Cream Cheese Spaghetti Casserole
A creamy, cheesy, and comforting casserole that combines spaghetti with a rich cream cheese base and hearty meat sauce, topped with bubbling mozzarella. Perfect for busy weeknights.
Ingredients
For the Meat Sauce
- 1 pound ground beef Can substitute with ground turkey or Italian sausage.
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper Can substitute with jalapeños for a spicier version.
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces spaghetti sauce Use your favorite brand or homemade.
- 1 4-ounce can sliced mushrooms, drained Use double mushrooms for a vegetarian version.
For the Casserole
- 1 pound spaghetti Gluten-free spaghetti works fine.
- 8 ounces cream cheese, softened Part-skim cream cheese can be used.
- 1/2 cup butter, melted
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 2 cups shredded mozzarella cheese, divided Divide into two 1-cup portions.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef. Drain excess grease.
- Add chopped onion and green bell pepper to the skillet. Cook for 5–7 minutes, until softened.
- Stir in Italian seasoning, garlic powder, salt, and black pepper.
- Pour in the spaghetti sauce and add the sliced mushrooms. Bring to a simmer, reduce heat to low, and simmer for at least 15 minutes (up to 1 hour for richer flavor).
- Meanwhile, fill a large pot with salted water and bring to a rolling boil. Add spaghetti and cook according to package directions (about 8–10 minutes) until al dente. Drain well.
- In a large bowl, combine softened cream cheese, melted butter, grated Parmesan, and milk. Beat until smooth and creamy.
- Add the cooked spaghetti to the cream cheese mixture and toss gently to coat.
Layering and Baking
- Spread half of the spaghetti mixture into the prepared baking dish. Pour half of the meat sauce over the spaghetti and sprinkle 1 cup of mozzarella over the sauce.
- Repeat the layers with the remaining spaghetti mixture, meat sauce, and the final cup of mozzarella.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted, bubbly, and lightly golden.
- Let the casserole rest for 10 minutes before serving.
Notes
For added richness, simmer sauce longer. Store leftovers in an airtight container for 3–4 days, or freeze up to 2–3 months.