You know those nights when you need something ridiculously creamy, comforting, and easy? That’s when my Creamy Baked Cream Cheese Pasta comes to the rescue! I stumbled upon this recipe during a chaotic week when my fridge was nearly empty, except for cream cheese, pasta, and a bit of leftover mozzarella. What started as a “throw it together” meal turned into our family’s most requested dish. The magic happens when that cream cheese melts into the heavy cream, creating a sauce so luscious you’ll want to eat it with a spoon. Honestly, it’s like a hug in a baking dish, warm, rich, and so satisfying. Plus, it’s ready in about 40 minutes, which means more time for seconds (and maybe even thirds).
Why You’ll Love This Creamy Baked Cream Cheese Pasta
This isn’t just another pasta dish, it’s the ultimate comfort food you’ll crave all week long. Here’s why it’s become my go-to recipe:
- The sauce is unbelievably creamy thanks to that perfect blend of cream cheese and heavy cream, one bite and you’ll be hooked
- It comes together with just 10 minutes of prep, perfect for busy nights when you need dinner fast
- Kids and picky eaters always clean their plates (seriously, I’ve never seen leftovers!)
- That golden, bubbly cheese crust from baking makes it feel extra special without extra work
Trust me, this is the kind of recipe you’ll find yourself making on repeat, it’s that good!
Creamy Baked Cream Cheese Pasta
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a mixing bowl, combine the cream cheese, heavy cream, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until smooth.
- Toss the cooked pasta with the cheese sauce until evenly coated.
- Transfer the pasta to a greased baking dish and bake for 20-25 minutes, or until bubbly and lightly browned on top.
- Let rest for 5 minutes before serving.
Notes
Ingredients for Creamy Baked Cream Cheese Pasta
Here’s everything you’ll need to make this dreamy, cheesy pasta bake. I’ve learned through trial and error that quality ingredients really make a difference here, especially when it comes to the cheeses!
For the Pasta:
- 12 oz penne pasta, or your favorite short pasta shape (rigatoni works great too!)
For That Irresistible Sauce:
- 8 oz cream cheese, softened (this is crucial for smooth mixing, take it out about 30 minutes before starting)
- 1 cup heavy cream, makes the sauce luxuriously smooth
- 1 cup shredded mozzarella cheese, I like to use whole milk mozzarella for extra creaminess
- ½ cup grated Parmesan cheese, the real stuff, not the powdered kind
- 1 tsp garlic powder, trust me, this adds the perfect savory note
- ½ tsp salt, adjust to your taste
- ¼ tsp black pepper, freshly ground if you’ve got it
See? Nothing fancy or hard to find, just simple ingredients that create magic when combined. I always keep these basics on hand for last-minute comfort food cravings!
Equipment You’ll Need
No fancy gadgets required here! Just these basic kitchen essentials that you probably already have:
- Large pot for boiling the pasta (I use my trusty 5-quart Dutch oven)
- 9×13 inch baking dish, glass or ceramic both work beautifully for that golden crust
- Mixing bowl, medium-sized is perfect for whipping up that creamy sauce
- Wooden spoon or spatula for stirring, silicone works great too when scraping every last bit of that delicious sauce
That’s it! See? I told you this recipe was easy. Now let’s get cooking!
How to Make Creamy Baked Cream Cheese Pasta
Okay, let’s dive into the good stuff! Making this pasta is as easy as 1-2-3, literally just three simple steps between you and the creamiest, cheesiest baked pasta of your dreams. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step so your first try turns out perfect.
Step 1: Preheat and Cook the Pasta
First things first, crank that oven to 375°F (190°C) so it’s nice and hot when we’re ready to bake. While that’s heating up, grab your largest pot and fill it with generously salted water (it should taste like the sea!) for the pasta.
Cook your 12 oz of penne according to package directions, but pull it out 1 minute before it’s fully done, we want it al dente since it’ll keep cooking in the oven. Drain it well (no watery sauce here, please!) and let it hang out in the colander while we make the magic happen with the sauce.
Step 2: Prepare the Creamy Cheese Sauce
This is where the magic happens! In a medium mixing bowl, take your softened cream cheese (remember how I nagged you to take it out early?) and give it a quick stir to loosen it up. Now add in the heavy cream, mozzarella, Parmesan, garlic powder, salt, and pepper.
Here’s my pro tip: mix slowly at first to prevent cream cheese clumps, then go to town stirring until it’s completely smooth and dreamy. The sauce should be thick but pourable, if it seems too thick, add a splash of the pasta cooking water to loosen it up. Taste and adjust seasonings now (I usually add an extra pinch of garlic powder because I’m obsessed).
Step 3: Combine and Bake
Now for the fun part! In your large pot (no need to dirty another bowl), toss the drained pasta with that luscious cheese sauce until every single noodle is coated in cheesy goodness. Pour it all into your greased 9×13 baking dish and spread it out evenly.
Pop it in your preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the edges are bubbly and the top gets those gorgeous golden brown spots. Resist the urge to dive in immediately! Let it rest for 5 minutes, this helps the sauce thicken up perfectly so it doesn’t run everywhere when you serve it.
And there you have it, the creamiest, cheesiest, most comforting baked pasta that’ll have everyone coming back for seconds. Now grab a fork and dig in!
Tips for the Best Creamy Baked Cream Cheese Pasta
After making this dish more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time. These little details make all the difference between good pasta and oh-my-goodness pasta:
- Softened cream cheese is non-negotiable, Take it out of the fridge at least 30 minutes before starting. If you forgot (we’ve all been there!), microwave it in 15-second bursts at 50% power until just softened but not melted.
- Undercook your pasta slightly, I always pull it 1 minute early since it’ll continue cooking in the oven. Mushy baked pasta is a tragedy we can avoid!
- Let it rest after baking, Those 5 minutes aren’t just for show! They let the sauce thicken up so it clings to the pasta instead of pooling in the dish.
- Use the pasta water, Before draining, save about ½ cup of that starchy liquid. It’s magic for adjusting sauce consistency if needed.
One more bonus tip from my kitchen disasters: don’t overbake! When you see those first golden bubbles, it’s ready, any longer and your creamy sauce might dry out. Now go forth and bake the creamiest pasta ever!
Ingredient Substitutions and Variations
One of the best things about this recipe is how easily you can tweak it to suit what you’ve got in the fridge or your family’s preferences. Here are my favorite ways to mix it up without losing that creamy magic:
For a Lighter Version
I get it, sometimes you want all the comfort without quite all the calories. Try these swaps:
- Half heavy cream, half whole milk, Still creamy but cuts some fat
- Neufchâtel cheese instead of regular cream cheese, It’s got less fat but melts just as beautifully
- Part-skim mozzarella, You’ll still get that stretchy cheese pull we all love
Veggie Boosters
Need to sneak in some greens? I’ve successfully hidden all sorts of veggies in this dish:
- Baby spinach, Stir in a couple handfuls right before baking (it wilts perfectly)
- Roasted broccoli florets, Toss them in with the pasta for extra texture
- Sautéed mushrooms, Adds amazing umami flavor
Protein Add-Ins
Want to make it more substantial? These are my family’s favorites:
- Diced turkey bacon, Crisp it up first, then sprinkle on top before baking
- Shredded chicken, Leftover rotisserie chicken works perfectly
- Cooked Italian sausage, Just crumble it right into the sauce
The beauty of this recipe is how forgiving it is, don’t be afraid to make it your own! Just keep the cream cheese base and you really can’t go wrong. If you are looking for other main meals inspiration, check out my other recipes!
Serving Suggestions for Creamy Baked Cream Cheese Pasta
This pasta is rich enough to stand on its own, but I love serving it with something crisp and fresh to balance all that creamy goodness. My go-to is a simple Italian salad with romaine, cherry tomatoes, and tangy vinaigrette, the acidity cuts right through the richness. For carb lovers (like me!), warm garlic bread is mandatory for scooping up every last bit of that cheesy sauce. On extra hungry nights, I’ll add roasted asparagus or sautéed green beans, anything green makes me feel slightly better about eating two helpings!
Storage and Reheating Instructions
Let’s be real, leftovers are half the joy of this dish! Store any extra pasta in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for 15-20 minutes) to keep that creamy texture perfect, but the microwave works in a pinch, just stir every 30 seconds and add a splash of milk if needed. Freezing? Not ideal for cream-based sauces, but if you must, thaw overnight in the fridge before reheating gently.
Nutritional Information
Okay, let’s be real, we’re not eating this pasta for its diet-friendly qualities! But because I know you’re curious (and maybe trying to balance those indulgences), here’s the scoop on what you’re getting per serving:
- Calories: About 450 (worth every single one!)
- Fat: 25g (14g saturated, hello, creamy goodness)
- Carbs: 45g (2g fiber from that pasta)
- Protein: 15g (cheese power!)
- Sodium: 450mg
A quick heads-up, these numbers can change depending on the exact brands you use and any tweaks you make to the recipe. I calculated this based on whole milk mozzarella and full-fat cream cheese because… well, why wouldn’t you? If you use lighter versions like I mentioned in the substitutions section, your numbers will be different. But honestly? Some nights are just meant for creamy, cheesy pasta, and that’s okay! For more recipe ideas, visit Recipes Loop.
Frequently Asked Questions
After sharing this recipe with so many friends and family, I’ve heard all the questions! Here are the answers to the ones that come up most often:
Can I use a different pasta shape?
Absolutely! While penne is my go-to (those tubes hold sauce so well), any short pasta works great. Rigatoni, ziti, farfalle, or shells are all fantastic choices. Just stick to similar sizes so everything cooks evenly. The only shape I’d avoid? Long noodles like spaghetti, they don’t bake as nicely in this dish.
How do I prevent the sauce from curdling?
Don’t worry, it’s easier than you think! The key is room temperature ingredients (especially the cream cheese) and mixing slowly at first. If your sauce looks grainy, don’t panic! Just keep stirring, it’ll smooth out as everything combines. Also, baking at 375°F is the sweet spot, too hot and the dairy might separate.
Can I make this dish ahead of time?
You sure can, it’s perfect for meal prep! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add about 5-10 extra minutes since it’s going in cold. Pro tip: Let it sit at room temperature for 15 minutes first to prevent cracking your baking dish! If you’re looking for another creamy baked pasta option, try this one!
What can I add for extra flavor?
Oh, the possibilities! My favorite boosts include:
- Roasted garlic, Mash 3-4 cloves into the sauce for incredible depth
- Sun-dried tomatoes, Chop and stir in for bursts of tangy sweetness
- Fresh herbs, Basil or thyme work beautifully
- Red pepper flakes, Just a pinch adds lovely warmth
The base recipe is delicious as-is, but these extras take it to restaurant-quality levels! For more ideas on boosting flavor, see my creamy roasted garlic pasta recipe.
There you have it, all the answers to make your creamy baked pasta adventure a success. Now go make some cheesy magic happen in your kitchen, and don’t forget to tell me how it turns out!
