SPAGHETTI PIE WITH ALFREDO SAUCE RECIPES

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THE BEST BAKED ALFREDO SPAGHETTI RECIPE | ALLRECIPES



The Best Baked Alfredo Spaghetti Recipe | Allrecipes image

This 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/meatball topping, but if you're looking to stretch the recipe that's a great way to do it.

Provided by ardomagala

Categories     Main Dishes    Pasta    Spaghetti    Baked

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 12 servings

Number Of Ingredients 9

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
1 (16 ounce) package frozen cooked meatballs, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 627.6 calories, CarbohydrateContent 41 g, CholesterolContent 139.1 mg, FatContent 40.1 g, FiberContent 2.3 g, ProteinContent 26.6 g, SaturatedFatContent 17 g, SodiumContent 1259.8 mg, SugarContent 6.9 g

MILLION-DOLLAR WHITE SPAGHETTI CASSEROLE RECIPE ...



Million-Dollar White Spaghetti Casserole Recipe ... image

Our rendition of Million Dollar Spaghetti Casserole features layers of creamy white cheeses, Alfredo sauce, chicken and spinach. It’s a throw-together comfort food casserole that’s a delicious twist on traditional spaghetti.

Provided by Karly Campbell

Total Time 35 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 12

1 lb uncooked spaghetti
1 teaspoon olive oil
8 oz fresh baby spinach
2 cups diced cooked chicken
1 jar (22 oz) Alfredo pasta sauce
1 container (15 oz) ricotta cheese
1 1/2 cups mozzarella cheese (6 oz)
1 egg
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chopped fresh parsley

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cook spaghetti to al dente as directed on package; drain. Return to pan.
  • Meanwhile, in 10-inch skillet, heat olive oil over medium heat. Add spinach; cook about 3 minutes or until wilted; set aside.
  • Add chicken and Alfredo sauce to spaghetti; toss to coat. Spread half of the mixture in baking dish.
  • In medium bowl, stir ricotta cheese, 1 cup of the mozzarella cheese, the egg, garlic, salt and pepper; stir well to combine.
  • Spread cheese mixture over spaghetti mixture in baking dish. Top with wilted spinach. Top with remaining spaghetti; sprinkle with remaining 1/2 cup mozzarella cheese.
  • Bake 20 minutes.
  • Sprinkle with parsley before serving.

Nutrition Facts : Calories 980 , CarbohydrateContent 82 g, CholesterolContent 215 mg, FatContent 6 , FiberContent 5 g, ProteinContent 48 g, SaturatedFatContent 29 g, ServingSize 1 Serving, SodiumContent 1480 mg, SugarContent 3 g, TransFatContent 1 1/2 g

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