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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!
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 8
Calories 812 kcal
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
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.
Serving: 8 g | Calories: 812 kcal | Carbohydrates: 41 g | Protein: 34 g | Fat: 56 g | Saturated Fat: 32 g | Cholesterol: 183 mg | Sodium: 1516 mg | Potassium: 575 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 2050 IU | Vitamin C: 7.1 mg | Calcium: 651 mg | Iron: 3.1 mg