Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or an oven-safe skillet.
- Cook the spaghetti according to package directions until al dente. It’s crucial to cook it slightly under al dente, as it will continue to cook in the oven. Drain well and set aside.
- While the spaghetti cooks, prepare the sauce. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- If using ground beef or Italian sausage, add it to the pot with the onion and garlic. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess grease.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, red pepper flakes (if using), and beef or vegetable broth. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- Once the sauce has simmered, remove it from the heat. Add the softened cream cheese cubes to the sauce, stirring gently until the cream cheese completely melts and is fully incorporated, creating a rich, creamy texture.
- Add the cooked and drained spaghetti to the sauce in the pot. Toss gently to ensure every strand of spaghetti is coated with the creamy tomato sauce. Stir in 1/2 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese.
- Pour half of the spaghetti mixture into the prepared baking dish or oven-safe skillet, spreading it evenly.
- Sprinkle with the remaining 1 cup of shredded mozzarella cheese and 1/2 cup of shredded provolone cheese (if using) over the top of the spaghetti. You can also sprinkle a little extra Parmesan here if desired.
- Bake for 25-30 minutes, or until the sauce is bubbly around the edges and the cheese topping is golden brown and melted. If you desire a crispier, more browned cheese crust, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to set and prevents it from being too runny.
- Garnish with fresh chopped parsley before serving.
Cooking Tips and Variations
For the best results with this Baked Cream Cheese Spaghetti, always cook your spaghetti slightly under al dente; it will finish cooking in the oven, ensuring it’s perfectly tender and not mushy. Using softened cream cheese is crucial for smooth incorporation into the sauce, so remember to take it out of the fridge ahead of time. When it comes to cheese, shredding your own mozzarella and provolone will yield a meltier, creamier topping compared to pre-shredded varieties, which often contain anti-caking agents. Don’t skip the resting time after baking; it allows the sauce to set and prevents the dish from falling apart when served. If you’re using an oven-safe skillet, you can make the sauce and bake the spaghetti all in one pan, reducing cleanup.
This recipe is incredibly versatile for variations. To make it a meat lover’s dream, substitute the ground beef with Italian sausage, ground turkey, or a combination. For a vegetarian option, simply omit the meat and consider adding sautéed mushrooms, bell peppers, or zucchini to the sauce for extra flavor and texture. You can also boost the vegetable content by stirring in a handful of fresh spinach or kale during the last few minutes of sauce simmering. Experiment with different cheeses for the topping; a blend of cheddar, Monterey Jack, or even a smoky provolone can add unique flavor profiles. For an extra layer of richness, mix in a tablespoon or two of sour cream or mascarpone along with the cream cheese. A pinch of nutmeg in the sauce can also enhance the creamy notes, while a dash of Worcestershire sauce can deepen the savory umami. Don’t be afraid to adjust the spice level with more or less red pepper flakes, or even a touch of cayenne pepper for a bolder kick. Serve this delectable dish with a crisp green salad and some warm garlic bread to complete your ultimate comfort meal.
Storage and Reheating
Leftover Baked Cream Cheese Spaghetti stores wonderfully, making it an excellent meal prep option. To store, allow the dish to cool completely to room temperature. Then, transfer it to an airtight container. It will keep fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions or the entire dish. Wrap tightly in plastic wrap and then aluminum foil, or place in freezer-safe containers. It can be frozen for up to 2-3 months. Thaw frozen portions in the refrigerator overnight before reheating.
For reheating, the best method depends on whether you’re reheating a single serving or the whole casserole. To reheat individual portions, place the spaghetti on a microwave-safe plate, cover loosely, and microwave on medium power for 2-3 minutes, stirring halfway through, until heated through. Alternatively, you can reheat in a preheated oven. For a whole casserole or larger portions, cover the baking dish with aluminum foil to prevent drying out and bake at 350°F (175°C) for 20-30 minutes, or until thoroughly heated. If you want to crisp up the cheese topping again, remove the foil for the last 5-10 minutes of baking. You can also reheat stovetop in a skillet over medium-low heat, adding a splash of broth or water if the sauce seems too thick, stirring occasionally until heated through. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Frequently Asked Questions
Can I make this baked spaghetti ahead of time?
Absolutely! This dish is perfect for making ahead. You can assemble the entire casserole, including the cheese topping, cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. When ready to bake, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 10-15 minutes to the baking time if it’s going into the oven cold.
What kind of spaghetti is best for baking?
Regular dried spaghetti or even linguine works perfectly for this recipe. The key is to cook it slightly under al dente, as it will continue to absorb liquid and cook further in the oven. This prevents it from becoming mushy. Avoid fresh pasta for this dish, as it cooks too quickly and might not hold up as well during the baking process.
Can I add vegetables to this recipe?
Yes, adding vegetables is a great way to boost nutrition and flavor. Sautéed mushrooms, bell peppers, zucchini, or even a handful of fresh spinach or kale can be added to the sauce along with the crushed tomatoes. If adding spinach, stir it in during the last few minutes of simmering the sauce so it wilts nicely before mixing with the pasta.
Why did my baked spaghetti come out watery?
There are a few reasons why your baked spaghetti might be watery. One common cause is not draining the cooked spaghetti thoroughly enough, leaving excess water. Another is not allowing the sauce to simmer long enough to thicken slightly. Also, make sure to let the baked spaghetti rest for 5-10 minutes after it comes out of the oven. This resting period allows the sauce to set and thicken, preventing it from being too runny when you serve it.