Baked Spaghetti Recipe with Cream Cheese

Ingredients

• 1 box uncooked spaghetti1
• 8 ounces (225g) block cream cheese (softened to room temperature and cut into 8 cubes; any fat content2)
• 1-24 ounce jar (680g) pasta sauce3
• 1-14 ounce can (411g) petite diced tomatoes4 (undrained)
• 2 cups (226g) shredded cheese5 (divided)
• fresh basil (finely chopped; optional)

Instructions

1. 1

   Preheat the oven to 350ºF (177ºC). In a large pot of salted water, cook the spaghetti according to the directions on the box. I prefer to cook my pasta al dente since it will cook a bit more in the liquid in the casserole dish. Drain the pasta and set it aside.

2. 2

   While the large pot is still hot, add the cubed cream cheese and stir with a spatula or wooden spoon until mostly melted.

3. 3

   Add the hot spaghetti, pasta sauce, and diced tomatoes. Stir until noodles are well-coated. Stir in about half (I usually just do one big handful) of the shredded cheese until evenly dispersed.

4. 4

   Pour the spaghetti into a 2 quart casserole (I have also used a 9x13" baking dish or disposable casserole container). Sprinkle remaining shredded cheese evenly over the top and bake for 30-35 minutes or until cheese bubbles. Remove from oven and allow to cool 15 minutes before serving. Leftovers can be stored in the refrigerator, covered or wrapped tightly, up to 1 week. Baked casserole freezes well-- up to 2 months. Thaw in refrigerator overnight. Cut up and heat individual servings in the microwave or cover with foil and bake in a 300ºF (148ºC) oven for 20 minutes.

5. 5

   Make ahead: this casserole can be assembled and refrigerated for up to 1 day. Add an extra 5 minutes to the baking time.