Description

This Baked Spaghetti with Cream Cheese recipe is a comforting and creamy casserole perfect for family dinners. Combining al dente spaghetti with a creamy base of melted cream cheese, rich pasta sauce, and juicy diced tomatoes, then topped with melted shredded cheese, this dish is baked to bubbly, golden perfection. Easy to prepare and full of flavor, it makes great leftovers and can be prepared ahead for convenience.

Ingredients

Scale

Main Ingredients

1 box uncooked spaghetti (approximately 16 ounces)
8 ounces (225g) block cream cheese, softened to room temperature and cut into 8 cubes
2 cups (226g) shredded cheese, divided (such as mozzarella or cheddar)
1 24-ounce jar (680g) pasta sauce
1 14-ounce can (411g) petite diced tomatoes, undrained
Fresh basil, finely chopped (optional, for garnish)

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Instructions

Preheat Oven and Cook Pasta: Preheat your oven to 350ºF (177ºC). Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions, aiming for al dente as it will continue to cook in the casserole. Drain the pasta and set aside.
Melt Cream Cheese: While the pot is still hot, add the cubed cream cheese and stir with a spatula or wooden spoon until it is mostly melted and forms a creamy base.
Combine Ingredients: Add the hot cooked spaghetti, pasta sauce, and undrained diced tomatoes to the pot with the melted cream cheese. Stir thoroughly until the noodles are well coated and the mixture is evenly combined. Then stir in about half of the shredded cheese.
Prepare for Baking: Pour the spaghetti mixture into a 2-quart casserole dish or a 9×13-inch baking dish. Evenly sprinkle the remaining shredded cheese over the top.
Bake the Casserole: Bake for 30-35 minutes, or until the cheese on top is bubbly and golden brown. Remove from the oven and let it cool for 15 minutes before serving.
Storage and Make-Ahead Tips: Store leftovers covered tightly in the refrigerator for up to one week. This casserole freezes well for up to two months; thaw in the refrigerator overnight before reheating. Reheat individual servings in the microwave or cover with foil and bake at 300ºF (148ºC) for 20 minutes. You can assemble the casserole up to one day in advance and refrigerate it. If baking from refrigerated, add 5 extra minutes to the baking time.

Notes

Choosing a good quality pasta sauce will greatly enhance the flavor.
Feel free to use any shredded cheese you prefer or a blend for extra taste.
Adding fresh basil as a garnish will add brightness and aroma.
Make sure the cream cheese is softened to room temperature for easier melting.
This recipe can be doubled for larger groups using a bigger casserole dish and adjusted baking time.
If you prefer a thicker sauce, drain some of the diced tomato juice before adding.