Alfredo Baked Spaghetti has all of the essential elements of a family-friendly dinner, from the quick-cooking sauce to the tangle of spaghetti and cheesy finish. In this version of baked spaghetti, I’m tossing the pasta with another beloved Italian-American sauce, alfredo sauce. Alfredo baked spaghetti comes together with just 15 minutes of prep and tastes extra-creamy, cheesy, and delicious.
Why You’ll Love It:
- It’s easier than lasagna. This alfredo baked spaghetti is full of cheesy Italian-inspired flavor and tender pasta without the laborious layering and slow-cooked sauce.
- The sauce is incredibly silky. True alfredo sauce relies on a delicate emulsion of butter, cheese, and starchy pasta water, but baked pastas require a more stable sauce. This roux-based Parmesan cream sauce does the job, plus it is rich, cheesy, and delicious.
Key Ingredients in Alfredo Baked Spaghetti:
- Spaghetti: You’ll need 1 pound dried spaghetti noodles for this recipe. Cook them for 1 minute less than the package directions for al dente because the noodles will continue to cook in the oven.
- Parmesan cheese: Grate your own from a wedge or use store-bought finely grated Parmesan cheese from the deli. Avoid shelf-stable Parmesan cheese, as it may result in a gritty-textured sauce and won’t provide the flavor that fresh Parmesan cheese will.
- Low-moisture mozzarella cheese: Mozzarella adds a cheesy undertone to the sauce without overpowering the flavor of the Parmesan cheese. You can use preshredded or grate your own from a block of low-moisture mozzarella cheese.
- Dairy: A combination of milk and heavy cream gives this alfredo-inspired sauce a velvety and decadent consistency.
Ingredients:
- 1 pound dried spaghetti noodles
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole or 2% milk
- 1 cup heavy cream
- 6 ounces low-moisture mozzarella cheese (about 1 1/2 cups), shredded and divided
- 4 ounces finely grated Parmesan cheese (about 1 1/2 cups), divided
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more for the pasta water
- Finely chopped parsley leaves, for serving (optional)
Instructions:
- Arrange one rack in the top position and a second rack in the middle of the oven. Heat the oven to 375°F. Bring a large pot of heavily salted water to a boil over medium-high heat.
- Add 1 pound dried spaghetti to the boiling water and cook according to package directions for 1 minute less than al dente. Meanwhile, make the sauce.
- Melt 3 tablespoons unsalted butter in a medium pot over medium heat. Whisk in 3 tablespoons all-purpose flour and cook until it is golden brown and smells toasted, about 2 minutes.
- Slowly whisk in 3 cups whole milk and 1 cup heavy cream. Bring to a boil, whisking occasionally. Reduce the heat to maintain a simmer and cook until the sauce is slightly thickened, whisking occasionally, about 5 minutes. Remove the pot from the heat.
- Whisk in 4 ounces shredded mozzarella cheese, 3 ounces of the finely grated Parmesan cheese, 1/2 teaspoon garlic powder, and 1 teaspoon kosher salt until smooth.
- When the spaghetti is ready, drain. Add to the sauce and toss until combined. Taste and season with more kosher salt if needed. Transfer to an 8×8-, 9×9-, or 9×13-inch broiler-safe baking dish and arrange into an even layer. Sprinkle with the remaining 2 ounces shredded mozzarella and 1 ounce Parmesan cheese.
- Bake on the middle rack until the edges are bubbling and the cheese is melted, about 20 minutes. For additional browning, move the baking dish to the top rack. Turn the oven onto broil and broil until the cheese is browned, 3 to 4 minutes. Let cool for 5 minutes. Garnish with finely chopped fresh parsley leaves if using before cutting into pieces like a lasagna and serving.
Recipe Notes:
Make ahead: Cover the unbaked, assembled spaghetti with aluminum foil and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator overnight. Bake, still covered, at 350°F until heated through and bubbling around the edges, about 20 minutes. Uncover and bake until the cheese on top is golden brown, 15 to 20 minutes more.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The baked spaghetti will lose some of its creaminess upon refrigeration. Add a splash of milk during reheating to loosen the sauce.
More Recipe Suggestions:
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
Cheesy Stuffed Italian Bread Boat
Alfredo Baked Spaghetti
Alfredo Baked Spaghetti has all of the essential elements of a family-friendly dinner, from the quick-cooking sauce to the tangle of spaghetti and cheesy finish. In this version of baked spaghetti, I’m tossing the pasta with another beloved Italian-American sauce, alfredo sauce. Alfredo baked spaghetti comes together with just 15 minutes of prep and tastes extra-creamy, cheesy, and delicious.
Equipment
- Baking Dish 8 x 8 Glass (w/lid) optional
- 9 x 9 Baking dish (Staub) optional
Ingredients
- 1 pound dried spaghetti noodles
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole or 2% milk
- 1 cup heavy cream
- 6 ounces low-moisture mozzarella cheese about 1 1/2 cups, shredded and divided
- 4 ounces finely grated Parmesan cheese about 1 1/2 cups, divided
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt plus more for the pasta water
- Finely chopped parsley leaves for serving (optional)
Instructions
- Arrange one rack in the top position and a second rack in the middle of the oven. Heat the oven to 375°F.
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- Add 1 pound dried spaghetti to the boiling water and cook according to package directions for 1 minute less than al dente. Meanwhile, make the sauce.
- Melt 3 tablespoons unsalted butter in a medium pot over medium heat. Whisk in 3 tablespoons all-purpose flour and cook until it is golden brown and smells toasted, about 2 minutes.
- Slowly whisk in 3 cups whole milk and 1 cup heavy cream. Bring to a boil, whisking occasionally. Reduce the heat to maintain a simmer and cook until the sauce is slightly thickened, whisking occasionally, about 5 minutes. Remove the pot from the heat.
- Whisk in 4 ounces shredded mozzarella cheese, 3 ounces of the finely grated Parmesan cheese, 1/2 teaspoon garlic powder, and 1 teaspoon kosher salt until smooth.
- When the spaghetti is ready, drain. Add to the sauce and toss until combined. Taste and season with more kosher salt if needed. Transfer to an 8×8-, 9×9-, or 9×13-inch broiler-safe baking dish and arrange into an even layer. Sprinkle with the remaining 2 ounces shredded mozzarella and 1 ounce Parmesan cheese.
- Bake on the middle rack until the edges are bubbling and the cheese is melted, about 20 minutes. For additional browning, move the baking dish to the top rack. Turn the oven onto broil and broil until the cheese is browned, 3 to 4 minutes. Let cool for 5 minutes. Garnish with finely chopped fresh parsley leaves if using before cutting into pieces like a lasagna and serving.
Recipe Notes:
- Make ahead: Cover the unbaked, assembled spaghetti with aluminum foil and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator overnight. Bake, still covered, at 350°F until heated through and bubbling around the edges, about 20 minutes. Uncover and bake until the cheese on top is golden brown, 15 to 20 minutes more.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The baked spaghetti will lose some of its creaminess upon refrigeration. Add a splash of milk during reheating to loosen the sauce.
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