Need an easy dinner that’s guaranteed to satisfy? This cheesy baked spaghetti layers creamy filling, rich meat sauce, and melty cheese into one irresistible casserole — ready in under an hour.
Jump to:
- Why You’ll Love This Baked Spaghetti Recipe With Cream Cheese
- Ingredient Information And Substitutions
- How To Make Baked Cream Cheese Spaghetti Pasta
- Frequently Asked Questions
- Tips For Making Baked Spaghetti Using Cream Cheese
- What To Serve With Baked Spaghetti With Cream Cheese
- Other Baked Pasta Recipes To Try
- Cheesy Baked Spaghetti
Why You’ll Love This Baked Spaghetti Recipe With Cream Cheese
I’m a person who usually sticks to the classics — pasta with smooth red sauce and meatballs has always been my go-to. So when I heard of mixing cream cheese into spaghetti, it felt a little out there. But trust me, one bite and you’ll get it!
The cream cheese and ricotta add just the right amount of creaminess without overpowering the dish. Pair that with a hearty meat sauce and plenty of melty mozzarella on top, and it turns into this incredibly cozy, cheesy casserole that’s impossible to resist. Here’s why this million dollar baked spaghetti is a must-make:
- Quick prep and baking time
- Creamy, flavorful layers
- Easy to make, even on busy nights
- Family-friendly flavors
- Makes great leftovers
Ingredient Information And Substitutions
- Ground beef- The hearty, meaty base of the casserole. You can use Italian sausage or ground turkey instead.
- Marinara sauce- Forms the red sauce that ties everything together. Homemade or jarred — just choose one you love. I like to make a big batch of my homemade marinara sauce and freeze it in smaller portions.
- Spaghetti- Traditional pasta for this dish. You can also use linguine, fettuccine, or even penne.
- Onion- Adds a savory base flavor to the meat sauce. Yellow or white onion both work.
- Garlic- Fresh cloves are best for the meat sauce, while garlic powder should go in the cheese mixture. But you can use garlic powder for both if needed!
- Cream cheese- For that rich, creamy texture. Mascarpone or a dairy-free alternative can also work.
- Ricotta cheese- Balances the cream cheese with a slightly fluffy texture. Cottage cheese is a fine substitute.
- Mozzarella cheese- Melts on top to form that irresistible golden crust. Use full-fat shredded mozzarella or swap for provolone or Monterey Jack.
- Italian seasoning- Use a store-bought blend or a mix of dried oregano, basil, thyme, and rosemary.
- Kosher salt- Used to season the pasta water and enhance flavors throughout.
How To Make Baked Cream Cheese Spaghetti Pasta
Step 1- Cook the meat sauce.
Preheat your oven to 350 degrees F. Grease a 9" x 13" baking dish and set it aside.
Heat a large sauté pan over medium-high heat and spray with cooking spray. Add diced onions and cook for about 3 minutes until soft. Stir in minced garlic and cook for another minute until fragrant.
Add the ground beef, breaking it up as it cooks until browned. Drain any excess grease, then stir in half of the Italian seasoning and most of the marinara. Set aside.
While the beef cooks, boil the spaghetti in salted water, cooking it 3 minutes less than the package’s al dente time. Drain the pasta and toss it with the remaining marinara sauce.
Step 2- Mix the cheese filling.
In a medium bowl, combine softened cream cheese, ricotta, garlic powder, and the remaining Italian seasoning. Stir until well blended.
Step 3- Assemble the casserole.
Layer half of the sauced spaghetti evenly in the baking dish. Spread the cheese mixture evenly over the top, then add the remaining spaghetti as a second layer. Spoon the beef sauce mixture over the top, then sprinkle with shredded mozzarella.
Step 5- Bake and serve.
Bake for 30 minutes or until the cheese topping turns golden brown. For a deeper crust, broil for 2-3 minutes, but watch closely to avoid burning. Serve immediately and enjoy!
