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Baked Cream Cheese Spaghetti Casserole

A close-up of a baked cream cheese spaghetti casserole in a glass dish, topped with meat sauce and melted cheese.
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A simple and comforting baked spaghetti casserole with cream cheese, perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Cook spaghetti according to package directions; drain.
  2. In a large skillet, brown the ground beef with the onion and garlic over medium heat. Drain off any excess grease.
  3. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  4. In a bowl, combine the softened cream cheese with the mozzarella and Parmesan cheeses. Mix well.
  5. In a large baking dish, layer half of the cooked spaghetti, followed by half of the meat sauce. Dollop half of the cream cheese mixture over the sauce.
  6. Repeat the layers with the remaining spaghetti, meat sauce, and cream cheese mixture.
  7. Cover the baking dish with foil and bake for 20 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  9. Let stand for 5-10 minutes before serving.

Notes

  • This casserole can be assembled ahead of time and refrigerated. Add an extra 10-15 minutes to the covered baking time if baking from cold.
  • For a make-ahead option, you can freeze the unbaked casserole. Thaw completely in the refrigerator before baking.
  • You can substitute ground turkey or Italian sausage for the ground beef.

Nutrition

Find it online: https://gourmetgaze.com/baked-cream-cheese-spaghetti-casserole/