Now, I fold the cooked spaghetti into the cream cheese mixture, ensuring every noodle is coated in that luscious sauce. I can already tell this dish is going to be a hit! Once mixed, I transfer everything into a greased 9×13 inch baking dish, spreading it evenly. To elevate the flavor, I sprinkle the remaining mozzarella and the grated Parmesan cheese on top. I pop it in the oven and bake for about 25 to 30 minutes until the cheese is bubbly and golden brown. The smell wafting through my kitchen is heavenly, and I find it hard to resist sneaking a taste!
When the casserole is done baking, I take it out and let it rest for about 5 minutes before serving. This brief wait allows the flavors to meld even more, and trust me, it’s worth it! I like to sprinkle some fresh parsley on top for a pop of color and an extra hint of freshness before digging in.
Pro Tips for Best Results
One thing I discovered early on is that using fresh ingredients really elevates the dish. So, I make a point to use real marinara sauce rather than store-bought ones that can be too sweet or bland. I personally love making my sauce from scratch when I have the time—it’s a game changer!
Another tip is to make sure the cream cheese is adequately softened. I usually leave it out on the counter for an hour before I start cooking. It makes the mixing process so much easier and helps to achieve that smooth, creamy texture I love so much. If I try to cut corners and use cold cream cheese, I end up with clumps, and nobody wants that!
Lastly, don’t skip the resting period after baking. I know it can be tempting to dig right in, especially with that delicious aroma filling the air, but letting it sit for a few minutes makes all the difference in texture and flavor. I’ve made that mistake before and regret it every time when the casserole falls apart on the first serve!
Common Mistakes to Avoid
One common mistake I made early on was overcooking the spaghetti. While I was eager to mix it with the sauce, overcooked pasta results in a mushy texture once baked. I now make it a point to cook it al dente, which means it will hold up nicely in the oven. (See the next page below to continue…)