Baked Cream Cheese Spaghetti is my kind of dinner when I want a cozy pasta casserole that still tastes bright and tomato-y. The cream cheese layer makes it extra creamy without feeling heavy in a bad way.
I like this version because you get two clear things in each bite: a tangy, creamy spaghetti base and a hearty meat sauce on top. It’s familiar, but the cream cheese mixture gives it that baked-casserole comfort that plain spaghetti doesn’t.
This is one of those easy family dinners I’ll make when I need something that holds well for serving. I usually put out a salad and garlic bread, and that’s dinner.
Why You’ll Love This Recipe
Weeknight friendly: It’s straightforward, and most of the ingredients are pantry-and-fridge staples I already keep around.
Super creamy: The cream cheese mixture coats the spaghetti so it bakes up soft and rich, not dry or clumpy.
Classic meat sauce: The tomato sauce layer keeps it tasting like a real spaghetti dinner, just in casserole form.
Great for a group: It slices and serves easily once it rests, so it’s simple to portion for kids and adults.
Make-ahead comfort: This is the kind of dish I like to assemble ahead when I know the evening will be busy.
Ingredients You’ll Need
Pasta and cream layer
- Spaghetti: Regular spaghetti works best here. I like cooking it just to al dente so it doesn’t get too soft after baking.
- Cream cheese: Let it soften first so it mixes smoothly. This is what gives the casserole that tangy, creamy “baked spaghetti” feel.
- Sour cream: Adds a little tang and keeps the filling creamy. Full-fat is what I usually use.
- Cottage cheese or ricotta: Cottage cheese is classic in casseroles and bakes up creamy. Ricotta is a little smoother if that’s what you prefer.
- Butter: Just a little melted butter helps the cream layer feel richer and coats the pasta nicely.
- Italian seasoning: The easy way to add that familiar herby flavor without pulling out five different jars.
- Kosher salt: Season the cream mixture so the pasta doesn’t taste flat.
- Black pepper: A little pepper is nice here, especially with the creamy layer.
Meat sauce
- Ground beef or Italian sausage: Ground beef keeps it classic. Italian sausage gives it more spice and a stronger flavor, which I really like in this dish.
- Olive oil: Helpful for getting the onion going, especially if your meat is lean.
- Yellow onion: Dice it small so it melts into the sauce instead of staying chunky.
- Garlic: Fresh garlic is best here. Jarred works in a pinch, but the fresh stuff tastes better in baked pasta.
- Marinara sauce: Use a marinara you actually like the taste of. The sauce carries a lot of the flavor here.
- Tomato paste: Optional, but I use it when I want a slightly thicker, deeper tomato sauce.
- Red pepper flakes: Optional, but a pinch is good if you like a little heat.
- Salt: Taste the sauce at the end and salt as needed. Marinara brands vary a lot.
Topping and garnish
- Mozzarella: Shredded mozzarella is the classic casserole top. Use low-moisture shredded for the easiest melt.
- Parmesan: Adds a salty, sharper finish on top. I like the slightly golden edges you get with Parmesan.
- Fresh parsley: Totally optional, but nice for a little freshness at the end.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook the spaghetti: Cook the spaghetti in salted water until al dente, then drain well.
- Mix the cream layer: In a large bowl, mix the cream cheese, sour cream, cottage cheese (or ricotta), melted butter, Italian seasoning, salt, and pepper until smooth.
- Coat the pasta: Toss the warm drained spaghetti with the cream cheese mixture until it’s evenly coated.
- Cook the meat: Heat the olive oil in a skillet, then cook the ground beef (or sausage) with the onion until browned. Drain off excess fat.
- Add the sauce: Stir in the garlic and cook briefly, then add the marinara and tomato paste (if using). Simmer 5 to 10 minutes, then season with salt and red pepper flakes (if using).
- Layer the casserole: Spread half the spaghetti mixture into the baking dish. Add half the meat sauce and sprinkle on about a third of the mozzarella.
- Top it: Add the remaining spaghetti mixture, then the remaining sauce. Top with the remaining mozzarella and the Parmesan.
