Baked Spaghetti Alfredo: The Ultimate Comfort Food Recipe

Baked Spaghetti Alfredo: Prepare to experience a symphony of creamy, cheesy goodness! Imagine twirling perfectly cooked spaghetti, enveloped in a luscious Alfredo sauce, then baked to golden perfection. This isn’t just pasta; it’s a comforting hug on a plate, a dish that elevates any weeknight dinner or becomes the star of your next potluck.

While Alfredo sauce, in its simplest form (butter, Parmesan, and pasta water), originated in Rome, Italy, the Americanized version, often featuring cream and other additions, has taken on a life of its own. This Baked Spaghetti Alfredo recipe builds upon that beloved creamy base, transforming it into a hearty and satisfying baked casserole. It’s a modern twist on a classic, offering a delightful textural contrast between the tender pasta and the slightly crispy, golden-brown top.

People adore this dish for several reasons. First, the taste is simply irresistible – the rich, creamy Alfredo sauce combined with the savory spaghetti creates a flavor explosion in every bite. Second, the baked element adds a wonderful depth of flavor and a satisfying texture. Finally, it’s incredibly convenient! You can assemble it ahead of time and bake it when you’re ready, making it perfect for busy weeknights or entertaining guests. Get ready to discover your new favorite comfort food!

this Recipe

Ingredients:

• 1 pound spaghetti
• 1/2 cup butter
• 1 pint heavy cream
• 1 cup grated Parmesan cheese, plus more for topping
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 cup ricotta cheese
• 1/2 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup shredded mozzarella cheese
• Optional: 1 cup cooked chicken or shrimp, diced

Cooking the Spaghetti:

1. First things first, let’s get that spaghetti cooked! Fill a large pot with salted water and bring it to a rolling boil. The salt is important – it seasons the pasta from the inside out.
2. Once the water is boiling, add the spaghetti and cook according to the package directions, usually around 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian, so you want it to be firm but cooked through.
3. While the spaghetti is cooking, reserve about 1 cup of the pasta water before draining. This starchy water is liquid gold! It will help to create a creamy sauce that clings beautifully to the pasta.
4. Drain the spaghetti in a colander and set it aside. Don’t rinse it! We want that starch to help the sauce adhere.

Making the Alfredo Sauce:

1. Now, let’s move on to the star of the show: the Alfredo sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Make sure the butter doesn’t brown or burn.
2. Once the butter is melted, pour in the heavy cream. Bring the cream to a simmer, stirring occasionally. You don’t want it to boil, just gently simmer.
3. Reduce the heat to low and gradually whisk in the grated Parmesan cheese. Keep whisking until the cheese is completely melted and the sauce is smooth and creamy. This might take a few minutes, so be patient.
4. Season the sauce with nutmeg, salt, and freshly ground black pepper to taste. The nutmeg adds a subtle warmth that complements the cheese perfectly. Don’t be shy with the pepper!
5. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. Remember, we want a sauce that coats the spaghetti nicely.

Preparing the Ricotta Mixture:

1. While the Alfredo sauce is simmering, let’s prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, chopped fresh parsley, lightly beaten egg, garlic powder, and onion powder.
2. Mix everything together until well combined. The egg helps to bind the ricotta mixture and adds richness. The parsley, garlic powder, and onion powder add flavor and aroma.

Assembling the Baked Spaghetti Alfredo:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the spaghetti from sticking to the dish.
2. Add the cooked spaghetti to the Alfredo sauce in the saucepan or Dutch oven. Toss gently to coat the spaghetti evenly with the sauce. Make sure every strand is covered in that creamy goodness!
3. If you’re using cooked chicken or shrimp, add it to the spaghetti and Alfredo sauce and toss to combine. This is a great way to add protein and flavor to the dish.
4. Pour half of the spaghetti mixture into the prepared baking dish. Spread it out evenly.
5. Spoon the ricotta mixture over the spaghetti in the baking dish. Spread it out as evenly as possible. Don’t worry if it’s not perfect.
6. Pour the remaining spaghetti mixture over the ricotta mixture. Spread it out evenly.
7. Sprinkle the shredded mozzarella cheese and additional grated Parmesan cheese over the top of the spaghetti. This will create a beautiful golden-brown crust when baked.

