Baked Cream Cheese Spaghetti Casserole

Preheat your oven to 350°F (175°C).
Cook spaghetti noodles in salted boiling water according to package directions. Drain, return to the pot, and toss immediately with softened cream cheese until the noodles are well coated.
In a large skillet, brown the ground beef over medium heat with the minced garlic and Italian seasoning. Cook until fully browned, then drain any excess grease.
Stir the marinara sauce into the skillet with the beef and allow it to simmer for about 5 minutes to blend the flavors.
Lightly grease a 9×13-inch baking dish. Spread the cream cheese-coated spaghetti evenly in the bottom.
Spoon the meat sauce mixture over the pasta, spreading it evenly across the top.
Sprinkle the shredded mozzarella and grated Parmesan over the entire dish.
Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and starting to brown.
Let rest for 5 minutes before garnishing with fresh parsley. Slice and serve hot.

Protein Swap: Try using ground turkey, Italian sausage, or even a plant-based meat alternative.
Vegetarian Version: Skip the meat and stir sautéed mushrooms, spinach, or bell peppers into the marinara.
Cheese Lovers’ Upgrade: Add a layer of ricotta or a sprinkle of provolone for extra cheesiness.
Low-Carb Adaptation: Substitute spaghetti squash or zucchini noodles in place of traditional pasta.

Soften the cream cheese ahead of time for easier mixing. Let it sit at room temperature for 30–60 minutes.
For deeper flavor, simmer the marinara and beef mixture longer—up to 15 minutes—before assembling.
This dish can be prepped in advance and refrigerated until ready to bake. Just add an extra 5–10 minutes to the baking time.
For freezer storage, cover tightly and freeze before baking. Thaw in the fridge overnight before reheating.