This is the kind of cozy, crowd-pleasing dinner that solves weeknight stress in one pan. Creamy, saucy spaghetti gets tucked under a blanket of melted cheese and baked until bubbly and golden. It’s rich without being heavy, simple to make, and a hit with kids and adults alike.
Whether you’re feeding a family or looking for a make-ahead meal, this casserole checks all the boxes. Expect second helpings, and maybe a third.
Why This Recipe Works
- Cream cheese adds creaminess. It melts into the pasta, creating a velvety sauce that clings to every strand.
- A quick meat sauce builds flavor fast. Browning ground beef or turkey with onion, garlic, and Italian seasoning gives you a hearty base without simmering all day.
- Double cheese, double comfort. A blend of mozzarella and Parmesan gives you that stretchy, salty finish on top.
- Bakes into a set, sliceable casserole. It holds together, so it’s easy to serve and perfect for leftovers.
- Flexible and forgiving. Swap proteins, use jarred sauce, or add veggies—this recipe handles it all.
Ingredients
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 (24-ounce) jar marinara or pasta sauce
- 8 ounces cream cheese, softened
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (optional, for garnish)
- Nonstick cooking spray or butter, for the baking dish
How to Make It
- Heat the oven. Preheat to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Cook the pasta. Boil spaghetti in salted water until just shy of al dente.
Drain and set aside. Don’t overcook—pasta will finish in the oven.
- Make the meat sauce. In a large skillet, heat olive oil over medium heat. Add ground beef or turkey and cook, breaking it up, until browned.
Stir in onion and cook until soft, then add garlic, Italian seasoning, and red pepper flakes. Pour in marinara, season with salt and pepper, and simmer 5 minutes.
- Mix the creamy base. In a bowl, combine cream cheese, sour cream (or Greek yogurt), and 1/4 cup Parmesan. Beat until smooth and spreadable.
Season lightly with salt and pepper.
- Toss the pasta with creaminess. In a large bowl, toss the cooked spaghetti with the cream cheese mixture until evenly coated.
- Layer the casserole. Spread half the meat sauce in the baking dish. Add the creamy spaghetti on top and spread evenly. Spoon the remaining meat sauce over the pasta.
- Add the cheese. Sprinkle with mozzarella and the remaining 1/4 cup Parmesan for a golden, bubbly top.
- Bake. Bake uncovered for 20–25 minutes, until the cheese is melted and the edges are bubbling.
For a deeper golden top, broil for 1–2 minutes at the end, watching closely.
- Rest and serve. Let it rest 5–10 minutes so it sets. Garnish with chopped parsley or basil and serve warm.
Keeping It Fresh
- Storage: Cool completely, then cover and refrigerate for up to 4 days. Store in an airtight container to prevent drying out.
- Reheating: Warm slices in the oven at 325°F (165°C) until heated through, or microwave in short bursts with a splash of water or sauce to keep it moist.
- Freezing: Assemble but don’t bake, or freeze leftovers.
Wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the fridge and bake at 350°F until hot and bubbly.
- Make-ahead tip: Assemble in the morning, cover, and refrigerate.
Add 5–10 extra minutes to the bake time if it’s going into the oven cold.
Health Benefits
- Balanced macronutrients: You get protein from the meat and cheese, carbs from the pasta, and fats from the dairy. That balance helps with fullness and steady energy.
- Calcium and protein: Mozzarella and Parmesan bring calcium for bones and protein for muscle repair.
- Tomato-based sauce: Marinara supplies lycopene, an antioxidant linked to heart health.
- Easy to lighten up: Use whole-wheat or high-protein pasta, lean turkey, Greek yogurt instead of sour cream, and part-skim cheeses to reduce calories while keeping flavor.
Pitfalls to Watch Out For
- Overcooking the pasta: If it’s fully cooked before baking, it may turn mushy. Stop at just shy of al dente.
- Cold cream cheese lumps: Soften it first, or it won’t blend smoothly with the pasta.
- Watery casserole: Drain pasta well and don’t add excess liquid to the sauce.
Simmer the sauce briefly to thicken.
- Under-seasoning: Taste the sauce and cream mixture. A pinch of salt and pepper makes a big difference.
- Skipping the rest time: Letting it sit after baking helps it set and slice neatly.
Alternatives
- Protein swaps: Use Italian sausage, ground chicken, or a plant-based crumble. Rotisserie chicken works too—just mix with sauce.
- Veggie boost: Add sautéed mushrooms, bell peppers, spinach, or zucchini to the sauce.
Roasted veggies add great flavor.
- Pasta options: Penne, rigatoni, or fusilli all work. Choose whole-wheat or chickpea pasta for more fiber or protein.
- Dairy tweaks: Replace sour cream with Greek yogurt, or use ricotta mixed with a little cream cheese. Try a provolone-mozzarella blend for a different melt.
- Spice level: For heat, add more red pepper flakes or a splash of hot sauce.
For mild, skip the flakes and use a sweeter marinara.
- Sauce flavor: Choose a garlic-forward marinara, a basil-heavy sauce, or add a spoon of pesto for a fresh twist.
FAQ
Can I make this casserole ahead of time?
Yes. Assemble it up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge at 350°F, adding 5–10 minutes to the bake time.
What if I don’t have cream cheese?
You can use ricotta mixed with a splash of heavy cream or Greek yogurt to mimic the creaminess.
The texture will be slightly different but still delicious.
How do I prevent the pasta from drying out?
Coat the pasta well with the cream mixture and use enough sauce to surround it. When reheating, add a spoonful of marinara or water and cover to keep moisture in.
Is this recipe freezer-friendly?
Absolutely. Freeze before baking or freeze leftovers.
Wrap tightly and label with the date. Thaw overnight and bake until hot and bubbly.
Can I make it vegetarian?
Yes. Skip the meat and bulk up the sauce with mushrooms, spinach, zucchini, and lentils or a plant-based meat alternative.
What size baking dish should I use?
A standard 9×13-inch dish works best.
If your dish is smaller, don’t overfill—leave a little space to prevent bubbling over.
How spicy is it?
Mild by default. The optional red pepper flakes add a gentle kick. Adjust to your taste or leave them out entirely.
Can I use fresh pasta?
You can, but reduce boiling time significantly, since fresh pasta cooks fast and can over-soften in the oven.
Aim for very firm before baking.
What kind of marinara should I choose?
Pick a sauce you enjoy on its own. A simple, high-quality marinara with clean ingredients will shine in this recipe.
How do I get a golden top?
Broil for 1–2 minutes at the end, watching closely. A light mist of olive oil on the cheese helps browning, too.
In Conclusion
Baked Cream Cheese Spaghetti Casserole is comfort food done right—creamy, cheesy, and easy enough for any weeknight.
It’s flexible, forgiving, and friendly to make-ahead plans. With a few simple steps and everyday ingredients, you’ll have a bubbling, satisfying casserole that feeds a crowd and makes great leftovers. Keep this one in your rotation; it’s a reliable favorite you’ll crave again and again.