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Whenever I want something cozy and filling, I make baked cream cheese spaghetti. It’s loaded with savory beef and a creamy, dreamy sauce, then gets topped with melty parmesan that always draws the crew to the table. Every bite feels warm and comforting—one of those meals you crave after a tiring day.
When I cooked this for the first time, it was gone before I blinked. Now it’s a regular request at home since it’s just so no-fuss and totally hits the spot.
Irresistible Ingredients
- Parmesan cheese: Grate fresh if you’ve got it. This is what gives the top an awesome, nutty crunch
- Cream cheese: Go for full-fat for ultimate creaminess and make sure it’s all the way softened so it’ll mix smoothly
- Fresh garlic: You’ll taste the difference when you mince it yourself instead of grabbing the jarred stuff
- Italian seasoning: Just a sprinkle for that herby smell and flavor
- Spaghetti sauce (tomato-based): Whether it’s homemade or from a jar, hunt for one with simple ingredients for the best taste
- Lean ground beef: Picks cuts with little fat so your dish won’t be greasy and is easier to drain
- Dried spaghetti: Most of a box does the trick. If you want the sauce to really hug the noodles, try the rougher, bronze-cut kind
Easy Step-by-Step
- Finish With Cheese and Bake:
- Throw on all that parmesan. Slide the dish into the oven (already hot) for half an hour—you want bubbling edges and a nicely browned top
- Assemble Casserole:
- Add a layer of the meat sauce to the bottom of your dish first. Pile on your creamy spaghetti, then cover every bit with the rest of your sauce, smoothing it out
- Mix Pasta Base:
- With the noodles still hot, dump them in a big bowl with room-temp cream cheese and the fresh garlic. Toss it all so the cheese goes gooey and coats all the strands
- Cook and Drain Pasta:
- Bring a big pot of salted water up to a rolling boil. Drop in spaghetti and cook until just tender. Drain well so your sauce won’t slide off later
- Build the Meat Sauce:
- Pour sauce and browned meat into the same skillet. Add Italian seasoning. Stir together and simmer a minute or two, just so everything gets tasty. Take it off the heat
- Brown the Beef:
- Toss ground beef in a skillet over medium. Break it up, move it around, and cook till it’s not pink. Drain out any fat to keep things from turning oily
- Preheat and Prep:
- Fire up your oven to 175C and grab all your stuff. Give the baking dish a slick of oil so the food comes out clean later
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Cream cheese totally shines here. It turns everything silky. My youngest is convinced it’s the magic touch for why pasta dinners are her new favorite. Around here, we always say more cheese equals bigger smiles. And this delivers when you want huge flavor.
Handy Storage Tricks
If there’s anything left, cover it and stash in the fridge up to four days. When you’re ready to eat, splash in a little water or extra sauce so it stays juicy not dry. Makes a filling lunch the next day too—just portion into containers
Swap Ideas
Try subbing ground turkey or Italian sausage to switch it up or lighten the taste. Gluten-free spaghetti works if you’re keeping it celiac-safe. Want to skip the meat? Layer in some browned mushrooms and spinach for lots of flavor
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Tasty Ways to Serve
This baked spaghetti loves a crisp salad and garlicky bread on the side. Bring some olive oil and fresh pepper to the table too—grown-ups will thank you for it
The Story Behind It
This dish is an American twist on Italy’s baked pastas. It mixes that “baked in the oven” style with our love of casseroles. Cream cheese just makes it cozier and right at home here
Common Recipe Questions
- → What's the trick to getting smooth cream cheese on spaghetti?
Let the cream cheese sit out 'til it's not cold anymore. Once your spaghetti is hot and drained, stir the two together so the cheese melts and coats everything nicely.
- → Can I swap out the beef for a different kind of protein?
Yep, go ahead and use ground chicken, turkey, or even plant-based crumbles if you want. Change up the spices to fit your taste.
- → Which spaghetti sauce should I use?
Pick a tomato sauce with some Italian herbs in it for that classic touch. Store-bought or homemade both work, so grab whatever you like best.
- → Should I cover the dish while baking?
Don't cover it. You want the top to get golden brown and crispy as it bakes in the oven.
- → How should I warm up leftovers?
Heat individual portions in the microwave or reheat in the oven until they're hot. If things look a little dry, splash on a bit of water or extra sauce before warming.