Baked Cream Cheese Spaghetti – One Pot Meal

The busier life gets, the more I need quick, comforting meals like this baked cream cheese spaghetti recipe. Don’t you just love one-pot family dinners? 

This cream cheese spaghetti bake goes straight from the stovetop into the oven. The skillet you sauté the ingredients in is also your baking dish.

A one-skillet dinner always makes cleanup a breeze, especially with a good old-fashioned cast-iron skillet. If it’s well seasoned, a cast-iron skillet is naturally non-stick. If you’re new to cast-iron cooking, check out these tips for how to season a cast-iron skillet. Or watch my video here on caring for your cast-iron skillet.

How to Make Baked Cream Cheese Spaghetti

See the recipe below for ingredients and step-by-step instructions from sauté to baking.

For the protein part of your one pot meal, either lean ground beef or ground venison works beautifully with this recipe.

Italian sausage, extra Italian seasoning, a chopped onion, and 6 cloves of garlic add plenty of flavor to this dish. I also add red pepper flakes for a little extra kick. There’s no need for a separate pasta sauce for this baked spaghetti because it makes its own sauce. 

To keep things extra simple, you add the dry spaghetti pieces directly to the large skillet instead of having to boil and drain it separately. The spaghetti soaks up most of the water, so there’s no need to drain it.

And of course, the cream cheese and other melted cheeses give this comfort food a rich taste and creamy texture. Give it a few minutes to rest from the oven and then serve it in either a dinner bowl or plate. 

As for what to serve with this baked spaghetti: it’s a hearty meal in itself, but you can’t go wrong with adding crusty bread and a big Italian salad.

One Skillet Cream Cheese Spaghetti Bake

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Course dinner, Main Course

Cuisine American, Italian

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion chopped
• 6 cloves garlic minced
• 14 ounces 90 percent lean ground beef or venison
• 6 ounces Italian sausage ground or with casings removed
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 2 14.5 ounce cans of diced tomatoes
• 8 ounces spaghetti broken into 2-inch pieces
• 2 cups water
• 1 tablespoon Kosher salt
• ½ cup cream cheese
• 6 tablespoons finely chopped basil
• ½ cup sharp cheddar cheese shredded
• ½ cup mozzarella cheese shredded
• ¾ cup grated parmesan cheese plus more for sprinkling
• ½ cup green onions thinly sliced

Instructions

 

• Preheat the oven to 350 degrees F.
• In a large cast iron skillet, heat the olive oil over medium heat and then sauté onions until translucent, about 5 to 7 minutes. Add the garlic and continue to sauté for about a minute longer.
• Add the beef / venison and Italian sausage and break it up with a wooden spoon. Sauté until cooked through, about 5 to 7 minutes. Add oregano and red pepper flakes to the skillet and cook for one more minute.
• Stir tomatoes, spaghetti pieces, water, and salt into the beef mixture. Cover the skillet and cook, stirring often for about 7 minutes, or until the spaghetti has soaked up a good bit of the water. Remove the cover and allow to continue cooking on low heat for about 7 minutes longer, or until the spaghetti is fully cooked.
• Dollop a tablespoon at a time of the cream cheese over the top of the spaghetti and allow it to melt.
• Add ¼ cup of the sharp cheddar cheese, ¼ cup of the mozzarella cheese, and ¼ cup of the parmesan cheese to the skillet and gently stir the cheese into the spaghetti until incorporated. Add the remainder of cheese over the top of the skillet and place in the oven for about 15 to 20 minutes or until bubbly. Remove spaghetti from the oven and allow it to rest for about 5 minutes. Sprinkle onions over the top and serve.

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