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Home » Recipes » Dinner » Baked Spaghetti Recipe

Baked Spaghetti Recipe

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This Baked Spaghetti recipe is for mini loaves of creamy Alfredo baked spaghetti topped with meatballs and marinara sauce. It’s a Tucci Benucch copycat recipe!

Baked Spaghetti in white bowl

There is a restaurant at the Mall of America called Tucci Benucch that I went to with my husband a few months ago. The food was delicious!

As usual, I had a hard time deciding but finally chose the Chicken Parmesan and Brian got Four Cheese Ravioli. One of the other items I wanted to order was their Famous Baked Spaghetti. I haven’t made it back to the restaurant to try it so I decided to make it at home.

Most baked spaghetti recipes that I’ve seen use a red sauce but the baked spaghetti from Tucci Benucch is made with a white sauce. The red sauce is added after baking, so that is how I made mine.

Baked Spaghetti with Fettuccini Alfredo Sauce

I decided to use my mini loaf pan instead of baking the spaghetti in a large pan.

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mini loaf pan

This is the pan I used when making this recipe.

It is a Wilton Perfect Results, 8 cavity loaf pan. amazon

Here is my affiliate link (I will receive a small commission if you purchase through this link).

Wilton Perfect Results Loaf Pan

 

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How To Make Baked Spaghetti

First mix about 6 cups of cooked thin spaghetti with Alfredo sauce. I made my own sauce, but you can use the jarred sauce if you prefer.

After greasing the pan, fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary. Sprinkle the tops with shredded mozzarella cheese.

Mini Baked Spaghetti Loaves

Bake for about 25 minutes at 350 degrees.

While the spaghetti is baking, heat Italian meatballs and marinara sauce.

Baked Spaghetti Topped With Meatballs and Marinara Sauce

Put a little sauce in a bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.

Baked Spaghetti Loaf with Meatballs

Sprinkle with freshly grated Parmesan and oregano. Serve with garlic, cheese bread, and a green salad.

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Baked Spaghetti

Baked Spaghetti Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This Baked Spaghetti recipe is for mini loaves of creamy Alfredo baked spaghetti topped with meatballs and marinara sauce. It’s a Tucci Benucch copycat recipe!

Ingredients

  • 6 cups cooked thin spaghetti noodles
  • Alfredo sauce, recipe below
  • 1 cup shredded mozzarella cheese
  • 24 Italian Meatballs
  • 25 oz Marinara Sauce
  • 8 tsp grated Parmesan
  • 1 tsp oregano

Alfredo Sauce:

  • 1 pint heavy cream
  • 2 tsp minced garlic
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 4 tbsp butter
  • 4 oz cream cheese
  • 3 cups freshly shredded Parmesan

Instructions

  1. Preheat oven to 350 degrees and grease mini loaf pan.
  2. Mix cooked spaghetti with Alfredo sauce.
  3. Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.
  4. Sprinkle the tops with about 2 tablespoons shredded mozzarella cheese.
  5. Bake for about 25 minutes at 350 degrees.
  6. While the spaghetti is baking, heat Italian meatballs and marinara sauce.
  7. Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
  8. Optional: Sprinkle with freshly grated Parmesan and oregano.

Alfredo Sauce:

  1. Bring heavy cream, minced garlic, pepper and salt to a boil over medium heat.
  2. Add butter and cream cheese, stir until smooth Heat until it starts to boil.
  3. Using a whisk (or a fork), stir in freshly shredded Parmesan, one cup at time, until smooth.
Nutrition Information:
Yield: 8 Serving Size: 8 g
Amount Per Serving: Calories: 812Total Fat: 56gSaturated Fat: 32gUnsaturated Fat: 0gCholesterol: 183mgSodium: 1516mgCarbohydrates: 41gFiber: 3gSugar: 5gProtein: 34g

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© The Gunny Sack
Cuisine: Italian / Category: Dinner

In the mood for pasta? Here are a couple more recipes to try:

Million Dollar Spaghetti Casserole

Million Dollar Spaghetti

Crock Pot Chicken Alfredo Tortellini

Slow Cooker Chicken Alfredo Tortellini
 
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Comments

  1. Chris says

    December 19, 2020 at 11:17 am

    I’ve made these several times, and they are delicious!! I am taking them to the mountains for a Christmas celebration with our family. I would like to make them ahead of time. Would it be better to freeze them in the pan before baking, or should I bake them first?

