Baked Cream Cheese Spaghetti Recipe

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s simple, reliable, and always a hit. I like how the cream cheese creates a smooth, velvety sauce that coats the pasta perfectly. Baking it adds a golden, bubbly top that makes it feel extra comforting, and I enjoy how easily it turns into a complete meal with a few additions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta:

• 8 oz spaghetti or any pasta shape

• 8 oz cream cheese, softened

• 1 cup milk

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup shredded mozzarella cheese, divided

• 1/2 cup grated Parmesan cheese, plus extra for topping

Optional Add-Ins:

• Cooked ground beef, sausage, or chicken

• Sautéed vegetables such as spinach, mushrooms, or bell peppers

• Red pepper flakes

Directions

I start by bringing a large pot of salted water to a boil and cooking the spaghetti until al dente. I drain it well and set it aside while I prepare the sauce.

In a large mixing bowl, I whisk the softened cream cheese and milk together until smooth. I stir in the garlic powder, onion powder, salt, and black pepper to evenly season the sauce. I then add the cooked spaghetti and gently toss it until all the pasta is coated. At this point, I mix in half of the mozzarella and about half of the Parmesan so they melt into the sauce.

I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. I transfer the pasta mixture into the dish and spread it out evenly. I sprinkle the remaining mozzarella and Parmesan over the top to create a cheesy crust. I bake it for 20 to 25 minutes, until the cheese is bubbly and lightly golden. Sometimes I broil it for a couple of minutes at the end for extra color, keeping a close eye on it.

Servings and timing

I usually get about 6 to 8 servings from this dish. Prep time takes me around 10 minutes, and baking takes about 30 minutes, so the total time comes to roughly 40 minutes from start to finish.

Variations

I like adding cooked ground beef or sausage when I want a heartier meal. For a lighter option, I mix in sautéed vegetables like spinach or mushrooms. When I’m in the mood for spice, I sprinkle red pepper flakes into the sauce or over the top before baking.

storage/reheating

I store leftovers covered in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave or reheat the whole dish in the oven, covering it with foil to keep it from drying out.

FAQs

Can I use a different type of pasta?

I’ve used penne, rotini, and shells before, and they all work well as long as they’re cooked al dente.

Do I have to use whole milk?

I prefer whole milk for a richer sauce, but I’ve also used low-fat milk when I want something lighter.

Can I make this dish ahead of time?

I often assemble it ahead, cover it, and refrigerate it until I’m ready to bake, adding a few extra minutes to the baking time.

How do I keep the pasta from drying out?

I sometimes cover the dish with foil for the first half of baking, then uncover it to let the cheese brown.

Can I freeze baked cream cheese spaghetti?

I’ve found it’s best enjoyed fresh or refrigerated, as freezing can change the texture of the cream cheese sauce.

Conclusion

I enjoy how this baked cream cheese spaghetti turns simple ingredients into a comforting, crowd-pleasing meal. It’s creamy, customizable, and easy enough for weeknights while still feeling special. Whenever I need a dependable pasta bake, this is one recipe I’m always happy to make.

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