Creamy Baked Spaghetti
Rich, creamy, and full of flavor!

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Creamy Baked Spaghetti

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Adjust Servings:
1 pound Italian Sausage Mild or Hot, ground
1 cup Vidalia Onion Diced
2 Garlic Clove Minced
1 Tbsp Rosemary Fresh or Dried
2 Tbsp Italian Seasoning Divided
2 tsp Oregano Fresh or Dried
24 ounce jar Spaghetti Sauce Your favorite
8 ounces Cream Cheese Softened
3-4 Tbsp Milk Not skim milk
1 1/2 tsp Garlic Powder
9 ounces Linguine Or you can use spaghetti
2 cups Mozzarella Cheese Grated
1/2 cup Parmesan Cheese Fresh grated

Nutritional information

Total Fat

A dish loved by Millions, Creamy Baked Spaghetti is exactly what it states, Creamy! It definatley will make your taste buds happy!





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Creamy Baked Spaghetti #Spaghetti #Linguine #creamcheese

You’ll make this over and over again!

Your family will simply adore this dish!  Creamy Baked Spaghetti has been a favorite in my house for a long time, and I make it often!  There’s never any leftovers at the end of the week because this Baked Spaghetti recipe is the BOMB!  Creamy, flavorful, and very versatile!  You can add a bunch of different things to it to make it your own!  For instance, change up the meat.  Add chicken or chorizo instead of Italian sausage.  Add Pepperoni, use different cheeses (as I did here!)  The possibilities are numerous!

Check out some of my other pasta dishes!

You know what pairs well with Pasta?



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Creamy Baked Spaghetti #spaghetti #creamcheese #pasta #italiansausage



Prepare a 9x13 inch baking dish with non-stick cooking spray. Place your Italian sausage in a large skillet and cook on medium heat until it is almost browned, breaking up large chunks. Toss in your onions and garlic, and cook for another 2 minutes. Add the Rosemary, Italian seasoning, and Oregano, mix well. Add the spaghetti sauce, mix well, cover, and simmer on low heat for about 30 minutes. Remove from heat and set aside to cool.


Preheat your oven to 350 degrees. Cook the Linguine according to package directions, drain and pour into the prepared baking pan. Spread out to all sides and corners of the pan.


Put the softened cream cheese into a medium sized bowl with 3 tbsp of milk and the garlic powder. Mix until creamy and lump free. Add an extra tbsp of milk if the cream cheese mixture isn't very spreadable, you want it easy to spread. TIP: Take your cream cheese out of the fridge hours before you start this recipe. If it's still to cold to mix, let the package sit on the stove while your other ingredients cook!


Spread your cream cheese mixture over the top of the Linguine with a rubber spatula. Top with your sauce that is now cooled off, and spread it to all sides and corners. Top with the Mozzarella and Parmesan. Sprinkle the remaining Tbsp of Italian Seasoning around the top of the cheeses. You can also add some chopped fresh basil to the top, but don't add it until the last five minutes of cooking.


Bake for 30 minutes, uncovered until the top is bubbly and slightly browned. Remove from the oven and let sit for 5 to 10 minutes before cutting! Enjoy with some nice crusty bread and a Caesar salad. A little Merlot wouldn't hurt too!


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