Baked Spaghetti with Cream Cheese
This baked spaghetti with cream cheese is the ultimate comfort food casserole that combines al dente pasta, a savory seasoned meat sauce, a silky cream cheese and sour cream layer, and bubbling mozzarella on top. It's a crowd-pleasing dinner that comes together with basic pantry staples and about 20 minutes of active prep time.
Equipment
- Large pot - for boiling pasta
- 9x13-inch baking dish - ceramic or glass
- Large skillet or sauté pan
- Colander or strainer
- Mixing bowls - medium and large
- Wooden spoon or silicone spatula
- Box Grater or Cheese Grater
- Aluminum foil
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 16 oz dried spaghetti - 450g
- 1 lb lean ground beef - 450g, 80/20 or leaner
- 1 jar marinara sauce - 24 oz or 680g, your favorite brand
- 8 oz full-fat cream cheese - 225g, softened to room temperature
- 1 cup sour cream - 240g
- 1 teaspoon Italian seasoning
- 3 cloves garlic - minced, or 1 teaspoon garlic powder
- 2 cups shredded mozzarella cheese - 200g, freshly grated from a block
- ½ cup freshly grated Parmesan cheese - 50g
- 1 tablespoon olive oil
- salt - to taste
- black pepper - to taste
- fresh parsley - chopped, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package directions until al dente. Drain and set aside, do not rinse.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, about 6-8 minutes. Drain excess fat.
- Add the minced garlic to the beef and cook for 30 seconds until fragrant. Stir in the marinara sauce and simmer for 3-5 minutes. Taste and adjust seasoning.
- In a medium bowl, mix the softened cream cheese, sour cream, and Italian seasoning until completely smooth and lump-free.
- Spread a thin layer of meat sauce (about ½ cup) on the bottom of the prepared baking dish. Top with half of the cooked spaghetti and press into an even layer.
- Spoon the cream cheese mixture evenly over the spaghetti layer and spread to the edges.
- Top with the remaining spaghetti, then pour the remaining meat sauce over the top, spreading to cover evenly.
- Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and golden brown.
- Let the baked spaghetti rest for 5-10 minutes before slicing and serving. Garnish with fresh parsley if desired.
Notes
- Soften cream cheese completely: Set it out on the counter for 30-60 minutes before starting. If you forget, microwave it in 15-second bursts until soft but not melted.
- Cook pasta al dente: The pasta will continue to cook in the oven. Cooking it al dente ensures it doesn't become mushy in the final casserole.
- Use freshly grated mozzarella: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grating from a block gives you that perfect, stretchy cheese pull.
- Don't skip the bottom sauce layer: This thin layer prevents the pasta from sticking to the dish and adds flavor to the bottom of every serving.
- Make-ahead instructions: Assemble the casserole through the cheese topping, cover with plastic wrap and foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered bake time.
- Freezing instructions: Freeze the unbaked assembled casserole for up to 2 months. Thaw in the refrigerator for 24-48 hours before baking as directed.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of water to restore moisture.
- Substitutions: Swap ground beef for Italian sausage, ground turkey, or sautéed mushrooms and spinach for a vegetarian version. Replace sour cream with whole milk ricotta or Greek yogurt.
- Spicy variation: Add ½ teaspoon of crushed red pepper flakes to the meat sauce or use a spicy arrabbiata sauce for a kick of heat.
- Different pasta shapes: Rigatoni, penne, or ziti work beautifully in place of spaghetti if that's what you have on hand.