Baked spaghetti is an easy meal idea that feeds a crowd. This baked cream cheese spaghetti is extra cheesy with 4 different types of cheese!
Easy Baked Spaghetti with Cream Cheese
Talk about a family-friendly meal that’s packed with meat, noodles, and cheese! Sounds like a hearty meal if I ever did hear one.
Our baked spaghetti with cream cheese is special in that we feature 4 different kinds of cheese. Both cream cheese and ricotta cheese are used to cream things up and then it’s topped with mozzarella and paremsan.
Why you’ll love it!
This is seriously one of our favorite baked spaghetti recipes. Here’s what you need to make it!
- Serves a crowd
- Great leftovers
- Spaghetti noodles: I love me a good stringy spaghetti noodle. Feel free to use whatever noodle you wish.
- Italian sausage: we chose to use mild Italian pork sausage. Spicy Italian sausage works too, as does ground beef.
- Marinara sauce: jarred marinara sauce keeps this recipe super simple.
- Ricotta and cream cheese: these two soft cheeses are spread on top of the spaghetti just before baking to make it extra creamy.
- Parmesan and mozzarella cheese: these two harder cheeses provide flavor and a cheese pull in every bite.
Can I use a different noodle?
Feel free to use whatever noodle you wish in this baked spaghetti!
How to Make Baked Spaghetti
Follow the package instructions on your spaghetti to cook it until al dente. Set aside.
Make Meat Sauce
Cook the Italian sausage until it’s almost done. Then add the onion, garlic, and marinara and heat for an additional minute.
Mix Soft Cheeses
Combine cream cheese, ricotta cheese, spices, and parmesan.
Assemble Pasta Bake
Toss the spaghetti with the meat sauce and then transfer it into a baking dish. Spread the soft cheese mixture all over the top. Then, pour the remaining marinara sauce on top. Sprinkle on mozzarella cheese and cover with tinfoil.
Bake at 350ºF for 30 minutes. Uncover and bake for 15 more minutes.
Serve your baked spaghetti with any of the following sides to complete your meal!
There is no need to use eggs in baked spaghetti.
While baked spaghetti has very similar flavors to lasagna, the noodle is what’s most different. Furthermore, lasagna is prepared in layers where baked spaghetti is not.
We recommend putting foil over your pasta bake for the first 30 minute and uncovering for the last 15 minutes.
Store leftover baked spaghetti in an airtight container for up to 3-5 days in the fridge.
Baked Spaghetti with Cream Cheese
- 1 lb. dried spaghetti noodles
- 1 tablespoon olive oil
- 1 lb. ground Italian sausage
- ½ medium yellow onion chopped
- 3 cloves garlic minced
- 24 oz. jar marinara sauce divided
- 16 oz. whole milk ricotta cheese
- 8 oz. cream cheese softened
- ½ tablespoon Italian seasoning we used this
- ½ teaspoon crushed red pepper flakes
- 2 cups grated parmesan cheese divided (~2 cups)
- 2 cups shredded mozzarella cheese
- Bring a large pot of salted water to boil and prepare the spaghetti noodles according to the al dente instructions on the package. When the noodles are done, rinse the with cold water and set them aside.
- While the spaghetti is cooking, start preparing the Italian sausage. Place a large skillet over medium/high heat and add the olive oil and Italian sausage to the skillet. Cook until almost all of the pink is gone.
- Next, add the onion and garlic to the Italian sausage. Cook until the onion is translucent (about 2 minutes). Add 2 cups of the marinara to the Italian sausage and heat for an additional minute. Remove from the heat and set aside.
- Add the ricotta and cream cheese to a large bowl. Using a hand mixer, beat the cheeses together until they are light and fluffy (about 3 or 4 minutes).
- Next, add the Italian seasoning, crushed red pepper flakes, and 1 cup of grated parmesan to the whipped cheese mixture. Mix until everything is well combined.
- Preheat the oven to 350℉ and spray a 9×13 pan with cooking spray.
- Add the spaghetti noodles to the Italian sausage mixture. Toss to combine. Transfer the noodles into the greased baking dish.
- Spread the whipped ricotta cream cheese mixture on top of the noodles and then pour the remaining 1 cup of marinara sauce on top and spread to cover.
- Sprinkle the mozzarella cheese across the top. Cover with tin foil. And bake for 30 minutes covered. After 30 minutes, remove the cover, and bake for an additional 15 minutes.
- Remove from the oven and allow to sit for 10 minutes before cutting and serving.
Tips & Notes
- If you use store-bought Italian seasoning you may need to add more salt to this recipe.
- Skip the Italian sausage to make this a vegetarian dish.
- Use hamburger instead of Italian sausage. In this case, add 1 teaspoon of Italian seasoning to the hamburger while cooking.