Introduction

This Baked Cream Cheese Spaghetti Casserole is a rich and comforting dish perfect for family dinners. Creamy, cheesy, and topped with a crispy golden crust, it combines classic flavors in an easy-to-make casserole everyone will love.

A square slice of baked spaghetti sits on a white plate, showing three main layers: the bottom layer is golden spaghetti noodles mixed with a rich red meat sauce containing ground beef, the middle layer is a thick layer of meat sauce, and the top layer is melted white cheese with a slightly golden-brown tint, sprinkled with small bits of green herbs. The plate rests on a white marbled surface, with a blurred fork and a blue and white cloth napkin in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (16 oz) spaghetti
8 oz full-fat cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
½ cup milk (whole or 2%)
2 large eggs, beaten (optional)
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese, divided
2 tablespoons butter, divided
½ cup finely diced yellow onion
2 cloves garlic, minced
½ cup breadcrumbs or crushed Ritz crackers
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon dried parsley
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Pinch of red pepper flakes (optional)
Chopped fresh parsley or green onions, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish with non-stick spray or butter.
Step 2: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8–10 minutes. Drain and rinse with cool water, then set aside.
Step 3: In a small skillet, melt 1 tablespoon butter over medium heat. Add diced onion and sauté 4–5 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds. Remove from heat and let cool slightly.
Step 4: In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, milk, beaten eggs (if using), ¾ cup cheddar cheese, ¼ cup Parmesan, sautéed onion and garlic, garlic powder, onion powder, smoked paprika, dried parsley, salt, pepper, and red pepper flakes. Beat until smooth and creamy.
Step 5: Add the cooked spaghetti to the bowl and gently toss with tongs or a spatula until noodles are evenly coated.
Step 6: Transfer the mixture to the prepared casserole dish and spread evenly.
Step 7: In a small bowl, mix breadcrumbs or crushed crackers with remaining ¼ cup cheddar, ¼ cup Parmesan, melted butter, and a pinch of smoked paprika.
Step 8: Sprinkle the breadcrumb mixture evenly over the casserole. Dot the top with small pieces of remaining butter if desired.
Step 9: Bake uncovered for 30–35 minutes until the top is golden brown and the center is bubbly.
Step 10: Remove from oven and let rest 10–15 minutes. Garnish with fresh parsley or green onions before serving.

Tips & Variations

For a vegetarian option, omit the eggs or replace with a flax egg.
Use crushed crackers instead of breadcrumbs for extra flavor and crunch.
Swap sharp cheddar with a milder cheese like mozzarella for a creamier texture.
Add cooked cooked bacon or ham for a meaty twist.
Include sautéed mushrooms or spinach to add more veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through. This dish can also be frozen before baking; thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

How to Serve

A square piece of baked spaghetti is served on a white plate, showing three clear layers: the bottom layer is golden-yellow cooked spaghetti, the middle layer is a rich, chunky meat sauce with a deep brown color, and the top layer is melted white cheese sprinkled with small bits of green herbs. The spaghetti is slightly twisted, and the cheese has a smooth, creamy texture with some browned spots. The white marbled background and a blurred white baking dish are visible in the background, along with a fork and a blue and white cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if baking straight from cold.

What can I use instead of cream cheese?

If you don’t have cream cheese, you can try using ricotta or mascarpone for a similar creamy texture, though the flavor will be slightly different.