Baked Cream Cheese Spaghetti
A creamy, cheesy baked spaghetti casserole that’s packed with flavor and perfect for a family dinner.
Ingredients
- 12 oz (340 g) spaghetti
- 1 lb (450 g) lean ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jar (24 oz) spaghetti sauce
- 8 oz (225 g) cream cheese, softened
- ¼ cup sour cream
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the spaghetti according to the package directions until al dente. Drain and return it to the pot.
- Stir the butter, cream cheese, and sour cream into the hot spaghetti until smooth and well coated.
- In a large skillet over medium heat, cook the ground beef and onion until the meat is browned. Drain excess grease, then add the garlic and cook for 1 minute.
- Stir in the spaghetti sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper to taste.
- Spread the creamy spaghetti mixture into the prepared baking dish.
- Spoon the meat sauce evenly over the spaghetti.
- Sprinkle the mozzarella and Parmesan cheeses over the top.
- Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Add sautéed mushrooms or bell peppers for extra vegetables.
- Substitute shredded chicken for the ground beef if preferred.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.