Baked Cream Cheese Spaghetti

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook the spaghetti until al dente, drain, and set aside.
In a large bowl, combine the softened cream cheese, sour cream, garlic, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
Toss the warm spaghetti with the cream cheese mixture until fully coated.
Spread half of the marinara sauce across the bottom of the prepared baking dish.
Add the coated spaghetti over the sauce and spread it evenly.
Pour the remaining marinara sauce over the top.
Sprinkle the mozzarella and Parmesan cheeses evenly across the surface.
Bake uncovered for 25–30 minutes, or until the top is bubbly and golden brown.
Garnish with fresh parsley before serving.

Add cooked ground beef, Italian sausage, or shredded chicken for extra heartiness.
Substitute Alfredo sauce for an ultra-creamy version.
Mix spinach or sautéed mushrooms into the pasta for added texture and flavor.
Use a spicy marinara or add red pepper flakes for a subtle kick.

Ensure the cream cheese is fully softened to avoid lumps in the mixture.
Cook the pasta slightly al dente—it will continue to soften as it bakes.
Let the casserole rest for a few minutes before serving for cleaner slices.
For a deeper golden top, broil the dish for 1–2 minutes at the end, watching closely.