I absolutely love sharing this Baked Spaghetti with Cream Cheese Recipe because it’s one of those comfort meals that feels like a warm hug on a busy weeknight. The cream cheese adds a rich, creamy tang to the classic baked spaghetti that turns an everyday dish into something extra special. Whenever I make this, my family goes crazy for how gooey, cheesy, and simply delicious it is.
What’s great about this baked spaghetti recipe is how easy it is to throw together, even if you’re new to cooking casseroles. You don’t need any fancy ingredients, and the cream cheese does all the heavy lifting in creating that beautiful, creamy texture. If you’re looking for a crowd-pleaser that feels cozy and indulgent, you’ll definitely want to try this Baked Spaghetti with Cream Cheese Recipe.
Why You’ll Love This Recipe
- Creamy Twist: The cream cheese melts into the sauce adding a smooth, luscious texture that sets it apart from traditional baked spaghetti.
- Super Simple Prep: You can whip this up quickly with pantry staples, perfect for those nights you want comfort food without fuss.
- Family Favorite: This dish has become a go-to in my home because both kids and adults ask for seconds.
- Make Ahead Friendly: Assemble it the day before and bake when you’re ready to save time on busier days.
Ingredients You’ll Need
These ingredients come together harmoniously to create a creamy, cheesy baked spaghetti that’s both satisfying and comforting. I recommend using a good-quality pasta sauce and fresh cream cheese for best results.
- Uncooked spaghetti: I like cooking my spaghetti al dente because it finishes cooking in the oven without getting mushy.
- Cream cheese: Softened to room temperature so it melts easily into the pasta sauce.
- Pasta sauce: Use your favorite jarred variety – homemade works great too if you have it on hand.
- Petite diced tomatoes: Undrained, they add nice texture and flavor to the sauce.
- Shredded cheese: I usually use mozzarella for meltiness but a mix with cheddar adds a wonderful flavor punch.
- Fresh basil (optional): Adds a bright, fragrant note when sprinkled on top before serving.
Variations
I love encouraging you to make this Baked Spaghetti with Cream Cheese Recipe your own! Whether you want to mix up the cheeses, sneak in veggies, or make it vegetarian, there’s lots of room to get creative here.
- Add protein: I sometimes add browned ground beef or sausage to give it a hearty, meaty flavor that my family adores.
- Vegetable boost: Spinach, mushrooms, or bell peppers can be folded in to sneak in some greens without sacrificing flavor.
- Cheese swap: Try sharp cheddar or fontina for a different cheesy vibe that’s just as delicious.
- Spicy kick: A dash of red pepper flakes or a sliced jalapeño adds a nice heat if you like things a little spicy.
How to Make Baked Spaghetti with Cream Cheese Recipe
Step 1: Cook your spaghetti just right
Start by boiling your spaghetti in salted water according to the package directions, but not fully soft—aim for al dente because it’s going to cook more in the oven. Once drained, set it aside while you prepare the creamy sauce base.
Step 2: Melt the cream cheese into the pot
With the pot still warm but off the heat, add the cream cheese cubes and stir. The residual heat works its magic melting it down until smooth. This step is where the creaminess begins—trust me, it’s key to that signature texture in this baked spaghetti.
Step 3: Combine all the saucy goodness
To your melted cream cheese, add the hot spaghetti, pasta sauce, and the undrained petite diced tomatoes. Stir everything until the noodles are nicely coated and the sauce looks evenly mixed. Then fold in half of your shredded cheese — I usually eyeball a big handful — and let it start to blend in.
Step 4: Bake it to bubbly perfection
Transfer the creamy spaghetti mixture to a greased 2-quart casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheese over the top for that irresistible golden crust. Bake at 350ºF (177ºC) for 30 to 35 minutes until the cheese is melted and bubbling. Let it cool for about 15 minutes before serving so it firms up a bit and you avoid any molten cheese mishaps.
Pro Tips for Making Baked Spaghetti with Cream Cheese Recipe
- Cook pasta al dente: I learned the hard way that overcooked pasta turns mushy after baking, so firm noodles are key.
- Let cream cheese soften: Room temp cream cheese blends faster and more evenly—no clumps in your sauce!
- Use plenty of cheese on top: The melty golden crust that forms is what everyone raves about.
- Cool before serving: Letting it rest for 15 minutes helps the sauce thicken and makes dish easier to serve.
How to Serve Baked Spaghetti with Cream Cheese Recipe
Garnishes
I always sprinkle fresh chopped basil on top because it adds a bright, fresh flavor that cuts through the richness beautifully. If you’re feeling fancy, a little grated Parmesan or crushed red pepper flakes works wonders, too.
