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Alfredo Spaghetti Bake

Creamy Alfredo Spaghetti Bake Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 2 cups heavy cream
  • 2 cups freshly grated Parmesan, divided
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 pinch freshly grated nutmeg (optional)
  • 1 1/2 cups shredded low-moisture mozzarella

Method
 

  1. Preheat oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook spaghetti 1 minute less than package al dente. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Cook garlic until fragrant, 30 seconds. Add heavy cream, salt, pepper, and nutmeg. Simmer gently 4-5 minutes until slightly thickened. Off heat, stir in 1 1/2 cups Parmesan until smooth.
  3. Toss drained spaghetti with the sauce until well coated. Transfer to a greased 9x13-inch baking dish. Top evenly with mozzarella and remaining 1/2 cup Parmesan.
  4. Bake on middle rack 20-25 minutes until bubbly. Broil on top rack 2-3 minutes until golden and crisp. Let cool 5 minutes before serving.

Notes

Letting the bake rest for those 5 minutes is not just patience—it helps the cheese set so you get clean slices instead of a puddle. Serve straight from the dish, and do not skip the extra crack of black pepper on top; it wakes up all that cream.