Creamy Baked Cream Cheese Spaghetti Casserole

This baked spaghetti casserole is one of those dinners that feels like a hug after a long day.

Spaghetti, cream cheese, marinara, ground beef, and mozzarella come together in one dish that bakes up creamy inside with a golden, bubbly top.

What Makes This Casserole So Good

The cream cheese melts into the hot marinara and beef, making a pink sauce that coats every strand of spaghetti. It tastes rich without feeling heavy, and it all bakes in one dish so cleanup is quick.

I keep coming back to this version because it hits the same comfort as a classic baked ziti but needs fewer ingredients and no long simmer.

Ingredients

• 8 oz dry spaghetti: half a standard box, any long pasta works
• 8 oz cream cheese, softened: full fat gives the creamiest sauce
• 1 lb ground beef: 80/20 stays moist after baking
• 2 cups marinara sauce: your favorite jarred or homemade
• 2 cups shredded mozzarella: whole milk melts into a stretchy, golden top
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil: for the baking dish

Variations / Substitutions

• Swap the protein: ground turkey or crumbled Italian sausage both work well. Drain any extra fat after browning.
• Change the pasta: penne, rigatoni, or ziti hold the sauce just as nicely as spaghetti.
• Add some heat: stir a pinch of red pepper flakes into the sauce or use arrabbiata marinara.
• Dairy free: use unsweetened plant based cream cheese and mozzarella style shreds.

If you like no boil pasta bakes, check out my One Pan Baked Ziti.

How to Make Baked Cream Cheese Spaghetti Casserole

Step 1: Boil the Spaghetti

Bring a large pot of salted water to a boil. Add the 8 oz spaghetti and cook until just al dente, about 8 minutes. Drain well and keep it warm.

The pasta should still have a little firmness at the center because it will finish cooking in the oven. If it gets too soft now the casserole can turn mushy.

Step 2: Brown the Beef

While the spaghetti cooks, heat a large skillet over medium high heat. Add the 1 lb ground beef and break it apart with a spoon. Cook until no pink remains, about 6 to 7 minutes. Drain any excess fat, then stir in the 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.

Seasoning the beef right after browning locks the savory flavor into every bite so the casserole tastes deep, not flat.

Step 3: Mix and Layer

Put the drained, still warm spaghetti into a large bowl. Cut the 8 oz softened cream cheese into chunks and add them on top. Stir until the cream cheese melts from the heat of the pasta and coats the noodles, about 2 minutes. The mix will look creamy and pale pink once no white streaks remain. Fold in the 2 cups marinara and the cooked beef until everything is combined.

Grease a 9×13 inch baking dish with the 1 tbsp olive oil, then spread the spaghetti mixture evenly inside. Top with all 2 cups of shredded mozzarella, covering the surface completely.

Step 4: Bake and Broil

Preheat the oven to 375°F (190°C). Bake the casserole uncovered for 25 minutes, until the edges are bubbling and the mozzarella is melted.

Switch the oven to broil on high. Broil for 2 to 3 minutes, watching closely, until the cheese is golden with dark brown spots. Remove from the oven and let it sit for 5 minutes so it sets, then slice into squares and serve while hot.

A Few Tips Before You Start

• Soften the cream cheese on the counter for 30 minutes while you boil water. Cold cream cheese takes longer to melt into the spaghetti and can leave small lumps.
• Brown the beef while the pasta cooks to keep the whole dish moving fast.
• The broil step gives you that crisp, bubbly cheese crust, but it goes from golden to burnt in seconds. Stay right by the oven door.

Bake times by dish size:

Keeping Leftovers Fresh

• Refrigerate: cover tightly and store up to 4 days. The pasta soaks up the sauce overnight and tastes even richer the next day.
• Reheating: microwave individual portions with a splash of water, or warm the whole dish in a 350°F oven covered with foil for 15 minutes.

What To Serve With Baked Cream Cheese Spaghetti Casserole

A crisp green salad with a lemony vinaigrette cuts through the richness. For something warm, roasted broccoli tossed with olive oil and salt roasts right alongside the casserole at 375°F for roughly the same bake time, just slide it in on a second rack. Garlic bread is also hard to beat for mopping up the saucy plate.

Frequently Asked Questions

Can I use cottage cheese instead of cream cheese?

No, the texture won’t be the same. Cottage cheese releases more liquid and can water down the sauce rather than creating the creamy coating cream cheese gives.

Can I assemble this ahead of time?

Yes. Layer it in the dish, cover, and refrigerate up to 24 hours. Add 5 extra minutes to the bake time since you’ll start cold.

Do I really have to boil the spaghetti first?

Yes, for this version you do. The cream cheese needs the hot noodles to melt and mix evenly. No boil methods struggle to hydrate the pasta fully in the short bake time.

Can I freeze the baked casserole?

Absolutely. Let it cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F until hot.

Baked Cream Cheese Spaghetti Casserole Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 8 oz dry spaghetti
• 8 oz cream cheese, softened
• 1 lb ground beef
• 2 cups marinara sauce
• 2 cups shredded mozzarella
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Method

 

1. Cook spaghetti in salted boiling water until just al dente, about 8 minutes. Drain and keep warm.
2. Meanwhile, brown ground beef in a skillet over medium high heat, 6 to 7 minutes. Drain fat, then stir in garlic powder, Italian seasoning, salt, and pepper.
3. Add warm spaghetti to a large bowl with cream cheese chunks. Stir until cream cheese melts and coats the pasta, about 2 minutes. Fold in marinara and beef, then spread into an oiled 9×13 inch dish. Top evenly with mozzarella.
4. Bake at 375°F (190°C) for 25 minutes until bubbling. Broil on high 2 to 3 minutes until cheese is golden. Let rest 5 minutes, then slice and serve.

Notes

If your spaghetti has cooled and the cream cheese won’t melt, pop the bowl in the microwave for 30 seconds to warm things back up. The mix should look uniformly pink before you layer it.