Heaven Sent Cheesy Baked Spaghetti


Cheesy Baked Spaghetti


I can't even begin to tell you how delicious this “Scooter's Spaghetti” that I found over on Salad in a Jar was for dinner tonight.   Here's just a hint:  I don't much like spaghetti (at all, really. . . ), but I'm pretty sure I could eat the entire. pan. all. by. my. self.  My hubby even proclaimed it “good-enough-to-take-to-a-pot-luck”.  (Which apparently means really, really, good at our house.)


Now, if you're on a diet, do yourself a favor and don't even think about making this recipe.  (I know – I hate that too, but no matter how solid your will power is you won't be able to stop at one serving ~ you just won't!)  Thanks to Scooter's Spaghetti I'll be scooting my way to the gym in the morning to work off what I ate, but goodness . . . every bite was sooooo good!


If you're making supper for a new mom or someone who's been a bit under the weather, this is just the perfect make-and-take recipe.  You can even make it ahead of time (minus the French's onions), pop it in the freezer, and then bake when you're ready to eat.  So, try it out and let me know what you think!




  1. 8 ounces uncooked spaghetti
  2. 1 pound ground beef
  3. 1 large can spaghetti sauce (26.5 ounces)
  4. 1 tablespoon butter
  5. 1/2 cup chopped green peppers optional, we did not use them
  6. 1/3 cup chopped onions
  7. 8 ounces softened cream cheese
  8. 2 tablespoons milk
  9. Fresh grated Parmesan cheese
  10. French Fried Onions (small can)
  1. Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
  2. Brown ground beef, and drain grease.  Pour spaghetti sauce into ground beef and heat.
  3. While spaghetti & ground beef are cooking, combine onions, peppers & butter in microwave save bowl.  Cover and heat on high for four minutes. (NOTE: depending on your microwave this may be too long – try heating for one to two minutes to start with and then checking to see that onions and peppers are cooked every minute or two until onions are translucent.) 
  4. Add cream cheese and milk to microwaved onions & pepper mixture and stir (you may need to warm the cream cheese up a few seconds in the microwave to make it easy to mix together.)
  5. In a 10×6 oval pyrex dish (or similar size), put a thin layer of the spaghetti sauce on the bottom of the dish.
  6. Then add all the spaghetti noodles.
  7. Next add cream cheese mixture, and then the spaghetti sauce.
  8. Sprinkle parmesan cheese (or mozzarella) over the top of the casserole.  (I added about 3/4 cups of mozzarella, but I think fresh parmesan would ahve been fantastic!)
  9. Bake at 350 for twenty five minutes. Add can of fried onions, and bake an additional five minutes (be careful not to let them burn!)
  10. Garnish with grated parmesan. . . yummmmmmm!



Serve with . . .

  • Publix Hearts of Romaine Salad, Spring Mix, American, European, or Italian Blend, or Caesar Salad Kit On Sale $2.00
  • Garlic Bread Hopefully in your stockpile. . . my freezer is pretty stocked right now with Garlic Bread! 🙂



Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Gallery, and you can also see more recipe ideas over on my Pinterest board!


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  1. Wait…where does the cream cheese go? In with the peppers, onions, and butter? This sounds AMAZING Laurie…can’t wait to try it!

    • Yes Lauren- thanks for catching that! I just updated it 🙂 Let me know if you try it!

      • I will definitely be trying it soon! Sounds great! I love your receipes! Thanks to you my hubby says I’m not quiet the cook. Its all your site. lol LOVE LOVE LOVE IT!

        • I’m so glad Lisa! This one was definitely a hit – probably one of my all-time favorites. Love that the recipes help you out! 🙂

  2. Jennifer B. says

    Another question about the cream cheese . . .

    In step 6, is the cream cheese “mixture” the cream cheese mixed with the milk? I didn’t see that you used the milk otherwise and figured that was the only other thing that could be added to the cream cheese.

    Separate question: Do you think this would be any good without the meat?

    Thanks in advance for your responses. You are so good about answering!!

    • Ughhh – I’m so sorry! I updated it last night but apparently the updates didn’t save in the post. Okay, I just fixed it, but basically after you cook the onions & peppers with the butter, you then add the cream cheese and milk and stir (if your cream cheese isn’t soft enough, you’ll need to let it cook a few seconds in the microwave so that it stirs.)

      You could definitely make it meatless, but it might be a little on the runny side? Probably not too bad though, especially if you used a thick, chunky sauce. Hope that helps!

