My daughter came home from college with this recipe written on a crumpled piece of notebook paper. She said her roommate’s mom made it for their dorm floor during finals week, and it disappeared in minutes.
I was skeptical at first because it sounded too simple. Cream cheese and spaghetti baked together? But she insisted it was the most comforting thing she’d ever eaten, especially during those stressful late-night study sessions.
When I finally tried making it, I understood why twenty college kids demolished an entire pan. The cream cheese melts into this rich, velvety sauce that coats every strand of pasta. The mozzarella on top gets golden and bubbly, creating these perfect cheesy bites throughout.
Now it’s become our go-to comfort food when we need something that feels like a warm hug on a plate.
What Is Baked Cream Cheese Spaghetti?
Think of it as the sophisticated cousin of regular spaghetti and cheese. Instead of jarred sauce, you create a creamy base with cream cheese and milk that gets infused with garlic and Italian herbs.
The pasta gets tossed in this luxurious sauce, then topped with mozzarella and baked until bubbly. What you get is something that tastes like you spent hours making, but actually comes together in under an hour.
It’s comfort food that doesn’t require a lot of ingredients or fancy techniques. Just good, simple flavors that work perfectly together.
Recipe Tips for Success
Cook your spaghetti just until al dente since it’ll finish cooking in the oven. Overcooked pasta turns mushy when baked.
Make sure your cream cheese is properly softened before you start. Cold cream cheese won’t melt smoothly and you’ll end up with lumps in your sauce.
Don’t skip sautéing the onion and garlic. This step builds the flavor foundation that makes the whole dish special.
Keep the heat low when making the cream cheese sauce. High heat can cause it to separate or become grainy.
What You’ll Need
Regular spaghetti works perfectly here, and the cream cheese creates that signature smooth sauce. You’ll want whole milk for the richest results, though 2% works fine too.
Use good quality mozzarella cheese and shred it yourself if possible. Pre-shredded cheese has anti-caking agents that can affect how it melts.
Fresh garlic makes a noticeable difference over garlic powder in this recipe. The Italian seasoning adds that perfect herb blend without having to buy multiple spices.
The Parmesan cheese brings a sharp, nutty flavor that balances out all that creaminess beautifully.
Step by Step Instructions
Step 1: Get Ready
Preheat your oven to 375°F and grease a 9×13-inch baking dish. This prevents sticking and makes cleanup easier.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti following package directions, then drain and set aside.
Step 3: Build the Flavor Base
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add garlic and Italian seasoning, cooking until fragrant.
Step 4: Create the Cream Sauce
Reduce heat to low and add cream cheese and milk to the skillet. Whisk constantly until the cream cheese melts and creates a smooth sauce.
Step 5: Add the Cheeses
Stir in Parmesan cheese, half the mozzarella, salt, and pepper until everything is combined and melted.
Step 6: Combine Everything
In a large bowl, toss the drained spaghetti with the cream cheese sauce until every strand is coated. Transfer to your prepared baking dish.
Step 7: Top and Bake
Sprinkle the remaining mozzarella evenly over the top. Bake uncovered for 20 minutes until the cheese is melted and lightly golden.
Step 8: Rest and Serve
Let it rest for 5 minutes before serving. This helps everything set up and makes it easier to serve clean portions.
Variations to Try
Add cooked chicken, crispy bacon, or Italian sausage for protein. Mix it in with the pasta before baking for a heartier meal.
Try different cheese combinations like sharp cheddar mixed with the mozzarella, or add some ricotta cheese to the cream sauce for extra richness.
Vegetables like spinach, mushrooms, or roasted red peppers work beautifully mixed into the pasta. Sauté them with the onion and garlic.
For extra flavor, add a splash of white wine to the cream sauce or stir in some sun-dried tomatoes.
Serving Suggestions
This is rich enough to serve as a main dish with just a simple green salad on the side. The crisp lettuce cuts through all that creamy goodness perfectly.
Garlic bread is always a hit with this dish, though honestly it doesn’t need much else. Maybe some steamed broccoli if you want to add some vegetables.
It’s also fantastic as a side dish for grilled chicken or pork chops when you’re feeding a crowd.
Can I Make Substitutions?
You can use any pasta shape you like, though longer noodles work best for holding onto the sauce. Penne or rigatoni would be good alternatives.
Greek yogurt can substitute for some of the cream cheese if you want to lighten it up slightly. Use about half cream cheese and half Greek yogurt.
For gluten-free, use your favorite gluten-free pasta. The sauce will work exactly the same way.
If you don’t have Italian seasoning, use a mix of dried basil, oregano, and thyme instead.
Frequently Asked Questions
Can I Make This Ahead of Time?
Yes! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
How Do I Store Leftovers?
Keep covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 350°F oven.
Can I Freeze This Dish?
It freezes okay but the texture of the cream sauce changes slightly when thawed. If you do freeze it, thaw completely before reheating.
Why Is My Sauce Lumpy?
This usually happens when the cream cheese isn’t soft enough or the heat is too high. Make sure the cream cheese is room temperature and keep the heat low.
Can I Double This Recipe?
Absolutely! Use a larger baking dish or two 9×13 pans. The baking time might need to increase by 5-10 minutes.
What If I Don’t Have Heavy Cream?
The recipe actually uses regular milk, not heavy cream. Whole milk works best, but 2% is fine. Don’t use skim milk as it won’t create the right texture.
Here’s What Goes in Baked Cream Cheese Spaghetti
8 oz spaghetti 4 oz cream cheese, softened 1 cup milk (whole or 2%) 1 cup shredded mozzarella cheese, divided 1/4 cup grated Parmesan cheese 1 small onion, finely diced 2 cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon salt (adjust to taste) 1/4 teaspoon black pepper 1 tablespoon olive oil 2 tablespoons chopped fresh parsley (optional garnish)
Prep Time: 9 minutes
Cook Time: 37 minutes
Total Time: 46 minutes
Servings: 4
Calories: 480 per serving
This baked cream cheese spaghetti proves that sometimes the best comfort food comes from the simplest ingredients. It’s the kind of recipe that gets passed down because it never fails to make people happy.
