I make this Creamy Three-Cheese Spaghetti when I’m craving something rich, comforting, and incredibly satisfying. Tender spaghetti is coated in a velvety sauce made from three delicious cheeses that melt together beautifully. It’s simple, indulgent, and perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
I love how incredibly creamy and flavorful this dish turns out every single time. The combination of cheeses creates depth and richness without being overwhelming. Each bite feels smooth, cheesy, and comforting.
I also appreciate how quickly it comes together with pantry staples. I can easily adjust the cheeses or add proteins and vegetables depending on what I have on hand, which makes it a versatile go-to meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces spaghetti
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup whole milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
salt to taste
black pepper to taste
1/4 teaspoon Italian seasoning (optional)
fresh parsley, chopped (for garnish)
Directions
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I start by bringing a large pot of salted water to a boil. I cook the spaghetti according to the package instructions until al dente, then reserve about 1/2 cup of pasta water before draining.
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In a large skillet over medium heat, I melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
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I pour in the heavy cream and milk, stirring gently. I let it simmer for 3–4 minutes until slightly thickened.
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I reduce the heat to low and gradually stir in the mozzarella, Parmesan, and ricotta cheese. I keep stirring until the cheeses are fully melted and the sauce becomes smooth and creamy.
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I season with salt, black pepper, and Italian seasoning if I’m using it. If the sauce feels too thick, I add a splash of the reserved pasta water to loosen it.
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I add the drained spaghetti to the skillet and toss everything together until the pasta is fully coated in the creamy sauce.
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I garnish with fresh parsley and serve immediately.
Servings and Timing
Servings: 4 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add grilled chicken, sautéed shrimp for extra protein. If I want a little heat, I sprinkle in red pepper flakes.
I also enjoy adding sautéed mushrooms or spinach for extra flavor and texture. When I want a sharper taste, I substitute part of the mozzarella with provolone or fontina.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm the pasta gently on the stovetop over low heat with a splash of milk or cream to bring back the creamy texture. I can also microwave it in short intervals, stirring between each round to heat evenly.
I don’t usually freeze this dish because cream-based sauces can separate after thawing, but I prefer making it fresh for the best texture.
FAQs
Can I use different cheeses?
I can swap in cheeses like provolone, fontina, or even cream cheese, depending on the flavor profile I prefer.
How do I prevent the sauce from becoming grainy?
I keep the heat low when adding the cheese and stir continuously so it melts smoothly without separating.
Can I make this dish ahead of time?
I prefer serving it fresh, but I can prepare the sauce ahead and reheat it gently before tossing with freshly cooked pasta.
What can I serve with this spaghetti?
I like pairing it with a simple green salad or garlic bread for a complete meal.
How do I make it lighter?
I can substitute half-and-half for heavy cream and reduce the amount of cheese slightly while still keeping it creamy.
Conclusion
I find this Creamy Three-Cheese Spaghetti to be the ultimate comfort food. It’s rich, smooth, and packed with cheesy flavor in every bite. Whenever I want a reliable, crowd-pleasing pasta dish, I turn to this simple yet indulgent recipe.
PrintCreamy Three-Cheese Spaghetti
A rich and comforting Creamy Three-Cheese Spaghetti made with mozzarella, Parmesan, and ricotta blended into a velvety sauce that coats tender pasta perfectly. This indulgent dish is simple, satisfying, and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 12 ounces spaghetti
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet over medium heat, melt the butter and sauté the minced garlic for about 30 seconds until fragrant.
- Add the heavy cream and milk, stirring gently. Simmer for 3–4 minutes until slightly thickened.
- Reduce heat to low and gradually stir in mozzarella, Parmesan, and ricotta cheese. Stir continuously until fully melted and smooth.
- Season with salt, black pepper, and Italian seasoning if using.
- If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Add the drained spaghetti to the skillet and toss until fully coated in the creamy sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- Keep the heat low when adding cheese to prevent a grainy sauce.
- Add grilled chicken, shrimp, or sautéed vegetables for extra flavor and protein.
- Use provolone or fontina for a sharper cheese variation.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or cream to restore creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg
