The Best Baked Alfredo Spaghetti

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. Mrs. P Jan 4, 2021 06:19 AM
    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. Nanaclaus Sep 4, 2020 10:15 PM
    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. DKTHOMAS3 Jan 18, 2020 10:24 PM
    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. rick Sep 2, 2019 05:38 AM
    Have made this a few times. Great recipe, easy to do. Trying with sausage today to make wife happy!
  5. JenJShel Feb 4, 2019 09:53 AM
    Bakes up very think and filling
  6. reuben cook Nov 26, 2018 10:07 AM
    Topped it off with home made meat balls. Was a Great easy dish
  7. Arramies Feb 15, 2018 01:57 AM
    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. Rajayna Nov 22, 2017 08:19 AM
    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. Yoly Jan 8, 2017 11:08 AM
    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 ...
RedCipes