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.
Why You’ll Love This Baked Spaghetti Recipe With Cream Cheese
If you love classic pasta but want something a little different, this baked spaghetti is a perfect next-step. Cream cheese and ricotta add a silky, tangy richness that complements a hearty meat marinara and a blanket of gooey mozzarella. The result is a cozy casserole that’s simple to make and deeply comforting.
Highlights of this recipe:
- Fast prep and bake time — ready in about an hour
- Creamy, layered texture from the cheese filling and sauced pasta
- Simple technique that’s approachable for weeknights
- Family-friendly flavor that appeals to kids and adults
- Reheats well for leftovers
Ingredient Information And Substitutions
- Ground beef — a robust base; swap with Italian sausage, ground turkey, or plant-based crumbles.
- Marinara sauce — store-bought or homemade works fine. Use a favorite jarred sauce for convenience.
- Spaghetti — traditional for this dish, but linguine, fettuccine, or penne will work in a pinch.
- Onion — yellow or white add savory depth to the meat sauce.
- Garlic — fresh for the sauce; garlic powder works well in the cheese mixture.
- Cream cheese — gives a silky texture; mascarpone or a dairy-free cream cheese are acceptable substitutes.
- Ricotta cheese — lightens the cheese layer; cottage cheese can be substituted.
- Mozzarella cheese — use shredded whole-milk mozzarella for a nice melt; provolone or Monterey Jack are possible swaps.
- Italian seasoning — use a blend or combine dried oregano, basil, thyme, and rosemary.
- Kosher salt — to season pasta water and enhance all flavors.
How To Make Baked Cream Cheese Spaghetti Pasta
Step 1 — Cook the meat sauce.
Preheat the oven to 350°F (175°C). Grease a 9″ x 13″ baking dish and set aside. Heat a large sauté pan over medium-high heat and spray with cooking spray. Sauté diced onion for about 3 minutes, add minced garlic and cook another minute until fragrant. Add ground beef and cook, breaking it up, until browned. Drain excess grease, then stir in half the Italian seasoning and about 2 cups of the marinara. Remove from heat and set aside.
While the beef cooks, boil the spaghetti in well-salted water for about 3 minutes less than the package’s al dente time. Drain and toss the pasta with the remaining cup of marinara to coat.
Step 2 — Mix the cheese filling.
In a medium bowl, combine softened cream cheese, ricotta, garlic powder, and the remaining teaspoon of Italian seasoning. Stir until smooth and well combined.
Step 3 — Assemble the casserole.
Layer half of the sauced spaghetti in the prepared baking dish. Spread the cheese mixture evenly over the pasta. Add the remaining sauced spaghetti as a second layer. Spoon the beef and sauce mixture over the top, then sprinkle with shredded mozzarella.
Step 4 — Bake and serve.
Bake for 30 minutes or until the cheese is bubbly and golden. For a deeper browned crust, broil 2–3 minutes at the end — watch closely to prevent burning. Serve hot.
Frequently Asked Questions
No — baking uncovered helps the top brown nicely. If it begins to brown too quickly, tent loosely with foil near the end of baking.
Yes. Assemble the casserole up to the baking step, cover tightly, and refrigerate. Bring to room temperature before baking and follow the recipe’s baking time.
No — it’s mild and kid-friendly. Add crushed red pepper flakes to the meat sauce if you want heat.
Tips For Making Baked Spaghetti Using Cream Cheese
- Drain the beef well. Remove excess grease after browning to avoid a greasy casserole.
- Add spices after draining. Seasoning the beef after draining keeps flavors concentrated.
- Soften the cream cheese. Let it come to room temperature so it blends smoothly with ricotta.
- Choose your finish. For a golden crust, bake with mozzarella on top. For a softer, stretchier finish, add cheese during the last 10 minutes of baking.
- Prep ahead. Dice onions, peel garlic, make the meat sauce, and shred cheese to speed assembly.
- Storage. Store leftovers in an airtight container in the fridge for 3–4 days.
What To Serve With Baked Spaghetti With Cream Cheese
This rich casserole pairs well with lighter, bright sides to balance the meal. Consider a simple green salad, sautéed vegetables, or roasted asparagus. Garlic bread or crusty rolls are great for mopping up sauce.
Other Baked Pasta Recipes To Try
-
Pasta al Forno
-
Ravioli Casserole
-
Eggplant Parm Bake
-
Tortellini Baked Pasta
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Cheesy Baked Spaghetti
Pin Recipe
Equipment
- Large sauté pan
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Large pot
- 9 x 13 pan
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, for the pasta water
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 1 teaspoon garlic powder
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Grease a 9″ x 13″ pan and set aside.
- Spray a large sauté pan with cooking spray and heat over medium-high.
- Add onion and sauté for 3 minutes.
- Add garlic and sauté 1 more minute until fragrant.
- Add ground beef and sauté, breaking up, until browned.
- Drain beef, return to pan, season with 1 teaspoon Italian seasoning, stir in 2 cups marinara, and set aside.
- While beef cooks, boil spaghetti in well-salted water for 3 minutes less than package al dente time.
- Drain pasta, return to pot, and toss with 1 cup marinara. Set aside.
- In a medium bowl, combine cream cheese, ricotta, garlic powder, and remaining teaspoon Italian seasoning. Mix well.
- Place half the sauced spaghetti in an even layer in the prepared pan. Spread the cheese mixture over the pasta.
- Add the remaining spaghetti in a single layer over the cheese.
- Spread the beef and sauce mixture over the top of the spaghetti, sprinkle with mozzarella, and bake 30 minutes until golden. For a darker crust, broil 2–3 minutes, watching closely. Serve immediately.
Notes
- Drain the beef well. Trim excess grease after browning to prevent an oily casserole.
- Add spices after draining. Season after removing grease so the flavor stays concentrated.
- Soften the cream cheese. Room temperature cream cheese blends more smoothly with ricotta.
- Choose your cheese finish. Bake with mozzarella for a golden crust, or add cheese in the last 10 minutes for a softer top.
- Prep ahead: Dice onions, peel garlic, make the meat sauce, and shred mozzarella to speed assembly.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days.