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Baked Cream Cheese Spaghetti

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This was so yummy the first time I made it just like the recipe stated. This time I’m using leftover roast beef instead of the ground beef.

I’m sure it will be just as delicious! 

This was incredible! I did add salt and pepper to season the meat and used a tomato basil spaghetti sauce. Fantastic!

Hubby and two teenage boys really liked it. We will definitely be making this again!

Servings: 8

Time:

Preparation     15 minutes

Cooking           45 minutes

Total                1 hour

What do you need to make Baked Cream Cheese Spaghetti

1 tbsp vegetable oil

1 onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

2 clove garlic, finely chopped

1 tbsp tomato paste

1lb ground beef

2 cups canned tomatoes

2 tsp basil, finely chopped

1lb spaghetti

1 cup cream cheese

1 cup mozzarella cheese, shredded

½ cup parmesan cheese, grated

salt, to taste

How to make Baked Cream Cheese Spaghetti

FIRST STEP:

Place a large saucepan on a medium heat and add the vegetable oil.

Stir in the onion, cook for 5 minutes until softened, then add the carrot and celery and cook for a further 5 minutes.

SECOND STEP:

Next add the garlic, cook for 1 minute until fragrant. Once the aromas are released add the ground beef and turn the heat to high.

Brown the ground beef well all over.

a)

b)

THIRD STEP:

Once the ground beef is well browned add the tomato puree, cook out for 1 minute.

Then add the tinned tomatoes and basil to the saucepan and bring the bolognese to simmer.

a)

b)

c)

FOURTH STEP:

Turn the heat down and gently cook for 20 minutes, season with salt to taste.

While the bolognese is simmering, cook the spaghetti.

Fill a saucepan halfway with water and place on a high heat, once boiling add the spaghetti and salt.

FIFTH STEP:

Cook according to packet instructions approximately 10 minutes then strain the pasta through a colander.

Stir the cream cheese and ½ cup mozzarella through the spaghetti.

SIXTH STEP:

Preheat an oven to 350F and grease a baking dish.

Pour a thin layer of the bolognese into the baking dish then add the cream cheese spaghetti.

SEVENTH STEP:

Spoon the remaining bolognese over the spaghetti then top with grated parmesan and mozzarella.

Place the dish in the oven and bake for 20 minutes.

EIGHTH STEP:

Remove the baked cream cheese spaghetti from the oven once the cheese has melted and is bubbling, serve immediately whilst warm.

a)

b)

Enjoy!

YUM!

Baked Cream Cheese Spaghetti

Baked Cream Cheese Spaghetti

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 2 clove garlic, finely chopped
  • 1 tbsp tomato paste
  • 1lb ground beef
  • 2 cups canned tomatoes
  • 2 tsp basil, finely chopped
  • 1lb spaghetti
  • 1 cup cream cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • salt, to taste

Instructions

FIRST STEP:

Place a large saucepan on a medium heat and add the vegetable oil.

Stir in the onion, cook for 5 minutes until softened, then add the carrot and celery and cook for a further 5 minutes.

SECOND STEP:

Next add the garlic, cook for 1 minute until fragrant. Once the aromas are released add the ground beef and turn the heat to high.

Brown the ground beef well all over.

THIRD STEP:

Once the ground beef is well browned add the tomato puree, cook out for 1 minute.

Then add the tinned tomatoes and basil to the saucepan and bring the bolognese to simmer.

FOURTH STEP:

Turn the heat down and gently cook for 20 minutes, season with salt to taste.

While the bolognese is simmering, cook the spaghetti.

Fill a saucepan halfway with water and place on a high heat, once boiling add the spaghetti and salt.

FIFTH STEP:

Cook according to packet instructions approximately 10 minutes then strain the pasta through a colander.

Stir the cream cheese and ½ cup mozzarella through the spaghetti.

SIXTH STEP:

Preheat an oven to 350F and grease a baking dish.

Pour a thin layer of the bolognese into the baking dish then add the cream cheese spaghetti.

SEVENTH STEP:

Spoon the remaining bolognese over the spaghetti then top with grated parmesan and mozzarella.

Place the dish in the oven and bake for 20 minutes.

EIGHTH STEP:

Remove the baked cream cheese spaghetti from the oven once the cheese has melted and is bubbling, serve immediately whilst warm.

Enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 120Total Fat 22gSaturated Fat 12gTrans Fat 10gCholesterol 160mgSodium 28mgCarbohydrates 140gSugar 18gProtein 12g

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