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Baked Cream Cheese Spaghetti Casserole

A warm and cheesy weeknight dinner that transforms leftover worries into happy plates with creamy pasta and hearty beef ragu.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Casserole, Dinner, Main Course
Cuisine American, Italian
Servings 8 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 12 oz spaghetti About ¾ of a standard box.
  • 1 lb lean ground beef 85–90% lean works well.
  • 1 28-oz jar spaghetti sauce Choose your favorite; marinara or meatless if you prefer.

Cheese and Seasoning

  • 1 8-oz package cream cheese Softened to room temperature.
  • ½ cup grated Parmesan cheese Freshly grated preferred.
  • ½ cup shredded mozzarella cheese Use low-moisture for less weeping.
  • 1 clove garlic Minced (or ½ tsp garlic paste).
  • 1 tsp Italian seasoning
  • a pinch garlic salt Adjust to taste.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with a little oil or nonstick spray.
  • Bring a large pot of salted water to a vigorous boil. Add the spaghetti and cook until al dente, about 10–12 minutes. Drain well.
  • While the pasta cooks, heat a skillet over medium-high. Add the ground beef and brown, breaking it up with a spatula, until no pink remains, about 6–8 minutes. Drain excess fat.
  • Return the beef to the skillet and stir in the jarred spaghetti sauce. Simmer 2–3 minutes to heat through and meld flavors, then remove from heat.
  • In a large mixing bowl, combine the drained spaghetti with the softened cream cheese, minced garlic, and Italian seasoning. Toss until the cream cheese coats the noodles.

Assembly

  • Spread about half of the meat sauce in the bottom of the prepared pan.
  • Layer the cream-cheese-coated spaghetti over it, then spoon the remaining sauce on top.
  • Evenly sprinkle the Parmesan and mozzarella over the top.

Baking

  • Bake uncovered for about 25–30 minutes until bubbly and cheese is melted and starting to turn golden.
  • Let rest for 5–10 minutes before serving so slices hold together.

Notes

For a lighter version, swap half the ground beef for cooked lentils or use ground turkey. This casserole can be made ahead and refrigerated for up to 24 hours before baking.
Keyword Baked Pasta, Casserole, Cream Cheese, Ground Beef, Spaghetti