Name: Baked Cream Cheese Spaghetti Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz (340 g) spaghetti noodles; 1 (8 oz / 226 g) package cream cheese, softened; 1 lb (450 g) lean ground beef; 1 (24 oz / 680 g) jar spaghetti sauce; ½ cup diced green bell pepper; ½ cup diced onion; ½ cup grated carrots; 2–3 cloves garlic, minced; 1 tsp Italian seasoning; Salt & pepper, to taste; ½ cup grated Parmesan cheese; 1 cup shredded mozzarella cheese

A rich, creamy twist on a classic comfort dish, this Baked Cream Cheese Spaghetti Casserole is everything I crave in a cozy weeknight dinner. Tender spaghetti noodles are tossed in tangy cream cheese, then layered with a hearty ground beef and vegetable meat sauce, topped with melty cheese, and baked to golden perfection. It’s easy to prep, loaded with flavor, and always a family favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz (340 g) spaghetti noodles

1 (8 oz / 226 g) package cream cheese, softened

1 lb (450 g) lean ground beef

1 (24 oz / 680 g) jar spaghetti sauce

½ cup diced green bell pepper

½ cup diced onion

½ cup grated carrots

2–3 cloves garlic, minced

1 tsp Italian seasoning

Salt & pepper, to taste

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Directions

I start by preheating the oven to 350 °F (175 °C) and lightly greasing a 9×13‑inch baking dish.

Then, I cook the spaghetti according to the package instructions until al dente, drain it, and set it aside.

While the pasta cooks, I brown the ground beef in a large skillet over medium heat along with the bell pepper, onion, carrots, and garlic until everything is tender and the beef is fully cooked.

I stir in the Italian seasoning, salt, and pepper, followed by the jar of spaghetti sauce. I let it simmer a few minutes so the flavors blend nicely.

In a large bowl, I mix the hot spaghetti with the softened cream cheese until it’s fully coated and creamy.

I spread a little meat sauce on the bottom of the baking dish, layer the cream cheese spaghetti on top, then cover it with the remaining meat sauce.

I finish by sprinkling the Parmesan and mozzarella cheeses evenly over the top.

The casserole bakes for 25–30 minutes, until bubbly and golden. I let it rest for 5 minutes before serving.

Servings and timing

Servings: 6–8 servings

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

Calories (approx.): 580 kcal per serving

Variations

I sometimes use ground turkey or Italian sausage instead of beef for a flavor change.

For extra veggies, I’ve added mushrooms, spinach, or zucchini to the sauce.

I like to use whole wheat or gluten-free pasta depending on who I’m serving.

If I want a little kick, I add red pepper flakes or a bit of hot sauce to the meat sauce.

Swapping mozzarella for a blend of Italian cheeses makes it extra rich and flavorful.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the entire casserole in the oven at 350 °F until heated through (about 15–20 minutes). If freezing, I wrap it tightly before baking and freeze for up to 2 months. When ready to enjoy, I thaw it overnight in the fridge and bake as directed.

FAQs

What kind of cream cheese works best for this recipe?

I always use full-fat cream cheese because it gives the casserole a richer, creamier texture, but reduced-fat versions work too if I want to lighten it up a bit.

Can I make this casserole ahead of time?

Yes, I often assemble it in the morning (or even the night before), cover it, and store it in the fridge until I’m ready to bake it. I just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Do I have to cook the noodles before baking?

Yes, I always cook the spaghetti until just al dente before mixing it with the cream cheese. This helps the pasta hold its texture after baking.

Can I freeze this spaghetti casserole?

Definitely. I freeze it either before or after baking. I just make sure it’s wrapped tightly with foil and labeled. When freezing unbaked, I thaw it in the fridge overnight before baking.

How do I keep the cream cheese from clumping?

I make sure the cream cheese is softened and the spaghetti is hot when I mix them together. This helps the cream cheese melt and coat the noodles smoothly.

Conclusion

This Baked Cream Cheese Spaghetti Casserole has become a go-to comfort dish in my kitchen. It’s hearty, flavorful, and incredibly satisfying. Whether I’m feeding a hungry family or prepping meals ahead, it’s a recipe I keep coming back to. The combination of creamy pasta, savory meat sauce, and bubbly cheese is one I never get tired of.

📖 Recipe:

Baked Cream Cheese Spaghetti Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 50 minutes
Yield: 6–8 servings
Diet: Halal

Print Recipe

Pin Recipe

Description

A rich, creamy twist on baked spaghetti, this casserole combines tender noodles with cream cheese, a savory ground beef and vegetable sauce, and melty cheeses for a hearty, comforting meal.