This cream cheese baked spaghetti casserole with ricotta cheese is the perfect comfort food. This delicious easy dinner recipe is made with a ground beef meat sauce and layers of melty cheese. The whole family is sure to love this pasta dish! Ready in less than an hour.
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Do you find yourself making spaghetti often because it's so easy? I feel ya! It's my fallback too. But what do you do when your regular spaghetti routine gets a little boring on busy weeknights?
Next time you're in the mood for a comforting meal, turn your stand by into a pasta casserole with rich cream cheese and a meaty pasta sauce. It's a delicious version that's sure to become a part of your regular dinner rotation.
Why you'll love this recipe
You can make it ahead. I love recipes that I can make ahead of time. You can make this cream cheese baked spaghetti casserole an hour ahead, or a couple days before you need it.
It's hearty and family friendly. You won't walk away hungry from this meal. This recipe is great when you know you'll have a lot of hungry folks coming to the table.
If you've ever tasted Millionaire's Spaghetti or Million Dollar Spaghetti Casserole, you'll love this dish for the similar flavor and heartiness of this cream cheese baked spaghetti casserole!
Ingredients
- Spaghetti noodles - spaghetti noodles are standard as the name suggests, but just about any kind of pasta will work. Try penne, ziti, fettuccine or thin spaghetti. Just be sure to cook according to package directions.
- Ground beef - you can use just about any ground meat according to your taste preferences. We like to use a lean ground beef or ground sirloin. Other options include ground turkey and Italian sausage. Drain fat if necessary.
- Mozzarella cheese - I used sliced, but shredded works just as well. Provolone is a great substitute as well as Swiss and cheddar cheese.
- Ricotta cheese - regular or low fat.
- Cream cheese - gives the dish its creaminess. You could skip one or the other and still have a great casserole dinner. We use regular cream cheese, but low fat can be subbed if needed. If you prefer a tang, try sour cream instead.
- Parmesan cheese - we used freshly grated, but canned works too.
- Onions - we like yellow onions for a touch of sweetness.
- Fresh garlic - or garlic powder.
- Marinara sauce - we used a jar of our favorite sauce (Rao's). Or use a homemade spaghetti sauce.
- Dried Italian seasoning
- Salt and black pepper - add a small amount of red pepper flakes if you like some spice (optional).
Instructions
This is an overview with step by step photos of how to make this cream cheese baked spaghetti casserole. Scroll to the bottom of the post for precise amounts and a printable recipe card.
STEP 1: Preheat oven to 375 F. In a large nonstick skillet (add oil if not non-stick) add ground beef, chopped onions, garlic and season with salt and pepper. Cook over medium-high heat until meat is browned. Drain excess grease.
STEP 2: Add jarred marinara or spaghetti sauce and Italian seasoning. Stir to combine and simmer while you prepare the pasta noodles.
STEP 3: Cook spaghetti noodles to al dente in heavily salted water. Drain, but don’t rinse. Add spaghetti to ground beef tomato sauce mixture. Coat noodles with sauce. Remove from heat.
STEP 4: Microwave the cream cheese for 30 seconds or until very soft. Add to a medium bowl along with the ricotta and one cup parmesan cheese. Stir until well combined.
STEP 5: Spray a 9 by 13 inch casserole dish or baking dish with cooking spray. Layer half the spaghetti mixture on the bottom.
STEP 6: Spread all the cream cheese mixture over the noodles.
STEP 7: Top with the remaining spaghetti mixture. Layer the sliced cheese over the top.
STEP 8: Bake uncovered in a preheated oven at 375º F. for 35 minutes or until hot and bubbly. To brown the top, turn heat to broil and bake for an additional 5 minutes or until the top is golden brown.
Can I make it vegetarian?
Omit the beef and replace with sliced mushrooms (or any other veggie like diced green peppers) or veggie meat crumbles. Or just use the sauce without the meat.
What cheese is best for baked spaghetti casserole?
Use sliced or shredded cheese for the top. I like to use sliced mozzarella or provolone, or a mix. For the interior, you can use cottage cheese instead of ricotta. You can use mozzarella instead of parmesan. Whatever you use, it just has to be very creamy so it will spread over the noodles. I always microwave the cream cheese until it's very soft.
How do I make casseroles ahead?
Prepare the recipe but instead of baking it, cover it with foil and store in the refrigerator until ready to bake. Preheat the oven to 375º F and bake covered for about an hour. When hot and bubbly, remove the foil and turn oven to broil. Heat for an additional 5 minutes or until the top is golden brown.
