Baked Cream Cheese Spaghetti is off the charts delish! Pasta, cream cheese, parm, beef AND onion rings – that’s right.. Warning, sharp elbows possible!
Pasta dinner always makes my family happy!
Pasta with cream cheese makes my family elated!!!
When I saw this recipe, I though man, this spaghetti recipe sounds ahh-mazing.
Then I saw it pinned about a bazillion times and people were saying things like, “took this to a potluck and they practically licked the dish clean!”
As if I wasn’t already Jonesing to make this, that comment completely cinched the deal!
Well, let me tell ya, this totally lived up to all my expectations.
It has become the family’s favorite spaghetti recipe!
It’s a wonderful comfort food meal that makes the whole house smell incredible while it’s being prepared.
My family absolutely devoured it.
We had a tiny bit left over, and my son called dibs on the leftovers at breakfast the next morning.
I had to literally beg to have a measly bite!
Since you use a jarred spaghetti sauce, this comes together pretty quickly.
You can make this ahead of time and refrigerate or freeze without the French Fried Onions.
Don’t forget to add them 5 minutes before the casserole is finished baking.
Source: Adapted from Salad in a Jar
More Baked Meals!
Cabbage Roll Casserole – Hearty and filling, while simultaneously being quick and easy to put together!
Chicken Broccoli Rice Casserole -Chicken, rice, broccoli, all baked in a super, creamy, easy sauce, topped with lots of gooey cheese and buttery breadcrumbs.
Chicken Tamale Casserole -Thick layer of a delicious, sweet corn pudding topped with chicken, a little sauce, and loads of gooey melted cheese!
Cookies
Baked Cream Cheese Spaghetti
Ingredients
- 8 Ounces Dried Spaghetti Uncooked
- 1 Pound Ground Beef
- 1/2 Tablespoon Dried Oregano
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1- 24 Ounce Jar of Spaghetti Sauce
- 1 Tablespoon as needed Olive Oil
- 1/2 Cup Sweet Red Pepper Diced
- 1/2 Cup Yellow Onion Diced
- 8 Ounces Cream Cheese at Room Temperature, Cubed
- 2 Tablespoons Milk
- 1-1 1/2 Cups Parmesan Cheese Grated
- 1 Cup French Fried Onions
Instructions
- Preheat oven to 350 degrees.
- Cook Spaghetti according to package directions, just until al dente. Drain well and set aside.
- In a large skillet, brown beef adding the oregano, salt, and pepper, and cook until there is no longer any pink. Remove cooked beef to a paper towel-lined plate. Set aside. Drain all but 1 tablespoon of fat from skillet. If you don't have 1 tablespoon of oil, add enough olive oil to compensate. (Just eyeball this. You only need enough oil to saute the veggies.)
- Add peppers and onions to skillet and saute until they are soft. Add cream cheese and milk to skillet and stir until well combined. Set aside.
- In a medium bowl mix the cooked beef and spaghetti sauce.
- In a 9x13 inch baking dish, add about 1/3 of a cup of sauce-meat mixture, and spread to cover the bottom of the dish.
- Add all the spaghetti to the baking dish and spread out evenly.
- Add the cream cheese-veggie mixture to baking dish and spread out evenly.
- Add the sauce-meat mixture to baking dish and spread out evenly.
- Top casserole with Parmesan cheese.
- Bake in preheat oven until casserole is baked through the center, about 25 minutes.
- Top casserole with the french fried onions and bake another 5 minutes, watching carefully so onions do not burn. SERVE 🙂
Nutrition
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Alli says
May 16, 2016 at 11:20 pmYum this sounds amazing!! I love love love the addition of the fried onions. I could eat those all day every day. I need to make this.
Kathleen says
May 17, 2016 at 6:38 pmHi Alli. Me too! Love fried onions 🙂 Hope you enjoy the spaghetti!
Shelley says
May 15, 2015 at 8:40 pmYou don’t need to cook the noodles first?
Kathleen says
May 16, 2015 at 3:52 amHey Shelley. Step 2 in the instructions directs you to cooking the pasta according to the package directions. Does that help?
Jeannie says
April 14, 2015 at 6:56 pmCan you tell me about how many this serves?
Kathleen says
April 17, 2015 at 5:08 pmHi Jeannie. It serves 6-8 😉
Margaret Hughes says
July 16, 2014 at 5:38 pmHi,
Can you please tell me what French Fried Onions are? I am in Australia, not sure I have ever seen a tin?
Thanks
Kathleen says
July 16, 2014 at 10:06 pmHi Margaret! They’re like a thinly battered, 1 inch diameter, shoe string onion ring. Hope that helps!
PHXcook says
September 24, 2014 at 5:09 pmMargaret: They’re a canned dried product from Durkee’s/French’s in the USA.I checked eBay-Australia. Not available down under. Easily made from scratch. See http://allrecipes.com/recipe/fried-onion-rings/.
Kathleen says
September 26, 2014 at 4:46 pmThanks so much for the info!
Connie says
June 23, 2014 at 11:02 pmMy favorite recipe find of the century!! Soooooo delicious. Company worthy.
Kathleen says
June 24, 2014 at 2:03 amThanks Connie! I’m so happy you think so 🙂
Cheryl Watts says
April 14, 2014 at 1:38 amLoved it! I didn’t have spaghetti noodles so I improvised! Also I mixed the noodles right in with the cream cheese mixture before putting in the pan. My family loved it!
Kathleen says
April 15, 2014 at 12:39 amCheryl so happy to hear it!
helen says
March 2, 2013 at 3:02 pmI make something similar, but with potatoes and an alfredo type sauce. This sounds even better!
Martha Dee says
February 24, 2013 at 2:19 amWhere I’d you get that beautiful dish?
Kathleen says
February 26, 2013 at 4:34 amMy favorite place Home Goods and they had a few other fun shapes!!!
Lori says
January 22, 2013 at 5:04 pmI use a large can of the fried onions and in another (almost identical recipe I have) to save a bit of time you can put the butter and your veggies in a glass bowl and microwave for 2-3 minutes. Unbelievably, this “sautes” them! Then add in the cream cheese (I also use Cream Cheese with Chives for this recipe) and stir. The heated veggies melt down the cream cheese 🙂
Rhonda (@diningalone) says
January 2, 2013 at 9:24 pmThat looks ridiculously good, wow!
Nancy says
January 1, 2013 at 11:19 pmNo where could I find what you did with the parmesan cheese?
Did I miss something?
Kathleen says
January 1, 2013 at 11:30 pmHey Nancy, it was me that missed something! I’ve update the recipe. Thanks so much 🙂
Julie says
December 27, 2012 at 3:27 pmSo you would bake this first, then freeze? Any idea how long to bake once thawed to reheat?
cakewhiz says
December 23, 2012 at 8:43 amomg! it’s after midnight here and now all i can think about is getting a plate of that spaghetti…lol
bellini says
December 22, 2012 at 9:16 amIt does sound perfect for every pot luck, a must try ..