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Baked Cream Cheese Spaghetti Casserole

Baked Cream Cheese Spaghetti Casserole

iamwinfred
This Baked Cream Cheese Spaghetti Casserole is the ultimate comfort food dinner, featuring tender spaghetti tossed in a silky cream cheese and sour cream mixture, layered with seasoned ground beef in a rich marinara sauce, and topped with a generous blanket of melted mozzarella and Parmesan. The cream cheese layer is what makes this recipe truly special, adding a tangy, velvety richness that sets it apart from ordinary baked spaghetti. It's easy enough for a busy weeknight, hearty enough to feed a crowd, and makes absolutely wonderful leftovers.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 510 kcal

Equipment

  • 9x13-inch baking dish Greased with olive oil before assembling
  • Large pot For boiling the spaghetti
  • Large skillet or sauté pan For browning the ground beef
  • Colander For draining the cooked spaghetti
  • Large mixing bowl For combining spaghetti with the cream cheese mixture
  • Wooden spoon or silicone spatula For stirring and spreading ingredients
  • Aluminum foil For covering the dish during the first phase of baking
  • Measuring cups and spoons
  • Cheese grater Optional if using pre-shredded cheese
  • Oven mitts

Ingredients
  

For the Pasta

  • 12 oz spaghetti 340g; pull from boiling water 2 minutes before al dente
  • 1 tbsp salt for the pasta cooking water

For the Meat Sauce

  • 1 lb ground beef 450g; 80/20 blend recommended
  • 24 oz marinara or pasta sauce 680g; 1 standard jar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Italian seasoning
  • salt and black pepper to taste

For the Cream Cheese Layer

  • 8 oz cream cheese 225g; softened to room temperature, full-fat block recommended
  • 1/2 cup sour cream 120g
  • 1/3 cup green onions about 3-4 stalks, sliced

For the Topping

  • 2 cups shredded mozzarella cheese 200g; divided in half, 1 cup per layer
  • 1/4 cup grated Parmesan cheese 25g; sprinkled over the final cheese layer

For Greasing

  • 1 tbsp olive oil for greasing the baking dish

Instructions
 

  • Preheat your oven to 350 degrees F (175 degrees C). Drizzle 1 tablespoon of olive oil into a 9x13-inch baking dish and spread it evenly across the bottom and up the sides, then set aside.
  • Bring a large pot of salted water to a boil, add the spaghetti, and cook until 2 minutes shy of al dente according to package directions. Reserve 1/2 cup pasta water, drain the spaghetti without rinsing, and set aside.
  • Cook the ground beef in a large skillet over medium-high heat, breaking it up, until fully browned, about 7 to 9 minutes; drain excess grease. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper, then stir in the marinara sauce and simmer for 5 minutes over medium-low heat.
  • In a large mixing bowl, beat the softened cream cheese, sour cream, and sliced green onions together until completely smooth and no lumps remain. Season with a pinch of salt and pepper to taste.
  • Add the drained spaghetti to the cream cheese mixture and toss with tongs until every strand is evenly coated. If the mixture seems too thick, add a splash of the reserved pasta water.
  • Spread the coated spaghetti evenly into the prepared baking dish, then sprinkle 1 cup of mozzarella over the top. Spoon the meat sauce evenly over the cheese layer, then top with the remaining 1 cup of mozzarella and all of the Parmesan.
  • Cover the dish tightly with aluminum foil and bake on the center rack at 350 degrees F for 25 minutes, until heated through and bubbling at the edges.
  • Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden. Let the casserole rest for 5 to 10 minutes before slicing and serving.

Notes

  • Soften the cream cheese fully at room temperature for at least 30 minutes before mixing. Cold cream cheese will not blend smoothly and will leave lumps in the layer.
  • Pull the spaghetti from the boiling water 2 minutes early so it is al dente. It will continue cooking in the oven and overcooked pasta will turn mushy.
  • Do not rinse the pasta after draining. The surface starch helps the cream cheese mixture cling to every strand.
  • Drain the browned beef well after cooking to prevent a greasy, heavy casserole. Tilt the skillet and spoon off any excess fat.
  • Use a high-quality jarred marinara sauce for the best flavor. The quality of the sauce has a noticeable impact on the finished dish.
  • For make-ahead preparation, assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate unbaked. Add 10 extra minutes to the covered bake time when cooking straight from the fridge.
  • Grating your own mozzarella from a block gives better melt and flavor. Pre-shredded cheese contains anti-caking agents that can affect texture.
  • Leftovers keep well in the refrigerator for up to 4 days in an airtight container. Reheat individual portions in the microwave covered with a damp paper towel, or reheat the full dish covered with foil in a 350 degree F oven for 20 to 25 minutes.
  • To freeze, cool completely, wrap tightly in plastic wrap then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • To swap proteins, use ground turkey, ground chicken, or Italian sausage in place of the beef. For a vegetarian version, replace the meat with sauteed mushrooms, spinach, and diced bell peppers.

Nutrition

Serving: 1ServingCalories: 510kcalCarbohydrates: 45gProtein: 28gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 680mgPotassium: 520mgFiber: 3gSugar: 6gVitamin A: 12IUVitamin C: 6mgCalcium: 22mgIron: 18mg
Keyword baked cream cheese spaghetti casserole, baked spaghetti casserole, cheesy spaghetti bake, cream cheese pasta bake, easy weeknight casserole
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