Creamy, cheesy, and baked to perfection—this Baked Cream Cheese Spaghetti is the cozy dinner you didn’t know you needed. It’s easy to make, kid-approved (my son absolutely loves it), and perfect for nights when you want comfort food without much fuss. Cooking is how I spoil my family, and if your kid finishes everything and even eats the leftovers? You nailed it.

Baked Cream Cheese Spaghetti is exactly what it sounds like—spaghetti tossed in a rich tomato-based meat sauce blended with cream cheese, then baked for a bit of texture and warmth. I made this for dinner just last night because my son, who’s been buried in books and exam prep, needed a break. He devoured two big plates and even took care of the leftovers for breakfast. That’s a win in my book.

This isn’t a traditional Italian recipe, but more of an American-style comfort food twist. Think of it like baked ziti’s more laid-back cousin. It follows the same formula—a meat sauce, pasta, and a cheese element—but swaps out ricotta or cottage cheese with cream cheese. It’s a clever shortcut that packs a creamy punch without extra steps. You don’t even need to bake this Baked Cream Cheese Spaghetti if you’re short on time (but tossing it in the oven does give it that toasty edge).

Expect a creamy, slightly tangy flavor from the cream cheese mixed into a meaty, savory tomato sauce. The cream cheese in Baked Cream Cheese Spaghetti doesn’t overpower—it just smooths everything out. It’s got that classic spaghetti taste but richer, thicker, and way more comforting. If you’re a pasta lover like my son, you’ll probably go back for seconds too.

How to Make Baked Cream Cheese Spaghetti

Boil the Spaghetti – Cook the spaghetti the usual way—bring a pot of water to a boil, add salt, then toss in the pasta. Cook it until it’s al dente, drain, and set aside. A little oil tossed through helps keep it from sticking if you’re not using it right away.
Brown the Ground Beef – In a large pot, heat some cooking oil and add the ground beef. Break it up with a spatula as it cooks, letting it brown evenly. This builds flavor for the base of your sauce.
Sauté the Onion and Add Seasoning – Once the beef is browned, add the chopped onion and Italian seasoning. Let it cook for a couple of minutes, just long enough for the onion to soften and the seasoning to release its flavor.
Simmer the Sauce – Pour in your spaghetti sauce and stir. Let it simmer on low to medium heat for about 20 minutes to bring all the flavors together and allow the sauce to thicken.
Stir in the Cream Cheese and Season – Add the cream cheese to the sauce and stir until it’s fully melted and blended in. Season with a pinch of salt and black pepper, adjusting to your taste. This makes the sauce extra creamy and flavorful.
Combine and Bake – Toss the cooked spaghetti with the creamy meat sauce and mix in some fresh parsley. Spread it all into a baking dish, sprinkle the rest of the parsley on top, and bake for about 10 minutes at 320°F to get a nice texture and golden top. Enjoy your Baked Cream Cheese Spaghetti!

Suggested Recipes

If you love my Baked Cream Cheese Spaghetti, you’ll enjoy Vanjo’s other pasta creations as well. Baked Spaghetti shares that comforting, cheesy, baked texture with a slightly different twist on the sauce. For something a bit richer, Spaghetti Carbonara gives you that creamy, indulgent sauce with a savory edge, perfect for anyone who loves creamy pasta dishes like the cream cheese spaghetti. Lastly, One Pot Spaghetti offers a simpler, time-saving option that’s all cooked in one pan.

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Baked Cream Cheese Spaghetti

Baked spaghetti with cream cheese

Course Pasta

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 889kcal

Author Daisy Merano

Ingredients

1 lb. spaghetti
24 oz. spaghetti sauce (see notes below)¹
8 oz. cream cheese
1 lb. ground beef
1 medium yellow onion minced
1/4 teaspoon Italian seasoning
1 tablespoons chopped fresh parsley
Salt and ground black pepper to taste
2 teaspoons cooking oil

Instructions

Cook the spaghetti according to package instructions. Set aside. (See notes below)²
1 lb. spaghetti
Heat oil in a pot and then add the ground beef. Cook until brown.
2 teaspoons cooking oil, 1 lb. ground beef
Add the onion and Italian seasoning. Saute for 2 minutes.
1 medium yellow onion, 1/4 teaspoon Italian seasoning
Pour the spaghetti sauce into the pot. Stir and let boil. Cook between low and medium heat for 20 minutes.
24 oz. spaghetti sauce
Add the cream cheese. Stir until it well blended. Add salt and pepper to taste.
8 oz. cream cheese, Salt and ground black pepper to taste
Preheat oven to 320F.
Combine spaghetti and sauce in a large bowl. Add half of the parsley. Toss to blend. Make sure that the spaghetti is coated with sauce.
1 tablespoons chopped fresh parsley
Arrange in a baking tray and top with remaining parsley. Bake fake for 10 minutes.
Remove from the oven and serve.

Notes

For this Baked Cream Cheese Spaghetti, the original spaghetti sauce works really well. Its balanced, classic flavor gives the dish a nice, familiar base that complements the creamy texture of the cream cheese without overwhelming it. If you’re into a more seasoned taste, Italian-style sauce would also be great—it’s often packed with herbs like basil and oregano, which can add a little extra punch. But honestly, both options will work, so it’s all about what you prefer or what you’ve got on hand.
Al dente is an Italian term that means “to the tooth.” It’s used to describe pasta that’s cooked just right—not too soft and not too hard. The texture should be firm enough that it has a slight bite when you chew it, but it shouldn’t be crunchy. The idea is to have the pasta hold its shape and texture while still being tender.

Nutrition