    Reply
    • Tonia says

      December 20, 2020 at 1:35 pm

      Sounds fabulous! I would freeze them in the pan, thaw in the fridge overnight and then bake as directed.

      Reply
  2. Cari Coons says

    September 29, 2020 at 6:51 pm

    I made this for my family on a week night and was perfect! I used jar Alfredo as a time saver and was still delicious

    Reply
  3. Jan Painter says

    January 12, 2020 at 3:55 am

    This recipe was truly amazing! I made my own marinara sauce and meatballs several weeks ago to use in this recipe. Made the Alfredo sauce the day of. Also made only two portions as I wanted to try it first before serving to guests. Thanks to my food scale and basic math the two servings were perfect. Also great to be able to serve this meal for just the two of us. Having marinara sauce and meatballs and now Alfredo sauce in the freezer makes for a quick and easy meal.
    Can’t wait to serve this fabulous dish to company!

    Reply
  4. Beth says

    July 13, 2019 at 8:59 am

    Thank goodness your recipe is out here, now that Tucci Bennuch has closed!! This is a fantastic recipe, and I made it a while back, thought I’d lost it and realized I’d emailed it to my nephew so I found the link in my sent items! I’m making it for a quilting retreat dinner tonight, I know all the girls will love it.

    Reply
    • Kate says

      December 29, 2020 at 11:27 am

      We used to live near Seattle and loved Tucci Bennuch. Their mix of red sauce and Alfredo was the best! Sorry to hear they closed.

      Reply
  5. Amber Hillman says

    June 19, 2017 at 10:30 am

    By far our favorite Baked Spaghetti recipe. So much so that it is on the menu at our Pasta Bar Graduation Party this weekend for my second daughter!! Thank you for sharing it.

    Reply
    • Tonia says

      June 19, 2017 at 5:14 pm

      What an awesome idea for a grad party! I would love to see some pictures if you a chance. You can email them to me at [email protected] ~Tonia

      Reply
  6. Amanda says

    January 4, 2017 at 7:47 pm

    I made this for dinner tonight and even made the Alfredo sauce. I did cut the recipe in half and made it in an 8×8 dish. It was so good. Easy and yummy! Thanks for the recipe. I have made baked spaghetti before and it was so hard.

    Reply
  7. Christine says

    November 16, 2016 at 8:48 am

    I made this last night. It was amazing. I used a Low Fat alfredo recipe by Our Best Bites & everyone loved it.

    Guiltless Alfredo Sauce

    Ingredients:
    2 C low-fat milk…(I used 1%)
    1/3 C (3 oz) low fat cream cheese
    2-3 T flour…(I used 2 1/2 T)
    1 t salt….(I only used 1/2 teaspoon salt)
    1 T butter
    3 garlic cloves…(I only used 1 garlic clove, but that is just my preference)
    1 C grated Parmesan cheese…(I only used 3/4 Cup)

    You can find the full recipe and instructions here: http://ourbestbites.com/2008/08/guiltless-alfredo-sauce/

    Reply
  8. Dotty says

    June 12, 2016 at 5:31 pm

    I made this tonight and it was delicious…for those of you using alfredo from a jar , it takes one 16 oz jar of it to 12 oz of thin or angle hair spaghetti… I used a mini pan with 9 slots in it and had extra left over so I used a cupcake pan with 6 holes in it…we had plenty…and it was so so good….

    Reply
  9. Dotty says

    June 11, 2016 at 1:48 pm

    I will use the 16 oz jar of Ragu Alfredo sauce…how many jars do I need for this recipe? It sounds delicious..I do have the Wilton mini pan for 9 minis in it….thanks for the recipe…

    Reply
  10. Marge says

    June 6, 2016 at 12:54 am

    Do you have to make it and put it right in the oven or can it be made ahead of time? If you can how long will it hold and do you refrigerate it. I would like to bring it over to a sick friend.