    • i would think it would be fine without meat, maybe just add more veggies! i was thinking mushrooms

  3. This is very simple to make and looks yummy so far, i just popped it in the oven, will update as soon as dinner is over 🙂

  4. I made this without peppers and onions and it was great. Next time I will substitute ricotta cheese for the cream cheese. It may be more expensive, but I think it will definitely taste more Italian. My very Italian husband thought the cream cheese was a travesty.

    • Oh no Susan – I’m so sorry! I definitely think it’s not a real “Italian” dish …. so I can see what you’re saying. We only used the onions, and they made a huge difference too. I do think it would also taste great with ricotta cheese! 🙂

  5. I love trying the recipes you post! This one was a hit at our house. DELICIOUS! I totally understand what you meant about eating the whole pan by yourself. I’m considering hiding the leftovers so my husband can’t take them to work tomorrow. (Not really. But the thought did cross my mind for a split second.) Thank you for sharing!

    • Yayyyy – so glad you liked it Molly! 🙂 (And so glad you enjoy the recipes – I’m working on coming up with new ones for this week right now!)

  6. this looks so yummy come see what I shared on my blog was def another family pleaser http://shopannies.blogspot.com/2012/01/savory-chicken-and-veggie-soup.html

  7. Tried this recipe when you first posted it with some tweaks to make it a bit healthier and it was still delicious: used whole wheat spaghetti, ground turkey, low fat cream cheese, and no extra garnish of cheese.

    • Those are great ways to lighten it up Ali! I think I did use low fat cream cheese, I need to try using the whole wheat spaghetti and ground turkey (great ideas ~ thanks so much for sharing!) 🙂

  8. does anyone know whether this would work with gluten-free pasta?

    • Hi Kristin! I can’t think of any reason that it wouldn’t work with gluten free pasta, however I don’t regularly use GF past so I could be wrong. As long as the pasta can be used in any baked spaghetti recipe, it should be fine!

    • Patricia Francis says

      This recipe is delicious! I have made it with gluten free pasta and it turned
      out good. I would recommend boiling your pasta for only 4 or 5 minutes before adding it.

  9. We have made this quite a few times now and super yum!! The main cost for us is the beef which we buy when it’s $2.99/lb. Thanks for the recipe!

    I wish I could “pin it” 😉

  10. So delicious I felt compelled to comment. And for those wondering if you can do it vegetarian- you definitely can! I used 16 oz of white mushrooms (on sale at Publix for 2.69), one whole green pepper, and one whole Vidalia onion. I added about 2 heaping teaspoons of minced garlic and a couple of dashes of crushed red pepper. I thing a good red sauce is always essential so used 1 jar of Bertolli Tomato & Basil (which I have a ton of in my stockpile). Laurie, I am so with you- I could eat the whole pan! Thank you for all you do!

    • Thanks so much for sharing Karin ~ what a great way to make it vegetarian! So glad you all enjoyed it … definitely a favorite here too. 🙂

  11. Kara Jones says

    Thanks for the recipe! I can't wait to try it!! Plus, I just signed up for the Meal Ministry at church…this will be perfect. 🙂

  12. Susan Linville says

    Helllllllo……my hubby who hates anything with cream cheese LOVED this and my son said it was deeeeeeelisious!! A lot of times internet recipes are not very good. This is the first recipe of yours I have ever tried and it is very, very good. It would make a great crowd pleaser, too. I used 100% whole wheat speghetti. That is the only change I made.

    • I’m soooooo glad Susan (I would have been so disappointed for you if it hadn’t turned out well!) Thank you so much for letting me know ~ I would never normally think to put cream cheese in a recipe like this but we just loved it too. Thank you so much for letting me know you all enjoyed it!

  13. would there be any reason i couldn't assemble early, stick in the fridge, then in the oven when get home from work?

  14. will be making this maybe today

  15. that could be done easily with this minus the Fried onions on top, and may need to increase cook time 15-20 minutes then put the onions on for the last 5 min. as directed.

  16. Rachael Randall says

    I made this tonight…I microwaved the onions with the butter for 4 minutes like it said…the onions were burnt to a crisp. I did it again and only microwaved it for a minute. Am I the only one that had this problem? Other than that….it was AMAZING!!!! Thank you!!!

    • Oh no Rachael! It may depend on your microwave – the one I used when making this was an older one and it may have taken longer to cook? I’ll update the post though to let people to know to watch that just to be on the safe side. So glad you liked the recipe (it’s definitely a favorite here!)

  17. Made this last night and it was delicious! My 6 yr old had 2nd’s 🙂 Thank you!


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