Spaghetti Sauce: Some of my favorite store-bought spaghetti sauces include Trader Joe’s Roasted Garlic Marinara (green label), Carbone, Rao’s, and La Famiglia DelGrosso.
I typically use spaghetti noodles but feel free to substitute with linguine or fettuccine if preferred.
Can Spaghetti Alfredo be made ahead? Yes! Simply assemble the casserole, cover it tightly with plastic wrap, and refrigerate until you’re ready to bake. If baking straight from the fridge, add an extra 15 to 20 minutes to the cooking time.
Can I freeze Baked Spaghetti? Absolutely! Assemble the casserole and allow it to cool completely. Cover the dish tightly with plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. When ready to bake, thaw it fully in the refrigerator before baking according to the instructions.
This recipe makes a generous amount, so you can divide it into two 8×8-inch foil pans—bake one now and freeze the other unbaked for later use.
Store any leftovers in an airtight container in the refrigerator and reheat them in the microwave for convenience.
Creamy Alfredo Spaghetti Bake
Creamy Alfredo Spaghetti Bake is a luscious, cheesy casserole that transforms classic spaghetti into a rich, comforting meal perfect for family dinners. This versatile dish combines velvety Alfredo sauce, tender pasta, and a golden cheese crust for an indulgent yet approachable dinner everyone will love.
Ingredients
- 1 16-ounce package spaghetti noodles
- 1 stick of butter
- 2 cups heavy whipping cream
- 3 cloves garlic crushed
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- 1 pound Italian sausage casings removed
- 1 24-ounce jar spaghetti sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350ºF and lightly coat a 9×13-inch baking dish with nonstick cooking spray. Set it aside. Bring a large pot of water to a boil over medium-high heat and cook the spaghetti noodles according to package directions until al dente. Be sure to reserve at least ¼ cup of the pasta cooking water before draining the rest.
- To prepare the homemade Alfredo sauce, melt a stick of butter in a large skillet over medium-high heat. Add the crushed garlic cloves and cook for about 30 seconds until fragrant. Whisk in the heavy cream and continue cooking, stirring frequently, until the sauce thickens.
- Remove the skillet from the heat and season with salt and black pepper. Stir in the grated Parmesan cheese until melted and combined.
- If the sauce is too thick, add a little of the reserved pasta water to reach your preferred consistency. Toss the cooked spaghetti with the Alfredo sauce, then use tongs to spread the coated pasta evenly in the prepared baking dish. In a separate large skillet, cook the Italian sausage or ground beef over medium heat until browned and fully cooked. Drain off any excess grease, then stir in your favorite jar of marinara sauce.
- Spread this meat sauce evenly over the Alfredo-coated spaghetti. Sprinkle the top of the casserole with shredded mozzarella cheese. Bake in the preheated oven for 25 to 30 minutes, or until the dish is bubbly and the cheese is melted and golden. Garnish with fresh basil or parsley before serving.