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Baked Spaghetti with Cream Cheese and Bacon 


Baked Spaghetti with Cream Cheese and Bacon


Looking for a healthy solution to your weeknight dinner? Well, keep looking. While this Baked Spaghetti with

Cream Cheese and Bacon is certainly easy enough for a busy weeknight, it’s definitely not a healthy meal. No, this

is delicious comfort food that makes no apologies for its creamy, cheesy flavor. (There’s bacon too!) It’s simple,

filling and absolutely delicious.


While many casseroles use cream of mushroom soup as a shortcut, this one uses cream of bacon and I feel like

that should always have been the shortcut for the casserole. Simply stir the whole thing together with some milk,

cream cheese, onions and garlic powder, let it simmer and then add the spaghetti directly into the liquid. The

spaghetti is cooked in the sauce, saving you a few steps and ensuring the pasta has plenty of flavor.


4 cups milk


1 (10.5 ounces canned condensed bacon cream

8 ounces cream cheese, softened

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1 pound dried spaghetti


3 1/2 cups mozzarella cheese, grated and divided

1 cup bacon, cooked and crumbled

Fresh chives, chopped, for garnish (optional)

Kosher salt and freshly ground black pepper, to taste


Preheat oven to 400°F.


In a large pot, stir together milk, bacon soup, cream cheese, garlic powder and onion powder. Bring to a boil.

As soon as it is bubbling, cut the spaghetti in half and stir it into the pot. Reduce the heat to medium-low and let

the spaghetti cook for 8 minutes, stirring occasionally.Add 2 cups mozzarella and 1/2 the bacon. Season with salt

and pepper and place in a 9 x 13 inch baking dish.

Top with the remaining mozzarella and bacon and bake for about 15 minutes until the cheese is melted and

starting to brown.

Let rest for 5 minutes before serving. Garnish with fresh chives if desired.Enjoy!

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