The Gunny Sack

Baked Spaghetti Recipe

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 SpaghettiThere 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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This is the pan I used when making this recipe.

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

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.

4.67 from 6 votes
Baked Spaghetti
Print
Baked Spaghetti Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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!

Course: Main
Servings: 8
Calories: 812 kcal
Author: The Gunny Sack
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 Facts
Baked Spaghetti Recipe
Amount Per Serving (8 g)
Calories 812 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 32g 160%
Cholesterol 183mg 61%
Sodium 1516mg 63%
Potassium 575mg 16%
Total Carbohydrates 41g 14%
Dietary Fiber 3g 12%
Sugars 5g
Protein 34g 68%
Vitamin A 41%
Vitamin C 8.6%
Calcium 65.1%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.

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 Recipe

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! #bakedspaghetti #alfredo

Comments

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

    • 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

      • 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

  9. 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

  11. 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


  12. 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


  14. 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

  15. 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

    • 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

    • 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

  17. 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

  18. 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

    • 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

  20. 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

  21. 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

    • 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


  22. 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

  23. 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


  25. I made these tonight using my pampered chef brownie squares pan, and they were a big hit with the entire family. I am trying to be good so I used half and half instead of heavy cream but it was still creamy and rich. I’ll be making this again, great way to have portion control!

    Reply

  26. Looks great Tonia! How many cups does the Alfredo sauce yield? Just wondering how much I should mix in if i used jarred sauce. Thanks!

    Reply

    • Thanks Paige! I’m not sure how much jarred sauce you would need. It would depend on the size of the jar but I’m guessing you would need at least two jars. Best of luck! ~Tonia

      Reply

  31. Such a beautiful presentation, I’m hungry. Tonia I have only half and half on hand, can I use instead of heavy cream?

    Reply

  32. I made this tonight and it was fabulous! Some notes: I used a wilton 9 mini loaf pan from walmart for $10 (in the cake decorating section of crafts); I got 2 pans worth out of 6 cups of spaghetti. I cooked way too much spaghetti because I had no idea how much 6 cups was pre-cooked.

    Reply

  33. I love this idea. It looks wonderful. I had a question, do you think this meal could be turned into a freezer meal? Thank you for this idea.

    Reply

    • I bought the Food network mini pans from kohl’s and they are terrific-never rust, never stick-and the just right proportion and i have had them now for 4 years and they get used a LOT

      Reply

  36. I’m loving everything about this recipe! Since the hubby is off on a guys trip I’m going to try them out tonight. 🙂

    Reply

  37. my favorite baked spaghetti is from tucci at the mall of america! I was craving it the other day so i searched baked spaghetti on pinterest, so weird this one happened to catch my eye. Tastes so much like the restaurants! Just made it for dinner and we all loved it. Thanks for the great recipe.

    Reply

    • So far we’ve really enjoyed everything we’ve ordered from Tucci Benucch. I’m so happy to hear that your family enjoyed this recipe!

      Reply

  38. I made this for dinner tonight after finding it on Pinterest. It was wonderful! My whole family loved it. I can’t wait to check out some of your other recipes.

    Reply

  39. Made this for dinner tonight. Super good and looked just like yours. I only used 2 cups of cheese because that’s all I had 🙂 Thanks!

    Reply

  41. Tonia, this looks really good! I’m wondering if you have ever frozen these? How wonderful to pull those out of the freezer for dinner.

    Reply

  42. Thank you for sharing this recipe. I made it for dinner today, with my own sauce and meatballs. My sauce is on the sweet side, and the baked spaghetti was perfect with it. The entire family loved it and can’t wait to have it again.

    Reply

  44. I made these the other night for my mom for our mama-daughter date. They we so easy, but fancy enough to really make us feel spoiled. We busted out a bottle of wine and some really nice french bread and ate to our hearts’ content. Such a great recipe! I’m putting this one in my back pocket for the future times when I wanna impress somebody, but don’t wanna have to work too hard at it! 🙂

    Reply

    • Fantastic! I was scrolling down my recipe page recently and when I saw them, I realized that I haven’t made baked spaghetti for way too long.

      Reply

  46. This sounds delicious, Tonia! I love baked spaghetti from Fazoli’s, and it’s not nearly as fancy as this. The idea of baking it with alfredo sauce and later adding the red sauce for a duo sauce combo sounds incredible. Yum! I’d love to give this a whirl soon.

    Reply

  49. I’m going to try this! Thanks for including your Alfredo sauce recipe. Do you break up the spaghetti noodles and, if so, before you cook it or after? Thanks!

    Reply

    • Hi Debbi,
      I always break up my noodles before cooking because that is the way my mom always did it. As far as I can tell, they would be fine if you didn’t break them up because you are just packing the noodles into the pan so the length doesn’t really matter. Happy Baking!
      ~Tonia

      Reply

  52. Hello Tonia, It looks great and I am sooooo hungry! Hope I get all the ingredients in Germany. I think my family will love it. Thanks for sharing! 🙂 Have a nice day. Greetings from the other side of the world
    Yours Diana

    Reply

    • Thank you Diana! I took 3 years of German in high school with the hope that I would make it there some day. It hasn’t happened yet, but who knows what the future holds, right? We got about 7 inches of snow last night and the kids are all outside right now!

      Reply

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