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    Home » Recipes » Dinner

    Baked Spaghetti Recipe

    Modified: Mar 19, 2024 · Published: Sep 1, 2017 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO 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 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.

    ____________________________________________________________________

    mini loaf pan

    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

     

    ____________________________________________________________________

    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.

    Baked spaghetti with meatballs on top.

    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!
    4.49 from 76 votes
    ↑ Click stars to rate!
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    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8
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    Equipment

    • 8 Cavity Mini Loaf Pan

    Ingredients

    • 6 cups cooked thin spaghetti noodles
    • 1 cup shredded mozzarella cheese
    • 24 Italian Meatballs
    • 25 oz marinara Sauce
    • 8 teaspoon grated Parmesan
    • 1 teaspoon dried oregano

    Alfredo Sauce:

    • 1 pint heavy cream
    • 2 teaspoon minced garlic
    • ½ teaspoon pepper
    • ½ teaspoon salt
    • 4 tablespoon butter
    • 4 oz cream cheese
    • 3 cups freshly shredded Parmesan

    Instructions

    • Preheat oven to 350˚F and grease mini loaf pan.
    • Mix cooked spaghetti with Alfredo sauce.
    • 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 about 2 tablespoons shredded mozzarella cheese.
    • Bake for about 25 minutes at 350 degrees.
    • While the spaghetti is baking, heat Italian meatballs and marinara sauce.
    • Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
    • Optional: Sprinkle with freshly grated Parmesan and oregano.

    Alfredo Sauce

    • Bring heavy cream, minced garlic, pepper and salt to a boil over medium heat.
    • Add butter and cream cheese, stir until smooth Heat until it starts to boil.
    • Using a whisk (or a fork), stir in freshly shredded Parmesan, one cup at time, until smooth.
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    Nutrition

    Serving: 8loaf | Calories: 812kcal | Carbohydrates: 41g | Protein: 34g | Fat: 56g | Saturated Fat: 32g | Cholesterol: 183mg | Sodium: 1516mg | Fiber: 3g | Sugar: 5g
    Course: Dinner
    Cuisine: Italian
    Author: Tonia Larson

    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
     

    More Dinner Recipes

    • Sweet corn flatbread pizza recipe.
      Sweet Corn Flatbread Pizza
    • Slow cooker carnitas on tacos in a tray with limes.
      Slow Cooker Carnitas
    • Carnitas bowls and toppings.
      Carnitas Bowls
    • Angel hair pasta with a creamy herb sauce in a bowl with sliced chicken.
      Angel Hair Pasta

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Flourless Chocolate Peanut Butter Swirl Cookies
    Caramel Apple Pretzel Salad »

    Comments

      4.49 from 76 votes (68 ratings without comment)

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      Recipe Rating




    1. oodles_or says

      June 10, 2024 at 10:07 pm

      5 stars
      OMG! Absolutely loved this dish. We used 2 jars of Rao Alfredo sauce for 1 lb. of thin spaghetti. Perfection!! Such an easy meal also. But very impressive. Thank you for sharing.

      Reply
    2. Terri L Hall says

      February 9, 2024 at 5:22 pm

      I made this last night, it was a hit. My pans were a little bigger so it made 6. I gave one to a widow across the street, we ate some and had the rest tonight. I will certainly make this again, and again.

      Reply
      • Tonia Larson says

        February 10, 2024 at 10:00 am

        Fantastic! Thank you!

        Reply
    3. Janet says

      March 31, 2021 at 9:46 pm

      Don’t have a mini loaf pan, but I do have a couple of 8″ x 4″ & 9″ x 5″ loaf pans – could I use either of these sizes, & how many would I need for this recipe? Thank you! Can’t wait to try! (Or what size baking dish would I use)?

      Reply
      • Tonia says

        April 1, 2021 at 11:40 am

        Hi Janet,
        I think you could divide it between two of the 8×4 pans. But really either one would work, the spaghetti would just be thinner in the bigger pan.
        Enjoy,
        -Tonia

        Reply
    4. 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
        • Terri L Hall says

          February 9, 2024 at 5:20 pm

          I was thinking about freezing them as well. My pans are a little bigger so I got 6 instead of 8.

          Reply
    5. 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
    6. Jan Painter says

      January 12, 2020 at 3:55 am

      5 stars
      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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. 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
    14. Jessa says

      May 21, 2016 at 7:09 am

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

      Reply
    15. 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
    16. 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
    17. 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
    18. 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
    19. Margaret says

      January 6, 2016 at 10:48 am

      5 stars
      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
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    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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