Ingredients
Scale
- 12 oz (340 g) spaghetti
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in softened cream cheese and cook until melted and smooth. Gradually pour in heavy cream, stirring constantly to create a velvety sauce. Season with salt and black pepper.
- In a large mixing bowl, combine cooked spaghetti, creamy cheese sauce, half of the shredded mozzarella, and grated Parmesan. Mix thoroughly until evenly coated.
- Preheat oven to 375°F (190°C). Transfer mixture into a greased baking dish. Top with remaining mozzarella cheese.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Remove from oven, let rest for 5 minutes, garnish with parsley if using. Serve hot.
Notes
- Stir in cooked vegetables like spinach or bell peppers for added nutrients.
- You can prepare this casserole ahead of time and refrigerate before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- For extra flavor, sprinkle additional Parmesan or garnish with herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta
- Method: Baking, Sautéing
- Cuisine: American, Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg