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Baked Spaghetti
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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!
Course Main
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 812kcal

Ingredients

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

Alfredo Sauce:

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

Instructions

  • Preheat oven to 350 degrees 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.

Nutrition

Serving: 8g | Calories: 812kcal | Carbohydrates: 41g | Protein: 34g | Fat: 56g | Saturated Fat: 32g | Cholesterol: 183mg | Sodium: 1516mg | Potassium: 575mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2050IU | Vitamin C: 7.1mg | Calcium: 651mg | Iron: 3.1mg
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