Description
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.
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)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-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.
Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 45 mins
Servings: 12