Name: Baked Cream Cheese Spaghetti Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 12 oz spaghetti; 1 lb lean ground beef; 1 (28 oz) jar spaghetti sauce; 1 (8 oz) package cream cheese, softened; 1 clove garlic, minced; 1 tsp Italian seasoning; Pinch of garlic salt; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese

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Baked Cream Cheese Spaghetti Casserole is the ultimate comfort food. I love how it blends tender spaghetti, savory meat sauce, and rich, creamy cheese into one hearty and indulgent dish. It’s a go-to when I need something crowd-pleasing for family dinners or potlucks, and it always delivers both flavor and satisfaction.

Baked Cream Cheese Spaghetti Casserole

Why You’ll Love This Recipe

I can never get enough of this casserole for several reasons. It’s a fuss-free recipe that feels like a big, warm hug in food form. The creamy base makes it irresistible, the cheesy top bakes to golden perfection, and the layers of pasta and meat sauce hit every comfort note. Whether I’m serving a crowd or just looking for tasty leftovers, this dish never lets me down.

Ingredients

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

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

Directions

I start by preheating my oven to 350°F (175°C) and lightly greasing a 9×13-inch baking pan.
Then, I bring a large pot of lightly salted water to a boil. I cook the spaghetti until it’s tender but still firm to the bite, which usually takes around 12 minutes.
While the pasta cooks, I brown the ground beef in a skillet over medium-high heat until it’s crumbly and cooked through, about 5 to 7 minutes. I drain the fat and stir in the spaghetti sauce.
After draining the spaghetti, I mix it in a large bowl with the softened cream cheese, minced garlic, Italian seasoning, and garlic salt until the pasta is coated and creamy.
I spread a bit of the meat sauce on the bottom of the baking pan, then layer the spaghetti mixture over it. I finish with the remaining meat sauce on top.
Finally, I sprinkle both Parmesan and mozzarella cheese over everything.
I bake the casserole in the oven for about 30 minutes, until it’s bubbly and the top is golden.

Servings and timing

This recipe makes 12 servings. I usually spend around 15 minutes prepping and 50 minutes cooking, for a total time of about 1 hour and 5 minutes.

Variations

Sometimes I like to switch things up by using ground turkey or Italian sausage instead of beef. I also sneak in vegetables like spinach, mushrooms, or bell peppers for added nutrition. When I’m craving a kick, I stir in a pinch of red pepper flakes or use a spicy marinara sauce. For the cheese, mixing in cheddar or using an Italian cheese blend gives the dish a slightly different flavor every time.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I either pop a slice in the microwave for a couple of minutes or warm it in the oven at 350°F until it’s heated through. I also like freezing individual portions—just wrap them tightly and store for up to 3 months. Reheating from frozen in the oven works best to preserve the texture.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble the casserole a day ahead, cover it, and refrigerate. When baking from the fridge, I just add an extra 10 minutes or so to the bake time.

Can I freeze the whole casserole?

Definitely. I assemble it, wrap it tightly in foil, and freeze it unbaked. When I’m ready to cook it, I bake straight from the freezer, adding 20–30 extra minutes.

What side dishes go well with this?

I usually serve this with garlic bread, a green salad, or roasted veggies to keep the meal balanced.

Can I use different types of pasta?

Yes, I’ve tried it with penne, rigatoni, and rotini. Any sturdy pasta that holds sauce well will work.

How can I lighten the recipe?

I swap regular cream cheese with reduced-fat, use whole-wheat pasta, and sometimes replace sour cream with Greek yogurt for a healthier twist.

Conclusion

Baked Cream Cheese Spaghetti Casserole is my reliable favorite when I want something rich, comforting, and guaranteed to satisfy. It’s easy to make, endlessly customizable, and always a hit at the table. Whether I’m feeding a crowd or just planning meals for the week, this casserole makes my kitchen smell amazing and my dinner plans effortless