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Baked Spaghetti with Cream Cheese Recipe

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3.9 from 44 reviews

  • Author: Diane
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

This creamy, cheesy Baked Spaghetti recipe combines al dente spaghetti with cream cheese, pasta sauce, diced tomatoes, and shredded cheese, baked to bubbly perfection. It's a comforting, family-friendly casserole that's easy to prepare, perfect for weeknight dinners or potlucks. The dish can be made ahead, refrigerated, and baked later with minimal fuss.

Ingredients

Spaghetti

  • 1 box uncooked spaghetti (about 16 ounces)

Cheese and Dairy

  • 8 ounces (225g) block cream cheese, softened to room temperature and cut into 8 cubes
  • 2 cups (226g) shredded cheese, divided (such as mozzarella, cheddar, or a blend)

Tomatoes and Sauce

  • 1 24-ounce jar (680g) pasta sauce
  • 1 14-ounce can (411g) petite diced tomatoes, undrained

Optional Garnish

  • Fresh basil, finely chopped (optional)

Instructions

  1. Preheat and Cook Pasta: Preheat your oven to 350ºF (177ºC). Bring a large pot of salted water to a boil, then cook the spaghetti according to the package instructions until al dente, as it will cook more in the oven. Drain the pasta and set it aside.
  2. Melt Cream Cheese in Pot: While the pot is still hot, add the cubed cream cheese to it. Stir continuously with a spatula or wooden spoon until the cream cheese is mostly melted and smooth.
  3. Combine Ingredients: Add the cooked spaghetti back into the pot with the melted cream cheese. Pour in the pasta sauce and the undrained diced tomatoes. Stir well until the noodles are thoroughly coated. Then, fold in about half of the shredded cheese until evenly distributed.
  4. Prepare and Bake: Transfer the spaghetti mixture into a 2-quart casserole dish or a 9x13 inch baking dish. Evenly sprinkle the remaining shredded cheese over the top. Bake uncovered in the preheated oven for 30-35 minutes, or until the cheese is bubbling and golden around the edges. Remove from the oven and let it cool for 15 minutes before serving.
  5. Storage and Make-Ahead Tips: Store leftovers covered in the refrigerator for up to one week. This casserole freezes well for up to 2 months; thaw overnight in the refrigerator before reheating. To reheat, microwave individual portions or bake covered with foil at 300ºF (148ºC) for 20 minutes. You can also assemble the casserole a day ahead and refrigerate it; just add 5 extra minutes to the baking time when ready to cook.

Notes

  • Using cream cheese adds a creamy texture and rich flavor compared to traditional baked spaghetti recipes.
  • Cooking the pasta al dente prevents it from becoming mushy after baking.
  • Feel free to use any shredded cheese blend you prefer for flavor variety.
  • Fresh basil is a great optional garnish to add brightness and aroma before serving.
  • The casserole can be frozen and reheated without significant loss of texture or taste.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://eatwithdiane.com/baked-spaghetti-with-cream-cheese-recipe/