My favorite pasta recipe….by far! I love this rich cheesy spaghetti casserole because it gives you the best of both worlds. A pasta Alfredo blended with lots of creamy cheese together with a classic spaghetti and meatballs. What more could you ask for! And to change it up even more, I like to make individual servings in my special loaf pan I got from Amazon. This is a keeper my friends. Make it once and you’ll find it will be one of your go to casseroles for years to come!
Baked Spaghetti Alfredo
6 cups cooked thin spaghetti noodles
1 cup shredded mozzarella cheese
Italian Meatballs (small bag)
1 (25 ounce jar) Ragu Chunky Garlic and Onion Pasta Sauce
1 pint heavy cream
2 teaspoons minced garlic
½ teaspoon pepper
½ teaspoon salt
4 tablespoons butter
4 oz cream cheese
3 cups freshly shredded Parmesan
Boil pasta until al dente. Drain well and return to warm pot off the heat.
Preheat oven to 350 degrees and grease a 9 x 13 baking dish or some mini loaf pans like I used.
Pour cream into a large skillet and bring to a boil over medium high heat. Add garlic, salt and pepper. Reduce heat to medium and add in butter and cream cheese. Stir until cheese has melted. Then add in the shredded Parmesan one cup at a time and whisk until sauce is smooth. Remove from heat and set aside.
Next mix the cooked spaghetti with the sauce in the same sauce pan or skillet. Pour mixture into prepared dish or in each loaf pan. Press down with a wooden smooth, packing it as tightly as you can.
Continue to fill and pack until full. Sprinkle shredded mozzarella cheese on top of dish or each loaf pan. Bake for about 25 minutes at 350 degrees.
While the spaghetti is baking, heat Italian meatballs and spaghetti sauce until hot and bubbly.
When pasta has finished baking, put some sauce in each bowl and top with a serving (or a loaf) of baked spaghetti and some meatballs. Top with more spaghetti sauce if desired.
If you would like to purchase the same loaf pan that I used, you can find them at a great price at Amazon.com. Click on this link....
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