Spaghetti Bake with Cream Cheese
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This easy baked spaghetti casserole is extra creamy thanks to the addition of smooth and tangy cream cheese. This baked spaghetti recipe comes together quickly, leftovers stay moist and flavorful for days, and it can even be made ahead of time. Keep this dish vegetarian or see the recipe notes for suggestions on adding a meat component to this easy casserole.
Tried and true Baked Spaghetti Casserole
If there’s one dish I’ve made a hundred times in my own kitchen, it’s my favorite baked ziti. It’s what I make as a vegetarian option for any holiday we host, what I bring to new parents who need the night off of dinner for a few days, and what I always serve any time there are many mouths to feed and little time to get a meal in front of them.
What do you know, that recipe translates really well to spaghetti, and this baked spaghetti casserole is my favorite way to change up “spaghetti night,” because somehow, having the same ingredients in a different presentation makes a meal more exciting, am I right?
Why you’ll love this Spaghetti Casserole Recipe
• it can be made in under an hour
• the oven does most of the work
• it is laughably easy to make
• it only uses 5 ingredients
If you love spaghetti, but need a new twist on the delicious classic, then this casserole is definitely for you. You get the same satisfaction of a filling pasta dinner, but with a creamy, tomato based sauce baked to cheesy perfection! My personal favorite is the corner piece, with the deliciously crispy edges.
Spaghetti Casserole Recipe Ingredients
The ingredients you need for this spaghetti recipe are simple and easy to find. The block cream cheese is best as it can be cubed up and tossed into the sauce. You can even use your favorite jarred pasta sauce for ease or try your hand at making your own.
You’ll need:
• uncooked spaghetti
• block cream cheese
• pasta sauce
• petite diced tomatoes
• shredded cheese
• fresh basil (optional, of course)
How to make Baked Spaghetti with Cream Cheese
Yes, you’ll still need to cook the pasta, but that’s truly the hardest part, I promise.
Step 1 – Cook the pasta: cook the spaghetti according to the directions on the box. I prefer to cook my pasta al dente since it will cook a bit more in the liquid in the casserole dish. Drain the pasta and set it aside, but keep the pot you just used.
Step 2 – Soften the cream cheese: while the large pot is still hot, add the cubed cream cheese and stir it with spatula or wooden spoon until mostly melted.
Step 3 – Add the remaining ingredients: add the hot spaghetti, pasta sauce, and diced tomatoes to the melty cream cheese, then stir everything until the noodles are well-coated. Stir in about half of the shredded cheese, then pour everything into a casserole dish and top with remaining cheese.
Step 4 – Bake in the oven: I usually use a 9″ x 13″ baking dish or disposable casserole container, but you can use any baking dish that is around the same size. Shape doesn’t matter! This casserole bakes for about 30-35 minutes and only need about 15 minutes to cool before serving.
CAN I ADD MEAT TO THIS BAKED SPAGHETTI CASSEROLE RECIPE?
You can absolutely add meat to your baked spaghetti casserole. Consider adding meat separately or use your favorite meat sauce.
CHICKEN: dice up and sear some chicken breast or brown some ground chicken before adding it into the large pot with the tomato sauce and noodles. This is also a great place for a rotisserie chicken if you don’t want an added step.
GROUND BEEF: you can make a homemade meat sauce in place of the jarred sauce, or simply cook the meat in a separate pan and add it to the noodles and tomato sauce before baking.
SAUSAGE: dice up some sweet or spicy Italian sausage and add it to the tomato sauce. If it is pre-cooked, no need to cook it before. If it is raw, then sear it first before adding it to the dish.
HOW TO MAKE SPAGHETTI CASSEROLE AHEAD OF TIME
This is a fabulous dish to make ahead of time, as it keeps well until you need to bake it. Try not to let it sit for more than 24 hours before baking, and consider that you may need to add a few minutes to the baking time in order to cook the whole way through.
A baked casserole freezes well, up to 2 months. You can thaw the baked casserole in the refrigerator overnight, and then cut it up to reheat the individual pieces in the microwave, or bake the whole casserole to heat it through.
An unbaked casserole also freezes well, up to 2 months. Again, you can thaw it and then bake it or bake it from frozen. This will take significantly longer, but works well if you don’t have time to plan ahead for thawing.
How to store Baked Spaghetti Casserole
Store this casserole covered tightly in the refrigerator for up to 5 days. It will retain its moisture very well, but be sure it’s covered tightly so the noodles don’t dry out.
FAQs
Baked Spaghetti Recipe with Cream Cheese
Ingredients
- 1 box uncooked spaghetti1
- 8 ounces (225g) block cream cheese softened to room temperature and cut into 8 cubes; any fat content2
- 1-24 ounce jar (680g) pasta sauce3
- 1-14 ounce can (411g) petite diced tomatoes4 undrained
- 2 cups (226g) shredded cheese5 divided
- fresh basil finely chopped; optional
Instructions
- Preheat the oven to 350ºF (177ºC). In a large pot of salted water, cook the spaghetti according to the directions on the box. I prefer to cook my pasta al dente since it will cook a bit more in the liquid in the casserole dish. Drain the pasta and set it aside.1 box uncooked spaghetti1
- While the large pot is still hot, add the cubed cream cheese and stir with a spatula or wooden spoon until mostly melted.8 ounces (225g) block cream cheese
- Add the hot spaghetti, pasta sauce, and diced tomatoes. Stir until noodles are well-coated. Stir in about half (I usually just do one big handful) of the shredded cheese until evenly dispersed.1-24 ounce jar (680g) pasta sauce3, 1-14 ounce can (411g) petite diced tomatoes4, 2 cups (226g) shredded cheese5
- Pour the spaghetti into a 2 quart casserole (I have also used a 9×13" baking dish or disposable casserole container). Sprinkle remaining shredded cheese evenly over the top and bake for 30-35 minutes or until cheese bubbles. Remove from oven and allow to cool 15 minutes before serving. Leftovers can be stored in the refrigerator, covered or wrapped tightly, up to 1 week. Baked casserole freezes well– up to 2 months. Thaw in refrigerator overnight. Cut up and heat individual servings in the microwave or cover with foil and bake in a 300ºF (148ºC) oven for 20 minutes.
- Make ahead: this casserole can be assembled and refrigerated for up to 1 day. Add an extra 5 minutes to the baking time.
Notes
- Pasta: I have made this recipe with spaghetti, linguine, and angle hair. You can really use any type of long noodle. Box amounts can vary– aim for a 13-16 ounce box.
- Cream cheese: I prefer full-fat or low-fat cream cheese. I do not love this recipe with fat free cream cheese. Be sure to use the block cream cheese and not tub or whipped cream cheese.
- Pasta sauce: I typically use an Italian-spiced sauce and one without chunks. You can also use a meat sauce.
- Petite diced tomatoes: I have used diced tomatoes but much prefer the size of bites with petite diced tomatoes.
- Shredded cheese: I usually use mozzarella or an Italian blend shredded cheese. You can shred it yourself, but this recipe works great with pre-shredded cheese.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.