Baked Cream Cheese Spaghetti Casserole

Cooked spaghetti is stirred through a mixture of cream cheese and sour cream, layered over marinara in a 9×13-inch dish, covered with mozzarella and Parmesan, and baked until the top is bubbly and golden. The recipe makes 6 servings and takes 55 minutes in total, 15 of them prep. Everything is mixed in one bowl and baked in one dish, so there is little to wash up afterward.

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The casserole can be assembled in advance, which makes it a useful dinner for a busy weeknight: put it together in the morning, keep it in the fridge, and bake it when you are ready to eat.

What Goes in the Dish

The exact amounts are in the recipe card at the bottom. Here is what each ingredient does.

• Spaghetti (8 ounces): the base. Cook it to al dente, drain it and set it aside, since it keeps cooking in the oven.
• Cream cheese (8 ounces, softened) and sour cream (1 cup): mixed together they make a smooth, creamy coating for the pasta. Softening the cream cheese first makes it easy to mix.
• Marinara sauce (1 cup): half goes under the pasta and half on top, which adds moisture and a tomato flavor.
• Mozzarella (1 cup, shredded) and Parmesan (1/2 cup, grated): the mozzarella melts into a gooey top and the Parmesan adds a salty finish.
• Garlic powder (1 teaspoon), Italian seasoning (1 teaspoon), salt (1/2 teaspoon) and black pepper (1/4 teaspoon): these season the cream cheese mixture.
• Fresh parsley (1/2 cup, chopped): optional, for garnish.

What Matters While You Make It

Bring a large pot of salted water to a boil while the oven heats to 350°F (175°C). The spaghetti usually takes 8 to 10 minutes.

Mix the cream cheese, sour cream and seasonings until smooth, using a hand mixer or a sturdy spatula. Taste this mixture before adding the pasta. If you want more garlic, add a little more garlic powder, and a pinch of red pepper flakes adds some heat. Then fold in the spaghetti until every strand is coated.

Spread half the marinara in the greased dish, add the spaghetti mixture, and finish with the rest of the marinara, the mozzarella and the Parmesan. Cover with foil and bake for 25 minutes, then uncover and bake another 10 to 15 minutes, until the cheese is bubbly and golden. Let it sit for 5 to 10 minutes before serving. That rest lets the casserole set, so it slices more cleanly.

Equipment is simple. You need a large pot for the spaghetti, though a deep skillet will do if you have no large pot. A glass or stainless steel mixing bowl is easy to mix in and to clean. The 9×13-inch dish can be any oven-safe dish of a similar size. Aluminum foil covers the dish while it bakes, and a lid works if your dish has one.

Most of the planning is about timing. The oven goes on first, the water boils while it heats, and the cream cheese mixture comes together while the pasta cooks. Because the casserole can be assembled in the morning and baked in the evening, the real work can happen long before dinner.

Ways to Change It

• Add meat: mix cooked ground beef, turkey or sausage into the spaghetti mixture before baking. Brown the meat in a skillet first.
• Swap the sauce: use Alfredo instead of marinara for a creamier bake, or use both for a mix of tangy and smooth.
• Add vegetables: spinach, bell peppers or zucchini all work. Saute them briefly before mixing them into the pasta.

What to Serve With It

A side salad cuts through the creamy pasta. Mixed greens, cherry tomatoes, cucumbers and avocado with a tangy vinaigrette make a simple one. Garlic bread is the other easy choice, and it is good for soaking up extra marinara. Spread a mixture of butter, minced garlic and herbs on slices of bread, then toast until golden. For a drink, sparkling water with fresh lemon keeps the meal light.

Nutrition per Serving

One serving has approximately 350 calories, 20 grams of fat (10 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 15 grams of protein and 600 milligrams of sodium.

FAQ

Can I make it ahead of time?

Yes. Assemble the casserole and keep it covered in the refrigerator for up to 24 hours before baking. Cover it tightly with plastic wrap or aluminum foil. If it goes into the oven straight from the fridge, it may need a few extra minutes.

How long do leftovers keep?

Let the casserole cool completely, then move it to an airtight container. It keeps in the refrigerator for 3 to 4 days. Reheat it in the oven or the microwave until warmed through.

Can I freeze it?

Yes. Assemble it in a freezer-safe dish, cover it tightly with plastic wrap and aluminum foil, and freeze for 2 to 3 months. Thaw it in the refrigerator overnight, then bake as directed.

Can I swap the cream cheese?

Mascarpone or ricotta gives a similar creamy texture. Greek yogurt also works, but it can change the flavor a little, and the richness will differ.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us