The Ultimate Comfort Bake Baked Cream Cheese Sausage Spaghetti Casserole

The Ultimate Comfort Bake Baked Cream Cheese Sau

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Preparation time:25 Mins

Cooking time:35 Mins

Servings:6 generous servings

Ingredients:

• ounces Spaghetti or Linguine, cooked al dente
• pound Italian Sausage (casing removed)
• medium Yellow Onion, diced
• cloves Garlic, minced
• ounces Crushed Tomatoes (canned)
• tablespoons Tomato Paste
• teaspoon Dried Oregano
• teaspoon Dried Basil
• Pinch Red Pepper Flakes (optional)
• Salt and Black Pepper to taste
• ounces full fat Cream Cheese, softened
• cup Parmesan Cheese, freshly grated
• ½ cups Mozzarella Cheese, shredded (divided)
• ¼ cup Fresh Parsley, chopped
• large Egg, lightly beaten

Instructions:

• Preheat oven to 375°F (190°C). Cook spaghetti according to package directions until just shy of al dente (about 1 minute less than recommended). Drain and set aside.
• In a large skillet over medium-high heat, brown the Italian sausage, breaking it up with a spoon. Drain off all but 1 tablespoon of rendered fat.
• Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
• Stir in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Season generously with salt and pepper. Simmer gently.
• In a separate large bowl, combine the softened cream cheese, beaten egg, Parmesan cheese, and half (3/4 cup) of the shredded mozzarella. Mix until smooth and fully incorporated.
• Add the cooked spaghetti to the sauce in the skillet. Stir well to coat. Remove from heat. Gently fold in the cream cheese mixture until the sauce is homogenous and creamy. Do not return the mix to the heat after adding the cream cheese.
• Transfer the entire spaghetti mixture into a prepared 9x13 inch baking dish. Spread evenly.
• Sprinkle the remaining mozzarella cheese (3/4 cup) evenly over the top. Bake, uncovered, for 30–35 minutes, or until the edges are bubbly and the top is beautifully golden brown.
• Let the casserole rest on the counter for 10 minutes before slicing and serving. Garnish generously with fresh parsley.

Nutrition Facts

Calories:700-750 kcal (Estimate)

Protein:38g (Estimate)

Fat:40g (Estimate)

Fiber:4g (Estimate)

Recipe Info

Category:Main Course

Cuisine:Italian-American

Welcome to Comfort Town: Your New Favourite Baked Cream Cheese Spaghetti

Right then, pull up a stool! I’m talking about the kind of dish that wraps you up like your favourite woolly jumper on a drizzly Tuesday. If you’ve been scrolling for something genuinely satisfying, you’ve hit the jackpot. We are diving headfirst into Baked Cream Cheese Spaghetti . It hits all the right notes: creamy, cheesy, hearty, and utterly unbeatable.

This isn't your nan's dry, sad baked pasta, mate. We’re using full-fat cream cheese—the secret weapon—to give this Creamy Spaghetti a velvety texture that supermarket ready-meals can only dream of. It takes a standard Sunday dinner concept and gives it a massive flavour upgrade, fast.

Figuring Out Your Pasta Puzzles

I know what you’re thinking when you search for a recipe like this. First, "Will this be gritty?" Absolutely not! Second, "Is this just going to be too heavy?" Not if we balance it right. And third, "Can I actually manage a Cheesy Baked Spaghetti on a weeknight?" Yes, you can!

Other recipes online often skim over the important bits—like how to keep the sauce silky smooth. This guide shows you precisely how to avoid curdling and ensures you get that perfect, bubbly finish every single time. We’re making the ultimate Comfort Food Baked Spaghetti .

Building the Best Baked Cream Cheese Spaghetti Casserole

The magic here lies in the combination of the robust sausage pasta bake foundation and that tangy, melted cream cheese. It creates a Velvety Spaghetti Casserole that screams quality without any fuss. Don't rush the sauce simmering; that's where all the deep Italian-American flavour gets built.

My top tip? Make sure your cream cheese is truly soft—like butter left out too long. If it’s cold, you’ll end up stirring forever trying to dissolve those chunks. We want smooth sailing toward this perfect Cream Cheese Spaghetti . Get your ingredients ready, and we’ll have this Rich Baked Spaghetti with Cream Cheese ready for the oven quicker than you can say "Pass the Parmesan."

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Right then, pull up a stool! As a cook who truly believes that comfort food shouldn't require a culinary degree, I’m thrilled to tackle this one. Baked Cream Cheese Spaghetti —it sounds like something cooked up on a particularly chilly Sunday afternoon, perhaps right after a brisk walk across the common. It hits all the right nostalgic notes: creamy, cheesy, hearty, and utterly satisfying. Think of it as the baked pasta you remember, but we’re adding that gorgeous, tangy richness of cream cheese to elevate it beyond the usual béchamel or ricotta fare. We are aiming for a proper Creamy Spaghetti experience here, folks.

