Baked Cream Cheese Spaghetti

A baked spaghetti dish that is surprisingly cheesy and creamy. It’s a comforting food at its best, and the easiest!

I know. It’s the day after Labor Day, we’re about to start the soccer season, and I’m posting this instead of some kind of post-labour day type recipe, juice, clean up, quinoa, health kick.

Sorry guys, but you’ll need your stretchy pants for that.

This is pure comfort food at its best – so no. It’s not good for food. It’s not skinny. It’s not light. It’s just the best kind of spaghetti.

It’s a spaghetti dish with layers of pasta, cream cheese, sour cream, and a meat marinara sauce, cooked to perfection with cheese.


1 pound of spaghetti
1 tablespoon of olive oil
1 pound of ground beef
1 small onion, diced
Kosher salt and freshly ground black pepper
1 can (28 ounces) of crushed tomatoes
1 teaspoon of dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup whipped cream cheese
1/2 cup sour cream
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
2 tablespoons chopped fresh parsley leaves


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