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Ingredients
- 12 oz spaghetti
- 1 pound ground beef (or Italian sausage)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) spaghetti sauce
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- Salt and black pepper, to taste
- 1 tablespoon Italian seasoning
- Fresh parsley, for garnish
Instructions
- Preheat the Oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. - Cook the Spaghetti
Cook spaghetti according to package directions until al dente. Drain and set aside. - Prepare the Meat Sauce
In a large skillet, cook ground beef with chopped onion and garlic over medium heat until browned. Drain excess fat. Stir in spaghetti sauce and Italian seasoning, then simmer for 5–10 minutes. - Make the Cream Cheese Layer
In a medium bowl, mix softened cream cheese, sour cream, and Parmesan cheese until smooth. Season lightly with salt and pepper. - Assemble the Casserole
Spread a thin layer of the meat sauce in the bottom of the prepared baking dish.
Add half of the spaghetti, then spread the cream cheese mixture evenly over the top. Add the remaining spaghetti, then pour the rest of the meat sauce over it. Sprinkle generously with mozzarella cheese. - Bake
Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes, until hot, bubbly, and golden on top. - Serve and Enjoy
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley and extra Parmesan, if desired.
Tips for the Best Baked Cream Cheese Spaghetti
- Soften the cream cheese completely: It mixes smoother and spreads easier.
- Add a kick: Stir in a pinch of red pepper flakes or use spicy Italian sausage.
- Make ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready to serve.
- Freezer-friendly: Freeze leftovers in individual portions for easy future meals.
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