Ingredients
Scale
- 12 oz spaghetti pasta
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
- 1 tablespoon olive oil
- Fresh basil or parsley for garnish
Instructions
- Cook the spaghetti in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté minced garlic for about 30 seconds until fragrant.
- Add cream cheese and heavy cream, stirring constantly until the cheese melts completely. Stir in Italian seasoning, black pepper, red pepper flakes, and salt. Simmer for 2-3 minutes until slightly thickened.
- Combine cooked spaghetti with the sauce, tossing to coat evenly. Mix in half of the shredded mozzarella and grated Parmesan cheese.
- Preheat oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish. Top with remaining mozzarella cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden brown.
- Remove from oven, garnish with fresh basil or parsley, and serve hot.
Notes
- For added protein, include cooked chicken or bacon.
- Use gluten-free pasta to make this dish gluten-free.
- Reheat leftovers in the microwave or oven, adding a splash of milk or cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 70 mg