If you need a cozy dinner that comes together fast, this cheesy spaghetti is a lifesaver. It’s creamy, saucy, and loaded with melty cheese—everything you want after a long day. No fancy ingredients, no complicated steps, just simple pantry staples you probably already have.

It’s great for kids, satisfying for adults, and perfect when you want big flavor without babysitting the stove.

Jump to Recipe Card

Why This Recipe Works

Cooking process close-up: Spaghetti finishing in a wide skillet as the marinara simmers, strands bei

This dish keeps things simple while delivering comfort in every bite. You get the classic tomato-and-garlic flavor you expect from spaghetti, plus a creamy, cheesy finish that feels indulgent without being heavy. Cooking the pasta to just shy of al dente and finishing it in the sauce lets the noodles absorb flavor, so it tastes like it cooked all day.

And because the ingredients are flexible, you can adapt it to what you have on hand—fresh or dried herbs, different cheeses, or store-bought marinara.

What You’ll Need

12 ounces spaghetti (regular or thin)
2 tablespoons olive oil
3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
1 small onion, finely chopped (optional but flavorful)
24 ounces marinara or tomato sauce (homemade or store-bought)
1/2 cup pasta cooking water (reserve from the pot)
1/2 teaspoon dried oregano (or Italian seasoning)
1/4 teaspoon red pepper flakes (optional, for a little heat)
1 cup shredded mozzarella
1/2 cup grated Parmesan (plus extra for serving)
2 tablespoons cream cheese or heavy cream (optional, for extra creaminess)
Salt and black pepper, to taste
Fresh basil or parsley, chopped, for garnish (optional)

Step-by-Step Instructions

Cheese-melt detail: Extreme close-up of hot spaghetti as shredded mozzarella and grated Parmesan are

Boil the spaghetti. Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente (1 minute less than package directions). Reserve 1/2 cup of the pasta water before draining.
Sauté aromatics. In a wide skillet or large saucepan, heat olive oil over medium heat.
Add onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook 30 seconds, until fragrant.
Add sauce and season. Pour in marinara sauce. Stir in oregano, red pepper flakes, a pinch of salt, and black pepper.
Simmer for 3–5 minutes to warm through and blend flavors.
Loosen with pasta water. Add about 1/4 cup of the reserved pasta water to the sauce to help it cling to the noodles. You can add more later if needed.
Combine pasta and sauce. Add the drained spaghetti to the skillet. Toss over low heat for 1–2 minutes so the noodles absorb the sauce.
Make it cheesy. Lower the heat and sprinkle in mozzarella and Parmesan.
Stir gently until the cheese melts and coats the pasta. If using, add cream cheese or a splash of heavy cream for a silky finish. Adjust the sauce with a bit more pasta water if it feels too thick.
Taste and adjust. Add more salt, pepper, or red pepper flakes to taste.
Finish with chopped basil or parsley if you like.
Serve hot. Top with extra Parmesan and a drizzle of olive oil. Serve with a side salad or garlic bread if you want to make it a full meal.

Keeping It Fresh

Leftover cheesy spaghetti holds up well for a couple of days. Store it in an airtight container in the fridge for up to 3–4 days.

To reheat, add a splash of water or milk to loosen the sauce and warm gently over low heat or in the microwave in 30-second bursts. If you want to freeze it, skip the fresh herbs and freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat with a bit of liquid and a sprinkle of fresh Parmesan.

Tasty top view: Overhead shot of a generous bowl of cheesy spaghetti twirled high, sauce evenly clin

Health Benefits

Balanced energy: Spaghetti provides carbs for quick energy, which is useful on active or busy days.
Protein and calcium: Cheese adds protein and calcium for muscle support and bone health.
Lycopene boost: Tomato sauce is rich in lycopene, an antioxidant linked to heart health.
Customizable nutrition: Add veggies like spinach, mushrooms, or bell peppers, or toss in lean protein (ground turkey, chicken, or beans) to round out the meal.

Pitfalls to Watch Out For

Overcooking the pasta: It will keep cooking in the sauce, so pull it early.
Skipping pasta water: That starchy liquid helps the sauce cling and keeps it from turning gloppy.
Too much heat with cheese: High heat can cause the cheese to separate.
Melt it over low heat.
Under-seasoning: Taste as you go. Store-bought sauces vary; you may need extra salt, a pinch of sugar, or more herbs.

Alternatives

Cheese swaps: Try cheddar for a sharper bite, provolone for stretch, or Pecorino Romano for salty tang.
Creamy twist: Stir in ricotta at the end for a light, creamy texture. Or use mascarpone for a richer finish.
Protein add-ins: Brown ground beef, turkey, or Italian sausage with the onion.
For a lighter option, add rotisserie chicken or cannellini beans.
Veggie boost: Fold in baby spinach, sautéed mushrooms, roasted zucchini, or peas during the last minute.
Gluten-free: Use gluten-free spaghetti and check that your sauce is gluten-free.
Spice lovers: Add extra red pepper flakes or a spoonful of Calabrian chili paste.

FAQ

Can I make this without onions and garlic?

Yes. Use a flavorful marinara and add 1 teaspoon Italian seasoning for depth. You can also use a pinch of garlic and onion powder to keep it simple.

What kind of marinara works best?

Choose a marinara with clean ingredients and balanced acidity.

If your sauce tastes sharp, add a pinch of sugar or a splash of cream to mellow it out.

How do I prevent clumpy cheese?

Lower the heat before adding cheese and add it gradually. Stir gently and use some pasta water to keep the sauce smooth and glossy.

Can I bake it as a casserole?

Absolutely. Transfer the sauced pasta to a baking dish, top with extra mozzarella and Parmesan, and bake at 375°F (190°C) for 12–15 minutes until bubbly and golden.

What if my sauce is too thick?

Add a little reserved pasta water, a tablespoon at a time, until it loosens.

The starch helps it stay creamy instead of watery.

Is there a dairy-free option?

Use a dairy-free mozzarella-style shreds and skip the cream. Nutritional yeast adds a cheesy note without dairy.

Final Thoughts

This quick cheesy spaghetti is the kind of weeknight recipe you’ll come back to again and again. It’s fast, flexible, and never fails to hit the spot.

Keep a jar of marinara and a block of cheese in the fridge, and you’re never far from a cozy dinner. Make it your own with add-ins, or keep it classic—either way, it’s simple, satisfying, and just plain good.