Week 25 | Recipe 25: Baked Cream Cheese Spaghetti Casserole

Week 25 | Recipe 25: Baked Cream Cheese Spaghetti Casserole

I had ingredients to make spaghetti, but needed a little boost. So, per my usual, Pinterest it was. I needed it to be WW appropriate though- and found a great recipe at Skinny Points.

As with others, this can easily be changed accordingly- add a few different mix ins, change up the sauce a bit, use whatever noodles you have a on hand…

Baked Cream Cheese Spaghetti Casserole

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Serves: 8 persons


  • 12 oz. spaghetti
  • 1 jar {28 oz} spaghetti sauce
  • 1 lb. ground beef, leanest is best
  • 1 tsp. Italian seasoning
  • 1 clove garlic, minced
  • 8 oz cream cheese, fat free if possible
  • 1/2 c. Parmesan cheese, grated


  1. Heat oven to 350’F.
  2. Brown ground beef until cooked through, drain fat and stir in spaghetti sauce. Set aside.
  3. Cook spaghetti according to package directions. Drain and place spaghetti in bowl- add cream cheese and Italian seasoning as well as garlic. Stir until cream cheese is melted and spaghetti is coated.
  4. Lightly grease 9 x 13″ pan. Spread a small amount of meat sauce in bottom of dish. Put spaghetti on top off the sauce and cover with remaining meat sauce. 
  5. Sprinkle with Parmesan cheese.
  6. Bake 30 minutes, until bubbly.

-I halved this recipe, I wasn’t sure if we could eat it all, and I had a few ingredients that I ended up substituting/making instead of purchasing {spaghetti sauce, I used spicy sausage instead of beef, etc.}
-Makes great left overs as well!
-This is 9 WW Smart Points/serving, if made according to original recipe.

I do a lot of casseroles, and I don’t know why. Sometimes it’s easier putting everything in one dish instead of trying to do it all separately.
Do you like casseroles?
What’s your favorite casserole? Have you tried a spaghetti casserole before? What were your thoughts?

Happy eats,



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