Creamy Italian Spaghetti Casserole

This delicious creamy Italian spaghetti casserole has a mixture of mozzarella, parmesan and cream cheese making for the perfect melt in your mouth casserole! 

spaghetti casserole

You know you’ve kept your kids plenty busy when they want to go to bed before 10:00pm on a Saturday night. Now that they are older they always want to stay up later. It’s so hard to push them to get into bed by 11:00pm.

creamy spaghetti casserole

But with the upcoming move and everyone needing to pack, another play for my oldest and the youngest always riding her bike, today was one of those days that we are all going to fall into bed exhausted.

creamy spaghetti casserole

Today though for the first time in awhile we had dinner on the table by 6:30pm. And it was delicious! Since everyone was so busy today the kids went back for more.

creamy spaghetti

This recipe came together quickly and tasted delicious! You can even freeze this spaghetti casserole for another night, half the recipe and bake one and freeze one, whatever you want!

Creamy Italian Spaghetti Casserole


  • 1 12 oz package Italian sausage, cut into bite sized pieces (we used Aidell's)
  • 1 lb cooked ground beef
  • 8 oz cream cheese (we used greek yogurt/cream cheese blend)
  • 1 24 oz jar spaghetti sauce
  • 1 can diced tomatoes (undrained)
  • 4 oz mozarella cheese, shredded
  • Parmesan cheese for topping
  • 13oz noodles or penne pasta


  1. Preheat oven to 350 degrees. LIghtly grease a 9x13 inch pan.
  2. In a pan, cook the noodles according to package directions. While the noodles are cooking, in a pot on low heat stir together the cut up sausage, ground beef, cream cheese, spaghetti sauce, diced tomatoes and mozarella cheese. Stir until smooth and cheese has melted. When noodles are cooked and drained, stir the noodles into the spaghetti mixture. Stir mixture until noodles are mixed in well.
  3. Pour the mixture into the 9x13 inch pan. Sprinkle parmesan cheese evenly over the spaghetti mixture. Bake at 350 degrees for 15-20 minutes, or until parmesan is melted.
  4. *If you opt to use this as a freezer meal, after sprinkling parmesan cheese on the casserole cover with freezer tin foil and freeze. Thaw in the refrigerator for one day then bake at 350 degrees for 20-30 minutes or until mixture is bubbly and parmesan is lightly browned.

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