Bacon Mac & Cheese
Make rich, creamy Bacon Mac & Cheese with crispy bacon, a silky cheese sauce, and easy tips for baki...
50
total time
6
servings
560 kcal
calories
Introduction
Discover a comforting, easy-to-make baked cream cheese spaghetti that combines silky cream cheese, savory tomato sauce, and perfectly al dente spaghetti for a family-friendly dinner. This recipe takes classic spaghetti, elevates it with a rich cream cheese sauce, and finishes in the oven for a gratin-style crust and melded flavors. It is approachable for cooks of any level and scales easily to feed small or large groups. You’ll learn how to prepare the sauce, cook spaghetti to just the right firmness, and bake everything briefly to develop a golden top without drying the pasta. The result is creamy but balanced, with a pleasant tang from the cream cheese that brightens the tomato base. Ingredients are common pantry items: pasta, cream cheese, canned tomatoes or marinara, garlic, onion, herbs, and cheese for topping. Prep can be done ahead; assemble and hold before baking or freeze assembled portions for later. This dish is great for weeknights, potlucks, or meal planning when comfort food is desired without hours of effort. The following sections detail ingredient choices, step-by-step preparation, baking tips, presentation ideas, variations like adding vegetables or sausage, and storage advice to keep leftovers creamy and delicious and reheating instructions for easy servings.
Why This Recipe Works
This baked cream cheese spaghetti works because it balances texture, temperature, and flavor to transform simple ingredients into a satisfying dish. Cream cheese adds body and a subtle tang that enriches tomato sauce without making it overwhelmingly heavy. When mixed with hot pasta, softened cream cheese melts into a velvety coating that clings to each strand, creating a creamy mouthfeel more stable than heavy cream, which can separate under heat. Baking briefly allows flavors to marry and encourages a slight browning on top that introduces caramelized notes and a contrasting texture to the soft interior. Using slightly undercooked pasta before baking prevents a mushy final result; the pasta finishes tender while absorbing sauce. Garlic, onion, and herbs provide aromatic depth, while a finishing layer of parmesan or mozzarella contributes saltiness and a golden crust. The technique is forgiving: you can swap jarred marinara for crushed tomatoes, add sautéed vegetables for nutrition, or fold in cooked protein like shredded chicken or Italian sausage. This adaptability makes the recipe ideal for using pantry staples and leftovers. Proper seasoning, moderate oven temperature, and brief bake time are the keys to keeping the spaghetti creamy and well-balanced rather than dry or overly congealed consistently.
Gathering Ingredients
Before you start, gather quality ingredients to maximize flavor and texture. For a four‑serving casserole you will need 12 ounces (about 340 grams) spaghetti, 8 ounces (225 grams) cream cheese softened at room temperature, 2 cups marinara or crushed tomatoes, one medium onion finely chopped, three cloves garlic minced, one tablespoon olive oil, one teaspoon dried oregano, half teaspoon dried basil, salt and black pepper to taste, and one cup shredded mozzarella or a mix of mozzarella and parmesan for topping. Optional additions include cooked Italian sausage, shredded rotisserie chicken, sautéed mushrooms, spinach, or roasted bell peppers. Fresh herbs such as basil or parsley brighten the dish when sprinkled before serving. If using low-fat cream cheese, expect a slightly less rich result; full-fat yields the creamiest texture. Choose a sturdy baking dish approximately 9x13 inches for even baking, or a round 10-inch pan for a deeper casserole. Keep a bowl ready to reserve some pasta water; a few tablespoons can help loosen the sauce if it becomes too thick when mixing. Label and weigh ingredients if prepping in advance to streamline assembly and reduce last-minute decisions. Having everything measured and ready makes the cooking process faster, less stressful, enjoyable too.
Preparing the Cream Cheese Sauce
Start by making a smooth cream cheese tomato sauce that will coat the pasta evenly and stay luscious after baking. Begin by sautéing finely chopped onion in olive oil over medium heat until translucent, then add minced garlic and cook one minute until fragrant. Add canned crushed tomatoes or marinara, oregano, basil, and a pinch of sugar if the tomatoes taste too acidic. Simmer five to ten minutes to concentrate the flavors while stirring occasionally. While the sauce simmers, soften cream cheese at room temperature or briefly in a warm water bath so it blends easily. Lower the heat and whisk softened cream cheese into the warm tomato sauce in small pieces, stirring until fully combined and smooth. If the sauce tightens or appears lumpy, add a splash of reserved pasta water or a tablespoon of milk to reach a silky consistency. Taste and adjust seasoning with salt and black pepper; a little grated parmesan folded in at this stage will add umami. Keep the sauce warm off the heat while you cook and drain the pasta, then combine immediately to ensure the cream cheese integrates smoothly with the spaghetti. This order avoids separation and creates a cohesive, comforting sauce. . .
Cooking Process
Follow a clear cooking process to ensure each component is at the right temperature and texture before baking. Bring a large pot of salted water to a rolling boil and cook the spaghetti for two minutes less than the package directions to account for finishing in the oven. While the pasta cooks, keep the cream cheese tomato sauce warm on low heat and stir occasionally. Reserve one cup of pasta water before draining; this starchy liquid helps bind sauce and pasta if needed. Drain the spaghetti and immediately transfer it to the sauce pot; toss gently using tongs or two forks so every strand is evenly coated. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until the desired creaminess is reached. Incorporate any pre-cooked proteins or vegetables at this point so they blend through the pasta. Transfer the sauced spaghetti into a lightly oiled baking dish, spreading into an even layer. Sprinkle the top with grated mozzarella and/or parmesan, and finish with a few small butter pieces or an extra drizzle of olive oil to promote browning. Now the dish is ready for baking. Make sure oven is preheated to ensure even cooking. . . . . . . . . .