This recipe is my answer to when you need that deep-down, soul-soothing flavour of a Comfort Food Baked Spaghetti . The goal is a Velvety Spaghetti Casserole , not a dry brick!

Ingredients, Sourcing & Smart Substitutions

Core Shopping List

Listen up, the quality of your starting bits really matters here, especially the cheese. You’ll need 12 ounces (340g) of decent spaghetti. Don't go for the cheapest packet; a good quality dry pasta holds up better to the bake. For the meat, grab 1 pound (450g) of Italian sausage, casings removed. I usually go half mild, half hot for a nice background warmth—it keeps the flavour interesting without setting off the fire alarm! Crucially, for the star ingredient, use a full 8 ounces (225g) block of full-fat cream cheese . Do not try to swap this for low-fat; you lose the essential velvety texture. For the Parmesan, get a wedge and grate it yourself; 1 cup (100g) measured after grating is ideal.

Flavour Architecture

This is where we build the backbone of our Cream Cheese Meat Sauce Pasta Bake . The garlic ( 4 cloves ) and onion provide the sweet, aromatic foundation. The tomato paste, cooked until it darkens slightly (that’s flavour development, folks!), deepens the colour and umami. If you’re missing dried oregano, you could substitute it with an extra half teaspoon of dried basil, but frankly, oregano is key to that classic Italian-American scent. If you're after a little extra oomph that whispers 'restaurant quality,' try adding a teaspoon of Worcestershire sauce to the simmering tomato base—it’s my secret umami booster for any tomato sauce. This results in a fantastic Rich Baked Spaghetti with Cream Cheese .

Equipment & Mise en Place

You absolutely need a 9x13 inch baking dish . If you haven’t got one, use two smaller ones; just adjust the baking time slightly. The most vital tip for making this Easy Cream Cheese Pasta Bake fly out of the kitchen is mise en place. Before you even switch on the hob, have your onion diced, garlic minced, and the cream cheese sitting out on the counter to soften. Seriously, wrestling cold cream cheese into submission while the sausage is sizzling? Not fun. My pro tip? Cook your spaghetti one minute less than the package says. It finishes cooking in the oven, which stops it from turning into soggy wallpaper paste in your gorgeous Cheesy Baked Spaghetti Casserole .

Right then, pull up a stool! As a chef who truly believes that comfort food shouldn't require a culinary degree, I’m thrilled to tackle this one. Baked Cream Cheese Spaghetti —it sounds like something cooked up on a particularly chilly Sunday afternoon, perhaps right after a brisk walk across the common. It hits all the right nostalgic notes: creamy, cheesy, hearty, and utterly satisfying. Think of it as the baked pasta you remember, but we’re adding that gorgeous, tangy richness of cream cheese to elevate it beyond the usual béchamel or ricotta fare. This Creamy Italia Sausage Pasta Bake is pure gold.

Here is the foundational blueprint for what promises to be a cracking good recipe for a Cheesy Baked Spaghetti night.

Before You Cook

Listen up, this is where we stop rivals in their tracks. Most recipes for a Cream Cheese Spaghetti Casserole rush the prep, and that’s where things go pear-shaped. You absolutely must have your cream cheese softened. I’m talking room temperature, squishy stuff. If you try to mix cold blocks into that gorgeous sauce, you’ll end up with lumps. Trust me, I learned this the hard way trying to rush dinner before the telly got on—it was a disaster. Also, for any Rich Baked Spaghetti with Cream Cheese , seasoning is key. Make sure your sauce is slightly over -seasoned before you mix in the pasta, as the cheese and pasta will dull the saltiness down once baked.

Guided Cooking Sequence: Achieving the Velvety Spaghetti Casserole

Follow these steps, and you’ll have a perfect Spaghetti and Cheese Casserole Recipe every time.

1. Pasta Prep: Get your spaghetti boiling. Don't forget my golden rule: cook it for one minute less than the packet says. We want it firm—al dente, even a touch shy. Drain it well. If it sits too long, it swells up and turns gummy later.
2. Sausage Sizzle: Get your Italian sausage browned nicely in a good, deep pan. We want those crispy brown bits developing flavour. Once done, drain off most of the fat; we don't want an oil slick in our Cream Cheese Meat Sauce Pasta Bake .
3. Sauce Building: Add your onions and garlic. You’ll know the garlic is ready when the aroma hits you—that’s the signal! Simmer your tomatoes and herbs.
4. The Creamy Secret: This is the moment for the Easy Cream Cheese Pasta Bake magic. Take the pan off the heat. Seriously, turn it down or take it off. In a separate bowl, mash the softened cream cheese with the egg and Parmesan until it's smooth as silk. Then, fold that glorious, rich mixture into the pasta and sauce. You are creating a Velvety Spaghetti Casserole right there. If you see it start to look grainy, you’ve got the heat too high. We want seamless integration for this Spaghetti With Cream Cheese masterpiece.
5. Bake Time: Top with the remaining mozzarella. Stick it in a preheated oven at 375° F ( 190° C) for about 30 minutes . You’re looking for the edges to be bubbling like the North Sea on a windy day, and the cheese top to be golden.

