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!
Servings 8
Calories 812kcal
Equipment
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.
Nutrition
Serving: 8loaf | Calories: 812kcal | Carbohydrates: 41g | Protein: 34g | Fat: 56g | Saturated Fat: 32g | Cholesterol: 183mg | Sodium: 1516mg | Fiber: 3g | Sugar: 5g
