Baked Cream Cheese Spaghetti Casserole with Ground Beef
A comforting layered pasta casserole that combines tender spaghetti tossed with creamy garlic-herb cream cheese and hearty ground beef in marinara sauce. The dish is assembled in layers and baked until bubbly with melted mozzarella on top, then finished with a sprinkle of Parmesan cheese. This family-friendly dinner offers the perfect balance of creamy and savory flavors, making it an ideal weeknight meal that can feed a crowd. The cream cheese layer adds richness and helps bind the pasta together, while the double layer of meat sauce ensures every bite is flavorful.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Bring salted water to a boil and cook spaghetti until firm but not mushy, then drain
- 3
Cook ground beef in a skillet until browned and remove any fat
- 4
Add pasta sauce to the skillet with beef and let simmer
- 5
Combine cooked spaghetti with cream cheese, garlic salt, minced garlic, and Italian seasoning in a bowl
- 6
Layer half the meat sauce in a casserole dish, add the spaghetti mixture, then top with remaining meat sauce
- 7
Sprinkle mozzarella cheese over the top
- 8
Bake for 30 to 35 minutes until bubbly and golden
- 9
Sprinkle with Parmesan cheese before serving
Tips
Cook spaghetti just until al dente as it will continue cooking in the oven and prevent mushiness.
Let the casserole rest for 5-10 minutes after baking to help the layers set before serving.
Drain excess fat from the ground beef to prevent a greasy casserole.
Good to Know
Refrigerate leftovers for up to 3 days in covered container.
Assemble casserole up to 1 day ahead, cover and refrigerate, then bake when ready.
Serve hot directly from the casserole dish with a side salad or garlic bread.
Common Mistakes
Avoid overcooking pasta initially to prevent mushy texture after baking.
Don't skip draining beef fat to avoid greasy final dish.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze this casserole?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before baking, adding 10-15 extra minutes.
What if I don't have Italian seasoning?
Mix equal parts dried basil, oregano, and thyme, or use 1/2 teaspoon each of basil and oregano as a substitute.
How do I know when it's done baking?
The casserole is ready when the cheese is melted and golden, edges are bubbly, and center is heated through when tested with a knife.