Monday, March 3, 2014

Cream Cheese Spaghetti Bake

I'm so over winter. Enough already! The frigid air has me in soup and casserole mode....still! I'm usually thinking about BBQing when we get into March but certainly not this year. We can't even make it into the 20's! Rant over. Anyway, this Cream Cheese Spaghetti Bake is a great comforting meal and very easy to prepare. It's been a while since we've had spaghetti and I knew it would be a hit with the hubs and toddler.

Cream Cheese Spaghetti Bake
Serves 8
Cal 248, Carbs 39.3, Fat 6.2, Fiber 3.7, Protein 10.5

12 oz spaghetti (I used Ronzoni)
3 oz reduced fat cream cheese
1 tbsp. garlic powder
1 tsp oregano
2 cups pasta sauce of your choice
1 cup shredded mozzarella (I used reduced fat Italian blend)
1/8 cup grated parmesan cheese

Preheat oven to 350 degrees F.

Spray a 13x9 inch casserole dish with non-stick cooking spray

Cook spaghetti to al dente. Drain and place cooked spaghetti in a pot. Add cream cheese, oregano, pasta sauce, and garlic powder. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Spread a small amount of sauce in the bottom of the dish. Add spaghetti and then top with the remaining sauce and mozzarella cheese. Sprinkle Parmesan cheese on top.

Bake for 20-25 minutes or until bubbly. Enjoy!


  1. Looks yummy!!!
    Can meat be added??

  2. Oh, definitely! I have a similar version with meat that I made a year ago. The recipe is on my blog. :)

  3. Cream cheese AND spaghetti is genius. Once again, you have created amazing deliciousness! :) Thank you for sharing this at Treasure Box Tuesday! Tweeted! :D


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