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
