This baked cream cheese spaghetti casserole takes ordinary weeknight spaghetti and turns it into a cozy, creamy, cheese-topped bake that’s perfect for feeding a family or bringing to a potluck. It layers al dente spaghetti folded into a smooth cream cheese mixture with a savory beef-and-marinara topping, then finishes under bubbling mozzarella and cheddar for a golden, comforting crust. If you like creamy, comforting casseroles, you might also enjoy slow-cooker cream cheese chicken chili for another hands-off comfort option.
Why you’ll love this dish
This recipe is the kind of comfort food that works for weeknight dinners, casual gatherings, or when you want something that reheats beautifully for lunches the next day. It’s budget-friendly, makes a generous 9×13 pan to feed a crowd, and combines familiar flavors—tomato, beef, and melting cheese—with the unexpected silkiness of cream cheese.
"Rich, family-friendly, and somehow both creamy and saucy—this casserole disappeared faster than I could plate it." — a regular weeknight-supper convert
Reasons to try it:
- Fast-ish: active hands-on time is mostly browning and boiling; baking is passive.
- Kid-friendly: the creamy texture and melted cheese make it an instant hit.
- Flexible: swap meats or cheeses, make it vegetarian, or scale it up/down easily.
Step-by-step overview
Before you start, here’s what happens in plain terms:
- Boil spaghetti to just shy of fully cooked (al dente). Drain.
- Brown seasoned ground beef and finish with marinara for a saucy meat layer.
- Beat softened cream cheese with sour cream to a smooth base, then fold in spaghetti so each strand gets coated.
- Spread that creamy pasta in a greased 9×13 dish, spoon the meat sauce over, sprinkle both cheeses, and bake until bubbly and golden.
- Let it rest briefly so slices hold together before serving.
This quick roadmap helps you prep ingredients and multitask (while the meat simmers you can soften the cream cheese, for example).
What you’ll need
- 12 oz spaghetti noodles
- 1 lb ground beef (85/15 recommended for good flavor without excess grease)
- 2 cups marinara sauce (store-bought or homemade)
- 8 oz cream cheese, softened (room temperature makes mixing easy)
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional garnish)
Notes and substitutions:
- For a lighter version use 90/10 beef or ground turkey and part-skim cheeses.
- Ricotta can replace cream cheese for a lighter, grainier filling (see Variations).
- Use gluten-free spaghetti to make the casserole gluten-free; cooking times for pasta may differ.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (usually 1–2 minutes less than package directions). Drain and set aside. Toss with a tiny drizzle of olive oil if you want to prevent sticking.
- While pasta cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground beef and break it up with a spoon. Season with garlic powder, Italian seasoning, salt, and black pepper. Cook until no pink remains and edges start to brown, about 6–8 minutes.
- Stir in 2 cups marinara sauce. Reduce heat and let simmer 3–5 minutes so flavors meld and some liquid reduces. Taste and adjust seasoning.
- In a mixing bowl, beat 8 oz softened cream cheese with 1/4 cup sour cream until smooth and lump-free. Fold the drained spaghetti into the cream cheese mixture until evenly coated.
- Spread the creamy spaghetti evenly into the prepared baking dish. Spoon the meat sauce over the top, spreading gently but leaving some swirls. Sprinkle 1 cup shredded mozzarella and 1 cup shredded cheddar evenly.
- Bake for 25–30 minutes, until the cheese is melted and golden and the casserole is hot throughout. If you want extra browning, broil 1–2 minutes while watching closely.
- Let rest 5–10 minutes before slicing to let the layers set. Garnish with chopped fresh parsley if desired.
Best ways to enjoy it
Serve slices hot with a crisp green salad to cut through the richness—think arugula, shaved fennel, or a simple romaine Caesar. Garlic bread or dinner rolls are classic companions; for a lighter meal pair with steamed green beans or roasted broccoli. For a cozy pairing, a medium-bodied red wine like Chianti or a fruity Zinfandel complements the tomato-and-cheese flavors.
Storage and reheating tips
- Refrigeration: Cool to room temperature, cover tightly with foil or plastic wrap, and refrigerate up to 3–4 days.
