Go Back
Baked Spaghetti with Alfredo Sauce

Baked Spaghetti with Alfredo Sauce Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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 9x13 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.