This Baked Cream Cheese Spaghetti is pure comfort—ground beef, cream cheese, spaghetti, pasta sauce, mozzarella, and parmesan baked to perfection!
So, funny story—this recipe came from one of those nights. You know the ones.
I was standing in my kitchen, staring at a half-empty fridge, wondering how I’d let it get so bad. All I had was ground beef, some cream cheese (leftover from that dip I never made), a jar of pasta sauce, and a box of spaghetti. Not exactly inspiring, right?
I almost defaulted to basic spaghetti, but then I thought—what if I melted the cream cheese into the pasta? Weird? Maybe. But I was feeling adventurous (or just desperate).
And let me tell you… game changer. The cream cheese made the spaghetti ridiculously creamy, like next-level creamy. Tossed with beefy marinara and topped with a gooey mozzarella-parmesan blanket? My husband went back for thirds. Not seconds. Thirds.
Now it’s one of those dinners I make on repeat when I need something comforting, easy, and a little extra.
Why You’ll Love This Baked Cream Cheese Spaghetti Recipe?
- Cheesy Comfort: It’s like spaghetti met lasagna and fell in love.
- Family-Approved: Even picky eaters clean their plates with this one.
- Simple Ingredients: You probably have most of this stuff already.
- Meal Prep Friendly: Tastes even better the next day.
- Customizable: Add veggies, swap the meat—this dish is totally flexible.
Ingredient Notes:
Simple ingredients, but when they work together? Chef’s kiss.
- Ground Beef: I usually go for 80/20, but honestly, any ground beef works. Ground turkey? Sure. Want to get wild? Try Italian sausage.
- Spaghetti: Classic works best, but you could totally use whole wheat or gluten-free.
- Cream Cheese: The secret ingredient. Go full-fat for that rich, velvety magic.
- Pasta Sauce: Marinara works, but if you’re feeling fancy, mix in a splash of Alfredo sauce for extra creaminess.
- Garlic & Italian Seasoning: Simple flavors but make all the difference.
- Mozzarella & Parmesan: Mozzarella for the melt, parmesan for the salty, nutty goodness.
How To Make Baked Cream Cheese Spaghetti?
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. Trust me, you’ll thank yourself when cleanup is a breeze.
Step 2: Cook the Spaghetti
Bring a pot of salted water to a boil. Cook your spaghetti just until al dente—firm but tender. It’ll keep cooking in the oven, so don’t overdo it.
Step 3: Brown the Beef
While the pasta cooks, grab a skillet and brown the ground beef over medium heat. Add the minced garlic, garlic salt, and Italian seasoning. Let it get nice and golden. No one wants pale beef, right?
Drain the grease but leave just a bit for extra flavor.
Step 4: Simmer the Sauce
Pour your pasta sauce into the skillet with the beef. Let it simmer for 5-7 minutes. It thickens slightly and makes the flavors come alive.
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Step 5: Mix the Cream Cheese and Spaghetti
In a large bowl, toss the cooked spaghetti with the softened cream cheese. The heat from the pasta melts it into this silky, dreamy sauce. Don’t worry if it feels a little thick—it thins out beautifully once baked.
Step 6: Assemble the Layers
Time to layer the goodness:
- Layer 1: Half the meat sauce in the bottom of your casserole dish.
- Layer 2: The cream cheese-coated spaghetti.
- Layer 3: The remaining meat sauce.
Step 7: Cheese Galore
Sprinkle the mozzarella and parmesan all over the top. Go heavy. Because cheese.
Step 8: Bake to Perfection
Bake uncovered for 30-35 minutes. You’re looking for bubbly, golden cheese on top. If you love crispy edges (and who doesn’t?), broil it for the last 2-3 minutes.
Step 9: Cool & Serve
Let it rest for 5 minutes before serving. Seriously—this helps the cheese settle and makes slicing easier. Sprinkle extra parmesan on top if you’re feeling fancy.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely before freezing in portions for up to 2 months.
- Reheating: Oven: 350°F for 10-15 minutes. Microwave: Heat individual portions for about 1-2 minutes.
Variations and Substitutions:
- Meat Swap: Try ground turkey, chicken, or even sausage.
- Spicy Kick: Add red pepper flakes or spicy sausage for some heat.
- Veggie Boost: Mix in spinach, mushrooms, or roasted peppers for extra nutrients.
- Cheese Switch: Try a mix of mozzarella and provolone—or go wild with smoked gouda!
What to Serve with Baked Cream Cheese Spaghetti?
This dish is hearty on its own, but if you’re feeling fancy:
- Garlic Bread: Because carbs on carbs just makes sense.
- Caesar Salad: Crisp, tangy, and refreshing.
- Steamed Broccoli: Gotta balance out the cheese somehow, right?
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble it, cover, and refrigerate. Just bake when ready.
Can I freeze leftovers?
Yep! Slice it into portions and freeze for up to 2 months.
Can I use a different pasta?
Totally! Penne, rotini, or even rigatoni work great.
This Baked Cream Cheese Spaghetti isn’t just dinner—it’s the kind of meal that makes you feel at home. Creamy, cheesy, comforting… it’s everything you want on a busy weeknight (or, let’s be real, any night).
Give it a try and let me know what you think! Snap a pic, tag me, and tell me—did you go back for seconds? Or thirds?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Cream Cheese Spaghetti
Ingredients
- 1 pound lean ground beef
- 16 oz. spaghetti pasta
- 28 oz. pasta sauce
- 8 oz. cream cheese
- 1 pinch of garlic salt
- 1 clove of garlic minced
- 1 teaspoon Italian seasoning
- ½ c. grated parmesan cheese
- ½ c. shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Bring salted water to a boil. Cook the spaghetti until it is firm but not mushy. Drain the water.
- In a skillet cook ground beef until it turns brown. Remove any fat.
- Add pasta sauce to the skillet. Let it simmer.
- In a bowl combine the spaghetti with cream cheese, garlic salt, minced garlic and Italian seasoning.
- In a casserole dish layer the meat sauce, spaghetti mixture and remaining meat sauce.
- Sprinkle mozzarella, over the top of the casserole.
- Bake in the oven, for 30 to 35 minutes. Until it becomes bubbly and golden.
- Before serving sprinkle some parmesan on top. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