- Freezing: Freeze individual slices or the whole dish (wrapped tightly in plastic and then foil) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat single portions in the microwave (cover loosely) for 1–2 minutes, stirring or checking halfway. For best texture, reheat in a 350°F oven for 10–15 minutes until warmed through; cover with foil to prevent over-browning, then remove foil for the last few minutes to refresh the crust.
- Food safety: Do not leave the casserole at room temperature for more than 2 hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Don’t overcook the spaghetti. Pull it off at al dente so it finishes cooking in the oven without becoming mushy.
- Soften cream cheese to room temperature for easy mixing. If you’re short on time, cube it and microwave in 10-second intervals, stirring in between.
- Drain excess fat after browning beef if it looks greasy—too much oil will separate and make the casserole runny.
- Layering matters: a thin even meat layer helps each bite have balanced sauce-to-cream ratios.
- Let it rest: a 5–10 minute rest helps the casserole set so you get neat slices.
Creative twists
- Vegetarian: Replace beef with sautéed mushrooms, diced eggplant, or a mixture of lentils and roasted bell peppers. Use veggie marinara.
- Italian sausage: Swap ground beef for Italian sausage (mild or spicy) for extra seasoning. Brown and drain as usual.
- Ricotta swap: Combine 1 cup ricotta with 4 oz cream cheese for a lighter interior that’s still creamy.
- Spicy kick: Stir 1/2 tsp red pepper flakes into the meat sauce or add pickled jalapeños to the top before baking.
- Seafood pairing: Serve with a lighter protein like a simple baked fish—try a herb-studded option such as the baked Boursin salmon for a contrasting but harmonious main course.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 25–30 minutes (boiling pasta, browning beef, mixing). Bake time is 25–30 minutes, so plan for roughly 55–70 minutes total.
Q: Can I assemble this ahead and bake later?
A: Yes. Assemble in the greased pan, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to baking time if the casserole comes straight from the fridge.
Q: Can I freeze the casserole before or after baking?
A: Both work. Freeze before baking for up to 2 months; thaw overnight and add 10–15 minutes to baking. If freezing after baking, wrap tightly and reheat from thawed for best texture.
Q: Will the cream cheese make it too heavy?
A: The cream cheese creates a silky texture without becoming greasy when balanced with sour cream and measured cheeses. Using part-skim cheeses or substituting some ricotta lightens it up.
Q: Can I make this gluten-free?
A: Yes—use gluten-free spaghetti and confirm your marinara has no gluten-containing thickeners. Cooking time for gluten-free pasta may differ, so follow package directions for al dente.
Q: How do I get a crispier top?
A: For a browned, slightly crispy top, broil for 1–2 minutes at the end—but watch carefully to prevent burning.
If you’d like more make-ahead comfort dishes or seafood sides to pair with this casserole, the site has other good recipes to explore.
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Baked Cream Cheese Spaghetti Casserole
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Beef
Description
A cozy, creamy, cheese-topped baked spaghetti casserole that’s perfect for family dinners or potlucks.
Ingredients
- 12 oz spaghetti noodles
- 1 lb ground beef (85/15 recommended)
- 2 cups marinara sauce
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil a large pot of salted water and cook spaghetti until al dente (1–2 minutes less than package directions), then drain and set aside.
- In a skillet, heat olive oil over medium-high heat, add ground beef, season, and cook until browned (6–8 minutes).
- Stir in marinara sauce and simmer for 3–5 minutes.
- In a bowl, beat softened cream cheese with sour cream until smooth, then fold in spaghetti.
- Spread the creamy spaghetti in the baking dish, top with meat sauce, then sprinkle cheeses.
- Bake for 25–30 minutes until cheese is melted and golden. Optionally broil for 1–2 minutes.
- Let rest for 5–10 minutes before serving, garnished with parsley if desired.
Notes
For a lighter version, use 90/10 beef or ground turkey. Substitute ricotta for cream cheese for a different texture. Use gluten-free spaghetti to make it gluten-free.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian