The Best Baked Alfredo Spaghetti

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.

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

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.