Baked Cream Cheese Spaghetti
Baked Cream Cheese Spaghetti is a comforting, rich, and creamy twist on traditional baked spaghetti. The addition of cream cheese makes the sauce velvety and smooth, blending perfectly with the pasta and cheese.
Ingredients
- 8 ounces spaghetti
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1 24-ounce jar marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: Ground beef or sausage cooked and crumbled, for added protein
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or coat it with non-stick spray.
- Cook the Spaghetti
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the spaghetti and set it aside.
- Prepare the Cream Cheese Sauce
- In a large mixing bowl, combine the softened cream cheese and sour cream. Mix well until smooth. Add in the marinara sauce, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir until everything is fully combined and creamy.
- Combine the Spaghetti and Sauce
- Add the cooked spaghetti to the cream cheese sauce mixture. Gently toss the pasta to ensure each strand is coated with the creamy sauce.
- Assemble the Casserole
- Transfer the coated spaghetti into the prepared baking dish. Spread the pasta evenly in the dish. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta.
- Bake
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted and bubbly.
- Serve
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or extra Parmesan cheese, if desired.