5-Ingredient Cream Cheese Spaghetti Bake
Creamy, cheesy, and incredibly comforting, this easy baked spaghetti combines tender pasta, savory ground beef, rich tomato sauce, and cream cheese under a golden layer of melted mozzarella. Just 5 main ingredients!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 12 oz (340 g) spaghetti
- 1 lb (450 g) ground beef
- 1 jar (24 oz / 680 g) marinara or spaghetti sauce
- 8 oz (225 g) cream cheese, softened
- 1½ cups shredded mozzarella cheese
Salt and water for cooking the pasta are optional basic cooking ingredients.
Instructions
1. Cook the Spaghetti
- Preheat oven to 375°F (190°C).
- Cook spaghetti in salted boiling water until just al dente.
- Drain well and set aside.
2. Cook the Beef
- Brown the ground beef in a large skillet over medium heat.
- Break it into small pieces as it cooks.
- Drain excess grease.
- Stir in the spaghetti sauce and simmer for 3–5 minutes.
3. Make It Creamy
- While the pasta is still warm, add the softened cream cheese.
- Toss until the cream cheese melts and coats the spaghetti evenly.
4. Assemble
- Spread a thin layer of meat sauce in a greased 9×13-inch baking dish.
- Add the creamy spaghetti.
- Spoon the remaining meat sauce evenly over the top.
- Sprinkle mozzarella all over the surface.
5. Bake
- Bake uncovered for 20–25 minutes, until hot and bubbling.
- For a beautifully browned top, broil for 1–2 minutes at the end, watching carefully.
- Let stand for 5–10 minutes before serving.
Tips
- Use softened cream cheese so it blends smoothly.
- Don’t overcook the spaghetti because it will continue cooking in the oven.
- For extra creamy spaghetti, reserve a little pasta water and stir it into the cream cheese mixture if needed.
- Freshly shredded mozzarella gives the best melted, bubbly topping.
Easy Variations
- Chicken: Substitute cooked shredded chicken for ground beef.
- Turkey: Use ground turkey instead of beef.
- Spicy: Choose a spicy marinara sauce.
- Extra cheesy: Add Parmesan on top.
- Vegetable-packed: Stir sautéed mushrooms, spinach, or zucchini into the sauce.
Storage
Refrigerate leftovers in a covered container for up to 4 days.
Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in the oven at 350°F (175°C) until hot, or microwave individual portions in short intervals. Add a small splash of water or sauce if the pasta seems dry.
Approximate Nutrition Per Serving
- Calories: 520
- Protein: 29 g
- Carbohydrates: 53 g
- Fat: 23 g
- Saturated Fat: 11 g
- Fiber: 4 g
- Sugar: 8 g
- Sodium: 700 mg
Values vary by brands and portion size.
Allergen Information
- Milk/Dairy: Yes — cream cheese and mozzarella
- Wheat/Gluten: Yes — spaghetti
- Eggs: Usually no, but check the pasta label
- Soy: May be present depending on the pasta, sauce, or cheese brands
- Peanuts: None intentionally
- Tree nuts: None intentionally
For severe allergies, check each packaged ingredient for cross-contact information.
Q&A
Q: Can I make this without meat?
Yes. Simply omit the ground beef and use marinara sauce with vegetables instead.
Q: Can I use whipped cream cheese?
Yes, although block-style cream cheese generally gives a thicker, richer result.
Q: Can I prepare it ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.
Q: Can I use another pasta shape?
Absolutely. Penne, rotini, rigatoni, or ziti work well.
Q: How do I make the top extra golden?
Sprinkle the mozzarella evenly and broil for 1–2 minutes at the end, keeping a close eye on it.
