Hey there! So, let me tell you about this little gem of a dish called Baked Cream Cheese Spaghetti. I stumbled upon it during one of those ‘what’s in the pantry?’ nights, and it’s been a family favorite ever since. I mean, who doesn’t have a box of spaghetti and some cream cheese lying around? It all started when I had friends over, and we were too busy chatting to make a fancy dinner. This dish saved the day!
Why You’ll Love This
I whip this up when everyone’s tired of the same old spaghetti routine. It’s like a comforting hug – cheesy, baked goodness. My kids practically lose their minds over it because it’s creamy and delicious. (They say cheese makes everything better, and I can’t argue with that!) Plus, it’s not one of those dishes that require a culinary degree or anything.
Gather Your Ingredients
- 8 oz spaghetti (sometimes, I use linguine when I’m feeling fancy)
- 1 cup cream cheese (full fat or light, up to you!)
- 1 cup marinara sauce (I’ve learned to just use whatever’s on sale)
- 1 cup shredded mozzarella (or cheddar if you like a sharper taste)
- 1/2 cup grated Parmesan (my granny swears by the fresh stuff, but jarred works too)
- 1 tsp garlic powder
- Salt and pepper to taste
Let’s Cook!
- Boil the spaghetti according to package instructions. Don’t fret if it’s still a bit firm – it’ll cook more in the oven.
- In a pot, melt the cream cheese over low heat. Stir in the marinara sauce until it’s all nice and blended. I often sneak a taste here because, why not?
- Mix the sauce with the spaghetti and toss in the garlic powder, salt, and pepper. (Don’t worry if it looks a bit weird at this stage – it always does!)
- Transfer to a baking dish. Sprinkle the mozzarella and Parmesan over the top. I like to overdo it with cheese. No regrets!
- Bake at 350°F (175°C) for about 20 minutes or until the cheese gets all bubbly and golden. This is when I start hovering around the oven—can’t help it.
Notes Form the Trenches
Sometimes I add a splash of milk if the sauce seems too thick; it smooths things out nicely. Also, don’t be afraid to toss in some leftover veggies – broccoli or spinach work wonders.
Variations I’ve Tried
Once, I added cooked sausage, and it was a hit. Another time, I tried with pesto instead of marinara, but that… let’s just say, wasn’t everyone’s cup of tea.
Equipment Check
If you don’t have a baking dish, a sturdy skillet works too. I’ve done it when everything else was in the dishwasher!
Storing Your Creation
This keeps in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I usually serve this with a simple salad or garlic bread (depends on how lazy I’m feeling). We have a tradition of telling silly jokes at the dinner table when we have this dish. It just fits!
Pro Tips From My Kitchen
Once, I tried rushing the baking step and regretted it because the cheese didn’t melt right. Trust me, give it the full 20 minutes.
FAQ Time!
Can I use gluten-free pasta? Sure thing! Just keep an eye on it while boiling; gluten-free often cooks differently.
Is there a vegan version? I haven’t tried it myself, but I’d imagine using vegan cheese and cream cheese alternatives could work!
What if I don’t have Parmesan? No worries, just add extra mozzarella or whatever cheese you have on hand. It’ll still taste great!
