Creamy Baked Spaghetti with Alfredo Sauce

This baked spaghetti takes everything you love about fettuccine Alfredo and turns it into a bubbly, golden-topped casserole. The sauce is made from scratch but comes together in one skillet while the pasta boils, so it still feels doable on a busy weeknight.

The cream cheese and a generous amount of Parmesan make the sauce thick enough to cling to every strand without turning the dish into a puddle. Then a layer of mozzarella on top gives you that stretchy, browned cheese pull that makes everyone come back for seconds.

Why This Baked Spaghetti Works

The Alfredo sauce is rich and garlicky but never heavy, because it bakes into the pasta instead of just sitting on top. Baking also gives the mozzarella a crisp, golden edge while the center stays creamy and soft.

I skip the flour and make the sauce with just butter, cream, cream cheese, and Parmesan. It stays smooth and sets up perfectly in the oven, so the casserole slices well and doesn’t fall apart on the plate.

Ingredients

• 12 oz spaghetti: any long pasta works, but thin spaghetti or angel hair will cook faster and absorb less sauce.
• 2 tbsp unsalted butter: salted butter is fine, just ease up on the added salt later.
• 3 garlic cloves, minced: fresh garlic gives the sauce its backbone; jarred minced garlic works in a pinch.
• 2 cups heavy cream: do not substitute half and half or milk here or the sauce may break.
• 4 oz cream cheese, softened: full fat, softened to room temperature so it melts without lumps.
• 1 1/2 cups freshly grated Parmesan: pre grated can have anti caking agents that make the sauce grainy.
• 8 oz shredded low moisture mozzarella: part skim or whole milk both melt well; shred it yourself for the smoothest melt.
• 1/2 tsp kosher salt: adjust based on your cheese saltiness.
• 1/4 tsp black pepper: a little more after baking is nice.
• Pinch ground nutmeg: optional, just enough to brighten the cream.

Variations / Substitutions

• Add protein: fold in 2 cups of cooked shredded chicken or crumbled Italian sausage after combining the pasta and sauce.
• Change the pasta: penne, rigatoni, or fettuccine all work; cut the boil time to about a minute less than the package says so they don’t overbake.
• Make it with store bought Alfredo: use about 3 cups of your favorite jarred Alfredo sauce, then skip the cream cheese and heavy cream in the recipe. You might need a few extra minutes in the oven since the sauce is thinner.
• Add veggies: stir in a cup of steamed broccoli florets or sautéed mushrooms before baking.
• Bump up the heat: add a pinch of red pepper flakes to the garlic butter.

If you want a lighter take with a tomato based sauce, you might like a simple Baked Ziti instead.

How To Make Baked Spaghetti with Alfredo Sauce

Step 1: Cook the Spaghetti

Get a large pot of salted water boiling and preheat your oven to 375°F (190°C) so it’s ready later. Add the 12 oz spaghetti and cook it until it’s just shy of al dente, about 1 to 2 minutes less than the package directs.

The pasta will finish softening in the oven, so pulling it a bit early keeps it from turning mushy. Drain well and set it aside in the pot you cooked it in, with the lid off so it doesn’t steam.

Step 2: Whisk the Alfredo Sauce

While the spaghetti drains, melt the 2 tbsp butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, just until fragrant. Pour in the 2 cups heavy cream and drop in the softened cream cheese.

Whisk constantly for about 2 minutes, until the cream cheese has melted completely and the mixture is smooth. Stir in the 1 1/2 cups Parmesan, the salt, pepper, and a tiny pinch of nutmeg if you’re using it. Keep whisking for another minute or two, until the sauce thickens enough to coat the back of a spoon.

Take the pan off the heat and taste the sauce. It should be well seasoned and garlicky but not salty, because the mozzarella on top will add more salt later.

Step 3: Fold the Pasta and Sauce Together

Pour the warm Alfredo sauce over the drained spaghetti in the pot. Use tongs or two big spoons to fold everything together until every strand is coated and there are no dry pockets of pasta hiding underneath.

Transfer the whole mixture into a 9 by 13 inch baking dish and spread it into an even layer. The sauce will look abundant now but it thickens in the oven and sets around the pasta.