Side Dishes
A crisp green salad with a tangy vinaigrette balances the rich baked spaghetti nicely. Garlic bread or crusty Italian bread is my go-to side for sopping up the creamy sauce.
Creative Ways to Present
For special occasions, I like to bake individual portions in small ramekins and top them with extra cheese and fresh herbs—makes for a charming presentation and everyone gets their own cheesy, bubbly dish.
Make Ahead and Storage
Storing Leftovers
After it cools, I cover leftovers tightly with foil or a lid and keep them in the fridge. It lasts well for up to a week, making it a lifesaver for easy lunches or quick dinners.
Freezing
This casserole freezes wonderfully! I freeze it in portions or as a whole. Just make sure to thaw overnight in the refrigerator before reheating to maintain that creamy texture.
Reheating
For leftovers, I either microwave individual portions (cover loosely to avoid drying out) or reheat the whole casserole covered with foil at 300ºF for about 20 minutes. This keeps everything melty and delicious.
FAQs
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Can I use other types of pasta for this baked spaghetti with cream cheese recipe?
Absolutely! While spaghetti is classic, you can use penne, rigatoni, or ziti—just adjust the cooking time so that the pasta is al dente before baking. The cream cheese sauce works great with various shapes.
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Is it okay to use low-fat or fat-free cream cheese?
Yes, you can, but keep in mind that full-fat cream cheese provides a richer and creamier texture. Low-fat versions might result in a slightly less creamy sauce but are fine if you prefer a lighter dish.
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Can I assemble the casserole ahead of time?
Definitely! You can assemble it up to a day in advance, keep it covered in the fridge, and just add 5 extra minutes to the baking time when you’re ready to cook.
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How do I prevent the baked spaghetti from drying out?
Make sure to cover the casserole with foil if you’re baking longer than 35 minutes, and let it rest after baking. Adding those diced tomatoes with their juice also helps keep it moist.
Final Thoughts
This Baked Spaghetti with Cream Cheese Recipe has truly become one of my favorite comfort dishes to share with friends and family. It’s got that perfect balance of creamy, cheesy, and saucy that feels both familiar and special. I’m confident once you try it, it’ll become a staple in your recipe box too—perfect for busy weeknights, potlucks, or anytime you want a cozy, satisfying meal. Give it a go, and I’d love to hear how it turns out!
Print
Baked Spaghetti with Cream Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Spaghetti with Cream Cheese recipe is a comforting, cheesy casserole perfect for family dinners. Combining al dente spaghetti with creamy melted cream cheese, tangy pasta sauce, petite diced tomatoes, and plenty of shredded cheese, it bakes to bubbly perfection. Easy to prepare and bake, this dish can be made ahead and freezes well, making it ideal for busy weeknights.
Ingredients
Spaghetti and Sauce
- 1 box uncooked spaghetti
- 1-24 ounce (680g) jar pasta sauce
- 1-14 ounce (411g) can petite diced tomatoes, undrained
Cream Cheese and Cheese
- 8 ounces (225g) block cream cheese, softened to room temperature and cut into 8 cubes
- 2 cups (226g) shredded cheese, divided
Optional
- Fresh basil, finely chopped (optional)
Instructions
- Preheat and Cook Spaghetti: Preheat the oven to 350ºF (177ºC). Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, as it will cook further in the casserole. Drain and set aside.
- Melt Cream Cheese: While the pot is still hot, add the cubed cream cheese to it. Stir with a spatula or wooden spoon until the cream cheese is mostly melted and smooth.
- Combine Ingredients: Add the hot cooked spaghetti, pasta sauce, and undrained diced tomatoes to the pot. Stir well to coat the noodles evenly. Then stir in about half of the shredded cheese (approximately one big handful) until well dispersed.
- Assemble and Bake: Pour the spaghetti mixture into a 2-quart casserole dish or a 9×13″ baking dish. Sprinkle the remaining shredded cheese evenly over the top. Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and melted.
- Cool and Serve: Remove from the oven and allow to cool for 15 minutes before serving. Garnish with chopped fresh basil if desired.
- Storage and Make Ahead: Leftovers can be refrigerated, covered tightly, for up to 1 week. Freeze for up to 2 months; thaw overnight in the refrigerator. Reheat in the microwave or in a 300ºF (148ºC) oven for 20 minutes covered with foil. This casserole can also be assembled a day ahead and refrigerated; if so, add an extra 5 minutes to the baking time.
Notes
- Cooking pasta al dente is recommended since it will continue cooking in the oven.
- Use any fat content cream cheese according to preference.
- Substitute shredded cheese with mozzarella or a blend of your choice for variation.
- Fresh basil adds a bright herbal note but is optional.
- Make sure to cover leftovers tightly before refrigerating to maintain freshness.
