Description

This Baked Spaghetti with Cream Cheese combines tender al dente pasta with a creamy, cheesy sauce made from softened cream cheese, pasta sauce, and diced tomatoes. Topped with melted shredded cheese and baked until bubbly and golden, this comforting casserole is perfect for family dinners or meal prepping. It’s easy to assemble and offers a rich, flavorful twist on classic baked pasta dishes.

Ingredients

Scale

Spaghetti and Sauce

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

Cream Cheese and Cheese

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

Garnish

Fresh basil, finely chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Cook Pasta: Preheat your oven to 350ºF (177ºC). Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, as it will continue cooking in the oven. Drain and set aside.
Melt Cream Cheese: While the pot is still hot, return it to the stovetop and add the cubed cream cheese. Stir with a spatula or wooden spoon until the cream cheese is mostly melted and forms a creamy base.
Combine Ingredients: Add the hot cooked spaghetti, pasta sauce, and undrained diced tomatoes to the pot with the melted cream cheese. Stir thoroughly to coat the noodles evenly. Then, mix in about half of the shredded cheese until distributed well.
Prepare for Baking: Pour the spaghetti mixture into a 2-quart casserole or a 9×13-inch baking dish evenly. Sprinkle the remaining shredded cheese over the top for a cheesy crust.
Bake the Casserole: Bake uncovered in the preheated oven for 30-35 minutes, or until the cheese on top is bubbly and golden brown. Remove from oven and let cool for about 15 minutes before serving to allow the casserole to set.
Storage and Make-Ahead Tips: Store leftovers tightly covered in the refrigerator for up to one week. The casserole freezes well for up to two months; thaw overnight in the refrigerator before reheating. Reheat individual portions in the microwave or cover with foil and bake at 300ºF (148ºC) for 20 minutes. You can assemble the casserole a day ahead and refrigerate; if baking from cold, add 5 extra minutes to the baking time.

Notes

Use a 2-quart or 9×13-inch casserole dish for even baking.
Choose a mild shredded cheese like mozzarella or a sharp cheddar depending on preference.
For extra flavor, add garlic or Italian herbs to the sauce before mixing.
This recipe can be doubled for larger gatherings—use a larger baking dish and increase baking time as needed.
Allowing the casserole to rest after baking helps it firm up for cleaner serving.
Leftover baked spaghetti can be reheated in the microwave or oven to retain creaminess and texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner Casserole
Method: Baking
Cuisine: Italian-American