This creamy baked spaghetti casserole gets its rich texture from smooth, tangy cream cheese. Quick to prepare, it stays moist and flavorful for days, making it perfect for leftovers. You can keep it vegetarian or check the recipe notes for easy ways to add meat. Plus, it’s a great make-ahead dish for busy days!
INGREDIENTS
- 1 box (13-16 oz) uncooked spaghetti
- 8 oz (225g) block cream cheese, softened and cut into 8 cubes (full-fat or low-fat preferred)
- 1 jar (24 oz / 680g) pasta sauce (smooth, Italian-spiced, or meat sauce)
- 1 can (14 oz / 411g) petite diced tomatoes, undrained
- 2 cups (226g) shredded cheese, divided (mozzarella or Italian blend)
- Fresh basil, finely chopped (optional)
INSTRUCTIONS
- Preheat & Cook Pasta
Preheat the oven to 350°F (177°C). In a large pot of salted water, cook the spaghetti according to package instructions. For best results, cook it al dente since it will continue to soften in the casserole. Drain and set aside. - Melt Cream Cheese
While the pot is still warm, add the cubed cream cheese and stir with a spatula or wooden spoon until mostly melted. - Combine Ingredients
Add the hot spaghetti, pasta sauce, and diced tomatoes to the pot. Stir until the noodles are evenly coated. Mix in about half of the shredded cheese (a large handful works well). - Assemble & Bake
Transfer the mixture to a 2-quart casserole dish (or a 9×13-inch baking dish). Sprinkle the remaining shredded cheese evenly over the top. Bake for 30-35 minutes, or until the cheese is bubbly and golden. - Cool & Serve
Remove from the oven and let cool for 15 minutes before serving. Garnish with fresh basil, if desired.
STORAGE & FREEZING
- Refrigerate: Store leftovers in an airtight container for up to 1 week.
- Freeze: The baked casserole freezes well for up to 2 months. Thaw overnight in the fridge, then reheat individual portions in the microwave or bake, covered with foil, at 300°F (148°C) for 20 minutes.
Make-Ahead Option
Prepare the casserole up to 1 day in advance and refrigerate. When ready to bake, add an extra 5 minutes to the cooking time.
Notes & Substitutions
- Pasta: This recipe works with spaghetti, linguine, or angel hair pasta. Choose a box size between 13-16 oz.
- Cream Cheese: Use block-style cream cheese (not tub or whipped). Full-fat or low-fat cream cheese works best.
- Pasta Sauce: Opt for an Italian-seasoned, smooth sauce. A meat sauce can also be used.
- Tomatoes: Petite diced tomatoes provide the best texture, but regular diced tomatoes work as well.
- Cheese: Pre-shredded cheese works fine, but freshly shredded cheese melts more smoothly.
Enjoy this creamy, cheesy baked spaghetti casserole!
