Best Baked Cream Cheese Spaghetti Recipes

BAKED CREAM CHEESE SPAGHETTI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
• Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
• Bake in the preheated oven until bubbly, about 30 minutes.

BAKED CREAM CHEESE SPAGHETTI

Steps:

• 1. Cook spaghetti noodles according to directions on packet and drain.
• 2. Add cream cheese while noodles are hot and mix thoroughly.
• 3. Next, brown the ground beef, green peppers, onions, grated carrots, and garlic in a pan.
• 4. Add Italian seasoning.
• 5. Drain. Put back into pan and stir in spaghetti sauce.
• 6. In a Pyrex 9x13 baking dish, spray lightly, spread a small amount of hamburger mixture on the bottom.
• 7. Next, put spaghetti on top of the sauce.
• 8. Then add the rest of the hamburger mixture.
• 9. Sprinkle your Parmesan cheese.
• 10. Then sprinkle mozzarella cheese.
• 11. Bake in 350 F oven for 30 minutes until bubbly. Enjoy!!!!!!

BAKED CREAM CHEESE SPAGHETTI CASSEROLE

Steps:

• 1. In a skillet, brown the ground beef until cooked through, drain fat and stir in spaghetti sauce. Set aside.
• 2. Cook spaghetti according to directions on package. Drain and place cooked spaghetti in bowl.
• 3. Add cream cheese, italian seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
• 4. Lightly grease a 9x13 inch pan. Spread a small amount of meat sauce in the bottom of the dish.
• 5. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
• 6. Bake for 30 minutes, until bubbly.

BAKED CHICKEN CREAM CHEESE SPAGHETTI

Steps:

• Preheat oven to 375 lightly spray 9 x 13 baking dish In a large stock pot cover chicken with several inches of water and season with salt and pepper. Bring chicken to a boil and cook for 30 to 40 min. Remove chicken to a cutting board Cut into small pieces Bring stock to a boil again and ad pasta and cook to aldente, drain and put pasta in bowl Again reserve the broth Put cream cheese in small pan and add 2 ladles full of stock to pan cook over medium heat..whisking until cheese mixture is smooth. In a large bowl combine onion, tomato, bell pepper and pasta..add cream cheese mixture then add 1 cup cheddar cheese and a cup of stock and mix add a little salt and add to baking dish, may need more stock to make moist. Top with remaining cheddar cheese. Cover with foil and bake for 30 to 40 min

BAKED CREAM CHEESE CHICKEN SPAGHETTI RECIPE - (4.3/5)

Steps:

• preheat the oven to 375 degrees. lightly spray a 9 x 13 casserole dish with cooking spray. set aside. in a large stock pot, add the chicken breasts. cover them by several inches with water and season the water with salt/pepper to taste. i used bone-in, skin-on chicken for a richer stock. feel free to use boneless skinless chicken, if you choose. bring to a boil. allow to boil for about 30 - 40 minutes or until the chicken is cooked through. remove the chicken from the water to a cutting board. carefully remove the chicken from the bone, discarding the bones and skin. shred the chicken into bite size strips. bring the stock back to a boil and add the pasta. cook according to the package instructions to al dente. please do not overcook the pasta since it is also going into the oven. drain the pasta into a bowl, reserving the chicken broth the pasta was cooked in. meanwhile, add the cream cheese to a small sauce pan. add in 2 ladle fulls of the reserved chicken broth to the pan and cook over medium heat. whisk until the mixture is smooth. set aside. in a large bowl, add the reserved hot noodles, reserved shredded chicken, onion, bell pepper and tomato. if you don't want your veggies to have some bite, saute the onions and peppers in a little bit of olive oil before adding them to the mixture. pour in the cream cheese mixture. add 1 cup of the cheddar cheese and 3/4 cup of the reserved chicken stock. toss until combined. if you need to add more of the reserved stock to make the pasta more moist, by all means! taste the mixture and season with salt/pepper, if needed. pour the mixture into the reserved 9 x 13 baking dish. cream cheese chicken no cheese wm

BAKED CREAM CHEESE SPAGHETTI CASSEROLE

Steps:

• 1. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
• 2. Meanwhile, cook spaghetti according to directions on package. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
• 3. Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese over all.
• 4. Bake in a preheated 350º oven for 30 minutes, until bubbly.

CREAM CHEESE BAKED SPAGHETTI RECIPE - (4.1/5)

Steps:

• Preheat oven to 350ºF and bring a large pot of salted water to boil. Cook pasta according to packaging directions, or until al dente, then drain and set aside. Heat olive oil in a large skillet or Dutch oven over medium-high heat and sauté onion until softened and translucent. 6-8 minutes. Season with salt and pepper, then add minced garlic and cook for another 1-2 minutes, or until fragrant. Add ground beef and cook, breaking up into small pieces, until browned on all sides. Pour in crushed tomatoes and tomato paste, then add basil, oregano and red pepper flakes. Reduce heat to low and cook for 10 minutes, or until somewhat thickened. Taste and adjust seasoning, if necessary. In a large bowl, mix cream cheese and sour cream together until combined. Place drained pasta in a large baking dish and spread cream cheese mixture evenly over the pasta. Top with beef and tomato sauce, then sprinkle cheeses evenly over the top. Place in oven and bake for 15-20 minutes, or until cheese is melted and sauce is bubbly. Remove from oven and serve hot.