Ingredients
Scale
- 12 oz (340 g) spaghetti or your favorite pasta
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara or tomato sauce
- 1 cup whole milk or heavy cream
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the spaghetti in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
- Stir in cream cheese and milk or heavy cream, heating until cheese melts into a velvety sauce. Add marinara sauce, season with salt and pepper, and simmer for a few minutes.
- Toss the cooked pasta with the sauce, ensuring each strand is coated. Mix in half of the shredded mozzarella and Parmesan cheeses.
- Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased baking dish. Top with remaining mozzarella and Parmesan cheeses.
- Bake uncovered for 20-25 minutes until bubbly and golden on top. Garnish with fresh basil or parsley before serving.
Notes
- Adjust the cheese quantities to suit your flavor preferences.
- Can be prepared ahead of time and baked before serving.
- Use gluten-free pasta for gluten-free option.
- Leftovers can be stored in an airtight container for up to 3 days.
- Reheat in the oven covered with foil or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 55 mg