Frequently Asked Questions
Nope. Leaving it uncovered helps the top get beautifully golden. If it starts browning too quickly, loosely tent with foil near the end.
Absolutely. Assemble the casserole right up until baking, cover it tightly, and refrigerate. When ready to bake, let it come to room temperature and follow the baking instructions.
No, it’s kid-friendly and mild. Want a little heat? Add a pinch of crushed red pepper flakes to the meat sauce.
Tips For Making Baked Spaghetti Using Cream Cheese
- Drain the beef well. After browning the meat, make sure to drain off any excess grease so the casserole doesn’t turn out oily.
- Add your spices once the beef is drained. This keeps all that flavor from washing away with the grease.
- Soften the cream cheese. Let it sit at room temperature so it blends smoothly with the ricotta and seasonings.
- Choose your cheese finish. For a golden crust, bake with the mozzarella the whole time. If you want a softer, stretchier top, wait and add the cheese during the last 10 minutes of baking.
- Ingredients to prep ahead- Dice onions, peel garlic, make the meat sauce, and shred mozzarella to speed up assembly.
- Leftovers and storage- Keep in an airtight container in the fridge for 3-4 days.
What To Serve With Baked Spaghetti With Cream Cheese
To turn this rich and comforting casserole into a complete meal, pair it with some tasty sides that balance flavors and textures. Here are some delicious ideas to round out your baked million dollar spaghetti dinner:
- Easy Sautéed Vegetables
- Roasted Garlic Mashed Potatoes
- Beans and Greens
- Shishito Peppers Recipe
- Grilled Balsamic Asparagus
Other Baked Pasta Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Cheesy Baked Spaghetti
Equipment
Ingredients
- Cooking spray
- ½ cup finely diced onions
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons Italian seasoning, divided
- 3 cups marinara sauce, divided
- 1 pound spaghetti
- Kosher salt, to taste (for the pasta water)
- 8 ounces cream cheese, softened to room temperature
- 1 cup ricotta cheese
- 1 teaspoon garlic powder
- 2 cups mozzarella cheese
Instructions
- Preheat oven to 350 degrees F. Grease a 9" x 13" pan and set aside.
- Spray a large sauté pan with cooking spray and heat over medium high heat.
- Add onion and sauté for 3 minutes.
- Add garlic and sauté 1 more minute until fragrant.
- Add ground beef and saute breaking up until browned.
- Drain beef and return to pan. Season with 1 teaspoon of Italian seasoning and mix well with 2 cups marinara sauce and set aside.
- While the beef cooks, boil spaghetti in well salted water for 3 minutes less than the al dente time listed on the package.
- Drain and return to the pot and mix well to combine with 1 cup marinara sauce. Set aside.
- In a medium bowl combine cream cheese, ricotta cheese, garlic powder and remaining teaspoon of Italian seasoning. Mix well.
- Place half the spaghetti in an even layer in the 9" x 13" pan.Evenly spread the cheese mixture over the top of the spaghetti.
- Place the remaining spaghetti in a single layer over the top of the cheese.
- Spread the beef and sauce mixture evenly over the top of the spaghetti.
- Sprinkle with mozzarella cheese.Bake for 30 minutes or until the top is golden brown. If you want it browner, broil for 2-3 minutes, but keep a close eye on it so the cheese doesn't burn. Serve immediately.
Video
Notes
- Drain the beef well. After browning the meat, make sure to drain off any excess grease so the casserole doesn’t turn out oily.
- Add your spices once the beef is drained. This keeps all that flavor from washing away with the grease.
- Soften the cream cheese. Let it sit at room temperature so it blends smoothly with the ricotta and seasonings.
- Choose your cheese finish. For a golden crust, bake with the mozzarella the whole time. If you want a softer, stretchier top, wait and add the cheese during the last 10 minutes of baking.
- Ingredients to prep ahead- Dice onions, peel garlic, make the meat sauce, and shred mozzarella to speed up assembly.
- Leftovers and storage- Keep in an airtight container in the fridge for 3-4 days.
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