What to serve with cream cheese baked spaghetti?
Garlic bread, kale salad, and a vegetable side dish like these air fryer mushrooms.
Storage and reheating
Store leftover cream cheese baked spaghetti casserole in an airtight container for up to 5 days.
Freeze in freezer safe containers for up to three months.
Reheat in the microwave loosely covered on reduced power to prevent uneven heating. Stir part way through and continue heating until hot throughout.
Reheat in a 350 degree F oven covered with foil until hot, about 20 minutes.
More Pasta Recipes
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Cream Cheese Baked Spaghetti Casserole with Ricotta Cheese
Ingredients
- 1 lb ground beef 90% fat
- 1 yellow onion small, chopped, about 1 cup
- 2 cloves garlic chopped
- Salt and pepper to taste
- 24 oz jar marinara sauce your favorite variety
- 1 tablespoon Italian seasoning dried
- 1 lb spaghetti pasta noodles
- 4 oz cream cheese microwaved to soften
- 15 oz ricotta cheese
- 1 cup parmesan cheese grated
- 8 oz mozzarella or provolone cheese sliced or shredded, more if desired
- Parsley or basil for garnish optional
Instructions
- In a large nonstick skillet (or any skillet, add oil if not non-stick) add ground beef, chopped onions, garlic and season with salt and pepper. Cook over medium high heat until meat is browned. Drain excess grease. Add jarred marinara sauce and Italian seasoning. Stir to combine and simmer while you prepare the pasta noodles.
- Cook pasta to al dente in heavily salted water. Drain, but don’t rinse. Add pasta to ground beef tomato sauce mixture. Coat noodles with sauce. Remove from heat.
- Microwave the cream cheese for 30 seconds or until very soft. Add to a medium bowl along with the ricotta and parmesan cheese. Stir until well combined.
- Spray a 9 by 13 inch casserole dish with cooking spray. Layer half the noodle mixture on the bottom. Spread all the cream cheese mixture over the noodles. Top with the remaining noodle mixture. Layer the sliced cheese over the top.
- Bake uncovered in a preheated oven at 375º F. for 35 minutes or until hot and bubbly. To brown the top, turn heat to broil and bake for an additional 5 minutes or until the top is golden brown.
Notes
- Ground Beef: I used ground sirloin which is 90% lean. Use whatever variety you prefer. If your cut is fatty, I recommend draining the excess.
- Vegetarian: Omit the beef and replace with sliced mushrooms or just use the sauce.
- Cheese: Use sliced or shredded cheese. I like to use sliced mozzarella or provolone, or a mix.For the interior, you can use cottage cheese instead of ricotta. You can use mozzarella instead of parmesan. Whatever you use, it just has to be very creamy so it will spread over the noodles. I always microwave the cream cheese until it's very soft.
- To make ahead: prepare the recipe but instead of baking it, cover it with foil and store in the refrigerator until ready to bake. Preheat the oven to 375º F and bake covered for about an hour. When hot and bubbly, remove the foil and turn oven to broil. Heat for an additional 5 minutes or until the top is golden brown.
- Storing leftovers: cover and keep in the refrigerator for up to 5 days.
Lucinda
I guess I am just not a good cook. I found 16 oz. of spaghetti was just too many noodles for the meat sauce. It is baking now, but I do not have high hopes for the outcome. If I ever make it again, I will not use 16 oz. of spaghetti noodles.
Shae
So delicious. My kids (11 and 13), husband, and brighter definitely enjoyed this dish. Everyone had seconds. Quick and easy and definitely a staple in our household.
Leah K.
I just put the pan in the oven! Smells amazing!
Amber
This was ha huge hit! I like to experiment and consider myself a fat rabbit! Love vegetables! I added minced bok choy! Mushrooms and extra onions. I also topped the casserole with fresh Mozzarella cheese. The spice I added was red Peter flakes!! Wowzer!! Yummy!
Diane
I made this with gluten-free Barilla linguine and it was delicious! I made half the recipe in an 8x6" pan--it was full but didn't spill over--and tried to eat a quarter of that, based on the full recipe serving 6, but couldn't. It's very filling and I think I was as full as on Thanksgiving! Thank you for the recipe!
Nikole
So glad you loved it Diane- and yes, it is very filling. Makes great leftovers!!