I love how cozy and customizable this recipe is. It’s simple enough for a weeknight, but hearty enough to serve to guests. I often add cooked sausage or sautéed veggies to make it even more filling, and it reheats beautifully the next day. The cream cheese base makes the sauce extra smooth and rich, and I love that I can adjust the flavor with whatever spices or mix-ins I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
spaghetti (or any pasta shape)
cream cheese, softened
milk (whole milk for extra richness)
garlic powder
onion powder
salt
black pepper
shredded mozzarella cheese
grated Parmesan cheese
Optional Add-Ins:
cooked ground beef, sausage, or shredded chicken
sautéed vegetables (spinach, mushrooms, bell peppers)
red pepper flakes
Directions
I start by boiling a large pot of salted water and cooking the spaghetti until al dente, then I drain it and set it aside.
In a mixing bowl, I whisk the softened cream cheese with milk until smooth and creamy. I stir in garlic powder, onion powder, salt, and black pepper to season the sauce.
I add the cooked spaghetti to the cream cheese mixture and toss gently to coat. Then I stir in half of the mozzarella and Parmesan cheeses until they begin to melt into the sauce.
I grease a 9×13-inch baking dish and preheat the oven to 375°F (190°C). I transfer the pasta mixture into the dish, smoothing it out evenly.
I sprinkle the remaining mozzarella and Parmesan on top for that cheesy baked layer.
I bake the casserole uncovered for 20–25 minutes until the cheese is melted and golden. If I want a crispier top, I broil it for the last 2–3 minutes, keeping a close eye on it.
I let it cool slightly before serving, then garnish with chopped parsley, extra Parmesan, or red pepper flakes for a little kick.
Servings and Timing
This recipe makes 6 to 8 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Protein Boost: I love adding cooked ground beef, spicy sausage, or shredded rotisserie chicken to make it more filling.
Vegetable Additions: Sautéed mushrooms, spinach, or bell peppers blend beautifully with the creamy sauce.
Spicy Kick: I sprinkle red pepper flakes or stir in a bit of hot sauce for some heat.
Cheese Swap: I’ve tried this with Monterey Jack or fontina for a different cheesy flavor profile.
Low-Fat Version: I use low-fat cream cheese and milk for a lighter version that still tastes great.
Storage/Reheating
Fridge: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat individual portions in the microwave, or warm the whole dish in the oven at 350°F (175°C) covered with foil until heated through.
Freezer Tip: While I prefer it fresh, I’ve frozen leftovers in portions and thawed them overnight in the fridge before reheating.
FAQs
Can I use a different type of pasta?
Absolutely. I’ve made this with penne, rotini, and even fettuccine. Any pasta shape works as long as it holds onto the creamy sauce.
Is it okay to use low-fat cream cheese?
Yes, I’ve used low-fat cream cheese and it still turns out creamy and smooth. The full-fat version just adds a little extra richness.
How do I keep the casserole from drying out?
To prevent drying, I sometimes cover the dish with foil during the first 15 minutes of baking and remove it for the final 10 to brown the cheese.
Can I make this ahead of time?
Yes, I often prep it a few hours ahead, cover it, and keep it in the fridge until I’m ready to bake. I just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What sides go well with this dish?
I usually serve this with a green salad, roasted veggies, or garlic bread. The richness of the pasta pairs well with something fresh and light.
Conclusion
Baked Cream Cheese Spaghetti is the kind of comfort food I keep coming back to — creamy, cheesy, and easy to make with just a handful of ingredients. It’s a great way to use up pantry staples and perfect for feeding a hungry group. Whether I’m keeping it simple or loading it with extras, this casserole always delivers that satisfying, cozy flavor I love.
This creamy, cheesy spaghetti bake is comfort food at its best—made with a rich cream cheese sauce, mozzarella, and Parmesan for a golden, bubbly finish.
Author:Sarah
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 to 8 servings
Category:Main Course
Method:Baking
Cuisine:American
Ingredients
➤ For the Pasta
8 oz spaghetti (or any pasta shape)
8 oz cream cheese, softened
1 cup milk (whole milk recommended for creaminess)
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, plus extra for topping
➤ Optional Add-Ins
Cooked ground beef, sausage, or chicken
Sautéed vegetables (spinach, mushrooms, bell peppers)
Red pepper flakes
Instructions
Cook Pasta: Bring salted water to a boil and cook pasta until al dente. Drain and set aside.
Make Sauce: In a large bowl, whisk softened cream cheese with milk until smooth. Add garlic powder, onion powder, salt, and pepper.
Combine: Toss the cooked pasta with the cream cheese sauce. Mix in ½ cup mozzarella and ¼ cup Parmesan until melted.
Assemble: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread the pasta mixture evenly into the dish. Top with remaining mozzarella and Parmesan.
Bake: Bake uncovered for 20–25 minutes until golden and bubbly. Optional: Broil for 2–3 minutes for a golden top.
Serve: Cool slightly before serving. Garnish with parsley, red pepper flakes, or extra Parmesan.
Notes
Cover with foil during the first 15 minutes of baking to retain moisture.
Customize with your favorite meats or vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat covered in the oven or microwave to keep it moist.
