Name: Baked Cream Cheese Spaghetti Casserole
Prep time: 15 min
Cook time: PT-485734H41M12S
Total time: 45 min
Cuisine: American
Ingredients: 8 oz spaghetti; 1 (8 oz) package cream cheese, softened; 1 cup shredded mozzarella cheese (divided); 1/2 cup grated Parmesan cheese; 1/2 cup sour cream; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 jar (24 oz) marinara sauce; 1 cup cooked ground beef or sausage (optional); Fresh parsley, for garnish (optional)

Why I Love This Recipe

I really enjoy making this casserole because it’s incredibly easy to prepare and always a crowd-pleaser. The cream cheese adds a luxurious texture, and the blend of mozzarella and Parmesan on top gives it that golden, bubbly finish I can’t resist. Whether I’m feeding picky eaters or looking to use up leftover pasta or meat, this dish always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz spaghetti
1 (8 oz) package cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar (24 oz) marinara sauce
1 cup cooked ground beef or sausage (optional)
Fresh parsley for garnish (optional)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a casserole dish.
While the oven heats, I cook the spaghetti according to the package directions, then drain and let it cool slightly.
In a large mixing bowl, I beat together the softened cream cheese, sour cream, garlic powder, Italian seasoning, salt, and black pepper until smooth.
I pour in the marinara sauce and fold in the cooked ground beef or sausage if I’m using it.
I gently mix in the cooked spaghetti and half of the shredded mozzarella until everything is well coated.
I spread the mixture into the prepared casserole dish, smoothing it out evenly.
I sprinkle the top with the remaining mozzarella cheese and the grated Parmesan for a perfectly cheesy crust.
I bake it uncovered for 25–30 minutes, or until bubbly and golden on top.
After letting it cool for a few minutes, I garnish with fresh parsley and serve it warm.

Servings and Timing

This recipe serves about 6 people. It takes around 15 minutes to prep and 25–30 minutes to bake, so I have a comforting meal ready in about 45 minutes total.

Variations

Meat-Free: I skip the meat for a vegetarian version that’s just as satisfying.
Spicy Kick: I add crushed red pepper flakes or a spicy Italian sausage for extra heat.
Extra Veggies: I sometimes stir in sautéed mushrooms, spinach, or bell peppers for added nutrition.
Cheese Swap: Mixing in provolone or sharp cheddar gives the casserole a bolder flavor.

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop individual portions in the microwave or reheat the whole casserole in a 350°F oven, covered with foil, for about 15–20 minutes until warmed through.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it a day in advance, cover it tightly, and refrigerate. When ready to bake, I add an extra 5–10 minutes to the cooking time.

Can I freeze this dish?

Definitely. I freeze the unbaked casserole wrapped tightly in foil. When I’m ready to cook it, I bake it straight from the freezer at 350°F for 45–50 minutes, or until heated through and bubbly.

What kind of pasta works best?

Spaghetti is traditional here, but I sometimes use linguine or even penne for a slightly different texture.

Can I use low-fat ingredients?

Yes, I’ve used light cream cheese and sour cream with great results. The casserole is still rich and flavorful.

What’s the best way to serve this?

I serve it with a simple side salad or steamed vegetables and maybe some crusty garlic bread to soak up any leftover sauce.

Conclusion

This Baked Cream Cheese Spaghetti Casserole is one of those feel-good recipes I come back to again and again. It’s creamy, cheesy, and full of flavor, making it a reliable favorite in my weekly meal rotation. Whether I’m cooking for the family or bringing something to share, this dish always gets rave reviews. I hope it brings just as much comfort and joy to your table as it does to mine.