Creamy Baked Spaghetti Recipe

When we were trying to figure out what to make for dinner, my mom happened to remember a baked spaghetti she had a family get together in Illinois many years ago. We decided to go ahead and try making something similar with the ground beef we had thawed in the refrigerator.

24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman

As it turns out, this really tasted like a lasagna except you didn’t have all the layering. Once everything was cooked and ready, I just threw it in a bowl to mix it altogether and then put it in the pan to bake in the oven a bit.

24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman

It turned out delicious! Going back for seconds now!

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My recipe calls for one-pound of ground beef because we freeze our bulk ground beef into one-pound packages.

When I make this again, I may try to divide the recipe by using half the ground beef in this and save the other half for, oh, I don’t know. How about pizza?!

24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman

Creamy Baked Spaghetti Recipe

Try a creamy sauce instead of a typical red sauce for this easy comfort food pasta.
5 from 1 vote
Course: Main Course
Cuisine: American
Keyword: Cheddar Cheese, Cream Cheese, Ground Beef, Mozzarella Cheese, Spaghetti
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 15 servings
Calories: 370kcal


  • 11 x 17" pan (4.8 qt.)


  • 16 ounce Spaghetti prepared according to package directions
  • 1 pound Ground Beef 80/20
  • 1 medium Onion chopped
  • 4 Cloves Garlic minced
  • 1 14.5 ounce Can Red Gold Petite Diced Tomatoes with Green Chilies or other petite diced tomatoes
  • 1/2 cup Chicken Stock or broth
  • 8 ounces Cream Cheese cut into 10 even pieces
  • 1/2 cup Heavy Cream
  • 1 1/2 cup Mozzarella Cheese shredded
  • 1 1/2 cup Cheddar Cheese shredded
  • 2 large Eggs beaten
  • 1 teaspoon Oregano ground
  • 1 teaspoon Black Pepper ground
  • Cooking Spray
  • 2 Green Onions (optional) chopped


  • Prepare Spaghetti according to package directions to lowest suggested time. Do not overcook. Drain and set aside.
  • In skillet, on medium high heat, crumble ground beef and cook until no longer pink. Drain, retaining 1 tablespoon fat.
  • Add onion and garlic into the same pan as the retained fat of the ground beef and cook until onion is tender. Set aside.
  • Preheat oven to 350°.
  • In small saucepan, on medium heat, combine tomatoes, cream cheese and chicken stock. Cook until a little bubbly and cheese is completely melted. Remove from heat and stir in cream. Set aside.
  • In large mixing bowl, combine cooked spaghetti, meat mixture, ONE CUP of each of cheddar and mozzarella cheeses (the remaining 1/2 cup of each will be for the top), eggs, oregano and pepper. Add tomato mixture and stir to coat.
  • Spray 11 x 17" pan (4.8 qt.) with cooking spray.
  • Pour in spaghetti mixture and smooth with the back of a spoon or spatula.
  • Sprinkle on remaining cheddar and mozzarella.
  • Cover and bake for 20 minutes. Remove cover and bake for another 10 minutes.
  • For best results, allow to cool 15 minutes before cutting. Cut into 15 equal pieces. Serve garnished with green onion.

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24Bite Recipe: Creamy Baked Spaghetti Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman