Dreamy Spaghetti

Dreamy Spaghetti

A baked spaghetti dish with a layer of creamy white cheeses inside


8 servings


12 ounces angel hair spaghetti*
1 pound ground beef
1 small-medium onion, chopped
1 clove garlic, minced
salt and pepper, to taste
26 ounces spaghetti sauce
8 ounces sour cream
8 ounces cream cheese, softened
12 ounces cottage cheese


1. Cook spaghetti according to package instructions (al dente). Drain and rinse with cool water.
2. Brown meat with onions and garlic. Drain excess grease and add salt and pepper. Add spaghetti sauce and mix well.

3. In a mixing bowl, combine cottage cheese, cream cheese, and sour cream. Mix until well-combined.

4. Put half of the pasta in the bottom of a 9x13-inch casserole dish. Layer half of the cheese mixture and half of the meat mixture. Add remaining mixtures in the same order, with meat-sauce mixture ending on top.

5. Bake uncovered at 375 degrees F for about 30-45 minutes or until bubbling & heated through. Cool for 10 minutes before serving.

Dreamy Spaghetti
Additional Notes: 

This recipe was submitted to tammysrecipes.com from Serena L. Photos above are shown with spaghetti (rather than angel hair).

Serena notes, "Recipe also works well with low fat/fat free ingredients."

*I have tried this recipe with 8, 12, and 16 ounces of the pasta. I prefer 12 ounces of pasta for the amount of other ingredients here. Original submitted recipe called for 8 ounces.

Original recipe also called for 4 ounces mushrooms, drained or fresh, added to the meat sauce mixture.

Preparation Time: 

25 minutes

Cooking Time: 

35-40 minutes

Tammy's Review: 

This is a delicious, creamy baked spaghetti recipe! It's quick to make, and tastes delicious. "Dreamy" is a very good description of this dish!! If you love creamy, cheesy pasta sauces, try this dreamy spaghetti! My rating: 9/10.


Very tasty!! Please see the recipe above for my complete review!



I made this last night for my daughter and I, and maybe it was just that Mr. Pear was not home that it did not strike me as wonderful.

I had a hard time getting the cheeses to mix, and really should have whipped the cream cheese first and then added the rest to make it easier to spread.

I also found that I would have liked less cheese and more tomato sauce.

This was good, but not necessarily my favorite.


I made this yesterday but finally got around to serving it tonight as our power was knocked out for over 12 hrs. I had cooked and assembled it and started on a batch of cookies when all of a sudden the power went out. Anyway, I cooled it and then popped it in my extra freezer and tonight we had it for dinner. It freezes wonderfully and reheats very well. Not mushy. If I had intended to do it this way I would have really undercooked my pasta but it was fine the way it was. Very creamy. I bet it will be even more delicious the second day. Thanks for the great recipe. Staci


I made this for a bible study potluck this week. Everyone said how good it was. I used 12 oz. of noodles, but would probably cut it back next time and try 8 oz. It was almost overflowing the 9x13 baking dish. I had some leftover and ate it the next night for dinner and it was even better!


for me.It was very rich in cheese's.My oldest didn't like that much cheese in it either.I would like a bit more sauce too.I did the 8 ounces of noodles and I thought that was the perfect amount.

Now my husband said it would be a 10 and it was the best spaghetti he has ever had.He loved all the cheeses in it.


Both my husband and I really enjoyed this dish. I will have to admit I didn't follow exactly but very close! I used 8 oz of whole wheat angel hair and used low fat cheeses. I used my hand mixer to blend the cream cheese mixture to make it easier for spreading and I also added a little garlic powder to the cheese mixture for a little extra flavor. I actually made this dish the night before and divided it among two casserole dishes. I really think keeping it in the fridge overnight allowed the flavors to blend well. The next day I left it on the counter for a few minutes before baking so the dish wouldn't be going in the oven really cold. I had planned on freezing the second dish but somehow it never made it and we enjoyed it for dinner a few days later. Thanks Tammy!


This is one of mine and my husbands new favorites. Its really really easy. You cant get easier than this, but the flavor is so good.

I want some right now!


Wow, I loved this dish and so did my husband and 2-year-old son. It is very creamy/cheesy but we love cheese. I can't wait to make it again!


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