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This baked spaghetti recipe is an amazingly cheese-rich dish. I love making this to take to friends’ homes as a drop-off meal. It gets rave reviews every time! The recipe is adapted from a restaurant in the Mall of America called Tucci Benucch. I attended the restaurant at a business meeting and they gave us a recipe for the baked spaghetti that I have made a few changes to. My husband prefers it without the marinara and meatball topping, but if you’re looking to stretch the recipe, that’s a great way to do it.
Ingredients
- cooking spray
- 1 pound spaghetti
- 1 pound shredded mozzarella and provolone cheese blend
- 2 (16 ounce) jars Alfredo sauce (such as Ragu®)
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 3 eggs
- 1 (16 ounce) jar marinara sauce, or to taste (Optional)
- 1 (16 ounce) package frozen cooked meatballs, or to taste (Optional)
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Step 2
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until halfway cooked through, about 6 minutes. Drain.
Step 3
Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into the prepared baking dish. Cover the dish with aluminum foil.
Step 4
Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
Step 5
Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 628 | |
| % Daily Value * | |
| Total Fat40g | 51% |
| Saturated Fat17g | 85% |
| Cholesterol139mg | 46% |
| Sodium1260mg | 55% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber2g | 8% |
| Total Sugars7g | |
| Protein27g | |
| Vitamin C1mg | 5% |
| Calcium75mg | 6% |
| Iron3mg | 14% |
| Potassium327mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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