Baked Spaghetti with Cream Cheese

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  • 2 ounces cream cheese, softened at room temperature
  • 1 cup small ricotta cheese
  • 1 cup sour cream
  • 1/3 cup sliced green onions
  • 1 (12 ounce) package noodles
  • 1 pound ground beef
  • 1 (24 ounce) can pasta sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1 cup shredded cheddar
  • 1 cup shredded mozzarella


  1. Preheat oven to 350 degrees F. Lightly butter baking dish.
  2. Cream together cream cheese, ricotta cheese and sour cream until well blended.
  3. Stir in the green onion and set aside.
  4. Prepare noodles to shortest time according to package directions, drain and stir sour cream and cheese mixture into noodles while warm. Meanwhile, brown ground beef, draining off excess fat.
  5. Stir in the pasta sauce, Worcestershire, hot sauce, Italian seasoning, basil, garlic powder, salt, pepper and Cajun seasoning and let simmer on low for about 20 minutes.
  6. Add half of the noodle mixture to the bottom of the prepared casserole dish. Top with half of the meat mixture and half of the cheddar and mozzarella. Repeat layers.
  7. Bake uncovered at 350 degrees F for 35 to 40 minutes, or until bubbly and heated through in the middle.

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