with the cream cheese mixture for a veggie boost.
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Make it Spicy: Add a pinch of crushed red pepper flakes to the sauce, or use a spicy sausage instead of ground beef for a little kick.
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Try Different Cheeses: While parmesan is classic, don’t be afraid to play with cheeses like mozzarella, provolone, or even a sharp white cheddar on top.
This is one of those recipes that’s practically begging to be customized—and no matter how you tweak it, the result is always comforting and crowd-pleasing.
Creamy Baked Spaghetti Casserole with Cream Cheese:
At this point, your kitchen probably smells incredible and you’re either waiting for that casserole to cool or licking your plate clean (no judgment here). Before we wrap things up, I wanted to cover a few common questions that come up with this recipe. Whether it’s your first time making a baked pasta dish or you’re just curious about storing or customizing it, I’ve got you covered.
Let’s dig into a few helpful answers so you feel totally confident every time you make this creamy, cheesy casserole.
Frequently Asked Questions
1. Can I use a different type of pasta instead of spaghetti?
Absolutely! While spaghetti gives this dish a nice texture, you can substitute with other long pastas like linguine or fettuccine. Even short pastas like penne or rotini will work if that’s what you have on hand—just make sure they’re cooked al dente before mixing with the cream cheese.
2. Do I have to use cream cheese, or can I substitute it?
Cream cheese is the star of this dish, giving it that creamy, tangy twist. However, you could substitute with ricotta or a combination of ricotta and sour cream if you prefer. Just know the texture and flavor will be a bit different—still delicious, just not quite the same.
3. Can I make this vegetarian?
Yes! Just skip the ground beef and use your favorite meatless alternative or load it up with veggies. Mushrooms, spinach, zucchini, or even lentils make great substitutes. You can also try a plant-based ground meat if you’re looking to keep the texture similar.
4. Is it okay to freeze the casserole before baking?
Definitely. Prepare the casserole completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed (adding an extra 10-15 minutes to the baking time). It’s a lifesaver for busy weeks.
5. How do I prevent the casserole from drying out when reheating?
To keep leftovers nice and moist, cover your serving with a damp paper towel when microwaving, or reheat in the oven covered with foil at 350°F until warmed through. Adding a splash of water or extra sauce before reheating can also help.
6. What’s the best way to serve this casserole?
This dish is super filling on its own, but it pairs perfectly with a simple green salad and some garlic bread on the side. If you’re serving a crowd, you could also offer roasted veggies or a big antipasto platter to round out the meal.
7. Can I double the recipe for a larger group?
Yes! You can easily double everything and split it between two 9×13 baking dishes. It’s a great option for potlucks, holidays, or anytime you’re feeding a hungry group. Just make sure your oven has space for both dishes to bake evenly.
Final Thoughts
There’s something so satisfying about pulling a hot, bubbling casserole out of the oven—especially one like this that’s rich with flavor, creamy from the cheese, and layered with a meaty sauce that hits all the right comfort food notes. This Creamy Baked Spaghetti Casserole with Cream Cheese is one of those recipes you’ll find yourself coming back to again and again.
It’s simple enough for a Tuesday night but crowd-pleasing enough for guests. And the fact that you can make it ahead or freeze it just makes it even more of a winner in my book.
If you give this recipe a try, I’d love to hear what you think! Leave a comment with any variations you tried—maybe you added some veggies or swapped in sausage? I’m always inspired by how other people make these dishes their own. And don’t forget to save or print this one—you’re going to want it in your regular dinner rotation.
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Baked Cream Cheese Spaghetti Casserole
Description
This Baked Cream Cheese Spaghetti Casserole is a rich, creamy, and satisfying twist on a classic pasta bake. The combination of tangy cream cheese, hearty meat sauce, and perfectly cooked spaghetti creates a comforting meal that’s perfect for weeknight dinners or casual gatherings. With minimal prep and big flavor, this dish is a guaranteed crowd-pleaser.
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
1/2 cup parmesan cheese, grated
Instructions
1️⃣ Preheat the oven to 350°F (175°C). In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and stir in the prepared spaghetti sauce. Set the meat sauce aside.
2️⃣ Cook the spaghetti according to the package directions until al dente. Drain and place the hot spaghetti in a large mixing bowl.
3️⃣ Add the cream cheese, Italian seasoning, and minced garlic to the spaghetti. Stir well until the cream cheese is fully melted and coats the pasta evenly.
4️⃣ Lightly grease a 9×13 inch baking dish. Spread a thin layer of the meat sauce on the bottom of the dish to prevent sticking and add flavor.
5️⃣ Pour the cream cheese-coated spaghetti into the dish, then spread the remaining meat sauce evenly over the top.
6️⃣ Sprinkle the grated parmesan cheese over the casserole.
7️⃣ Bake uncovered for 30 minutes, or until the casserole is hot and bubbly, and the top is slightly golden.
Notes
Let the casserole sit for about 5 minutes after baking to make it easier to slice and serve. You can prepare this dish ahead of time and refrigerate until ready to bake, adding an extra 10 minutes to the baking time if coming straight from the fridge. This casserole also freezes well, making it great for meal prep or gifting to friends and family.
