This oven baked 5-ingredient cream cheese spaghetti is pure Midwest comfort and absolutely what my grandmother would slide onto the table for Sunday suppers. She used to bake big foil pans of this rich, cheesy pasta so she could feed a crowd without fuss, and we’d all fight over the corner pieces with the deepest golden cheese crust. It’s simple, budget-friendly, and made with just five pantry staples, but it tastes like something you’ve been simmering all afternoon. I love it for busy weeks because I can throw it together in one foil pan, bake it off, and the whole family still begs for leftovers the next day.
Serve this rich baked cream cheese spaghetti with a crisp green salad (think romaine, cucumbers, and a tangy Italian dressing) to balance the creaminess. Garlic bread or warm dinner rolls are perfect for scooping up the extra meat sauce and melted cheese from the corners of the pan. A side of roasted vegetables like broccoli or green beans works well if you want to add more color to the plate. If you’re feeding a crowd for a Sunday-style supper, set the foil pan right in the center of the table with a big spoon or tongs and let everyone help themselves, family-style.
Oven Baked 5-Ingredient Cream Cheese SpaghettiServings: 6-8
Ingredients
12 oz thick spaghetti or bucatini
1 lb ground beef
24 oz jar marinara or spaghetti sauce
8 oz brick cream cheese, softened
2 cups shredded mozzarella cheese
Directions
Preheat your oven to 375°F (190°C). Set a disposable foil 9x13-inch pan on a baking sheet for extra support and easier transfer in and out of the oven.
Bring a large pot of well-salted water to a boil. Add the thick spaghetti and cook just to al dente according to package directions, usually 1 to 2 minutes less than suggested bake-time. Drain well and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 6 to 8 minutes. Drain off excess grease if needed.
Pour the marinara or spaghetti sauce into the skillet with the cooked beef. Stir to combine and let it simmer on low for 2 to 3 minutes so the flavors come together. Turn off the heat.
In a large mixing bowl, add the softened cream cheese. Use a spoon or spatula to mash and stir it until smooth. Add the hot, drained spaghetti to the bowl and toss well, coating the noodles with the cream cheese. The warmth of the pasta will help melt the cream cheese into a silky coating.
Spread the cream cheese-coated spaghetti evenly into the foil pan, gently pressing it into an even layer so it fills the corners. It’s okay if it looks a little rustic; that’s how my grandmother’s always looked.
Pour the beef and marinara mixture evenly over the spaghetti layer, using the back of a spoon to spread it so all the noodles are covered. You want some of the sauce to sink down into the pasta.
Sprinkle the shredded mozzarella cheese evenly over the top, covering the meat sauce from edge to edge. This will create that golden, bubbly cheese crust you see when you lift a big portion out with tongs.
Cover the foil pan loosely with another sheet of foil, tenting it slightly so it doesn’t stick to the cheese. Bake in the preheated oven for 20 minutes.
After 20 minutes, carefully remove the top foil and return the pan to the oven. Bake uncovered for another 10 to 15 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown in spots.
For an extra golden crust like my grandmother’s, switch the oven to broil on high for 1 to 3 minutes, watching closely so the cheese browns but does not burn. The top should be deeply golden with a few browned edges.
Remove the pan from the oven and let the baked spaghetti rest for at least 10 minutes. This helps it set up so you can lift out big, sturdy portions with tongs or a large spatula without everything sliding apart.
Serve straight from the foil pan at the table, family-style. Store leftovers in the fridge, tightly covered, for up to 3 days. Reheat covered in the oven or in the microwave until steaming hot.
Variations & Tips
You can tweak this Sunday-style baked spaghetti to fit what you have on hand while still keeping it simple. Swap the ground beef for Italian sausage, ground turkey, or a 50/50 mix for a little extra flavor. If you like a bit of heat, use a spicy marinara or add red pepper flakes to the sauce. For a slightly lighter version, you can use light cream cheese and part-skim mozzarella, though the texture will be a bit less rich. If you need it to stretch for a bigger crowd, use a full 16 oz box of pasta and add a splash of water or extra sauce to keep everything moist before baking. For make-ahead meal prep, assemble the entire dish in the foil pan, cover tightly, and refrigerate up to 24 hours; add 10 to 15 minutes to the covered bake time if going straight from the fridge so it heats through safely. You can also freeze the assembled, unbaked pan for up to 2 months, then thaw overnight in the fridge before baking. For food safety, always cook the ground beef until it is no longer pink and reaches 160°F (71°C), and reheat leftovers to at least 165°F (74°C). If using a broiler-safe foil pan, keep it on a sturdy baking sheet when broiling to avoid spills, and never leave it unattended under the broiler. Let the baked pasta rest before serving so the hot cheese and sauce don’t burn anyone and the portions hold together nicely.
