Bacon Spaghetti Bake doesn’t need an introduction. It impresses from the moment it’s placed on the table, with its creamy, herbaceous sauce, tender noodles, and crispy bacon. Really, the melted mozzarella is just a hat on a hat (in the most delicious way, of course). The real power of Bacon Spaghetti Bake is to take a few classic ingredients and zhush it up so much that it becomes something else entirely: a taste greater than the sum of its parts. Since its parts include bacon, that is quite a tall order, and yet it succeeds!

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For the bake:

  • 4 cups milk
  • 1 (10.5-ounce) can condensed cream of bacon soup
  • 7.5 ounces whipped chive cream cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 pound spaghetti
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup bacon bits or bacon, cooked and crumbled

For the topping:

  • 2 cups mozzarella cheese, shredded
  • 1 tablespoon chives, chopped
  • 1/2 cup bacon bits or bacon, cooked and crumbled


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Grease a 9×13-inch baking dish.

Step 3 –Add the milk, the soup, the cream cheese, the salt, the pepper, the garlic powder, and the onion powder into a large pot.

Step 4 –Place the pot over high heat, stirring well, and bring the mixture to a boil.

Step 5 –Break the spaghetti noodles in half and add them to the mixture in the pot.

Step 6 –Reduce the heat to medium low and cook, stirring occasionally, until the spaghetti is close to al dente, about 8 minutes.

Step 7 –Add 2 cups of the mozzarella and 1/2 cup of the bacon to the pot, stirring to combine.

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Step 8 –Pour the spaghetti mixture into the prepared baking dish.

Step 9 –Sprinkle the remaining mozzarella, the chives, and the remaining bacon on top of the bake.

Step 10 –Bake until the cheese is completely melted and just starts to brown, about 14-15 minutes.

Step 11 –Let stand for 5 minutes.

Step 12 –Serve.