A rich and creamy baked spaghetti casserole with smooth cream cheese, melted mozzarella, and a flavorful tomato sauce—comfort food elevated with a cheesy twist. This dish brings together the classic flavors of Italian pasta with a luscious, creamy texture that makes every bite indulgent and satisfying.
Ingredients
8 oz spaghetti
4 oz cream cheese, softened
2 cups marinara sauce1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the marinara sauce and Italian seasoning, then let it simmer for 5 minutes.
In a large bowl, combine the cooked spaghetti, softened cream cheese, and marinara sauce mixture. Mix well until the cream cheese is evenly incorporated.
Transfer the spaghetti mixture into a greased baking dish.
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Bake for 20-25 minutes until the cheese is melted, bubbly, and the edges turn slightly golden.
Garnish with fresh basil or parsley if desired. Serve warm.
Servings and timing
This recipe serves 4 people.
Prep time is about 15 minutes, and cooking time takes approximately 25 minutes, making the total time around 40 minutes.
Variations
I like to switch things up by adding cooked ground beef or Italian sausage to the sauce for a heartier meal. For a vegetarian twist, sauté some mushrooms or bell peppers with the garlic before adding the marinara sauce. If I want it extra cheesy, I sometimes sprinkle additional mozzarella inside the pasta mixture. Using fresh herbs like oregano or thyme instead of dried Italian seasoning also adds a fresh flavor dimension.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days when stored in an airtight container. To reheat, I cover the casserole with foil and warm it in the oven at 350°F (175°C) for about 15 minutes or until heated through. Alternatively, reheating individual portions in the microwave works well—just add a splash of water and cover to keep the pasta moist.
FAQs
Can I use a different type of pasta?
Absolutely! While spaghetti works great, I’ve also used penne, rigatoni, or fusilli with delicious results. Just adjust cooking times to the pasta type.
Is cream cheese necessary for this recipe?
Cream cheese adds a smooth creaminess that makes this dish special, but if I’m out, I sometimes substitute with ricotta or mascarpone cheese for a similar effect.
Can I make this recipe ahead of time?
Yes, I often prepare the spaghetti mixture the day before and refrigerate it. When ready, I bake it as directed, adding a few extra minutes to the baking time if it’s cold from the fridge.
Can I freeze baked cream cheese spaghetti?
I don’t usually freeze this casserole because the texture of cream cheese pasta can change, but if needed, I freeze it before baking and thaw it overnight in the fridge before baking.
How do I make this dish less rich?
If I want a lighter version, I use part-skim mozzarella and reduce the amount of cream cheese or replace it with low-fat cream cheese. Adding extra vegetables also balances the richness.
Conclusion
Baked cream cheese spaghetti is one of my go-to comfort dishes when I want something both hearty and creamy. It’s simple to make, packed with flavor, and perfect for sharing with family or friends. I love how the creamy cheese sauce blends with the tangy marinara and melts into a bubbly golden crust. It’s definitely a recipe I keep coming back to whenever I need a satisfying, cozy meal.
Recipe:
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Baked Cream Cheese Spaghetti
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A rich and creamy baked spaghetti casserole with smooth cream cheese, melted mozzarella, and a flavorful tomato sauce—comfort food elevated with a cheesy twist.
Ingredients
8 oz spaghetti
4 oz cream cheese, softened
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the marinara sauce and Italian seasoning, then let it simmer for 5 minutes.
- In a large bowl, combine the cooked spaghetti, softened cream cheese, and marinara sauce mixture. Mix well until the cream cheese is evenly incorporated.
- Transfer the spaghetti mixture into a greased baking dish.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Bake for 20-25 minutes until the cheese is melted, bubbly, and the edges turn slightly golden.
- Garnish with fresh basil or parsley if desired. Serve warm.
Notes
For a heartier meal, add cooked ground beef or Italian sausage to the sauce.
For a vegetarian option, sauté mushrooms or bell peppers with garlic before adding marinara sauce.
Extra mozzarella can be added inside the pasta mixture for more cheesiness.
Use fresh herbs like oregano or thyme instead of dried Italian seasoning for a fresh flavor.
Leftovers keep well in the fridge up to 3 days; reheat covered with foil at 350°F for 15 minutes or microwave with a splash of water.
Substitute cream cheese with ricotta or mascarpone if needed.
To make it less rich, use part-skim mozzarella and reduce or replace cream cheese with low-fat versions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