Save-It Section

This Comfort Food Baked Spaghetti is brilliant for batch cooking. You can assemble the whole thing, cover it with cling film, and stick it in the fridge for up to two days. It will firm up, naturally. When you bake it straight from the fridge, just add about 10 to 15 minutes to the baking time.

Had a catastrophe? If your sauce looks a bit dry when it comes out? Don't panic, mate. Take a splash of hot pasta water or chicken stock and stir it in gently around the edges; it will absorb nicely. This Cheesy Baked Pasta with Sausage holds up brilliantly, but it’s always best eaten within three days, reheating gently under the grill for that top crisp. Enjoy making this proper Cream Cheese Spaghetti !

Right then, pull up a stool! As a chef who truly believes that comfort food shouldn't require a culinary degree, I’m thrilled to tackle this one. "Baked Cream Cheese Spaghetti"—it sounds like something cooked up on a particularly chilly Sunday afternoon, perhaps right after a brisk walk across the common. It hits all the right nostalgic notes: creamy, cheesy, hearty, and utterly satisfying. Think of it as the baked pasta you remember, but we’re adding that gorgeous, tangy richness of cream cheese to elevate it beyond the usual béchamel or ricotta fare. This is going to be a proper Cream Cheese Spaghetti Casserole experience.

Here is the foundational blueprint for what promises to be a cracking good recipe.

Taste & Texture Upgrades

Honestly, the secret weapon here is texture. When I first tried making a version of this, it felt a bit flat. So, I fiddled. Instead of just dumping everything together, we’re creating a true Velvety Spaghetti Casserole .

For plating, forget just plopping it on a plate. Once it’s out of the oven and rested (don't skip that rest!), I like to slice a generous square and top it with a sprinkle of finely chopped fresh basil and a grating of proper Parmigiano-Reggiano—not the dusty stuff in the green tin, mind you! It just lifts the whole experience.

Compared to those quick, one-pot methods you see online, the difference is the richness. Those recipes often use milk or heavy cream, which can split under the intense heat. Our incorporation of the egg with the softened cream cheese creates a much more stable, luscious binder. That’s the magic touch that makes this Rich Baked Spaghetti with Cream Cheese so damn good.

Nutrition & Dietary Paths

Now, let’s talk numbers. For a generous serving of this Cheesy Baked Spaghetti , you’re looking at roughly 700 calories, around 38g of protein, and maybe 40g of fat. It’s proper fuel, not diet food, but that’s what comfort food is for!

If you’re darting around dietary needs, listen up. For gluten-free, simply swap the regular spaghetti for a good quality GF spaghetti—the texture holds up brilliantly here. Dairy-free is tougher because the cream cheese is the star, but you can use a high-quality vegan cream cheese block (the ones based on coconut oil work best) and skip the mozzarella on top for a lighter sprinkle of nutritional yeast mixed with breadcrumbs instead. The flavour will change, obviously; you lose that deep dairy tang, but it still works as an Easy Cream Cheese Pasta Bake .

Serving & Pairing Ideas

This isn't a dish that needs much accompaniment, it’s practically a whole meal in a dish! However, if you want to push the boat out, serve it alongside some crisp, garlicky roasted broccoli or a sharp green salad dressed with red wine vinegar. It screams for something acidic to cut through the fat. For drinks, forget anything light; grab a hearty glass of Merlot or perhaps a strong, dark ale.

If you have leftovers—and you likely will, it serves up six hearty portions—it keeps beautifully in the fridge for about four days. Reheat in the oven at 350° F for about 15 minutes until the centre is piping hot again. Avoid the microwave if you can; it tends to make the edges a bit chewy.

Honestly, you have to make this Comfort Food Baked Spaghetti soon. It’s easy, it’s deeply satisfying, and it proves that simple ingredients can create something truly spectacular. Let me know when you try your first slice!

If you're craving more ideas, explore The Best Old Fashioned Rice Pudding SlowBaked Creamy Classic , The Ultimate Comfort Creamy Tomato Basil Parmesan Soup 7 Recipe and Baked Rigatoni Pasta Recipe 5 Cheese Comfort Food .

For deeper guidance, visit Cream Cheese .