Some nights you just drag your feet through the door, eyes half-closed and stomach growling like an angry bear. You’ve had back-to-back calls, traffic that barely moved, and a to-do list that feels endless. By the time you reach the kitchen, you want something warm, comforting, and utterly satisfying.
You know what? This baked spaghetti has saved my sanity more times than I can count. It transforms pantry staples—spaghetti, cream cheese, mozzarella, bacon—into a dish that feels downright celebratory. No fancy gadgets, minimal fuss, and pure, gooey joy on every plate.
There’s something about those cream-cheese-kissed noodles mingling with smoky bacon that zaps you straight back to childhood family dinners—slightly messy, wholly addictive. It’s the kind of meal where seconds aren’t optional; they’re practically mandatory.
And here’s the kicker: it’s relaxed enough for a weeknight yet indulgent enough for a casual gathering. Whether you’re cooking for a crowd or sneaking leftovers at midnight, it never disappoints.
Why You’ll Love It
- Silky, Ultra-Creamy Sauce: Cream cheese plus milk gives each noodle a velvety hug.
- Smoky Bacon Crunch: Crispy bits add just the right snap and salt.
- Zero Fuss: Minimal chopping, no exotic ingredients—you’ve got this.
- Crowd Magnet: Perfect for potlucks, family dinners, or impressing that special someone.
Timing and Servings
Prep time is about 15 minutes, plus another 25–30 minutes for baking. In under an hour, you’ll serve 6–8 hungry people—or secure multiple lunches for one very happy home chef.
Ingredients
- 1 lb dry spaghetti
- 4 cups milk
- 1 can (10.5 oz) condensed cream of bacon soup
- 8 oz softened cream cheese
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 3½ cups grated mozzarella cheese, divided
- 1 cup cooked, crumbled bacon (8–10 slices)
- Salt and pepper, to taste
Directions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish and set it aside.
- Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until just al dente—about a minute less than the package suggests. Drain and return noodles to the pot.
- In a medium saucepan over medium heat, whisk together milk and condensed soup until smooth.
- Reduce heat to low. Stir in cream cheese, garlic powder, and onion powder. Keep mixing until the sauce is silky and free of lumps. Taste, then season with salt and pepper.
- Remove from heat. Fold in 2 cups of mozzarella and half the bacon pieces, listening for that satisfying sigh as the cheese melts.
- Pour sauce over the spaghetti. Gently toss with tongs or two forks until each strand is coated in that luscious mixture.
- Transfer everything to your prepared dish. Sprinkle the remaining mozzarella on top, then scatter the last of the bacon.
- Bake for 15–20 minutes, until the cheese is bubbly and lightly golden at the edges.
- Let it rest for 5 minutes before serving—this helps you get neat, picture-worthy slices instead of a saucy mess.
Variations
- Veggie Boost: Toss in a couple of cups of fresh spinach or some sautéed mushrooms in step 5 for a green twist.
- Cheese Swap: Try sharp cheddar or pepper jack in place of mozzarella for a tangy or spicy kick.
- Heat Seeker: Stir in red pepper flakes or a few dashes of hot sauce when you add the spices.
- Gluten-Free: Use your favorite gluten-free spaghetti and choose a GF-labeled condensed soup.
Storage & Reheating Tips
- Refrigerator: Store in an airtight container for up to 3 days. Microwave individual portions or reheat in a 350°F (175°C) oven until warmed through.
- Freezing: Cool completely, then wrap the dish (or single servings) in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge before baking.
FAQs
Can I swap bacon for another protein?
Absolutely—you can use cooked sausage crumbles, diced ham, or even shredded rotisserie chicken. Just keep an eye on salt levels, since cured meats pack extra seasoning.
Is advance assembly possible?
Yes—prepare through step 7, cover, and refrigerate up to 24 hours. Let it sit at room temperature for about 15 minutes before popping it in the oven so the cheese melts evenly.
My sauce turned out too thin—what now?
If your cream cheese was still cold, it might clump. Next time, let it warm up a bit first or whisk in a tablespoon of flour or cornstarch when you add the milk to help thicken the sauce.
Can I make this dairy-free?
You can try: swap in a vegan cream cheese, use plant-based milk and vegan shredded cheese, and choose a mushroom- or veggie-based creamy soup. The texture shifts, but you’ll still get that cozy vibe.
Conclusion
There you have it—a cozy, crowd-pleasing bake that’s both fuss-free and feel-good. Pair it with a crisp salad, a glass of red, or some garlic bread for maximum comfort. Next time the dinner scramble hits, let this bacon cream cheese baked spaghetti be your lifesaver.
Bacon Cream Cheese Baked Spaghetti
Ingredients
- 1 lb dry spaghetti
- 4 cups milk
- 1 can 10.5 oz condensed cream of bacon soup
- 8 oz softened cream cheese
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 3½ cups grated mozzarella cheese divided
- 1 cup cooked and crumbled bacon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a medium saucepan, combine milk and condensed cream of bacon soup. Heat over medium heat, stirring until smooth.
- Add the softened cream cheese, garlic powder, and onion powder to the saucepan. Stir continuously until the cream cheese is melted and the sauce is well combined. Season with salt and pepper to taste.
- Stir in 2 cups of grated mozzarella cheese and half of the cooked bacon. Mix until the cheese is melted and the bacon is evenly distributed.
- Toss the cooked spaghetti in the sauce until evenly coated. Transfer the mixture to a greased baking dish.
- Sprinkle the remaining 1½ cups of mozzarella cheese and the rest of the bacon on top of the pasta.
- Bake in the preheated oven for 15 minutes or until the cheese is bubbly and lightly golden.
- Remove from the oven and let cool for a few minutes before serving.
