The Best Baked Alfredo Spaghetti

This baked spaghetti Alfredo recipe was never so easy, or so cheesy, thanks to the addition of provolone, mozzarella, ricotta, and Parmesan cheeses.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 628 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until halfway cooked through, about 6 minutes. Drain.

Step 5

Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into the prepared baking dish. Cover the dish with aluminum foil.