- Bake: Bake uncovered for 30 to 35 minutes, until bubbly and the cheese is melted.
- Rest and serve: Let it rest for about 10 minutes, then garnish with chopped parsley and slice to serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cook the pasta just to al dente. It will keep cooking in the oven. If it’s already soft, it can turn a little mushy after baking.
Soften the cream cheese first. You’ll get a smoother cream layer with a quick stir instead of fighting little lumps. If you forget, you can microwave it in short bursts, but don’t melt it.
Drain the meat well. Too much grease can make the casserole feel oily, especially with the creamy layer underneath.
Use tomato paste if your marinara is thin. Not every jar sauce bakes the same. Tomato paste helps thicken the sauce so it doesn’t run all over when you cut slices.
Let it rest before slicing. Ten minutes makes a difference. The layers settle and it serves in cleaner pieces.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Salad: A simple chopped romaine salad with cucumber, tomato, and a basic Italian dressing is great here. I keep it pretty light.
- Garlic bread: I like this with garlic bread or breadsticks for scooping up extra sauce. Even a warm crusty loaf works.
- Vegetables: Roasted broccoli, zucchini, or green beans are easy sides that don’t compete with the casserole. Just olive oil, salt, and pepper is enough.
- Extra toppings: Put out crushed red pepper, more Parmesan, and a little chopped parsley. Everyone can finish their plate how they like.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave for an easy lunch, or warm the whole dish in the oven until hot.
You can make this recipe ahead by assembling the casserole, covering it tightly, and refrigerating it up to 24 hours before baking.
If you’re baking it straight from the fridge, plan on adding about 10 minutes to the bake time. I still bake it uncovered so the top gets nicely melted.
If you want it longer-term, freeze baked portions for up to 2 months. Reheat covered until hot all the way through.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use Italian sausage instead of ground beef?
Yes. Italian sausage is really good here and gives the sauce more seasoning without doing anything extra. If it’s a fattier sausage, just be sure to drain the grease well.
Can I swap cottage cheese for ricotta?
You can use either one. Cottage cheese is a little more “classic casserole,” and ricotta is smoother and a bit richer.
Can I add vegetables to the sauce?
Yes. Chopped mushrooms, spinach, or even diced bell pepper work well. I usually sauté mushrooms with the onion, and I stir spinach in at the end so it just wilts.
How do I know when it’s done baking?
The edges should be bubbling and the cheese on top should be fully melted. If the center doesn’t look hot yet, give it another 5 minutes and check again.
Can I freeze this casserole?
It freezes well as baked portions. Thaw in the fridge overnight if you can, then reheat covered until hot.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Baked Cream Cheese Spaghetti
INGREDIENTS
Pasta and cream layer
- 12 oz spaghetti
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup cottage cheese or ricotta
- 2 tbsp butter melted
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper.
Meat sauce
- 1 lb ground beef or Italian sausage
- 1 tbsp olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 24 oz marinara sauce
- 2 tbsp tomato paste optional
- ½ tsp red pepper flakes optional
- salt to taste.
Topping and garnish
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- chopped fresh parsley for garnish.
INSTRUCTIONS
Prep and cook
- Heat oven to 350 F and lightly grease a 9x13 inch baking dish
- cook spaghetti in salted water until al dente then drain
- in a bowl mix cream cheese sour cream cottage cheese butter Italian seasoning salt and pepper until smooth then toss with warm spaghetti until evenly coated.
Sauce assemble and bake
- In a skillet heat olive oil and cook ground beef with onion until browned then drain excess fat
- stir in garlic and cook briefly then add marinara and tomato paste and simmer 5 to 10 minutes and season to taste
- spread half the spaghetti mixture in the baking dish then layer with half the meat sauce and a third of the mozzarella
- repeat with remaining spaghetti and remaining sauce then top with remaining mozzarella and Parmesan
- bake uncovered 30 to 35 minutes until bubbly and cheese is melted then rest 10 minutes and garnish with parsley.
