This cream cheese spaghetti casserole layers creamy pasta with a ground beef tomato sauce, Parmesan and mozzarella. Mix the cream cheese into the hot drained pasta so it melts and coats the strands.
Recipe Details
- Oven: 350°F (175°C)
- Bake: 30–35 minutes, until hot and bubbling
Ingredients
- 1 pound lean ground beef
- 16 ounces spaghetti
- 28 ounces pasta sauce
- 8 ounces cream cheese
- A pinch of garlic salt
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning
- ½ cup grated Parmesan
- ½ cup shredded mozzarella
How to Make Cream Cheese Spaghetti Casserole
Cook the spaghetti
Heat the oven to 350°F (175°C). Cook the spaghetti in salted water according to package directions until al dente, then drain.
Make the meat sauce
Brown the ground beef in a skillet over medium heat until cooked through. Drain excess fat, then stir in the pasta sauce.
Coat and layer the pasta
Mix the hot spaghetti with the cream cheese, garlic salt, minced garlic and Italian seasoning until evenly coated. Spread a thin layer of meat sauce in a casserole dish, add the creamy spaghetti, then cover with the remaining sauce. Sprinkle with Parmesan and mozzarella.
Bake and serve
Bake for 30–35 minutes, until the cheese is golden and bubbling and the center reaches 165°F (74°C). Rest briefly before serving.
Tips and Common Mistakes
- Cut the cream cheese into smaller pieces so it melts more easily into hot pasta.
- Cook the spaghetti al dente because it continues cooking in the oven.
- Drain the beef before adding the tomato sauce.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in a covered container. Reheat to 165°F (74°C), covering the pasta if needed to keep it moist.
Frequently Asked Questions
When do I add the cream cheese?
Mix it into the hot drained spaghetti before layering the casserole.
Can I assemble it ahead?
Yes. Refrigerate the assembled casserole promptly and bake until the center is fully hot; a chilled dish may take longer than the stated time.