Baked Cream Cheese Spaghetti

Why You’ll Love This Recipe

I love how easy and flexible this recipe is. It’s perfect when I want something hearty and homemade but don’t have a ton of time or energy to cook. The cream cheese gives the sauce a rich, smooth texture that clings to every strand of pasta, while the baked top adds a wonderful contrast. I can mix in anything I have on hand—like ground meat, chicken, or sautéed veggies—and it still turns out delicious. Plus, it makes enough to feed a crowd or to save for leftovers the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta:

• 8 oz spaghetti (or any pasta shape)

• 8 oz cream cheese, softened

• 1 cup milk (whole milk for extra richness)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese, plus extra for topping

Optional Add-Ins:

• Cooked ground beef, sausage, or chicken

• Sautéed vegetables (spinach, mushrooms, bell peppers, etc.)

• Red pepper flakes for a spicy kick

Directions

1. Cook the Pasta: I start by bringing a large pot of salted water to a boil. I cook the spaghetti until it’s al dente, then drain it and set it aside.

2. Make the Cream Cheese Sauce: In a big mixing bowl, I whisk together the softened cream cheese and milk until the mixture is smooth. Then I stir in the garlic powder, onion powder, salt, and black pepper to give it flavor.

3. Combine Pasta and Sauce: I add the cooked spaghetti into the cream cheese mixture and toss it gently until the pasta is evenly coated. Then I stir in ½ cup of shredded mozzarella and ¼ cup of Parmesan until they start to melt into the sauce.

4. Assemble the Bake: I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. I transfer the pasta mixture into the dish, spreading it out evenly. Then I sprinkle the remaining mozzarella and Parmesan evenly over the top.

5. Bake: I bake the casserole for 20–25 minutes, until the cheese on top is golden and bubbly. If I want an extra crispy topping, I broil it for 2–3 minutes at the end—but I keep a close eye on it so it doesn’t burn.

6. Serve: Once it’s out of the oven, I let it cool slightly before serving. Sometimes I garnish it with fresh parsley, a sprinkle of red pepper flakes, or even more Parmesan.

Servings and timing

This recipe makes 6 to 8 servings and takes about 40 minutes from start to finish, including 10 minutes of prep time and 30 minutes of baking. It’s perfect for feeding the whole family or having leftovers for another day.

Variations

I often switch things up depending on what’s in my fridge. Sometimes I stir in cooked ground beef or shredded rotisserie chicken to add protein. When I want to get some extra veggies in, I sauté mushrooms, spinach, or bell peppers and mix them right in. For a spicy twist, I sprinkle red pepper flakes on top before baking. And when I want a richer, creamier sauce, I stick with whole milk—but low-fat works too if I’m looking for something lighter.

Storage/Reheating

I store any leftovers covered in the fridge for up to 3 days. When it’s time to reheat, I either pop it in the microwave or warm it up in the oven at 350°F until heated through. If the pasta seems dry, I add a splash of milk before reheating to bring back that creamy texture.

FAQs

How can I make this dish ahead of time?

I like to assemble the pasta and sauce in the baking dish, cover it, and refrigerate it for up to a day before baking. When I’m ready to cook, I just let it sit at room temperature for a bit and then bake as directed.

Can I freeze Baked Cream Cheese Spaghetti?

Yes, I can freeze it after assembling but before baking. I wrap the dish tightly in plastic wrap and foil and freeze it for up to 2 months. When I’m ready to bake, I thaw it overnight in the fridge and bake as usual.

What’s the best way to keep the pasta from drying out?

I cover the casserole with foil for the first 15 minutes of baking. This keeps the moisture in. Then I uncover it for the last 10 minutes to let the cheese brown nicely.

Can I use other types of pasta?

Absolutely. I often use penne, rotini, or even shells depending on what I have. Any shape that holds onto the creamy sauce works great.

What proteins go best in this dish?

I’ve tried it with cooked ground beef, Italian sausage, and even diced cooked chicken. All of them pair beautifully with the cream cheese sauce. I just make sure the meat is fully cooked before adding it in.

Conclusion

Baked Cream Cheese Spaghetti is one of those recipes I keep coming back to—easy, comforting, and endlessly adaptable. Whether I’m feeding a group or just want a cozy meal with leftovers, this dish always hits the spot. The creamy, cheesy layers and golden crust make every bite satisfying, and it’s just as good the next day. It’s a go-to in my dinner rotation, and I’m sure it’ll become a favorite in yours too.

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