Description
This Baked Spaghetti with Cream Cheese recipe is a comforting and creamy casserole combining al dente spaghetti, melted cream cheese, rich pasta sauce, diced tomatoes, and shredded cheese. Baked until bubbly and golden on top, it’s an easy and family-friendly meal perfect for weeknights or meal prepping.
Ingredients
Scale
Pasta and Cheese
- 1 box uncooked spaghetti
- 8 ounces (225g) block cream cheese, softened to room temperature and cut into 8 cubes
- 2 cups (226g) shredded cheese, divided
Sauce and Flavorings
- 1 24-ounce jar (680g) pasta sauce
- 1 14-ounce can (411g) petite diced tomatoes, undrained
- Fresh basil, finely chopped (to taste)
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 350ºF (177ºC). Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente, as it will continue cooking in the casserole. Drain the pasta and set aside.
- Melt Cream Cheese: While the pot is still hot, add the cubed cream cheese and stir with a spatula or wooden spoon until it mostly melts into a creamy base.
- Combine Ingredients: Add the hot cooked spaghetti, pasta sauce, and undrained diced tomatoes to the pot with the melted cream cheese. Stir thoroughly to coat the noodles and evenly combine the mixture. Stir in about half of the shredded cheese.
- Prepare for Baking: Pour the spaghetti mixture into a 2-quart casserole dish or a 9×13-inch baking dish. Evenly sprinkle the remaining shredded cheese on top.
- Bake: Bake the casserole for 30-35 minutes until the cheese topping is bubbly and golden brown. Remove from oven and let cool for 15 minutes before serving.
- Storage and Make-Ahead Tips: Store leftovers covered tightly in the refrigerator for up to one week. Freeze the casserole for up to two months; thaw overnight in the refrigerator before reheating. Reheat individual servings in the microwave or cover with foil and bake at 300ºF (148ºC) for 20 minutes. You can assemble the casserole up to one day ahead and refrigerate; if baking from refrigerated, add 5 extra minutes to the baking time.
Notes
- Use a large pot of salted water to ensure pasta cooks evenly and is well-seasoned.
- Softening cream cheese to room temperature helps it melt smoothly into the pasta.
- For extra flavor, add fresh basil to the pasta mixture before baking.
- Keep an eye on the casserole near the end of baking to prevent the cheese from burning.
- This recipe can be customized by using different types of shredded cheese or adding cooked vegetables or meat to the pasta mixture.
- Letting the casserole rest after baking helps it set, making it easier to serve.
- When freezing, wrap tightly with plastic wrap and aluminum foil to prevent freezer burn.
