The Best Baked Alfredo Spaghetti

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

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.

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

Categories

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