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Baked Spaghetti with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 78 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Baked Spaghetti with Cream Cheese recipe is a creamy, comforting casserole perfect for feeding a crowd. Tender spaghetti noodles are combined with a rich cream cheese base, savory pasta sauce, and diced tomatoes, then topped with melted shredded cheese and baked to bubbly golden perfection. It’s an easy, hearty meal that can be assembled ahead and frozen for convenience.

Ingredients

Pasta

  • 1 box uncooked spaghetti

Cream Cheese Mixture

  • 8 ounces (225g) block cream cheese, softened to room temperature and cut into 8 cubes

Cheese

  • 2 cups (226g) shredded cheese, divided

Tomato Sauce

  • 1 24-ounce jar (680g) pasta sauce
  • 1 14-ounce can (411g) petite diced tomatoes, undrained

Herbs

  • Fresh basil, finely chopped (optional, to taste)

Instructions

  1. Preheat and cook spaghetti: Preheat your 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 continue cooking in the casserole. Drain and set aside.
  2. Melt cream cheese: While the pot is still hot, add the cubed cream cheese, stirring with a spatula or wooden spoon until the cream cheese mostly melts creating a creamy base.
  3. Combine ingredients: Add the hot cooked spaghetti, pasta sauce, and undrained diced tomatoes to the pot with the melted cream cheese. Stir thoroughly until noodles are well-coated and mixture is evenly combined. Stir in half of the shredded cheese.
  4. Assemble casserole: Pour the spaghetti mixture into a 2-quart casserole dish or a 9×13-inch baking dish. Evenly sprinkle the remaining shredded cheese on top.
  5. Bake until bubbly: Bake for 30-35 minutes until cheese on top is bubbly and golden. Remove from oven and let cool for 15 minutes before serving.
  6. Store leftovers properly: Cover leftovers tightly and refrigerate for up to one week. This casserole freezes well for up to two months; thaw overnight in refrigerator before reheating. Reheat individual servings in microwave or covered with foil in oven at 300ºF (148ºC) for 20 minutes. You can assemble the casserole up to one day in advance and refrigerate. If baking straight from refrigerated, add 5 extra minutes to baking time.

Notes

  • Make sure the cream cheese is softened to room temperature for easy melting.
  • Al dente pasta ensures the noodles don’t become mushy after baking.
  • Feel free to add herbs like fresh basil or oregano for extra flavor.
  • This casserole can be prepared ahead of time, making it ideal for meal prep or busy nights.
  • Use a mix of mozzarella and cheddar cheese for best melting and flavor.
  • When freezing, wrap the dish tightly in plastic wrap and foil to prevent freezer burn.

Find it online: https://slsrecipes.com/baked-spaghetti-with-cream-cheese-recipe-2/