There’s something deeply comforting about a casserole that uses leftover pantry staples to turn spaghetti into a cheesy, crowd-pleasing bake. Baked Cream Cheese Spaghetti Casserole layers silky cream cheese-coated noodles, a savory beef-marinara sauce, and a golden blanket of mozzarella and cheddar. It’s an excellent weeknight solution when you want something hands-off but hearty. If you like creative cream-cheese pairings, try the honey walnut cream cheese recipe for a sweet-salty appetizer that complements this casserole at gatherings.
Why you’ll love this dish
This casserole hits many high notes: creamy texture from the softened cream cheese and sour cream, robust savory flavor from the seasoned ground beef and marinara, and that irresistible browned cheese top. It’s economical, feeds a crowd, and travels well for potlucks.
“Family-approved comfort food that stretches a pound of beef into a full meal — cheesy, simple, and leftovers reheat perfectly.”
Perfect occasions: busy weeknights, casual Sunday dinners, or when you need an easy dish for a small party. Kids usually love the mild, cheesy profile, while adults can appreciate the Italian-seasoning backbone.
How this recipe comes together
This bake is basically three parts: cooked spaghetti tossed with a cream cheese mixture; a quick skillet meat sauce; and a final assembly topped with shredded mozzarella and cheddar. Expect about 15–20 minutes of active prep and 25–30 minutes in the oven. The cream cheese melts into the pasta to create a rich, slightly tangy coating that keeps the bake moist while the top becomes bubbly and browned.
What you’ll need
- 12 oz spaghetti noodles
- 1 lb ground beef (85/15 works well)
- 2 cups marinara sauce (store-bought or homemade)
- 8 oz cream cheese, softened to room temperature
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional garnish)
Substitutions and notes:
- Use ground turkey or Italian sausage if you prefer.
- Low-fat cream cheese works but the texture will be slightly less rich.
- If you want a cold creamy side with similar flavors, try the Russian-style cream cheese salad as a refreshing accompaniment.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the spaghetti in salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the ground beef and break it up with a spoon. Cook until browned and no pink remains, about 6–8 minutes. Season with garlic powder, Italian seasoning, salt, and pepper.
- Pour the marinara into the skillet with the beef. Stir to combine and let the sauce simmer for 4–5 minutes to meld flavors. Taste and adjust seasoning.
- In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and lump-free. You can use a whisk or hand mixer.
- Add the drained spaghetti to the cream cheese mixture. Toss gently until each strand is coated evenly. If the mixture feels very thick, add a splash of the reserved pasta water to loosen it.
- Spread the creamy spaghetti in an even layer in the prepared baking dish. Spoon the meat-marinara sauce over the top, covering the noodles.
- Sprinkle the shredded mozzarella and cheddar evenly over the sauce.
- Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbling, and starting to turn golden at the edges. Let rest 5–10 minutes before serving so slices set slightly. Garnish with chopped parsley if desired.
Best ways to enjoy it
- Serve hot with a crisp green salad dressed in vinaigrette to cut the richness.
- Garlic bread or cheesy focaccia are natural companions for sopping up sauce.
- For a lighter meal, pair one slice with roasted vegetables or a simple arugula salad.
- For a party, bake in a shallow pan and spoon into bowls; offer hot sauce, chili flakes, or extra Parmesan at the table.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days. Cool to room temperature before refrigerating.
- Freezing: Freeze individual portions or the whole casserole (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For single portions, microwave covered for 1–2 minutes until heated through. For larger portions, reheat in a 350°F oven covered with foil for 15–20 minutes, then remove foil to crisp the top for 5 more minutes. Check internal temperature reaches 165°F (74°C) for food safety.
- Note: Cream cheese texture can slightly change after freezing; the casserole will still taste great but may be a touch grainier.
Pro chef tips
- Don’t overcook the pasta. Pull it al dente because it will relax further while mixing and baking.
- Soften cream cheese at room temperature for smoother mixing. If in a hurry, microwave in 10-second bursts until spreadable.
- Reserve a little pasta water when draining; a tablespoon or two helps loosen the cream-cheese coating if it gets too stiff.
- Evenly distribute sauce and cheese so each bite has balance—use rims of a spoon to create slight sauce pockets.
- For a bubbling, golden top, switch to broil for 1–2 minutes at the end—watch carefully to prevent burning.
Creative twists
- Vegetarian: Omit the meat and sauté mushrooms, zucchini, and bell peppers with Italian seasoning as a substitute.
- Spicy kick: Stir 1/2 tsp crushed red pepper into the marinara or top with sliced pickled peppers.
- Four-cheese: Add a handful of grated Parmesan and Romano to the cheese blend for extra depth.
- Herb-forward: Mix chopped basil and oregano into the cream cheese for a fresher, aromatic profile.
- Low-carb swap: Replace spaghetti with cooked spiralized zucchini or a low-carb noodle; reduce baking time to prevent excess water release.
Your questions answered
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if baking straight from chilled.
Q: Can I skip the sour cream?
A: You can substitute plain Greek yogurt for a tangier, higher-protein option. Use full-fat yogurt for the creamiest result.
Q: Is this safe to freeze?
A: Absolutely. Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Texture may change slightly, but flavor holds well.
Q: How many does this serve?
A: This recipe serves roughly 6 people as a main course, depending on portion sizes and sides.
Q: Can I use pre-shredded cheese?
A: You can, but pre-shredded cheese often contains anti-caking agents that prevent perfect melting. For the best melt and stretch, shred block cheese yourself.
If you want more baked pasta inspiration or cream-cheese-forward ideas, check the linked recipes above for complementary dishes and flavor ideas.
Baked Cream Cheese Spaghetti Casserole
Ingredients
Pasta and Cheeses
- 12 oz spaghetti noodles Use regular or whole wheat spaghetti.
- 8 oz cream cheese Soften to room temperature for easier mixing.
- 1/4 cup sour cream Can substitute with plain Greek yogurt.
- 1 cup shredded mozzarella cheese Shred block cheese for best melting.
- 1 cup shredded cheddar cheese Shred block cheese for best melting.
Meat Sauce
- 1 lb ground beef 85/15 works well.
- 2 cups marinara sauce Store-bought or homemade.
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper To taste.
Garnish
- 2 tbsp fresh parsley, chopped Optional garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Cook the spaghetti in salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the ground beef and break it up with a spoon. Cook until browned and no pink remains, about 6–8 minutes.
- Season the beef with garlic powder, Italian seasoning, salt, and pepper.
- Pour the marinara into the skillet with the beef. Stir to combine and let the sauce simmer for 4–5 minutes to meld flavors.
- In a large mixing bowl, beat the softened cream cheese and sour cream together until smooth and lump-free.
- Add the drained spaghetti to the cream cheese mixture. Toss gently until each strand is coated evenly. If the mixture feels very thick, add a splash of the reserved pasta water to loosen it.
Assembly
- Spread the creamy spaghetti in an even layer in the prepared baking dish.
- Spoon the meat-marinara sauce over the top, covering the noodles.
- Sprinkle the shredded mozzarella and cheddar evenly over the sauce.
Baking
- Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbling, and starting to turn golden at the edges.
- Let rest 5–10 minutes before serving so slices set slightly. Garnish with chopped parsley if desired.