Baked Cream Cheese Spaghetti Casserole (Print Format)
Creamy spaghetti layered with savory meat sauce, cheese, and Italian herbs, baked to golden perfection for cozy dinners.
# Ingredients:
→ Pasta Layer
01 -
12 oz spaghetti
02 -
8 oz cream cheese, softened
03 -
¼ cup sour cream
04 -
¼ cup grated Parmesan cheese
05 -
2 tablespoons butter
06 -
1 teaspoon garlic powder
07 -
½ teaspoon Italian seasoning
08 -
Salt and black pepper, to taste
→ Meat Sauce
09 -
1 lb ground beef or Italian sausage
10 -
1 medium onion, diced
11 -
3 garlic cloves, minced
12 -
24 oz jar marinara sauce (or homemade)
13 -
1 teaspoon sugar (optional, balances acidity)
14 -
½ teaspoon crushed red pepper (optional, for heat)
15 -
1 teaspoon Italian seasoning
16 -
Salt and black pepper, to taste
→ Assembly
17 -
2 cups shredded mozzarella cheese
18 -
Extra Parmesan cheese for topping
19 -
Fresh parsley, for garnish (optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions. Drain, return to the pot, and toss with butter to prevent sticking.
02 -
In a medium bowl, combine softened cream cheese, sour cream, Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Mix until smooth and creamy.
03 -
Add the cream cheese mixture to the warm spaghetti and toss until all noodles are completely coated. This creates the creamy base layer of the casserole.
04 -
In a large skillet, cook ground beef over medium heat until browned. Drain excess fat. Add diced onion and garlic and sauté until softened. Pour in marinara sauce, sugar, Italian seasoning, crushed red pepper, and salt and pepper. Simmer for 10 minutes to deepen the flavor.
05 -
Grease a 9×13-inch baking dish. Spread half of the meat sauce on the bottom. Add all the cream cheese–coated spaghetti on top and spread evenly. Then pour the remaining meat sauce over the pasta.
06 -
Top the casserole with shredded mozzarella and a sprinkle of Parmesan. Bake at 350°F (175°C) for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden. Rest for 10 minutes before slicing.