Creamy Southern Spaghetti Bake

There’s something special about a pasta bake that brings the whole family to the table without the fuss of complicated cooking. This Creamy Southern Spaghetti Bake delivers exactly that—tender spaghetti coated in a rich, zesty cream sauce with savory ground beef and melted sharp cheddar. It’s the kind of dinner that feels like a warm hug after a long day, combining simple ingredients into something truly satisfying.

Perfect for busy weeknights when you need dinner ready in under an hour, this bake feeds a crowd and tastes even better as leftovers. The combination of cream soups with Rotel gives it a distinctive Southern flavor profile that sets it apart from standard spaghetti dishes, while the melted cheese topping adds that irresistible golden finish everyone loves.

Why You’ll Love This Creamy Southern Spaghetti Bake

This recipe solves the weeknight dinner dilemma with ease. Everything comes together in about 45 minutes, including prep time, making it ideal for those evenings when you’re short on time but still want a home-cooked meal. The flavor combination hits all the right notes—creamy, savory, with just enough zip from the Rotel to keep things interesting without overwhelming heat.

The texture contrast between tender pasta and slightly crispy cheese topping creates satisfying bite after bite. You can easily customize the spice level to suit your family’s preferences, and it’s flexible enough to swap proteins or add extra vegetables. This bake holds up beautifully for leftovers and actually tastes better the next day as the flavors meld together. It’s also budget-friendly, using pantry staples and affordable ingredients that don’t require a special shopping trip. Families with picky eaters appreciate how the familiar pasta format makes it approachable while still delivering bold flavor.

Ingredients for Creamy Southern Spaghetti Bake

I always stock cream soups in my pantry specifically for recipes like this—they create an incredibly smooth sauce without any fuss. For the cheese, sharp cheddar is essential here rather than mild; it provides the flavor punch this dish needs to shine.

• 1 lb spaghetti noodles
• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10 oz) Rotel (diced tomatoes and green chilies)
• 2 cups shredded sharp cheddar cheese, divided
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

The ground beef choice matters more than you might think. I go for 85/15 lean-to-fat ratio because it provides enough flavor without leaving excessive grease, though 90/10 works if you prefer leaner. Ground turkey makes a great substitute for a lighter version while keeping the protein content high. Choose fresh bell peppers in whatever color you prefer—red and yellow add sweetness, while green offers a more traditional flavor.

Don’t skip the Rotel; it’s what gives this dish its signature Southern character. The mild version works for most families, but the hot variety adds welcome heat if you enjoy spice. Use block cheese and shred it yourself rather than pre-shredded bags—it melts much better and creates that smooth, creamy texture throughout the bake.

How to Make Creamy Southern Spaghetti Bake

The key is getting your pasta cooked to al dente, not soft, since it will continue cooking in the oven. This prevents mushy noodles and ensures the final texture is spot-on.

1. Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish with butter or cooking spray. Bring a large pot of salted water to a rolling boil for the spaghetti.
2. Cook the spaghetti according to package directions until al dente, typically 8-9 minutes. You want it slightly firm because it will soften more during baking. Drain thoroughly and set aside—no need to rinse.
3. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Add the diced onion and bell pepper right away so they cook down with the meat. Cook for 6-8 minutes until the beef is browned throughout and the vegetables are tender. Drain any excess grease, leaving about a tablespoon for flavor.
4. Lower the heat to medium and add the minced garlic, stirring constantly for about one minute until fragrant but not browned. Garlic burns easily, so keep it moving in the pan.
5. Add both cans of cream soup, the entire can of Rotel including the juices, Italian seasoning, and one cup of the shredded cheddar. Stir everything together and let it simmer gently for 3-4 minutes until the cheese melts completely and the sauce is smooth and creamy. Taste and season with salt and pepper—remember the cheese adds saltiness, so go light at first.
6. Add the drained spaghetti directly to the skillet and toss everything together using tongs until every strand is coated in the creamy sauce. This step ensures even distribution of flavor throughout the dish.
7. Transfer the spaghetti mixture to your prepared baking dish, spreading it evenly. Sprinkle the remaining cup of cheese across the top in an even layer.
8. Bake uncovered for 20-30 minutes until the cheese on top is melted, bubbly, and just starting to turn golden at the edges. Watch it during the last few minutes to prevent burning.
9. Let the bake rest for five minutes after removing it from the oven. This allows the sauce to thicken slightly and makes serving much easier.

What to Serve with Creamy Southern Spaghetti Bake

A simple side salad rounds out this hearty meal nicely and provides fresh contrast to the rich pasta.

Garden Salad with Ranch: Crisp romaine, cherry tomatoes, cucumber, and shredded carrots tossed with ranch dressing offers refreshing crunch that balances the creamy pasta perfectly. The cool, fresh vegetables cut through the richness.

Garlic Bread: Warm, buttery garlic bread is a classic pairing that never disappoints. Use it to soak up any extra sauce on your plate, and the crispy texture contrasts beautifully with the tender pasta.

Roasted Green Beans: Toss fresh green beans with olive oil, salt, and pepper, then roast at 425°F for 15 minutes until slightly charred. The simple preparation and bright flavor complement without competing with the main dish.

Coleslaw: A tangy coleslaw with a vinegar-based dressing provides acidity that cuts through the cream sauce. Choose a lighter slaw rather than a mayo-heavy version to avoid too much richness on one plate.

Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon adds color and nutrition without much effort. The slight bitterness of broccoli pairs well with the cheesy pasta.

