Baked Cream Cheese Spaghetti (Printable Version)
# What You'll Need:
→ For the Pasta
01 -
8 oz spaghetti (or your favorite pasta shape)
02 -
8 oz cream cheese, softened
03 -
1 cup milk (whole milk preferred)
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1 cup shredded mozzarella cheese, divided
09 -
1/2 cup grated Parmesan cheese, plus extra for topping
→ Optional Add-Ins
10 -
Cooked ground beef, sausage, or chicken
11 -
Sautéed vegetables (spinach, mushrooms, bell peppers)
12 -
Red pepper flakes for heat
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
02 -
In a large mixing bowl, whisk together the softened cream cheese and milk until smooth and creamy. Stir in the garlic powder, onion powder, salt, and black pepper until well combined and silky.
03 -
Add the cooked spaghetti to the cream cheese mixture. Toss gently to coat the pasta evenly. Stir in 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese until melted and incorporated.
04 -
Preheat your oven to 190°C. Lightly grease a 9×13-inch baking dish. Transfer the pasta mixture into the prepared dish, spreading it evenly. Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top.
05 -
Bake for 20 to 25 minutes, or until the top is golden and bubbly. For a crispier topping, broil for 2 to 3 minutes at the end, watching carefully to prevent burning.
06 -
Allow the baked spaghetti to cool slightly before serving to let the sauce thicken. Garnish with fresh parsley, red pepper flakes, or additional Parmesan cheese if desired.
# Helpful Notes:
01 -
This dish is extremely versatile. Add cooked ground meat, shredded chicken, or sautéed vegetables before baking for extra flavor and heartiness.
02 -
For a tangier sauce, mix in a few spoonfuls of sour cream.
03 -
Leftovers can be refrigerated for up to three days. To reheat, cover with foil and warm in a 175°C oven until heated through.