There’s just something magical about pasta baked until it’s golden, bubbly, and oozing with cheese. If you’ve ever craved the coziness of spaghetti but wanted something a little more exciting than your everyday plate of noodles, this Baked Cream Cheese Spaghetti Casserole is going to become your new obsession.

It’s part cheesy pasta bake, part hearty casserole, and all comfort. Imagine tender spaghetti twirled with creamy, garlicky cream cheese, layered with rich beefy tomato sauce, and finished off with a gooey crown of mozzarella and Parmesan. Hungry yet?

This dish has quickly earned a permanent spot in my weeknight rotation because it’s a true family dinner recipe—it feeds a crowd, reheats beautifully, and makes everyone at the table ridiculously happy. And the best part? It’s simple enough to whip up on a busy weeknight, yet impressive enough to serve at a casual get-together.

So, tie up that messy bun, grab your casserole dish, and let’s turn plain old spaghetti into something unforgettable.

Why You’ll Love This Baked Cream Cheese Spaghetti Casserole

Family-approved: Even picky eaters will go back for seconds.
Creamy meets saucy: The cream cheese layer transforms spaghetti into a luscious treat.
Easy prep: No complicated steps—just boil, mix, layer, and bake.
Feeds a crowd: Perfect for potlucks, Sunday dinners, or meal prepping.

Ingredients You’ll Need

12 oz spaghetti
1 lb lean ground beef
1 jar (28 oz) spaghetti sauce
8 oz cream cheese, softened
1 garlic clove, minced
1 tsp Italian seasoning
Pinch of garlic salt (~1 g)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

How to Make It Step by Step

Preheat oven to 350°F. Grease a 9×13-inch baking pan.
Cook spaghetti in salted boiling water until al dente (10–12 minutes). Drain.
In a skillet, brown ground beef (5–7 minutes). Drain fat, stir in spaghetti sauce, and simmer 5 minutes.
In a bowl, combine drained spaghetti with cream cheese, garlic, Italian seasoning, and garlic salt until creamy.
Spread a thin layer of meat sauce in the pan. Layer spaghetti mixture over it, then top with remaining meat sauce.
Sprinkle Parmesan and mozzarella evenly over the top.
Bake uncovered for 30 minutes, until bubbly and golden.
Let rest 5 minutes before serving.

Tips for the Best Creamy Spaghetti Casserole

Soften the cream cheese well: It mixes more easily and coats the pasta evenly.
Don’t overcook spaghetti: Slightly underdone pasta finishes cooking in the oven.
Double the cheese: If your family loves extra cheesiness, add another layer of mozzarella in the middle.
Go veggie-friendly: Add sautéed mushrooms, spinach, or zucchini to the sauce for a healthy twist.
Make it ahead: Assemble the casserole, cover, and refrigerate. Just bake it when ready to serve.

From My Kitchen to Yours

The first time I made this creamy spaghetti casserole, it was a total accident. I was out of ricotta (because my kids had demolished it for lasagna night the week before), so I reached for cream cheese instead. Let me just say: best kitchen “oops” ever.

Everyone at the table loved it, and it instantly became one of those dishes I know will disappear fast. It reminds me of the comfort of lasagna but with way less work. Now, whenever I want to make sure dinner feels special without stressing over a dozen layers, this is my go-to.

What to Serve with Baked Cream Cheese Spaghetti Casserole

This casserole is filling on its own, but a couple of sides can turn dinner into a feast:

Garlic bread: The obvious choice for soaking up that saucy goodness.
Simple green salad: A crisp side balances the richness.
Roasted veggies: Try broccoli, zucchini, or Brussels sprouts.
Something sweet: End with brownies or lemon bars for a treat.

It’s the kind of meal that makes weeknights feel like Sunday supper.

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Warm in the oven at 325°F until hot, or microwave individual portions. Add a splash of sauce if it looks dry.

Perfect for meal prep or those nights when cooking just isn’t happening.

FAQs About This Casserole

Can I use a different meat?

Yes! Ground turkey, chicken, or even sausage work beautifully.

Can I make this vegetarian?

Absolutely. Just skip the beef and bulk up the sauce with mushrooms, zucchini, or lentils.

Can I prepare it ahead of time?

Yes—assemble it the night before, refrigerate, and bake the next day. Add 10 extra minutes since it’s cold.

Do I have to use cream cheese?

It’s the secret to that luscious texture, but ricotta or mascarpone are tasty swaps.

The Final Bite

If you’re craving a dish that’s creamy, cheesy, and downright cozy, this Baked Cream Cheese Spaghetti Casserole delivers every time. It’s a little bit pasta, a little bit casserole, and a whole lot of love baked into one pan.

Next time spaghetti night rolls around, skip the plain noodles and give this comfort food pasta upgrade a try. I promise, it’s the kind of recipe that makes people linger at the table just a little longer.

Discover more delicious recipes by following me on Facebook and Pinterest.

Baked Cream Cheese Spaghetti Casserole

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Author: Olivia Hartwellen
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x

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Description

Baked Cream Cheese Spaghetti Casserole is the ultimate cozy pasta bake—creamy, cheesy, and packed with flavor. Tender spaghetti is coated in garlicky cream cheese, layered with savory beefy tomato sauce, and topped with a golden blanket of mozzarella and Parmesan. It’s easy, feeds a crowd, reheats beautifully, and turns an ordinary spaghetti night into something truly special.

Ingredients

Scale

12 oz spaghetti
1 lb lean ground beef
1 jar (28 oz) spaghetti sauce
8 oz cream cheese, softened
1 garlic clove, minced
1 tsp Italian seasoning
Pinch of garlic salt (~1 g)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Cook spaghetti in salted boiling water until al dente (10–12 minutes). Drain.
In a skillet, brown ground beef for 5–7 minutes. Drain fat, stir in spaghetti sauce, and simmer for 5 minutes.
In a bowl, mix drained spaghetti with cream cheese, garlic, Italian seasoning, and garlic salt until evenly coated.
Spread a thin layer of meat sauce in the baking pan. Add spaghetti mixture, then top with remaining meat sauce.
Sprinkle Parmesan and mozzarella on top.
Bake uncovered for 30 minutes until bubbly and golden.
Rest 5 minutes before serving.

Notes

Soften cream cheese fully for easy mixing.

Slightly undercook spaghetti to prevent mushiness.

Add sautéed mushrooms, spinach, or zucchini for extra veggies.

Double the mozzarella if you love it extra cheesy.

Assemble ahead and refrigerate—add 10 minutes to baking time if chilled.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Plats
Method: Baked casserole
Cuisine: Italian-American

Baked Cream Cheese Spaghetti Casserole: Comfort in Every Bite