Step 4: Bake Until Bubbly

Scatter the 8 oz of shredded mozzarella evenly over the top. Slide the dish onto the middle rack and bake for 20 to 25 minutes. You’re looking for the cheese to melt completely and develop golden brown spots, with the sauce bubbling up around the edges.

If you want the top extra browned, switch the broiler on for the last minute but keep a close eye on it. The dish will be very hot straight from the oven, so let it rest for 5 minutes before serving so the layers set up enough to slice.

Step 5: Slice and Serve

Run a spatula or knife around the edges, then cut the baked spaghetti into big squares right in the dish. Lift each portion out with a wide spatula and set it on a plate.

The top will be stretchy and golden, the inside creamy and steaming. Shower on a little more black pepper or a handful of grated Parmesan if you like, and serve while it’s still hot.

Tips for the Best Baked Spaghetti Alfredo

• Let the cream cheese sit on the counter for 30 minutes before you start. Cold cream cheese can seize up into tiny lumps that refuse to melt smoothly.
• Shred your own mozzarella. Pre shredded bags are coated in starch that can make the cheese topping turn pasty instead of melty.
• Don’t rinse the pasta after draining. The starch left on the spaghetti helps the sauce cling better.
• A 5 minute rest after baking is not optional. Cutting into it right away will give you a soupy first serving.

Bake times for different dishes:

Keeping Leftovers Fresh

• Refrigerate: cool the baked spaghetti completely, then cover the dish or transfer portions to an airtight container. It keeps well for up to 3 days.
• Reheating: warm individual portions in the microwave in 1 minute bursts, or cover the whole dish with foil and reheat at 325°F for 15 to 20 minutes until hot through. Add a splash of milk if the pasta looks dry.
• Serve cold: it holds its shape well chilled, so cold squares make a surprisingly good next day lunch straight from the fridge.

What To Serve With Baked Spaghetti Alfredo

A simple green salad with a sharp lemon vinaigrette cuts through the richness of the cream sauce. Garlic bread is the obvious move, and the crunchy edges are perfect for wiping up any extra sauce on the plate. For a vegetable side, roasted broccoli or asparagus with a little olive oil and salt brings a toasty, charred note that balances the creamy pasta.

Frequently Asked Questions

Can I add chicken to this?

Yes, fold in 2 cups of cooked, shredded or diced chicken when you combine the spaghetti and sauce. Rotisserie chicken makes it especially easy.

Can I make this ahead of time?

You can assemble the whole dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. Add about 10 extra minutes to the bake time since it will go into the oven cold.

Why did my sauce break or turn grainy?

That usually happens when the heat is too high or you use a low fat dairy product. Keep the cream at a gentle simmer and use full fat cream cheese and heavy cream, plus freshly grated Parmesan.

What if I don’t have cream cheese?

You can leave it out, but the sauce will be thinner and the baked casserole won’t set up as firmly. If you skip it, reduce the bake time by about 5 minutes and expect a creamier, less sliceable dish.

Baked Spaghetti with Alfredo Sauce Recipe

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 580

Ingredients Method Notes

Ingredients

  

• 12 oz spaghetti
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 cups heavy cream
• 4 oz cream cheese, softened
• 1 1/2 cups freshly grated Parmesan
• 8 oz shredded low moisture mozzarella
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch ground nutmeg, optional

Method

 

1. Preheat oven to 375°F and bring a large pot of salted water to a boil. Cook spaghetti 1 to 2 minutes less than package directions, drain well, and set aside.
2. Melt butter in a skillet over medium heat, add garlic, and cook 1 minute. Whisk in heavy cream and cream cheese until smooth, 2 minutes. Stir in Parmesan, salt, pepper, and nutmeg. Simmer until thickened, about 2 minutes more.
3. Fold the Alfredo sauce into the drained spaghetti until evenly coated. Transfer to a 9×13 inch baking dish in an even layer.
4. Top with mozzarella and bake 20 to 25 minutes, until the cheese is golden and the sauce is bubbling. Let rest 5 minutes.
5. Slice into squares and serve hot, with extra black pepper or Parmesan on top.

Notes

The pasta will continue to absorb sauce as it rests, so that 5 minute wait after baking makes a big difference in texture. For the creamiest result, use freshly grated Parmesan and shred your own mozzarella.