Description
This creamy baked spaghetti recipe combines tender al dente pasta, a rich blend of cream cheese, tangy pasta sauce, and diced tomatoes, all topped with melted shredded cheese for a comforting, cheesy casserole perfect for family dinners or meal prep.
Ingredients
Units
Scale
Spaghetti
- 1 box uncooked spaghetti
Dairy
- 8 ounces (225g) block cream cheese, softened to room temperature and cut into 8 cubes
- 2 cups (226g) shredded cheese, divided
Sauces and Tomatoes
- 1 24–ounce jar (680g) pasta sauce
- 1 14–ounce can (411g) petite diced tomatoes, undrained
Optional
- Fresh basil, finely chopped
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 350ºF (177ºC). Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions, aiming for al dente as it will continue to cook in the casserole. Drain and set aside.
- Melt Cream Cheese: While the pot is still hot, add the cubed cream cheese and stir with a spatula or wooden spoon until mostly melted into a creamy base.
- Combine Ingredients: Add the hot cooked spaghetti, pasta sauce, and undrained diced tomatoes to the pot with the melted cream cheese. Stir thoroughly until the noodles are well-coated and the mixture is evenly combined. Then stir in about half of the shredded cheese.
- Prepare for Baking: Pour the spaghetti mixture into a 2-quart casserole dish or a 9×13-inch baking dish. Evenly sprinkle the remaining shredded cheese over the top.
- Bake: Bake the casserole for 30-35 minutes, or until the cheese on top is bubbly and golden. Remove from the oven and let it cool for 15 minutes before serving.
- Storage and Make-Ahead Tips: Store leftovers covered tightly in the refrigerator for up to one week. This casserole freezes well for up to two months; thaw in the refrigerator overnight before reheating. You can reheat individual servings in the microwave or cover with foil and bake at 300ºF (148ºC) for 20 minutes. You can assemble the casserole up to one day in advance and refrigerate. If baking from refrigerated, add 5 extra minutes to the baking time.
Notes
- Cooking spaghetti al dente is recommended to prevent overcooking during baking.
- Use any type of shredded cheese you prefer or have on hand; mozzarella or a blend works well.
- Fresh basil can be added for an herbaceous finish if desired.
- For convenience, disposable casserole dishes work perfectly for easy cleanup and transport.
- This dish freezes well, making it ideal for meal prep or busy weeknight dinners.
