Baked Cream Cheese Spaghetti Casserole with Parmesan (Print version)
A cozy baked spaghetti casserole with cream cheese, savory meat sauce, and a nutty Parmesan topping.
# Ingredients:
For the pasta
01 -
12 oz (340 g) spaghetti
02 -
1 tablespoon kosher salt, for the pasta water
03 -
8 oz (225 g) cream cheese, softened and cubed
04 -
1/2 cup (50 g) freshly grated Parmesan cheese, divided
05 -
1/4 cup (60 ml) reserved pasta water, plus more as needed
For the meat sauce
06 -
1 tablespoon olive oil
07 -
1 lb (450 g) lean ground beef
08 -
1 small yellow onion, finely chopped
09 -
3 cloves garlic, minced
10 -
1 teaspoon Italian seasoning
11 -
1/2 teaspoon fine salt
12 -
1/4 teaspoon black pepper
13 -
1 jar (24-28 oz / 680-790 g) marinara sauce
For topping
14 -
1 cup (115 g) shredded mozzarella cheese
15 -
1/4 cup (25 g) freshly grated Parmesan cheese
16 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with a light coating of oil or nonstick spray.
02 -
Boil the spaghetti in salted water until 1 minute shy of al dente. Reserve 1/4 cup pasta water, then drain without rinsing.
03 -
Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook for 6-8 minutes, breaking up the meat, until the beef is browned and the onion has softened. Drain excess fat if needed.
04 -
Stir in the garlic, Italian seasoning, salt, and pepper for 30 seconds. Add the marinara and simmer for 3-4 minutes until hot.
05 -
In a large bowl, toss the hot spaghetti with cream cheese, 1/2 cup Parmesan, and reserved pasta water until the noodles are creamy and evenly coated.
06 -
Spread a thin layer of meat sauce in the baking dish. Add the cream cheese spaghetti, then spoon the remaining meat sauce over the top. Sprinkle with mozzarella and the remaining 1/4 cup Parmesan.
07 -
Bake uncovered for 25-30 minutes, until the edges bubble and the cheese is melted with golden spots. Rest for 10 minutes, then sprinkle with parsley if using and serve.
# Good to know:
01 -
Serve after a 10-minute rest for cleaner slices.
02 -
Add 10 extra minutes of baking time if the casserole was refrigerated before baking.
03 -
Nutrition is an estimate per serving.