Written by Anna Lee. This is a warm, creamy oven pasta dish that mixes soft cheese with noodles and simple spices. I found the idea on Pinterest and then I tested it at home and made a few small changes to the sauce and bake time to get a richer texture. I also added a tip to make it easier to reheat and serve. For a similar baked pasta idea, see a related baked ziti recipe here: a baked ziti recipe with meat and sausage.
Why make this recipe
This dish tastes rich and mild, and it feels like comfort food. It uses few common ingredients and takes about an hour from start to finish. It is simple to make for a weeknight meal or a small family gathering. The pan bake makes the top slightly golden and adds a nice texture.
Ingredients
– 12 ounces dry spaghetti or other long pasta – 8 ounces cream cheese, room temperature – 1 cup shredded mozzarella – 1 cup grated Parmesan or Romano – 1 can (15 ounces) tomato sauce or marinara – 1/2 cup milk or pasta water – 1 small onion, chopped – 2 cloves garlic, minced – 2 tablespoons olive oil – 1 teaspoon dried oregano – 1/2 teaspoon salt, or to taste – 1/4 teaspoon black pepper – Optional: 1 cup cooked chopped vegetables or cooked ground meat – Optional: fresh basil or parsley for garnish
Directions
1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish. 2. Bring a large pot of salted water to a boil. Cook the pasta until it is just before al dente, about 1 to 2 minutes less than the package says. Drain and set aside. 3. While the pasta cooks, heat the oil in a pan over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds more. 4. Stir in the tomato sauce, milk or pasta water, oregano, salt, and pepper. Let it warm and mix for a few minutes. Turn off the heat. 5. In a large bowl, beat the cream cheese until smooth. Add half the mozzarella and half the Parmesan. Mix in the warm sauce to make a smooth, spreadable sauce. 6. Add the drained pasta to the bowl and stir until each strand is coated. If you use cooked meat or vegetables, fold them in now. 7. Pour the pasta into the baking dish. Sprinkle the rest of the mozzarella and Parmesan on top. 8. Bake for 20 to 25 minutes, until the top is hot and a bit golden. Let the dish rest 5 minutes before serving.
How to serve this recipe
Serve the pasta warm straight from the dish. Add fresh chopped basil or parsley for color and a mild fresh taste. A simple green salad or roasted vegetables make good sides. For a fresh and light contrast, try a cold vegetable salad such as an easy chicken and veggie salad that pairs well with creamy dishes: try a chicken and summer veggie salad. Small crusty bread pieces or garlic bread also work well.
How to store this recipe
Let the food cool to room temperature for up to one hour. Cover the baking dish or move the pasta to an airtight container. Store in the fridge for 3 to 4 days. To reheat, place a portion in a microwave-safe bowl and heat in short bursts, stirring between bursts, or warm in a 325°F oven until hot. To freeze, cool fully, then wrap the dish tightly or put portions in freezer containers for up to 2 months. Thaw in the fridge overnight before reheating.
Variations
– Add cooked ground beef, Italian sausage, or shredded chicken for more protein. – Use spinach, bell peppers, mushrooms, or zucchini for a vegetable version. – Swap cream cheese for ricotta for a lighter, slightly grainy texture. – Stir in a spoon of pesto or red pepper flakes for more flavor. – Use a different pasta shape if you like short pasta instead of long noodles.
FAQs
Q: Can I use fresh pasta instead of dry? A: Yes. Fresh pasta cooks faster, so watch the time and bake as usual.
Q: Do I have to use cream cheese?
A: No. You can use ricotta or a mix of cream cheese and cottage cheese.
Q: Can I make this vegetarian?
A: Yes. Skip the meat and add more vegetables or beans for protein.
Q: How do I avoid a dry top?
A: Keep some sauce and cover the dish with foil for the first 15 minutes, then uncover to brown.
Q: Can I make this ahead?
A: Yes. Mix and assemble, cover, and refrigerate. Bake when ready, adding a few extra minutes for chill.
Q: Is it OK to use low-fat cheese?
A: Yes, but the dish may be less creamy and rich.
Q: What oven temperature is best?
A: A moderate oven, about 350°F, works well to heat through without burning the top.
Conclusion
This creamy oven pasta is an easy and tasty meal that uses simple store-bought items and a little time to make. The sauce blends soft cheese with tomato for a smooth, warm dish that feels like comfort food. You can change ingredients to make it meatless or add vegetables, and you can store leftovers in the fridge or freeze for later. The recipe is simple to follow and useful for busy nights or small family meals. Try it soon to enjoy a warm, cheesy plate that is quick to make and easy to love.
Creamy Oven Pasta
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until it is just before al dente, about 1 to 2 minutes less than the package says. Drain and set aside.
- In a pan over medium heat, heat the olive oil. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
- Stir in the tomato sauce, milk or pasta water, oregano, salt, and pepper. Warm and mix for a few minutes, then turn off the heat.
- In a large bowl, beat the cream cheese until smooth. Add half the mozzarella and half the Parmesan, mixing in the warm sauce until smooth and spreadable.
- Add the drained pasta to the bowl and stir until each strand is coated. If using cooked meat or vegetables, fold them in now.
- Pour the pasta into the prepared baking dish and sprinkle the remaining mozzarella and Parmesan on top.
- Bake for 20 to 25 minutes, until the top is hot and slightly golden. Let the dish rest for 5 minutes before serving.