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Baked Spaghetti Recipe with Cream Cheese

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.
Prep Time20 minutes
Bake Time30 minutes
Total Time50 minutes
Recipe Author Lynn April
Servings: 12 servings

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 9x13" 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

  1. 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. 
  2. 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. 
  3. Pasta sauce: I typically use an Italian-spiced sauce and one without chunks. You can also use a meat sauce.
  4. Petite diced tomatoes: I have used diced tomatoes but much prefer the size of bites with petite diced tomatoes.
  5. 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. 
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

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.

Serving: 1serving | Calories: 216kcal | Carbohydrates: 30g | Protein: 12g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 266mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 0.4mg | Calcium: 170mg | Iron: 1mg
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