If you are on the hunt for a cozy, flavorful, and simple pasta dish that feels like a warm hug, this Baked Spaghetti with Cream Cheese Recipe is a total winner. Combining the tangy creaminess of cream cheese with the rich tomato sauce and melty cheese topping, it’s comfort food taken to an impressive new level. Perfect for feeding a crowd or enjoying leftovers all week, this baked spaghetti balances cheesy goodness and vibrant tomato flavors in a way that will keep you coming back for more.
Ingredients You’ll Need
Gathering straightforward, pantry-friendly ingredients, this recipe relies on each one to create a dish bursting with layers of texture and flavor. From the silky cream cheese that enriches the sauce to the fresh brightness of diced tomatoes, every ingredient plays an essential role in making this baked spaghetti unforgettable.
- Uncooked spaghetti: Cooking the pasta al dente helps it maintain the perfect bite after baking, avoiding mushiness.
- Cream cheese (8 ounces): Softened and cubed, it melts into the sauce giving it a luscious, velvety texture.
- Pasta sauce (24 ounces): Choose your favorite jarred sauce to add rich tomato flavor and a hint of herbs.
- Petite diced tomatoes (14-ounce can): Adds freshness and a subtle, lightly chunky texture throughout the casserole.
- Shredded cheese (2 cups, divided): The cheese is split between mixing in for gooeyness and sprinkling on top for a golden bubbly crust.
- Fresh basil (optional): Finely chopped, it offers a fragrant, herbal note that brightens the whole dish beautifully.
How to Make Baked Spaghetti with Cream Cheese Recipe
Step 1: Cook the Spaghetti
Start by preheating your oven to 350ºF (177ºC). In a large pot of salted boiling water, cook the spaghetti according to the package instructions, aiming for al dente. This ensures the pasta remains firm enough to soak up the creamy sauce without becoming too soft after baking. Once cooked, drain the spaghetti and set it aside while you prepare the sauce elements.
Step 2: Melt the Cream Cheese
Using the still-hot pot, add the cubed cream cheese to the bottom and stir steadily with a spatula or wooden spoon until it begins to soften and mostly melts. The residual heat from the pot helps the cream cheese become smooth and creamy, forming the luscious base for the sauce that will coat every strand.
Step 3: Combine Pasta with Sauce and Cheese
Add the cooked spaghetti back into the pot, then pour in the jar of pasta sauce and the undrained petite diced tomatoes. Stir thoroughly to ensure every noodle is coated with the velvety cream cheese and tangy tomato mixture. Next, stir in about half of your shredded cheese—roughly one big handful—dispersing it evenly so it melts into the sauce and adds gooey richness.
Step 4: Bake to Perfection
Transfer the saucy spaghetti mixture to a 2-quart casserole dish or a 9×13-inch baking tray. Sprinkle the remaining shredded cheese evenly across the top to create that irresistible golden crust. Bake in your preheated oven for 30-35 minutes, watching for the cheese to bubble and lightly brown. Once out of the oven, let it cool for 15 minutes to allow the flavors to meld and the dish to set before serving.
How to Serve Baked Spaghetti with Cream Cheese Recipe
Garnishes
Add a sprinkle of finely chopped fresh basil or parsley right before serving to introduce a pop of vibrant green and a burst of fresh herbaceous flavor that complements the rich, cheesy baked spaghetti beautifully.
Side Dishes
This dish pairs wonderfully with a crisp green salad or a side of steamed vegetables like broccoli or green beans to balance the richness with some fresh crunch and lightness. Garlic bread or warm dinner rolls are also classic companions to mop up every last bit of cheesy tomato sauce.
Creative Ways to Present
For a casual dinner party, serve this baked spaghetti in individual ramekins or small cast iron skillets for an inviting personal touch. Garnish each with a basil leaf and a sprinkle of extra shredded cheese for eye-catching presentation and extra flavor.
Make Ahead and Storage
Storing Leftovers
After your feast, cover any leftovers tightly and store them in the refrigerator for up to one week. The flavors often deepen after a day, making for even tastier lunches or dinners later in the week.
Freezing
This baked spaghetti freezes beautifully. Wrap tightly in foil or transfer to an airtight container and freeze for up to two months. Thaw overnight in the refrigerator to keep the texture and flavors intact.
