Cream Cheese Pasta Sauce

Have some cream cheese, but you’ve not sure what to make? Then, try out this cream cheese pasta sauce recipe. It’s so simple and if you pair it was some noodles and meat, or another protein source, you’ve got a complete entree!

Looking for another simple lunch/dinner recipe? Try out my honey garlic chicken thigh recipe. It tastes better then takeout!

Why I love this recipe

• Hands-off: This recipe requires very minimal effort. All you have to do is add your block of cream cheese and some marinara sauce, or tomatoes, to a pan. Throw in some spices and herbs, if you would like, and pop the baking pan in the oven for about 25 minutes.
• Versatile: Have your cream cheese pasta sauce with beef or chicken. Risotto or spaghetti noodles. Perhaps you love basil, but not oregano? Then just add basil! You can really mix and match to fit your taste!

What cream cheese do you use for cream cheese pasta sauce?

I use regular, full-fat cream cheese. I’ll be honest, I don’t really have a brand preference at the moment, so I usually go with a generic brand to be a little more frugal.

What does cream cheese pasta sauce taste like?

This cream cheese pasta sauce is rich, and creamy. There’s also some tanginess that’s balanced out by the earthy flavor of the herbs- oregano and basil.

What it reminds me of is a light lasagna or baked ziti. You get the perfect pasta sauce that’s a little thicker. Now just pair it with your favorite noodles and meat- more on that below!

Make it your own! Variation and substitutions

• Spice up the flavor: Want your sauce to have a bit of a kick to it? Try adding a pinch of red pepper flakes or using a jar of marinara sauce that’s already spicy.
• Pack in the protein: I love using ground beef with this sauce because it’s so easy to cook quickly. However, you can also use meats such as: leftover rotisserie chicken, Italian sausage, or even some shrimp.
• Complete with some veggies: Top off your entree with some fresh spinach before serving. The warmth from the sauce will wilt the spinach and complete the dish!

Tips for the perfect smooth sauce

• “Block” Method: Don’t worry if the cream cheese is a little chunky. Give your sauce a good mix with a wooden spoon or even a whisk. And if you’d like to take it a step further to really get a smooth texture, try an emersion blender.
• Pasta Water: If you want to thin out the sauce a little, but still have that smooth texture, add about 1/4 cup of pasta water to the sauce.

Serving suggestions for cream cheese pasta sauce

• Noodle pairings: Classic spaghetti or macaroni noodles work great in a pinch. But this sauce also goes well with penne, ziti, trompetti, or even ravioli.
• Side dishes: This sauce pairs nicely with Caeser salad, garlic bread, or even a roasted veggie- such as broccoli.
• Garlic bread: Want to have more of a snack or appetizer type of dish? Serve the sauce with some fresh-baked garlic bread!

Discover a new type of pasta to have with your sauce by clicking here!

Why bake instead of use stovetop?

You might be wondering why this is going in the oven instead of just simmering it on the stove. By baking the cream cheese into the marinara sauce, you get delicious, caramelized edges and a deep flavor profile.

Can you freeze cream cheese pasta sauce?

While I’m a huge fan of freezer meals, this is one recipe I recommend enjoying fresh. Because cream cheese is a soft dairy product, it has a tendency to separate and become a bit grainy once it’s frozen and thawed.

The high water content in the marinara can also cause the sauce to “break,” leaving you with a watery mess instead of that velvety, smooth texture we’re going for. If you’re looking to prep ahead, I’d suggest keeping the marinara and cream cheese separate in the fridge and just popping them in the oven right before you’re ready to eat!

Why this is the ultimate kid-friendly dinner

If you have some picky eaters or just a house full of littles in general, like I do, then you know as well as I do that dinner time can be a challenge! Here is why this sauce is a win:

• Tames the tang: The cream cheese mellows out the acidity of the tomatoes. This makes the flavor much more mild for those tiny taste buds!
• The “pink sauce” factor: Kids typically love fun, creamy pink/orange colors! It can be less intense/intimidating then deep red.
• Velvet texture: The velvet texture coats the noodles in such a way that you don’t end up with a puddle of sauce at the bottom of the bowl. It easily stays on the spoon much better!
• Easy to hide veggies: Since the sauce is so thick, it can easily disguise the finely diced veggies you want to add, like carrots or zucchini.

Equipment needed

• Oven-safe baking dish (9×13 will do)
• Wooden spoon or whisk
• Large pot (for boiling pasta)
• Colander (for draining the pasta)
• Measuring spoons
• Immersion blender (optional)

Ingredients for cream cheese pasta sauce

• 1/2-1 block of 8oz cream cheese (based on how creamy you want your sauce)
• 1 jar of marinara sauce (24 oz)

Optional (any of the following to add a bit more flavor):

• 1/2-1 tsp of dried basil (or 1-2 tsp fresh)
• 1/2 tsp dried oregano (or 1 tsp fresh)
• 1/2-1 tsp garlic powder (or 1-2 cloves fresh garlic, minced)
• As much cheese as your heart desires!
• 2 tbsp olive oil (for drizzling over the sauce after it’s baked)

How to make cream cheese pasta sauce

Start by preheating the oven to 375 degrees Fahrenheit and adding 1/2-1 block of cream cheese to an oven-safe baking pan.

Next, pour the jar of marinara sauce around the cream cheese.

Then sprinkle basil, oregano, and garlic powder in the baking dish- this step is optional, skip if you don’t want any additional spices/herbs.

Next, place the baking dish in the oven for about 25 minutes.

Pro tip: while your pasta sauce is baking, work on your pasta and meat.

After the sauce is done baking, remove it from the oven, drizzle some olive oil over it (optional), and mix in your meat and pasta. Enjoy! 🙂

How to store cream cheese pasta sauce

Fridge: Store leftovers in an air-tight container for up to 3-4 days.

Reheating: Because cream cheese can thicken when cold, add a splash of milk, water, or even marinara sauce. 🙂

Common Questions About This Sauce (FAQ)

Can I use low-fat cream cheese for this? You definitely can! Just keep in mind that the sauce won’t be quite as rich or “velvety” as the full-fat version. Low-fat dairy has more water, so your sauce might turn out a little thinner, but it’ll still be delicious!

My sauce looks a little lumpy after baking—is that normal? Don’t panic! Because cream cheese is so thick, it doesn’t always melt into a perfectly smooth puddle on its own. A good, vigorous stir with a whisk or a wooden spoon usually does the trick. If you want it extra silky, you can always give it a quick pulse with an immersion blender.

Is this recipe gluten-free? Yes! As long as your favorite jar of marinara is gluten-free, the sauce itself is totally safe. Just pair it with your favorite GF noodles or even serve it over roasted veggies for a low-carb option.

How can I make this into a full meal even faster? The best part about this sauce is that it bakes for 25 minutes, which gives you plenty of time to prep the rest! While it’s in the oven, I usually boil some high-protein pasta or brown some ground beef. It’s the ultimate “set it and forget it” dinner for those busy weeknights with the kids.

Hey there! Did you make this recipe? If so, I’d love to know what you think, so please feel free to leave a comment! 🙂