I can never resist the creamy layers, rich sauce, and bubbling cheese in this baked spaghetti casserole. One slice is all it takes to see why it disappears fast at my table.

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I’m obsessed with this Baked Cream Cheese Spaghetti Casserole because it’s straight-up rich, saucy, cheesy chaos in the best way. I love how the spaghetti gets tangled through that creamy layer, then the top turns into stretchy, golden bites that make me hover over the pan like I have zero self-control.

But honestly, the cream cheese is what gets me every time. It melts into the pasta and makes the whole thing taste extra indulgent without acting fancy.

And that balance of creamy and cheesy keeps me coming back. Big forkfuls.

Messy edges. My kind of dinner, always.

Ingredients

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Spaghetti makes it cozy and filling, like the pasta bake you actually crave.
Ground beef or sausage brings the hearty protein and that savory dinner smell.
Onion adds a little sweetness, so the sauce doesn’t taste flat.
Garlic does the heavy lifting.
It’s simple, but you’d miss it.
Marinara ties everything together with saucy, tomato-rich comfort.
Cream cheese makes the middle extra creamy, almost like a shortcut baked ziti.
Ricotta adds that soft, cheesy layer everyone secretly digs for.
Eggs help it set, so slices don’t fall apart everywhere.
Milk loosens the cheese mixture and keeps things from feeling too heavy.
Mozzarella gives you that stretchy, melty top.
Basically, the fun part.
Cheddar adds sharper flavor, because more cheese is usually the right call.
Parmesan brings salty bite, especially if you sprinkle extra on top.
Italian seasoning, salt, and pepper keep it seasoned without getting fussy.
Plus, parsley makes it look fresh, even when it’s total comfort food.
Breadcrumbs add crunch, which is honestly great against all that creamy pasta.

Ingredient Quantities

12 ounces spaghetti, broken in half if desired

1 pound ground beef or Italian sausage, cooked and drained

1 small yellow onion, finely chopped

2 garlic cloves, minced

24 ounces marinara or spaghetti sauce

8 ounces cream cheese, softened

1 cup ricotta cheese

2 large eggs, lightly beaten

1/2 cup milk

2 cups shredded mozzarella cheese, divided

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese, divided

1 teaspoon Italian seasoning

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

1 tablespoon olive oil for sautéing

1/4 cup fresh parsley, chopped, optional for garnish

1/4 cup breadcrumbs or extra Parmesan for a crunchy topping, optional

How to Make this

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1. Preheat oven to 375 F and grease a 9×13 inch baking dish; bring a large pot of salted water to a boil and cook 12 ounces spaghetti according to package directions until al dente, then drain and set aside.

2. While pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat and sauté 1 small chopped yellow onion until translucent, about 4 minutes; add 2 minced garlic cloves and cook 30 seconds more.

3. Add 1 pound ground beef or Italian sausage to the skillet and cook until browned, breaking it up as it cooks; drain any excess fat and stir in 24 ounces marinara or spaghetti sauce, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper; simmer 3 to 5 minutes.

4. In a large bowl, beat together 8 ounces softened cream cheese, 1 cup ricotta cheese, 2 lightly beaten eggs and 1/2 cup milk until smooth and well combined.

5. Stir 1 cup of shredded mozzarella and 1/4 cup of the grated Parmesan into the cream cheese mixture.

6. Combine the drained spaghetti with the meat sauce, tossing to coat the pasta evenly.

7. Spread half of the sauced spaghetti into the prepared baking dish, dollop and gently spread the cream cheese and ricotta mixture over it, then top with the remaining spaghetti.

8. Sprinkle the top with the remaining 1 cup shredded mozzarella, 1 cup shredded cheddar cheese, and the remaining 1/4 cup grated Parmesan; if using, sprinkle 1/4 cup breadcrumbs or extra Parmesan for a crunchy topping.

9. Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly and the top is golden.

10. Let rest 5 to 10 minutes before serving, then garnish with 1/4 cup chopped fresh parsley if desired.

Equipment Needed

1. Oven (preheated to 375 F)
2. 9×13 inch baking dish, greased
3. Large pot for boiling pasta
4. Colander for draining spaghetti
5. Large skillet for browning meat and sautéing aromatics
6. Mixing bowls (one large for the cream cheese mixture)
7. Wooden spoon or heatproof spatula for stirring and tossing
8. Whisk or hand mixer for smoothing the cheese and egg mixture
9. Measuring cups and spoons and a cheese grater for shredding Parmesan and mozzarella

FAQ

Can I make this recipe ahead of time? Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from chilled.

Can I freeze the casserole? Yes. Freeze unbaked in an airtight dish for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding about 20 to 30 minutes and covering with foil until heated through.

How can I prevent the casserole from becoming dry? Make sure the cream cheese is fully softened and well blended with the ricotta, eggs, and milk for a creamy filling. Do not overbake and cover with foil for the first 20 minutes if the top browns too quickly.

Can I make this vegetarian or use a different protein? Yes. Omit the beef or sausage and use sautéed mushrooms, lentils, crumbled tempeh, or a plant based sausage to replace the meat.

