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Baked Spaghetti with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 54 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

This Baked Spaghetti with Cream Cheese recipe offers a creamy, cheesy twist on classic baked pasta. Combined with savory pasta sauce, diced tomatoes, and a blend of shredded cheeses, it’s an easy, hearty casserole perfect for family dinners. The cream cheese melts into the sauce, creating a rich base that coats every strand of spaghetti, then baked until bubbly and golden on top.

Ingredients

Spaghetti and Sauce

  • 1 box uncooked spaghetti
  • 1 24-ounce jar (680g) pasta sauce
  • 1 14-ounce can (411g) petite diced tomatoes, undrained
  • Fresh basil, finely chopped (to taste)

Cheese

  • 8 ounces (225g) block cream cheese, softened to room temperature and cut into 8 cubes
  • 2 cups (226g) shredded cheese, divided (such as mozzarella, cheddar, or a blend)

Instructions

  1. Preheat Oven and Cook Pasta: Preheat your oven to 350ºF (177ºC). Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente, as it will continue cooking in the casserole. Drain well and set aside.
  2. Melt Cream Cheese: While the pot is still hot, add the cubed cream cheese to it and stir with a spatula or wooden spoon until the cream cheese has mostly melted and formed 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 the noodles are well-coated and the mixture is evenly combined. Stir in about half of the shredded cheese and the finely chopped fresh basil.
  4. Prepare for Baking: Pour the spaghetti mixture into a 2-quart casserole dish or a 9×13-inch baking dish. Evenly sprinkle the remaining shredded cheese over the top.
  5. Bake the Casserole: Bake for 30-35 minutes, or until the cheese on top is bubbly and golden. Remove the casserole from the oven and let it cool for 15 minutes before serving to allow it to set.
  6. Storage and Make-Ahead Tips: Store leftovers tightly covered in the refrigerator for up to one week. This casserole freezes well for up to two months; thaw overnight in the refrigerator before reheating. Reheat individual servings in the microwave or bake covered with foil at 300ºF (148ºC) for 20 minutes. You can assemble the casserole up to a day in advance and keep it refrigerated; if baking from chilled, add 5 extra minutes to the bake time.

Notes

  • Use your favorite shredded cheese or a blend for best flavor variations.
  • For an extra herbaceous flavor, sprinkle fresh basil or parsley on top before serving.
  • This dish can be made vegetarian by ensuring the pasta sauce contains no meat products.
  • Adjust salt according to the saltiness of your cheese and pasta sauce.
  • Allowing the casserole to cool before serving helps it set for cleaner slices.

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