Cornbread: Southern cornbread, whether sweet or savory, fits the regional theme of this dish perfectly. The slightly crumbly texture and corn flavor make it an ideal accompaniment.

Sliced Tomatoes: Fresh tomato slices sprinkled with salt, pepper, and fresh basil offer a simple, fresh element that requires no cooking and adds bright acidity.

Pro Tips & Variations

Cook your pasta one minute less than the package directions suggest. It finishes cooking in the oven and this prevents the final dish from becoming too soft. I find this single adjustment makes a noticeable difference in texture.

Make this ahead by assembling the entire bake up to the point of adding the final cheese topping, then cover and refrigerate for up to 24 hours. Add the cheese and bake straight from the fridge, adding 10 extra minutes to the cooking time.

For meal prep, divide into individual portions in airtight containers before baking. When ready to eat, bake individual portions at 350°F for 20 minutes. Use rotisserie chicken instead of ground beef for a shortcut version that cuts prep time significantly—just shred the chicken and add it to the sauce.

Switch to ground turkey or chicken for a leaner protein option that still delivers plenty of flavor. Add extra vegetables like mushrooms, zucchini, or spinach directly to the meat mixture for added nutrition without changing the core recipe. For a spicier version, use hot Rotel and add red pepper flakes or diced jalapeños to the meat mixture.

Make it vegetarian by skipping the meat entirely and doubling the vegetables, or use plant-based ground meat. Swap the spaghetti for penne or rigatoni if that’s what you have on hand—short pasta works just as well. Use cream of celery instead of chicken soup for a different flavor profile that’s equally delicious.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to four days. The flavors actually improve overnight as everything melds together, making this an excellent make-ahead dinner option.

For reheating, I add a splash of milk or cream to individual portions before microwaving to restore moisture. Microwave on 50% power for 2-3 minutes, stirring halfway through. Oven reheating works better for larger portions—cover with foil and bake at 350°F for 20 minutes until heated through.

This bake freezes beautifully for up to three months. Cool completely before freezing in a foil-lined baking dish, then wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator before reheating. For meal prep, freeze individual portions in microwave-safe containers for grab-and-go lunches or quick dinners.

Common Questions

Can I use a different type of pasta? Absolutely. Penne, rigatoni, or even egg noodles work well in this recipe. Just adjust the cooking time based on the pasta shape you choose, always aiming for al dente before baking.

What can I substitute for Rotel? Use a can of diced tomatoes plus a 4-ounce can of diced green chiles. You can also use salsa for a similar effect, though the consistency will be slightly different.

Can I make this without cream soups? Yes. Make a simple cream sauce with 2 cups of milk, 4 tablespoons of flour, and 4 tablespoons of butter. Cook until thickened, then season well with garlic powder, onion powder, and herbs.

How do I prevent the pasta from drying out? Cover the baking dish with foil for the first 15 minutes of baking, then remove it for the final 15 minutes to allow the cheese to brown. This traps moisture while still getting that golden top.

Can I double this recipe? Definitely. Use two 9×13-inch pans or one large roasting pan. The baking time may increase by 5-10 minutes, so check that it’s heated through and bubbly before serving.

This Creamy Southern Spaghetti Bake delivers comfort food satisfaction with minimal effort. The combination of tender pasta, rich cream sauce, and melted cheese creates a dinner that satisfies hungry families and leaves everyone asking for seconds. Give this one a try next time you need a reliable weeknight meal that feels special without requiring hours in the kitchen.

Creamy Southern Spaghetti Bake

A comforting pasta bake featuring tender spaghetti in a rich cream sauce with ground beef, Rotel, and melted sharp cheddar cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb spaghetti noodles
• 1 lb ground beef or ground turkey
• 1 small onion diced
• 1 bell pepper diced
• 2 cloves garlic minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10 oz) Rotel diced tomatoes and green chilies
• 2 cups shredded sharp cheddar cheese divided
• 1 tsp Italian seasoning
• Salt and black pepper to taste

Equipment

• 9×13-inch baking dish
• large pot
• large skillet
• wooden spoon

Method

 

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, about 8-9 minutes. Drain thoroughly and set aside.
3. While pasta cooks, heat a large skillet over medium-high heat. Add ground beef, onion, and bell pepper. Cook for 6-8 minutes, breaking up the meat with a wooden spoon, until beef is browned and vegetables are tender. Drain excess grease, leaving about 1 tablespoon.
4. Lower heat to medium and add minced garlic. Stir constantly for 1 minute until fragrant but not browned.
5. Add both cans of cream soup, the entire can of Rotel with juices, Italian seasoning, and 1 cup of shredded cheddar cheese. Stir to combine and simmer gently for 3-4 minutes until cheese melts and sauce is smooth. Season with salt and pepper to taste.
6. Add drained spaghetti to the skillet and toss with tongs until every strand is coated in the creamy sauce.
7. Transfer spaghetti mixture to the prepared baking dish and spread evenly. Sprinkle remaining 1 cup of cheese across the top.
8. Bake uncovered for 20-30 minutes until cheese is melted, bubbly, and starting to turn golden at the edges.
9. Let rest for 5 minutes before serving to allow the sauce to set.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months. Substitutions: Use ground turkey or chicken for leaner protein. Swap spaghetti for penne or rigatoni. Use hot Rotel for more spice. Make-Ahead: Assemble completely, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to bake time if cooking from cold.