For a delicious dinner in a snap, make Baked Cheesy Bacon Spaghetti! We absolutely love this pasta dish for its creamy sauce, filled with bacon and cheese. The best part – it’s ready in 30 minutes!
Baked Cheesy Bacon Spaghetti Recipe
When you’re hearing, “what’s for dinner?” for what seems like the hundredth time this week, make this easy Cheesy Bacon Baked Spaghetti recipe. We really enjoyed this dish, not only because it was so simple to make, but also because it was delicious! This is the kind of meal the whole family will love – even the pickiest eaters.
Also check out other awesome pasta recipes, like Cheesecake Factory Louisiana Chicken Pasta, Easy Pizza Pasta Bake, or Chicken Tetrazzini.
Ingredients Needed
Here’s what you’ll need to make Cheesy Bacon Baked Spaghetti (the exact measurements are below in the printable recipe card).
- Milk – we used whole milk, but 2% would work well too.
- Cream of Chicken Soup – you only need one can of condensed cream of chicken soup.
- Cream Cheese – you’ll find the flavor chive & onion cream cheese with the other cream cheeses. It will be in a tub. You can also use the regular or whipped.
- Salt & Pepper
- Garlic powder & Onion powder
- Spaghetti – use regular or whole wheat, uncooked spaghetti noodles. The pasta will actually cook right in the sauce!
- Mozzarella cheese – half of the cheese will be mixed into the pasta and sauce. The other half will be sprinkled on top of the pasta before it is baked.
- Bacon – cooked crispy bacon.
- Green onion – a chopped green onion sprinkled over top of the baked spaghetti adds color and a little more flavor.
How To Make Bacon Spaghetti
The noodles are cooked in the same pot as the sauce, then the mixture is baked in the oven until bubbly!
- Combine the milk, cream of chicken soup, onion and chive cream cheese, and seasonings in a large pot and heat over medium heat until the sauce boils. Note: the cream cheese will not immediately stir into the sauce. It will melt slowly and then can be whisked in until the sauce is smooth and creamy.
- Break the spaghetti noodles in half and add them to the sauce. Stir well so the pasta doesn’t stick together. All this to simmer for 8 minutes.
- The spaghetti will cook in the sauce. It may not be fully done by the end of the 8 minutes, but it will continue to cook in the next steps.
- Add half of the mozzarella cheese and about 3/4 of the bacon and stir until melted.
- Pour the pasta into a greased 9×13 inch glass baking dish. Top the the remaining cheese and bacon, plus one chopped green onion.
- Bake the bacon pasta for 14-15 minutes, until the cheese is melted.
Serving and Storing
- Serving – Serve with a side of bread (Olive Garden bread sticks, garlic knots or French bread), side salad (garden salad or beet salad) or veggie (oven roasted vegetables, sauteed green beans or air fryer brussels sprouts).
- Storing – Store any leftovers in an airtight container in the fridge for 3-4 days.
Variations
Additions – Feel free to add in any ingredients you prefer like chicken, chopped tomatoes or any additional spices to give it some heat!
Cheese – I highly suggest sticking with the mozzarella that’s listed in the recipe, but you can add in some parmesan cheese if you prefer.
Bacon – make sure the bacon is nice and crispy. Turkey bacon can also be used.
Other Spaghetti Recipes
- Baked Spaghetti
- Million Dollar Spaghetti
- Spaghetti Stuffed Garlic Bread
- Cheesy Taco Spaghetti
- Stuffed Spaghetti Squash
- Chicken Spaghetti
Baked Cheesy Bacon Spaghetti
Ingredients
- 4 cups milk
- 1 (10.5 ounce) cream of chicken soup
- 8 ounces chive and onion cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pound uncooked spaghetti broken in half
- 1 pound bacon cooked and crumbled, divided
- 4 cups shredded mozzarella cheese divided
- 1 green onion chopped
Instructions
- Preheat oven to 400 degrees.
- To a large pot, add the milk, cream of chicken soup, chive and onion cream cheese, salt, pepper, garlic powder, and onion powder. Heat over medium-high heat, stirring often, until the mixture comes to a boil and the cream cheese is melted into the sauce. Add the uncooked spaghetti. Reduce the heat to medium and cook for 8 minutes, stirring often.
- Add about 3/4 of the bacon (reserve the rest to sprinkle on top later) and 2 cups of the mozzarella cheese. Stir well.
- Pour the spaghetti and sauce into a greased 9×13 inch baking dish. Sprinkle the remaining 2 cups of mozzarella cheese over the top, then top with the reserved bacon and the chopped green onion.
- Bake for 14-15 minutes, until the cheese is melted.
- Cool slightly before serving.
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