    Reply
    • Tonia says

      June 6, 2016 at 1:17 pm

      Hi Marge,
      What a wonderful friend you are! Yes, this can be made ahead of time. Cover and store in the fridge, for up to two days, until ready to bake. It might take a little longer to bake since the spaghetti will be chilled. It could also be stored in the freezer and thawed before baking.
      Best of luck,
      Tonia

      Reply
      • Lisa M Rhodes says

        August 24, 2016 at 1:51 pm

        It is great to make ahead. I did this, but you might want to change the ratio of pasta to sauce. The pasta soaks up the sauce a little, so it might be less creamy. I made it and second day it was a bit dry. But with the spaghetti sauce, it was still really good. I will definitely make again, and make ahead.

        Reply
  11. Jessa says

    May 21, 2016 at 7:09 am

    I could probably use a muffin/ cupcake tin, right?

    Reply
  12. Jennifer says

    April 3, 2016 at 7:51 am

    I’m going to try this recipe this week!
    About how much pasta is 6 cups? A pound?

    Reply
    • Tonia says

      April 5, 2016 at 12:43 pm

      It is about 3/4 of a 16 oz box. Best of luck! ~Tonia

      Reply
  13. Brenda says

    March 30, 2016 at 9:48 am

    Has anyone made this is a larger pan instead of mini-loaves? If so, how long did you bake it? I am feeding a large group of kids this weekend in a hotel suite w/kitchen. Trying to take as little of my kitchen with me as possible.

    Reply
    • Erin says

      April 12, 2016 at 5:10 pm

      I always make this in a large pan. I bake it at the same temp and time.

      Reply
  14. Carley Moran says

    February 23, 2016 at 10:30 am

    do you have the nutritional facts for the baked spaghetti recipe? Would love to be able to calculate.

    Reply
    • Tonia says

      February 23, 2016 at 10:58 am

      Hi Carley! I’m sorry but I do not know that information. Here is a link to a nutrition facts calculator: http://www.myfitnesspal.com/recipe/calculator

      Reply
  15. Kris says

    February 17, 2016 at 6:22 pm

    I made this for dinner tonight! Seriously one of the best recipes I’ve pinned on Pinterest. My family loved it and the homemade Alfredo sauce was to die for. Thank you for the great recipe.

    Reply
    • Tonia says

      February 17, 2016 at 11:10 pm

      Yayyyy!! I’m so happy to hear that!

      Reply
  16. Margaret says

    January 6, 2016 at 10:48 am

    I’ve made these twice. Once with store bought alfredo and the other time with homemade alfredo. Homemade recipe was way better!! So good!!

    Question – do you have nutritional information for one loaf?

    Reply
    • Tonia says

      January 6, 2016 at 1:12 pm

      That is wonderful to hear! Yes, homemade alfredo wins every time! Sorry, I do not have that information.

      Reply
  17. JanH says

    November 8, 2015 at 7:40 pm

    Made this tonight…I made my own meatballs and spaghetti…super easy and my family loved it!!

    Reply
  18. morgan says

    September 21, 2015 at 6:05 pm

    I just made this and it is amazing!!!! I used store bought alfredo and marinara sauce.
    I also used half of the noodles required and replaced that with spaghetti squash—So good!!

    Reply
  19. Tara says

    August 20, 2015 at 8:26 am

    Do you think these would freeze well after cooking the pasta in the mini loaf? Looking for meals to prep ahead of the birth of my second daughter.

    Reply
    • Tonia says

      August 20, 2015 at 5:08 pm

      First, I have to say congratulations! A new baby is always so exciting! Yes, I think these would work great in the freezer. And if the pasta loaves are a bit dry when you reheat them, the red sauce will take care of that. ~Tonia

      Reply
  20. Zazu says

    August 19, 2015 at 2:03 pm

    Wow! This looks amazing 👍

    Was wondering where you bought your mini loaf pan?

