Baked Cream Cheese Spaghetti
This Baked Cream Cheese Spaghetti is a rich and creamy pasta dish baked to perfection. Featuring a luscious blend of cream cheese, mozzarella, and Parmesan, combined with a flavorful tomato-based sauce, this dish is a comforting and indulgent meal. Perfect for family dinners or gatherings, it offers a delicious balance of cheesy goodness and robust seasonings.
Ingredients
- Amount Unit Name Notes
- 12 oz spaghetti cooked al dente
- 1 tbsp salt for boiling water
- 2 tbsp butter melted
- 4 oz cream cheese softened
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 2 cups marinara sauce your favorite brand or homemade
- ½ cup heavy cream for extra creaminess
- 2 cloves garlic minced
- ½ tsp dried oregano optional
- ½ tsp dried basil optional
- ¼ tsp black pepper to taste
- ¼ tsp crushed red pepper flakes optional
- ½ cup breadcrumbs for a crispy topping optional
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Preheat & Prep: Preheat the oven to 375°F (190°C). Grease a baking dish.
- Cook Pasta: Boil spaghetti in salted water until al dente, then drain and set aside.
- Make the Sauce: In a saucepan, melt butter over medium heat. Sauté garlic, then add cream cheese, stirring until smooth. Pour in marinara sauce and heavy cream, stirring to combine. Season with oregano, basil, pepper, and red pepper flakes.
- Combine Ingredients: Toss the cooked spaghetti in the sauce until evenly coated.
- Assemble: Transfer the mixture to the baking dish. Sprinkle mozzarella and Parmesan evenly over the top. Optionally, add breadcrumbs for a crispy texture.
- Bake: Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Rest & Serve: Let the dish rest for 5 minutes before garnishing with fresh parsley. Serve warm.
Notes
- For a richer sauce, use half-and-half instead of heavy cream.
- Add cooked ground beef or Italian sausage for a meatier version.
- Substitute whole wheat or gluten-free spaghetti for dietary preferences.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 15 minutes or in the microwave for 1-2 minutes.