When comfort food calls, few dishes answer quite like a baked spaghetti casserole. This version, layered with creamy cheese and hearty meat sauce, takes a simple pasta dinner to the next level. It’s a crowd-pleaser that combines everything we love about classic Italian-American fare—pasta, meat, marinara, and plenty of gooey cheese—with an irresistible creamy twist.

Cream cheese is the secret ingredient that transforms plain spaghetti into something luxurious. It melts into the warm noodles, creating a silky coating that complements the rich, savory beef and tomato sauce layered on top. The result is a casserole that’s both indulgent and deeply satisfying, with just the right balance of creamy and tangy flavors.

This dish is perfect for busy weeknights when you need a hearty meal on the table quickly, yet it’s also comforting enough to serve as the centerpiece of a casual weekend gathering. It’s especially useful when feeding a group—six to eight generous portions from a single baking dish—and the leftovers reheat beautifully, making it a solid option for meal prep too.

Best of all, it’s endlessly customizable. Swap in ground turkey or Italian sausage, add sautéed vegetables like mushrooms or bell peppers, or top with crushed red pepper flakes for a spicy kick. Whatever your preferences, this baked cream cheese spaghetti casserole is sure to become a staple in your home kitchen.

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Servings: 6–8
Total Time: 50 minutes

Ingredients:

• 12 oz spaghetti noodles
• Salt for boiling water
• 8 oz cream cheese, softened
• 1 jar (24 oz) marinara or spaghetti sauce
• 1 lb ground beef
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook spaghetti noodles in salted boiling water according to package directions. Drain, return to the pot, and toss immediately with softened cream cheese until the noodles are well coated.
3. In a large skillet, brown the ground beef over medium heat with the minced garlic and Italian seasoning. Cook until fully browned, then drain any excess grease.
4. Stir the marinara sauce into the skillet with the beef and allow it to simmer for about 5 minutes to blend the flavors.
5. Lightly grease a 9×13-inch baking dish. Spread the cream cheese-coated spaghetti evenly in the bottom.
6. Spoon the meat sauce mixture over the pasta, spreading it evenly across the top.
7. Sprinkle the shredded mozzarella and grated Parmesan over the entire dish.
8. Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and starting to brown.
9. Let rest for 5 minutes before garnishing with fresh parsley. Slice and serve hot.

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Variations:

• Protein Swap: Try using ground turkey, Italian sausage, or even a plant-based meat alternative.
• Vegetarian Version: Skip the meat and stir sautéed mushrooms, spinach, or bell peppers into the marinara.
• Cheese Lovers’ Upgrade: Add a layer of ricotta or a sprinkle of provolone for extra cheesiness.
• Low-Carb Adaptation: Substitute spaghetti squash or zucchini noodles in place of traditional pasta.

Tips:

• Soften the cream cheese ahead of time for easier mixing. Let it sit at room temperature for 30–60 minutes.
• For deeper flavor, simmer the marinara and beef mixture longer—up to 15 minutes—before assembling.
• This dish can be prepped in advance and refrigerated until ready to bake. Just add an extra 5–10 minutes to the baking time.
• For freezer storage, cover tightly and freeze before baking. Thaw in the fridge overnight before reheating.