Reheating
Reheat individual servings in the microwave for a quick meal or cover your casserole with foil and warm it at 300ºF (148ºC) for about 20 minutes. This gentle reheating keeps the creamy sauce silky and the cheese perfectly melted without drying out.
FAQs
Can I use a different type of pasta?
Absolutely! While spaghetti works wonderfully, any long pasta like linguine or fettuccine, or even short pasta shapes such as penne or rigatoni, can be substituted. Just adjust the cooking time accordingly.
What if I don’t have cream cheese at room temperature?
To soften cream cheese quickly, you can microwave it in short 10-second bursts or let it sit at room temperature. Softened cream cheese blends much better into the sauce, giving you that silky texture you’re aiming for.
Is this recipe suitable for meal prep?
Definitely! You can assemble the casserole a day ahead and refrigerate it before baking. Just add 5 extra minutes to the baking time to ensure it’s heated through perfectly.
Can I add meat to the baked spaghetti?
Yes! Browned ground beef, Italian sausage, or shredded chicken stirred into the sauce before baking can make this dish heartier while still staying creamy and comforting.
How can I make this recipe vegetarian?
This baked spaghetti is naturally vegetarian if you choose a pasta sauce without meat. Adding extra vegetables like mushrooms or bell peppers can add wonderful texture and nutrition.
Final Thoughts
This Baked Spaghetti with Cream Cheese Recipe is a total crowd-pleaser that brings the best of comfort food with little fuss. Its creamy, cheesy, and tomato-rich layers make it perfect for busy weeknights or relaxed weekends alike. Give it a try and you may just have found a new family favorite to turn to again and again.
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Baked Spaghetti with Cream Cheese Recipe
- Total Time: 50 minutes
- Yield: 12 servings
Description
This Baked Spaghetti Recipe with Cream Cheese is a creamy and cheesy pasta casserole that’s perfect for feeding a crowd. The spaghetti is cooked al dente, then combined with cream cheese, pasta sauce, diced tomatoes, and shredded cheese before being baked to bubbly perfection. Easy to assemble, it can be made ahead and frozen for convenience.
Ingredients
Spaghetti and Sauce:
- 1 box uncooked spaghetti
- 1 – 24 ounce jar (680g) pasta sauce
- 1 – 14 ounce can (411g) petite diced tomatoes (undrained)
Cream Cheese and Cheese:
- 8 ounces (225g) block cream cheese, softened to room temperature and cut into 8 cubes (any fat content)
- 2 cups (226g) shredded cheese, divided
Optional:
- Fresh basil, finely chopped
Instructions
- Preheat and Cook Spaghetti: Preheat your oven to 350ºF (177ºC). Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Melt Cream Cheese: Using the still-hot pot, add the cubed cream cheese and stir continuously with a spatula or wooden spoon until the cream cheese is mostly melted and smooth.
- Combine Ingredients: Add the hot cooked spaghetti, pasta sauce, and undrained diced tomatoes into the pot with the melted cream cheese. Stir thoroughly until the noodles are well-coated. Then, stir in about half of the shredded cheese until it’s evenly dispersed throughout the mixture.
- Assemble in Casserole Dish: Pour the spaghetti mixture into a 2-quart casserole dish or a 9×13″ baking dish. Evenly sprinkle the remaining shredded cheese on top.
- Bake: Bake uncovered in the preheated oven for 30 to 35 minutes or until the cheese on top is bubbly and slightly golden. Remove from the oven and let cool for 15 minutes before serving.
- Storage and Reheating: Store any leftovers covered in the refrigerator for up to 1 week. This casserole also freezes well for up to 2 months—thaw overnight in the refrigerator. To reheat, heat individual portions in the microwave or cover with foil and bake in a 300ºF (148ºC) oven for 20 minutes.
- Make-Ahead Option: You can assemble the casserole in advance and refrigerate it for up to one day before baking. If baking from refrigerated, add an extra 5 minutes to the baking time.
Notes
- For a richer flavor, you can use a mix of mozzarella and cheddar cheese.
- Feel free to add fresh basil on top before serving for added color and aroma.
- The casserole size mentioned (2 quarts or 9×13″) works well to ensure even cooking.
- Cooking pasta al dente is recommended since it will finish cooking in the oven.
- The casserole freezes well, making it a great option for meal prep or advance cooking.
- Adjust cheese types or cream cheese fat content to suit dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