Are there good substitutions for the cheeses? You can swap ricotta for cottage cheese that has been drained and blended smooth. Use all mozzarella and Parmesan if you do not have cheddar. Keep the cream cheese for the signature creaminess if possible.

How do I get a crunchy topping? Mix breadcrumbs with a little melted butter and remaining Parmesan, sprinkle on top before the last 10 to 15 minutes of baking. Alternatively, just sprinkle extra Parmesan on top for a crisp cheese crust.

Baked Cream Cheese Spaghetti Casserole Recipe Substitutions and Variations

Ground beef or Italian sausage:
- Ground turkey or chicken for a leaner option
- Plant-based crumbles for a vegetarian version
- Italian-style tofu crumbles seasoned with fennel and paprika
- Chopped mushrooms and walnuts for a meaty texture without meat
Cream cheese:
- Mascarpone for a richer, silkier texture
- Full-fat Greek yogurt for tang with fewer calories
- Neufchâtel cheese for lower fat while similar in texture
- Sour cream mixed with a bit of heavy cream for creaminess
Ricotta cheese:
- Blended cottage cheese to mimic ricotta texture
- Crumbled goat cheese for a tangy, slightly sharper flavor
- Paneer or queso fresco for a milder, firmer substitute
Spaghetti:
- Penne, rigatoni, or ziti to hold sauce and bake well
- Whole wheat or legume-based pasta for more fiber and protein
- Gluten-free pasta for gluten intolerance
- Shirataki noodles for a very low calorie option

Pro Tips

– Slightly undercook the spaghetti by 1 to 2 minutes so it finishes cooking in the oven and stays perfectly tender instead of mushy. Toss immediately with a little olive oil to keep it from clumping.

– Reserve about 1/2 cup of the pasta cooking water before draining. If the meat sauce feels too thick when you combine everything, a splash of that starchy water will loosen it and help the sauce cling to the noodles.

– Make sure the cream cheese is fully softened and at room temperature so the cheese layer blends silky smooth. If there are any small lumps, whisk gently or briefly beat with a hand mixer for a creamier result.

– Brown the meat well and drain excess fat so the sauce has deeper flavor without becoming greasy. Taste and adjust seasoning of the sauce before assembling since the cheese layers will mellow the seasoning.

– Let the baked casserole rest for at least 5 to 10 minutes before slicing so the layers set and you get neat portions. If you want a crispier top, broil for 1 to 2 minutes at the end, watching closely so it does not burn.

Baked Cream Cheese Spaghetti Casserole Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can never resist the creamy layers, rich sauce, and bubbling cheese in this baked spaghetti casserole. One slice is all it takes to see why it disappears fast at my table.

Servings

servings

Calories

905

kcal

Equipment: 1. Oven (preheated to 375 F)
2. 9×13 inch baking dish, greased
3. Large pot for boiling pasta
4. Colander for draining spaghetti
5. Large skillet for browning meat and sautéing aromatics
6. Mixing bowls (one large for the cream cheese mixture)
7. Wooden spoon or heatproof spatula for stirring and tossing
8. Whisk or hand mixer for smoothing the cheese and egg mixture
9. Measuring cups and spoons and a cheese grater for shredding Parmesan and mozzarella

Ingredients

12 ounces spaghetti, broken in half if desired
1 pound ground beef or Italian sausage, cooked and drained
1 small yellow onion, finely chopped
2 garlic cloves, minced
24 ounces marinara or spaghetti sauce
8 ounces cream cheese, softened
1 cup ricotta cheese
2 large eggs, lightly beaten
1/2 cup milk
2 cups shredded mozzarella cheese, divided
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 tablespoon olive oil for sautéing
1/4 cup fresh parsley, chopped, optional for garnish
1/4 cup breadcrumbs or extra Parmesan for a crunchy topping, optional

Directions

Preheat oven to 375 F and grease a 9×13 inch baking dish; bring a large pot of salted water to a boil and cook 12 ounces spaghetti according to package directions until al dente, then drain and set aside.
While pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat and sauté 1 small chopped yellow onion until translucent, about 4 minutes; add 2 minced garlic cloves and cook 30 seconds more.
Add 1 pound ground beef or Italian sausage to the skillet and cook until browned, breaking it up as it cooks; drain any excess fat and stir in 24 ounces marinara or spaghetti sauce, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper; simmer 3 to 5 minutes.
In a large bowl, beat together 8 ounces softened cream cheese, 1 cup ricotta cheese, 2 lightly beaten eggs and 1/2 cup milk until smooth and well combined.
Stir 1 cup of shredded mozzarella and 1/4 cup of the grated Parmesan into the cream cheese mixture.
Combine the drained spaghetti with the meat sauce, tossing to coat the pasta evenly.
Spread half of the sauced spaghetti into the prepared baking dish, dollop and gently spread the cream cheese and ricotta mixture over it, then top with the remaining spaghetti.
Sprinkle the top with the remaining 1 cup shredded mozzarella, 1 cup shredded cheddar cheese, and the remaining 1/4 cup grated Parmesan; if using, sprinkle 1/4 cup breadcrumbs or extra Parmesan for a crunchy topping.
Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly and the top is golden.
Let rest 5 to 10 minutes before serving, then garnish with 1/4 cup chopped fresh parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.