Baked Cream Cheese Spaghetti

There’s nothing more comforting to me than the smell of tomato sauce bubbling in the oven on a chilly evening — it takes me right back to slow Sundays at my grandmother’s house. I still remember her wiping flour off her hands, sliding a casserole dish into the oven, and saying, “This one’s for hungry hearts.” This baked cream cheese spaghetti carries that same warm, slightly indulgent hug: creamy, tangy pockets of cream cheese, gooey mozzarella, and caramelized edges that crunch just enough. It’s the kind of dish you scoop into a bowl, watch steam curl up, and decide you’ll definitely make again. Cozy clothes, a tossed salad, and leftovers for lunch? Yes please.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes (includes boiling pasta and baking)
• Total Time: 55 minutes

Why This Recipe is Awesome

I love this recipe because it turns pantry staples into something spoon-stopping good. The texture sings: silky cream cheese swirls with tangy marinara, strands of spaghetti that hold sauce, and browned, bubbly cheese on top. It feels fancy but behaves like a weeknight hero — forgiving, easy to scale, and ridiculously satisfying. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 12 oz dried spaghetti (about 3/4 lb)
• 8 oz block cream cheese, softened
• 24 oz jar marinara sauce (or your favorite jarred sauce)
• 2 cups (8 oz) shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 1 large egg, lightly beaten
• 1/4 cup milk or half-and-half
• 1 tbsp olive oil
• 1/2 medium onion, finely chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (if applicable):

• 1/2 cup breadcrumbs mixed with 1 tbsp olive oil (optional crunchy topping)
• Fresh basil leaves or chopped parsley for garnish
• Extra grated Parmesan for serving

How I Make It

Step 1:

Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente (about 8 minutes — it will finish in the oven). While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat and sauté the chopped onion until soft and translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant — you’ll smell the warm, garlicky sweetness. Turn off the heat and stir in the jarred marinara, Italian seasoning, and red pepper flakes if you like a little kick.

Step 2:

Drain the pasta and return it to the pot. In a medium bowl, beat the softened cream cheese with 1/4 cup milk and the lightly beaten egg until smooth and creamy. Fold in half of the shredded mozzarella and the Parmesan. Season with a pinch of salt and a few grinds of black pepper. If the cream cheese is stubborn, microwave it for 10–15 seconds to loosen up — small cheat, big help.

Step 3:

Pour the warm marinara over the pasta and toss to combine. Dollop spoonfuls of the cream cheese mixture over the saucy spaghetti and gently fold so you keep little pockets of creamy goodness rather than making everything uniformly pale. Transfer everything to a 9×13-inch baking dish and scatter the remaining mozzarella on top. At this point the kitchen smells like caramelized onions, tomato, and melted cheese — cozy, right?

Step 4:

Bake uncovered at 375°F for 20–25 minutes, until the cheese on top bubbles and develops golden-brown spots. If you added the breadcrumb topping, add it for the last 8–10 minutes so crumbs crisp without burning. Look for bubbling edges and a slightly golden top as your doneness cues.

Step 5:

Let the casserole rest 5 minutes — that short wait lets the sauce settle so serving becomes neater. Sprinkle with torn basil or chopped parsley and extra Parmesan. Serve in generous scoops so each portion gets a mix of saucy noodles and those luscious cream cheese pockets. I like to hear that soft pull when someone lifts their fork — satisfying soundtrack.

Pro Tips

• Use block cream cheese, not the spreadable tub. It gives better texture and melts more reliably.
• Par-boil pasta to just before al dente so the noodles don’t go mushy in the oven.
• If your top browns too fast, tent foil over the dish for the last 10 minutes of baking.
• Make it ahead: assemble and refrigerate overnight; add 5–8 minutes to baking time from cold.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap the jarred marinara for 24 oz homemade tomato sauce — it brightens flavor but adds time.
• Use ricotta instead of cream cheese for a lighter, fluffier texture (slightly tangier if you add lemon zest).
• For dairy-free: use dairy-free cream cheese and shredded dairy-free mozzarella; expect a slightly different melt and flavor.
• For gluten-free: use certified gluten-free pasta and gluten-free breadcrumbs for the topping.

Variations & Tips

• Make it spicy: stir in 1/2 cup pepperoni or 1 cup cooked spicy sausage before baking.
• Vegetarian boost: add 1 cup roasted mushrooms and 1 cup chopped spinach for earthiness and color.
• Kid-friendly: omit red pepper flakes and use mild marinara; top with extra cheese for melt appeal.
• Herby twist: fold in 1/2 cup chopped fresh basil into the cream cheese mixture for fragrant bursts.
• Creative twist: swirl in 1/4 cup pesto with the marinara for a basil-pine nut hit.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Bake from cold and add about 5–8 minutes to the bake time, or bake covered for 10 minutes and then uncover to brown.

Can I double the recipe?

Sure thing. Use two 9×13 dishes or one larger ovenproof dish. Keep the same temperature but increase bake time by 5–10 minutes if the dish runs deep.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping; olive oil adds a nice flavor.

How do I know it’s done?

Look for bubbling sauce around the edges and a golden, slightly blistered cheese top. The center should feel set when you nudge it with a spoon.

What if I don’t have ingredient X?

No drama — swap grated Pecorino or extra Parmesan for mozzarella in a pinch, or use plain yogurt thinned with a little milk if you lack cream cheese (expect tangier flavor).

How I Like to Serve It

I serve this straight from the dish with a bright green salad and a crisp white wine or a cold beer. For weeknights, a simple Caesar salad or steamed broccoli makes a balanced plate. For company, add garlic bread and a bowl of roasted veggies. It works for cozy winter nights and breezy potlucks alike.

Notes

• Store leftovers in an airtight container in the fridge up to 4 days. Reheat covered in a 350°F oven until warmed through, about 15–20 minutes.
• If you add meat, cook it to safe temperatures (ground beef or sausage to 160°F; chicken to 165°F).

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!