Baked Cream Cheese Spaghetti Casserole
I still remember the first time I served this Baked Cream Cheese Spaghetti Casserole to a crowd — it disappeared faster than I could bring it to the table. Creamy, saucy, and cheesy, it’s the kind of comfort-baked pasta that’s simple enough for weeknights but indulgent enough for potlucks. If you like the idea of a no-fuss casserole that feeds a family and travels well to gatherings, this is a winner.
I often pair it with a bright salad or quick garlic bread, and it’s a nice make-ahead dish when you’re juggling a busy day. For a different kind of crowd-pleasing comfort food, try this banana cake with cream cheese frosting after dinner.
Why you’ll love this dish
This casserole is the kitchen equivalent of a cozy blanket: rich cream cheese folded into sour cream creates an ultra-silky base, the marinara keeps it tastes-bright, and two cheeses on top give a bubbly golden finish. It shines for several reasons:
- Speed: pantry-friendly ingredients and minimal prep — you can be in the oven in under 20 minutes.
- Budget-friendly: inexpensive staples feed a crowd without breaking the bank.
- Kid-approved: the familiar flavors of spaghetti and melted cheese make it an easy hit with picky eaters.
- Make-ahead friendly: assemble, refrigerate, and bake later (ideal for busy nights).
“Comfort food that’s effortless: creamy, saucy, and always a hit at family dinners.” — a quick review from my own dinner table.
If you’re assembling multiple party dishes, this pairs well with baked appetizers like baked broccoli cheese balls.
Step-by-step overview
This recipe follows a simple flow so you know what to expect:
- Boil spaghetti until al dente and drain.
- Whisk cream cheese, sour cream, and seasonings until smooth.
- Toss pasta with marinara and the cream mixture.
- Transfer to a baking dish, top with mozzarella and Parmesan.
- Bake until the top is golden and bubbly.
- Rest briefly, garnish, and serve.
If you’d like a heartier twist, read about a baked, layered casserole variation like this spicy salmon sushi casserole for inspiration on layering flavors.
Gather these items
- 8 oz spaghetti
- 8 oz cream cheese (softened) — full-fat gives the best texture; low-fat works in a pinch
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 jar (24 oz) marinara sauce — choose a simple, good-quality marinara for best results
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Substitutions and notes:
- Swap ricotta for sour cream (1:1) for a lighter tang and slightly drier texture.
- Use gluten-free spaghetti if needed.
- Add cooked ground beef, Italian sausage, or roasted vegetables to bulk up the casserole.
How to prepare it
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large bowl, beat the cream cheese with the sour cream, garlic powder, salt, and pepper until smooth and lump-free.
- Add the cooked spaghetti and pour in the marinara sauce. Toss everything gently until the pasta is evenly coated.
- Grease a baking dish and transfer the pasta mixture into it, spreading it evenly.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Bake for 25–30 minutes, until the cheese is bubbly and golden on top.
- Let the casserole rest for 5 minutes before serving. Finish with chopped parsley, if you like.
If you’re doubling the recipe, use a larger dish and expect a few extra minutes of baking time.
Best ways to enjoy it
- Serve slices alongside a crisp green salad tossed with lemon vinaigrette to cut through the richness.
- Offer garlic bread or toasted baguette slices for scooping up saucy edges.
- For a brunch-style spread, place it on a buffet next to roasted vegetables and simple egg dishes.
- Plate with a sprinkle of red pepper flakes or a drizzle of olive oil for a restaurant-style finish.
Pair with a light-bodied red wine (like Chianti) or an Italian lager for casual entertaining.
How to store & freeze
Short-term storage:
- Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven covered with foil until warmed through, or microwave individual portions, stirring halfway through.
Freezing:
- To freeze, cool the baked casserole completely, then wrap tightly with plastic wrap and foil or transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating; reheat covered at 350°F until hot.
Food safety tip: keep cooked pasta dishes out of the temperature danger zone — refrigerate within two hours of baking.
Pro chef tips
- Soften the cream cheese to room temperature for a lump-free, silky sauce. If you’re short on time, microwave it in 10-second bursts.
- Don’t overcook the spaghetti — a slightly firmer bite (al dente) holds up better during baking.
- If the top browns too quickly, loosely tent the dish with foil for the remaining bake time.
- For extra flavor, sauté a chopped onion and a clove of garlic and add them to the cream mixture.
- To prevent a watery casserole, avoid over-saucing the pasta; the cream cheese and shredded mozzarella add moisture as they melt.
Creative twists
- Meat lover’s version: fold in 1 cup cooked Italian sausage or browned ground beef.
- Veg-forward: stir in roasted mushrooms, spinach, or zucchini before baking.
- Spicy tomato: mix 1/2 teaspoon red pepper flakes into the marinara.
- Mediterranean: use a chunky tomato-olive sauce and top with feta instead of mozzarella.
- Lighter option: replace half the cream cheese with part-skim ricotta and use reduced-fat mozzarella.
For veggie-focused side ideas and more casserole inspiration, check out this broccoli cheese casserole.
FAQ
Q: How long does this take from start to finish?
A: Plan about 40–50 minutes total: 10–15 minutes prep (including boiling pasta) and 25–30 minutes baking.
Q: Can I assemble this ahead of time and bake later?
A: Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from the fridge.
Q: Can I use a different pasta shape?
A: Absolutely. Penne, rigatoni, or ziti work well and hold the sauce nicely. If using smaller shapes, you may need the same bake time.
Q: Will this get soggy if I add more sauce?
A: Too much extra liquid can make the casserole loose. If you prefer saucier pasta, reduce the sour cream slightly or use a thicker marinara.
Q: Is it freezer-friendly before baking?
A: Yes. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight before baking or add extra baking time if baking frozen.
Conclusion
Baked Cream Cheese Spaghetti Casserole is an approachable, creamy, and crowd-pleasing dish that’s perfect for weeknights, potlucks, or make-ahead meals. For additional recipe inspiration and variations of this idea, see the classic Baked Cream Cheese Spaghetti Casserole Recipe and another popular take at Baked Cream Cheese Spaghetti Casserole – Plain Chicken.
Baked Cream Cheese Spaghetti Casserole
Ingredients
Pasta and Sauces
- 8 oz spaghetti
- 1 jar (24 oz) marinara sauce Choose a simple, good-quality marinara for best results.
Cheese Mixture
- 8 oz cream cheese (softened) Full-fat gives the best texture; low-fat works in a pinch.
- 1 cup sour cream Can substitute with ricotta (1:1) for a lighter texture.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- 1/2 teaspoon garlic powder
- to taste salt and pepper
Garnish
- Chopped parsley Optional for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
- In a large bowl, beat the cream cheese with the sour cream, garlic powder, salt, and pepper until smooth and lump-free.
- Add the cooked spaghetti and pour in the marinara sauce. Toss everything gently until the pasta is evenly coated.
Baking
- Grease a baking dish and transfer the pasta mixture into it, spreading it evenly.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Bake for 25–30 minutes, until the cheese is bubbly and golden on top.
- Let the casserole rest for 5 minutes before serving. Finish with chopped parsley, if you like.
