Name: Baked Cream Cheese Spaghetti Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 12 oz (340 g) spaghetti, cooked al dente and drained; 8 oz (225 g) cream cheese, softened; 1 ½ cups (150 g) shredded mozzarella cheese, divided; ½ cup (50 g) grated Parmesan cheese, divided; 1 lb (450 g) ground beef or Italian sausage, cooked and drained; 1 ½ cups (360 ml) marinara sauce; 2 large eggs, lightly beaten; ½ cup (120 ml) milk or heavy cream; 1 small onion, finely chopped, and 2 cloves garlic, minced; 1 teaspoon Italian seasoning, salt and freshly ground black pepper to taste

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Hey y'all! If you're craving melty, cozy, weeknight magic, this Baked Cream Cheese Spaghetti Casserole delivers fork-twirling noodles, rich tomato-beef sauce, and a tangy cream cheese layer that bakes up bubbly and golden. It’s perfect for busy nights, potlucks, or when you want a crowd-pleasing dish with minimal fuss. Let's get cooking!

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Yield: 8 servings | Oven: 350°F (175°C)

Why You'll Love This Baked Cream Cheese Spaghetti Casserole

Creamy, cheesy layers meet savory beef sauce for ultra-comforting bites in every forkful.

Family-friendly, budget-conscious ingredients that come together with ease.
Great for meal prep—reheats like a dream and freezes well.
Perfect balance of tangy cream cheese and herby tomato sauce for big flavor.

Flexible: swap proteins, add veggies, or keep it meatless without losing the cozy vibes.

Ingredients for Baked Cream Cheese Spaghetti Casserole

12 ounces dry spaghetti
2 teaspoons kosher salt (for pasta water), plus more to taste

1 tablespoon olive oil
1 pound ground beef (85–90% lean)
½ medium yellow onion, finely diced

3 cloves garlic, minced
1 (24-ounce) jar marinara or tomato-basil pasta sauce
1 ½ teaspoons Italian seasoning

¼ teaspoon crushed red pepper flakes (optional)
8 ounces cream cheese, softened
½ cup sour cream

2 tablespoons unsalted butter, melted
½ cup freshly grated Parmesan cheese
2 cups shredded mozzarella cheese

½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (plus extra for garnish)

How to Make Baked Cream Cheese Spaghetti Casserole

Preheat and prep: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little olive oil or nonstick spray.

Boil the spaghetti: Bring a large pot of water to a rolling boil, add 2 teaspoons kosher salt, and cook spaghetti 2 minutes shy of package directions (about 7–8 minutes) until just al dente. Reserve ½ cup pasta water, then drain.
Brown the beef: While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high. Add ground beef and cook 5–6 minutes, breaking it up until browned. Stir in onion and cook 2–3 minutes until softened; add garlic and cook 30 seconds.
Simmer the sauce: Stir in pasta sauce, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Reduce heat and simmer 5–7 minutes to meld flavors.

Make the creamy mixture: In a bowl, mix cream cheese, sour cream, melted butter, Parmesan, black pepper, and 1–2 tablespoons reserved pasta water until smooth and spreadable.
Combine pasta and cream: Toss drained spaghetti with the cream cheese mixture until evenly coated, loosening with another tablespoon or two of pasta water if needed.
Layer the casserole: Spread half the meat sauce in the prepared dish. Add all the creamy spaghetti in an even layer. Top with the remaining sauce, then sprinkle mozzarella evenly over the top.

Bake: Bake uncovered at 350°F (175°C) for 20–25 minutes, until the casserole is bubbly and the cheese is melted with light golden spots.
Rest and serve: Let the Baked Cream Cheese Spaghetti Casserole rest 10 minutes to set. Garnish with parsley, slice into squares, and serve warm.

Notes and Helpful Tips

Salt your pasta water properly to season the noodles from within—here’s a great guide on why it matters: how to salt pasta water.

Reserve pasta water before draining; the starchy liquid helps the cream cheese mixture cling and stay silky.
Let the casserole rest 10 minutes after baking so layers set and slices hold together.

Variations You Can Try

Meatless: Skip the beef and fold in sautéed mushrooms, spinach, and zucchini for a hearty veggie version.

Chicken Alfredo: Swap marinara for a light Alfredo, use shredded rotisserie chicken, and add steamed broccoli.
Spicy Italian: Use hot Italian sausage instead of beef and add extra red pepper flakes and sliced pepperoncini.

Equipment You'll Need for Baked Cream Cheese Spaghetti Casserole

9x13-inch baking dish

Large pot for boiling pasta
Large skillet for sauce
Colander

Mixing bowl and spatula
Measuring cups and spoons
Knife and cutting board

Aluminum foil (optional for covering)

Storage and Reheating Baked Cream Cheese Spaghetti Casserole

Refrigerator: Cool completely, then cover and refrigerate up to 3–4 days. For food safety details, see the USDA’s guidance on leftovers: Refrigeration & Food Safety.
Freezer: Wrap tightly (or use an airtight container) and freeze up to 2–3 months. Thaw overnight in the fridge before reheating.

Reheat: Oven—cover with foil and warm at 350°F (175°C) for 20–25 minutes (15–20 minutes for thawed portions). Microwave—heat individual portions 2–3 minutes, stirring halfway.

What to Serve with It

Simple green salad with a zesty vinaigrette to cut the richness.
Garlic bread or warm focaccia for scooping up saucy edges.

Roasted vegetables (broccoli, asparagus, or green beans) for color and crunch.
Wine pairing: a medium-bodied red like Chianti or Sangiovese.

Pro Tips for the Best Baked Cream Cheese Spaghetti Casserole

Shred your own mozzarella for the gooiest melt—pre-shredded often contains anti-caking starches; learn why here: grate your own cheese.

Undercook the pasta slightly (al dente) so it doesn’t go mushy while baking.
Don’t skip resting time; it lets the creamy layers settle so slices serve neatly.