Baking Process and Timing
Set the oven to 375°F (190°C) for even melting and browning without over-drying the casserole. Bake time depends on your dish depth and whether ingredients are hot when entering the oven. For an assembled dish with warm pasta and sauce, plan on 15 to 20 minutes to heat through and melt the cheese; the top should bubble and turn golden. If assembling cold or from refrigerated leftovers, increase bake time to 25 to 35 minutes and cover with foil for the first portion of baking to prevent excessive browning. For a frozen assembled casserole, thaw overnight in the refrigerator and bake covered at 375°F for 45 to 55 minutes, removing the foil for the final 10 minutes. Use an instant-read thermometer to check internal temperature—aim for 165°F (74°C) for reheated cooked proteins. To promote a crispier crust, broil for 1 to 2 minutes at the end, watching closely to avoid burning. Let the baked spaghetti rest for 5 to 10 minutes after removing from the oven; this short rest allows the sauce to set slightly, which improves portioning and texture while preserving creaminess. Adjust timing for higher altitude ovens and personal preference for cheesiness and top browning levels if desired.
Final Presentation
Final presentation transforms a humble baked spaghetti into an inviting dish worth photographing and sharing. After the brief resting period, run a spatula around the edge of the baking dish to loosen the casserole and create clean serving portions. Spoon portions onto warmed plates to keep temperature consistent, and garnish with freshly torn basil or a sprinkle of chopped parsley for a bright herbaceous contrast. A light dusting of finely grated parmesan and a grinding of black pepper provide finishing flavor that complements the cream cheese richness. Consider adding a drizzle of good olive oil or a few red pepper flakes for visual contrast and extra aroma. For family-style serving, transfer the entire dish to a trivet and present it with serving tongs, a heap of napkins, and a side salad or crusty bread to sop up any remaining sauce. If you are photographing the dish, arrange one slightly pulled portion to show the creamy strands, include an out-of-focus background with ingredients or utensils, and use natural light for the most appetizing results. Serve immediately to best enjoy the contrast between warm, creamy interior and a slightly crisp, golden top. Pair with a white wine or sparkling water and lemon.
Tips, Variations, and Storage
Use these tips to elevate results, adapt the recipe to preferences, and store leftovers safely. Tip one: taste and season generously—tomato-based sauces benefit from balancing salt, acid, and a pinch of sugar if needed. Tip two: undercook the pasta slightly so it finishes in the oven without becoming mushy. Tip three: reserve pasta water to adjust sauce consistency and help the sauce cling to noodles. Variations abound: fold in roasted vegetables like zucchini and eggplant for a vegetarian boost, stir chopped sun-dried tomatoes and spinach for extra tang, or add cooked chorizo or crumbled sausage for savory depth. Swap cream cheese for mascarpone for an even silkier finish, or use ricotta thinned with milk for a lighter texture. To make individual servings, portion the sauced spaghetti into oven-safe ramekins and bake briefly until bubbly. For storage, cool the casserole to room temperature within two hours, cover tightly, and refrigerate for up to four days. Reheat individual portions in the microwave or oven at 350°F (175°C) until heated through, adding a splash of water or milk if necessary to restore creaminess. For freezing, assemble and freeze before baking for up to three months; bake from frozen, covered, then uncovered to brown.
Baked Cream Cheese Spaghetti
Creamy baked cream cheese spaghetti — an easy, family-friendly baked pasta casserole with a golden cheesy top. Step-by-step, tips, variations, and storage.
total time
50
servings
6
calories
560 kcal
ingredients
- 🍝 12 oz spaghetti, cooked and drained
- 🥩 1 lb ground beef or Italian sausage
- 🍅 1 jar (24 oz) marinara or pasta sauce
- 🧅 1/2 cup onion, finely diced
- 🧄 2 garlic cloves, minced
- 🧀 8 oz cream cheese, softened
- 🥄 1/2 cup sour cream
- 🧀 1 cup shredded mozzarella cheese
- 🧀 1/2 cup grated Parmesan cheese
- 🧂 Salt and pepper, to taste
- 🌿 Fresh parsley, chopped (optional, for garnish)
instructions
- 1️⃣ Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- 2️⃣ In a large skillet over medium heat, cook the ground beef or Italian sausage with the diced onion until the meat is browned and the onion is softened.
- 3️⃣ Add the minced garlic to the skillet and cook for 1 more minute, stirring frequently to avoid burning.
- 4️⃣ Pour in the marinara sauce, season with salt and pepper, then reduce the heat and let it simmer gently for about 5 minutes to blend the flavors.
- 5️⃣ Meanwhile, in a separate bowl, mix the softened cream cheese with the sour cream until smooth and creamy. Add a pinch of salt and pepper to taste.
- 6️⃣ Toss the cooked spaghetti with the cream cheese mixture until the noodles are thoroughly coated.
- 7️⃣ Spread half of the coated spaghetti evenly in the bottom of the prepared baking dish.
- 8️⃣ Spoon half of the meat sauce evenly over the pasta layer, then sprinkle half of the mozzarella and Parmesan cheeses on top.
- 9️⃣ Repeat by layering the remaining spaghetti, then the remaining meat sauce, followed by the remaining mozzarella and Parmesan cheeses.
- 🔟 Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- 1️⃣1️⃣ Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, golden, and bubbly.
- 1️⃣2️⃣ Let the casserole rest for a few minutes after baking, then garnish with chopped fresh parsley if desired. Serve hot with garlic bread or a crisp green salad.
- ✨ Pro Tip: Enhance the meat sauce by adding Italian seasoning or a pinch of red pepper flakes for extra depth of flavor. This dish also reheats well for convenient leftovers!
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