    😊

    Reply
    • Tonia says

      August 19, 2015 at 11:45 pm

      Hi Zazu,
      Thank you for asking! I updated the post to include the pan I used. It is a Wilton Perfect Results 8 Cavity Loaf Pan.
      Warmly,
      ~Tonia

      Reply
  21. Susan says

    August 18, 2015 at 12:08 pm

    Do you think it would work with other pasta shapes? I have a mixture of leftover pasta I want to use up and this looks fabulous!

    Reply
    • Tonia says

      August 18, 2015 at 1:30 pm

      I’ve never tried it with other pasta shapes, but it should work great! Enjoy! ~Tonia

      Reply
  22. Joi says

    August 15, 2015 at 11:55 am

    How can I print this recipe without wasting ink and paper on comments and ads? I would love to try these recipes but don’t have the time to write them down.

    Reply
    • Tonia says

      August 15, 2015 at 4:08 pm

      If you scroll down to the bottom of the blog post, the full recipe is in a box outlined with dotted lines. Underneath the image within that box is a button that says “Print”. Click on that button and a new window will open with just the recipe. Go to the menu bar on your browser window and choose “Print” from the drop down menu under “File”.

      Or you can select the recipe with your mouse, right click and choose “copy”. Then, open a blank page in a Word document, right click again and choose “paste”.

      I hope that helps! ~Tonia

      Reply
  23. Kait @ Our Foodie Appetite says

    July 27, 2015 at 1:12 pm

    How cute are these?! I love this idea for some snacks or lunches on the go. I’m definitely going to have to try this! http://www.ourfoodieappetite.com/east-beach-farmers-market-norfolk-va/

    Reply
  24. Janina says

    July 6, 2015 at 7:53 pm

    Hands down, this is the BEST baked spaghetti recipe! You pretty much nailed the Tucci Benucch copy-cat. Since I am lactose intolerant, I used lactose free half and half, lactose free cream cheese, and dairy free margarine. I omitted the mozz cheese, although I could have substituted with Rice Shreds. My very picky daughter, who really doesn’t care for spaghetti and sauce, said this was “killer” and gave a thumbs up!

    Reply
    • Tonia says

      July 6, 2015 at 7:56 pm

      Yay!!! That makes me so happy to hear! Thanks for stopping back to let me know.

      Reply
  25. Kerry says

    April 30, 2015 at 11:55 am

    these sound fabulous but real Alfredo sauce breaks when you reheat it. I have always made fresh Alfredo and have not found a way to stop it yet.

    Reply
    • Dee Johnson says

      April 30, 2015 at 4:48 pm

      I use an Olive Garden copy cat recipe for Alfredo Sauce that calls for 2 OZ cream cheese. Never had it to break. Perhaps that’s how they keep theirs from breaking. It wouldn’t do for a restaurant to have to keep making fresh. Try adding a little cream cheese to your recipe. 2 oz. should do it.

      Reply
  26. Tima Murrell says

    January 20, 2015 at 1:19 pm

    I made these the other night. My loaf pan must be smaller than yours because it made about 10. They were amazing. I put the leftovers in the fridge. The next day I came into the kitchen to find my daughter sitting on the floor eating out of the container. I guess they are good cold too. =)
    So thank you for adding another amazing recipe to our menu!

    Reply
  27. BRI says

    January 10, 2015 at 8:16 pm

    That is my boyfriends absolute favorite dish/restaurant. It is a 5 hour drive so we don’t go often. After the first time he had it, he raved about it for the next year and a half. I finally took him again for his birthday in November 2014, and he got it again, so I tried it this time and OMG AMAZING. We went the next day for lunch, and I got it too! Worth every penny. I’m making my own version of it tonight, i’m sure it won’t be the same, but hoping it still tastes good!

    Reply
  28. jen says

    December 11, 2014 at 6:20 pm

    Have you tried to freeze the baked spaghetti?

    Reply
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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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