Baked Cream Cheese Spaghetti Casserole
A comforting casserole that combines spaghetti noodles with cream cheese, savory beef-marinara sauce, and a cheesy topping, perfect for weeknight dinners or potlucks.
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.
Notes
Store leftovers in an airtight container for up to 4 days. Can freeze for up to 2 months. Cream cheese texture may change after freezing, but flavor is still great. Serve with salad or bread.