Baked Cream Cheese Spaghetti Casserole

I remember one rainy evening when I needed a warm, simple meal fast. I pulled together noodles, a rich sauce, browned beef, and a soft block of cream cheese. The result felt like a hug on a plate. That memory is why I make this dish when the week runs long.

This recipe turns pantry staples into a cozy dinner with little fuss. You’ll find exact ingredient amounts, timing, and tools so you don’t guess at the stove. I list a clear, step-by-step method for browning protein, building sauce layers, and coating the noodles so the texture stays smooth.

Plan to bake at 350°F for about 30–35 minutes until bubbly. I also share make-ahead tips, refrigeration and freezing notes, and reheating steps to keep the cheese melty and the spaghetti tender. Expect an at-a-glance tools table and related ideas to try next.

Some nights I want a familiar pasta dinner that still feels a little special. This version adds a silky twist without changing the flavors kids love.

Softened, cubed cream cheese melts into hot pasta to create a velvety coating. I use hot noodles so the dairy blends quickly and the texture stays smooth.

Jarred marinara—Rao’s is my pick for clean ingredients—pairs with browned, drained ground beef or turkey. A light hand with Italian seasoning keeps the tomato, cream, and cheese notes clear.

• I assemble quickly, pop it in the oven 350 for about 30–35 minutes, and it comes out bubbly and comforting.
• The edges crisp slightly while the center stays rich, so every scoop has contrast.
• Make it vegetarian or add meat; both keep this meal reliable for picky eaters.

For a vegan twist or related inspiration, see this alternative pasta bake: vegan cabbage sausage alfredo bake.

When the week gets busy, I turn to recipes that save time without skimping on comfort. This dish takes about 20 minutes to prep and roughly 30–35 bake minutes in the oven, so you can have dinner in under an hour.

I keep the steps simple so most of the work is hands-off. Boil the noodles, soften the block of cream cheese, and assemble. While it bakes, you can relax or prep a side salad.

Skip meat or add your favorite protein. I brown meat first and set aside to cool slightly before combining with sauce. Ground beef, turkey, chicken, or Italian sausage all work well.

Stored tightly covered, leftovers stay creamy for 4–5 days. Reheat individual portions in the microwave or warm the pan covered in the oven for even heat.

• Quick prep + forgiving technique = reliable weeknight meal.
• Hot pasta helps the cream cheese spaghetti coat evenly.
• Jarred sauce shortens hands-on time for a fast dinner.

For related comfort-food ideas, try this rich ground beef and tomato soup with noodles: rich ground beef and tomato soup with.

A little planning up front saves me from scrambling once the pasta is boiling. I gather pots, pans, and timers so I can focus on flavor and timing.

Preheat the oven to 350°F, start the water, brown meat, drain, stir in sauce, then cook pasta. Next, toss hot noodles with cubed cream and garlic, assemble in a 9×13-inch or 2-quart dish, and bake about 30–35 minutes.

Soften the block of cheese and cut into small cubes to melt evenly. Keep noodles very warm so the cream coats them smoothly; add a splash of reserved pasta water if the mix seems thick.

Go easy on Italian seasoning. The sauce and garlic already add depth, so a light hand prevents bitter or overpowering notes.

Clear ingredient amounts make this dish simple to shop for and even easier to assemble. Below I list exact quantities and practical notes so you can buy the right sizes and avoid surprises at the counter.

I like swapping half the block of cream cheese with ricotta to lighten texture. Cottage cheese works similarly when blended smooth.

For a meat-forward version, use Italian sausage instead of ground beef. If you want less fat, choose lean ground turkey and increase herbs or garlic for flavor.

Vegetables add balance. Sautéed spinach, mushrooms, or peppers fold into the meat sauce before assembly. Finish with fresh basil and an extra sprinkle of parmesan.

For a quick reference recipe and another similar approach, see my favorite guide to a baked cream cheese spaghetti casserole at this recipe.

A smooth assembly begins the moment the oven is preheated and the sauce is warm. Read through the steps so you can move quickly once the pasta and meat are ready.

1. Preheat and brown

   I preheat oven 350°F, then brown 1 pound of ground beef or turkey in a skillet over medium heat. I drain excess fat, stir in a 28-ounce jar of marinara, and set the pan aside so the meat sauce can rest while I work on pasta.

2. Boil pasta to al dente

   I cook 12 ounces of spaghetti according to package directions to al dente. Before draining, I reserve about 1/2 cup of pasta water to loosen the mix later, then drain and keep the noodles hot.

3. Melt and coat

   In the warm pot or a large bowl I toss the hot spaghetti with 8 ounces cubed cream cheese, 1 clove minced garlic, and 1 teaspoon Italian seasoning. If the mixture seems tight, I add a bit of the reserved pasta water until the cream cheese melts into a smooth coating.

4. Assemble the pan

   I lightly grease a 9×13-inch or 2-quart casserole and spread a small amount of meat sauce on the bottom. Then I add the coated pasta and spoon the sauce top remaining evenly so the amount meat sauce is balanced above and below the noodles.

5. Finish and bake

   I sprinkle parmesan cheese top generously (or use a mozzarella/Italian blend), then bake about 30–35 minutes at oven 350 degrees until the top bubbles and edges turn lightly golden. I let it rest 10–15 minutes before slicing so portions hold together and the cheese sets.

6. Make-ahead option

   To make ahead, assemble and cover the pan, then refrigerate up to 24 hours. Bake straight from the fridge and add about 5 extra minutes to the bake minutes for even doneness.

How you store this casserole determines whether day-two dinner feels fresh or tired. I cool the pan until just warm, then cover tightly so the cheese and cream elements stay moist in the fridge.

Store the covered dish in the refrigerator for 4–5 days. Kept tightly wrapped, the leftovers stay saucy and tender and make a quick family dinner.

I freeze the whole pan or individual portions wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge when possible. If baking from frozen, plan extra minutes until the center heats through.

Single portions reheat well in the microwave; cover to retain moisture so the cheese remelts evenly. For a whole pan, reheat covered in a 300°F oven about 20 minutes or until hot throughout. Add a splash of sauce or water if the pasta seems tight.

If you want another family-friendly comfort dinner idea, try that linked recipe for a different style of layered dish.

When I want an easy, crowd-pleasing meal, this one tops the list.

I love how the simple steps and pantry-friendly ingredients deliver comforting results. Serve the dish with a crisp green salad and garlic bread to balance the richness with freshness.

For more ideas in the same flavor family—lasagna, gratins, and tomato-sauced bakes—try these recipes on Cuisinez Corse: keto lasagna, lasagne bolognaise, or a classic gratin de pâtes to keep the cozy vibes going.

For gatherings, double the recipe and bake in two pans so the tops stay melty and centers heat evenly. If you want a lighter touch, choose part-skim options and trim visible fat while keeping a good sauce and seasoning for full flavor.

Keep this spaghetti casserole recipe on rotation—it reheats well and works for picky and adventurous eaters alike. Thanks for cooking with me; when comfort calls, this creamy baked spaghetti answers the call.