The Best Baked Alfredo Spaghetti

Ingredients

• Servings: 12
• cooking spray
• 1 pound spaghetti
• 1 pound shredded mozzarella and provolone cheese blend
• 2 (16 ounce) jars alfredo sauce (such as ragu®)
• 1/2 cup ricotta cheese
• 1/2 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)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. drain.
• stir provolone cheese blend, 1 jar alfredo sauce, drained spaghetti, ricotta cheese, parmesan cheese, and eggs together in a bowl. pour into prepared baking dish. cover the dish with aluminum foil.
• 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.
• 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.