Recipe By ardomagala
Rating
Published Apr 2nd
Prep 20m Cook 1h 25m Additional - Ready In 1h 45m
Servings 12 servings Calories 627.6

This is an amazingly cheese-rich dish. I love making this to take to friends’ homes as a drop off meal. It gets rave reviews every time! The recipe is adapted from a restaurant in the Mall of America called Tucci Benucch. I attended the restaurant at a business meeting and they gave us a recipe for the baked spaghetti that I have made a few changes to. My husband prefers it without the marinara/meatball topping, but if you’re looking to stretch the recipe that’s a great way to do it.

Recipe Ingredients

  • cooking spray
  • 1 pound spaghetti
  • 1 pound shredded mozzarella and provolone cheese blend
  • 2 (16 ounce) jars Alfredo sauce (such as Ragu®)
  • ½ cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 3 eggs
  • 1 (16 ounce) jar marinara sauce, or to taste
  • 1 (16 ounce) package frozen cooked meatballs, or to taste

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.
  3. 3 Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil.
  4. 4 Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
  5. 5 Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

Nutrition Facts

  • Calories 627.6
  • Carbohydrate 41 g
  • Cholesterol 139.1 mg
  • Fat 40.1 g
  • Fiber 2.3 g
  • Protein 26.6 g
  • Saturated Fat 17 g
  • Sodium 1259.8 mg
  • Sugar 6.9 g

Reviews

  1. This is by no means healthy, but it was tasty. I didn’t have ricotta, so I used a half brick of cream cheese, and I poured both jars of sauce in at the beginning. After 55 minutes, it was plenty done.
  2. Delicious!! I cut amounts in half for 6 servings, and added cooked rotisserie chicken, & omitted the meatball & marinara topping. Half amount in 9x9 glass baking dish took 65 mins at 375*
  3. Love this! I prefer to add both jars of Alfredo instead of adding one after the dish is baked. It sets up nicely and plates up with no mess. For a little added flavor I will add some pesto in the future. Leave out the meatballs and it's a great side to chicken/fish mains. It - Read more ...
  4. Have made this a few times. Great recipe, easy to do. Trying with sausage today to make wife happy!
  5. Bakes up very think and filling
  6. Topped it off with home made meat balls. Was a Great easy dish
  7. I made this last night and was pleasantly surprised. It's pretty decent when you are in the mode for something out of the ordinary.
  8. This is an easy recipe and turned out good. I chose to only use Alfredo. I had some extra pasta that I had frozen and was looking for a quick recipe to use it for. This was perfect
  9. I chose to make it without the marinara sauce as suggested by the submitter. Perhaps I would have liked it better if I had. I used homemade Alfredo sauce from this site that I have been making for years. So it wasn't the sauce. I found it on the dry side and I only baked - Read more ...
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