Baking the Spaghetti Alfredo:

1. Cover the baking dish with aluminum foil. This will prevent the top from browning too quickly and ensure that the spaghetti is heated through.
2. Bake in the preheated oven for 20 minutes.
3. Remove the aluminum foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the top is golden brown. Keep a close eye on it to prevent burning.
4. Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together.

Serving Suggestions:

Serve the Baked Spaghetti Alfredo hot, garnished with additional fresh parsley and grated Parmesan cheese, if desired. This dish is delicious on its own, but it also pairs well with a side salad or garlic bread.

Tips and Variations:

• Add Vegetables: Feel free to add your favorite vegetables to the Baked Spaghetti Alfredo. Broccoli, spinach, mushrooms, and bell peppers are all great options. Sauté the vegetables before adding them to the spaghetti mixture.
• Use Different Cheeses: Experiment with different cheeses in the Alfredo sauce and on top of the spaghetti. Fontina, Gruyere, and Asiago are all delicious choices.
• Make it Spicy: Add a pinch of red pepper flakes to the Alfredo sauce for a little heat.
• Make it Ahead: You can assemble the Baked Spaghetti Alfredo ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
• Freezing Instructions: Baked Spaghetti Alfredo can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before baking.
• Gluten-Free Option: Use gluten-free spaghetti to make this dish gluten-free.
• Lower-Fat Option: Use half-and-half instead of heavy cream to reduce the fat content of the Alfredo sauce. You can also use part-skim ricotta cheese.

Enjoy your delicious homemade Baked Spaghetti Alfredo!

Conclusion:

This Baked Spaghetti Alfredo isn’t just another pasta dish; it’s a creamy, cheesy, comforting hug in a baking dish, and I truly believe you need it in your life! From the perfectly cooked spaghetti coated in that luscious homemade Alfredo sauce to the golden-brown, bubbly topping, every bite is an explosion of flavor and texture. It’s the kind of meal that brings everyone to the table with smiles, and it’s surprisingly simple to make, even on a busy weeknight.

Why is this a must-try? Because it elevates the classic Alfredo to a whole new level. Baking it melds all the flavors together beautifully, creating a depth of richness you just can’t achieve on the stovetop. Plus, it’s incredibly versatile! Feel free to customize it to your liking.

Serving Suggestions and Variations:

* Add some protein: Grilled chicken, shrimp, or even crumbled Italian sausage would be fantastic additions. Simply cook your protein of choice and stir it into the spaghetti before baking.
* Vegetable boost: Sautéed mushrooms, spinach, broccoli, or roasted bell peppers would add a healthy and flavorful twist. Again, just incorporate them into the pasta mixture before baking.
* Spice it up: A pinch of red pepper flakes in the Alfredo sauce will add a subtle kick.
* Cheese lover’s dream: Experiment with different cheeses! Gruyere, Fontina, or even a little bit of Parmesan Reggiano would be delicious additions to the topping.
* Make it ahead: You can assemble the entire dish ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it’s heated through.
* Serving sides: A simple green salad with a light vinaigrette or some garlic bread would be the perfect accompaniments.

I’m confident that this Baked Spaghetti Alfredo will become a family favorite. It’s the perfect dish for a cozy night in, a potluck gathering, or even a special occasion. It’s also a great way to use up leftover cooked chicken or vegetables. The possibilities are endless!

I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe that cooking should be fun and rewarding, and this recipe is both! It’s a guaranteed crowd-pleaser, and I can’t wait to hear what you think.

So, go ahead, gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen. Don’t be afraid to experiment and make it your own. After all, the best recipes are the ones that are made with love and tailored to your own taste.

Once you’ve tried this recipe, please come back and share your experience in the comments below! I’d love to hear what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking! I hope you enjoy this Baked Spaghetti Alfredo as much as I do!