The Best Baked Alfredo Spaghetti
Description
This baked spaghetti Alfredo recipe was never so easy, or so cheesy, thanks to the addition of provolone, mozzarella, ricotta, and Parmesan cheeses.
Ingredients
•
cooking spray
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1 pound spaghetti
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1 pound shredded mozzarella and provolone cheese blend
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2 (16 ounce) jars Alfredo sauce (such as Ragu®)
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1/2 cup ricotta cheese
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1/2 cup grated Parmesan cheese
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3 eggs
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1 (16 ounce) jar marinara sauce, or to taste
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1 (16 ounce) package frozen cooked meatballs, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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.
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.
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.
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.