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Creamy Alfredo-coated spaghetti, hearty meat sauce, and a layer of bubbly mozzarella
come together in this cozy baked spaghetti.
Serve it warm with garlic bread and a simple salad for an easy, comforting dinner.
There are nights when a regular bowl of spaghetti sounds good,
but something extra cheesy and comforting sounds even better.
That’s when I’d make this baked spaghetti. It starts with familiar ingredients,
but layering the two sauces gives it a completely different feel.
Instead of tossing the noodles with tomato sauce, the spaghetti gets coated in creamy Alfredo and Italian seasoning first.
A simple ground beef and spaghetti sauce mixture goes over the top, followed by plenty of mozzarella.
After some time in the oven, you get creamy noodles underneath,
rich meat sauce in the middle, and melted cheese on top.
It’s hearty, uncomplicated, and especially good when you want a casserole that feels
like comfort food without requiring a long list of ingredients.
Why You’ll Love This Recipe
The Alfredo is what makes this baked spaghetti especially good. It coats the noodles before they ever go into the baking dish, giving the casserole a creamy layer underneath the tomatoey meat sauce.
And then there’s the mozzarella. It melts over everything in the oven, bringing the creamy pasta and meat sauce together into one cheesy casserole.
I also love how approachable this recipe is. You only need six main ingredients, and most of the preparation happens while the spaghetti is cooking. Once everything is layered in the baking dish, the oven takes care of the rest.
It’s a great recipe for a family dinner, and with 8 servings, there’s plenty to share.
Ingredients You’ll Need
You only need six simple ingredients to make this creamy baked spaghetti:
- Spaghetti noodles – The base of the casserole. Cook the spaghetti according to the package directions and be sure to drain it really well before adding the Alfredo sauce.
- Ground beef – Adds a hearty, savory layer to the spaghetti. Brown and crumble it while the pasta cooks, then drain off the excess grease before adding the sauce.
- Spaghetti sauce – Combines with the ground beef to make the rich, tomatoey meat sauce that goes over the creamy noodles. Use a jarred spaghetti sauce you already enjoy.
- Alfredo sauce – This is what makes this baked spaghetti extra creamy. The sauce is tossed directly with the warm noodles so every bite has that rich, cheesy flavor.
- Italian seasoning – Adds an easy boost of herby flavor to the Alfredo-coated spaghetti.
- Shredded mozzarella – Sprinkled generously over the top before baking. It melts into a bubbly, cheesy layer that brings the whole casserole together.
The spaghetti and Alfredo create the creamy base of the casserole, while the ground beef and spaghetti sauce make up the hearty red sauce layer. Italian seasoning adds extra flavor to the noodles, and mozzarella gives you that irresistible melted cheese topping.
Now, let’s make it!
Step-by-Step Instructions
Start by preheating the oven to 350°F and spraying a 9 x 13-inch baking dish with nonstick spray.
Cook the spaghetti noodles according to the package directions. When they’re ready, drain them very well.
While the spaghetti cooks, brown and crumble the ground beef in a large saucepan. Drain off the excess grease, return the beef to the pan, and add the spaghetti sauce. Stir everything together until well combined.
Next comes the part that makes this baked spaghetti so creamy. Put the drained noodles back into their pot and add the Alfredo sauce and Italian seasoning. Stir well, making sure the sauce thoroughly coats the spaghetti.
Transfer the Alfredo-coated noodles to the prepared baking dish. Spread the ground beef and spaghetti sauce mixture over the noodles, then finish with the shredded mozzarella.
Cover the baking dish with aluminum foil and bake for about 30 minutes, until the cheese is melted and bubbly.
Let the baked spaghetti cool for about 5–8 minutes before slicing and serving.
Expert Tips
This recipe is simple, but a few small details will help you get the best results.
First, drain the spaghetti really well. You want the Alfredo sauce clinging to the noodles, and excess pasta water can make that creamy layer thinner than it should be.
The same goes for the ground beef. Once it has browned, drain away the excess grease before adding the spaghetti sauce.
When you add the Alfredo and Italian seasoning to the spaghetti, give everything a thorough toss. Ideally, every strand should get some of that creamy sauce before the pasta goes into the casserole dish.
And don’t skip the short rest after baking. Those 5–8 minutes give everything a chance to settle slightly, making the baked spaghetti much easier to slice and serve.
Recipe Variations
One of the easiest ways to change this recipe is to switch up the pasta. Fettuccine or linguine can be used instead of spaghetti if that’s what you have in the pantry.
You can also choose the jarred spaghetti sauce that you enjoy most. Because both the Alfredo and spaghetti sauce have such a big presence in the finished casserole, using sauces you already know you like is an easy way to make the dish suit your tastes.
Otherwise, I’d keep things simple. The combination of creamy Alfredo noodles, beefy tomato sauce, and mozzarella is really what makes this recipe work.
Storage & Reheating
Have leftovers? Store them in a covered container in the refrigerator and enjoy them within 3 days.
Individual portions are easy to warm up in the microwave, making this a convenient lunch or quick dinner the next day.
You can also freeze baked spaghetti. If you prepare the casserole ahead of time and freeze it before baking, plan on giving it some additional cooking time when you’re ready to put it in the oven.
What to Serve with Baked Spaghetti
This baked spaghetti is rich and filling, so I like keeping the sides simple.
A fresh green salad is a great match because it adds something crisp alongside the creamy pasta and meat sauce. And, of course, garlic bread is hard to beat here. It’s perfect for catching any Alfredo or spaghetti sauce left behind on the plate.
For a little more green on the table, you could also serve it with steamed broccoli, roasted vegetables, green beans, or a simple vegetable salad.
Most importantly, serve the baked spaghetti while it’s warm and the mozzarella is still wonderfully melty.
Recipe FAQs
1. Do I need to cook the spaghetti before baking it?
Yes. Cook the spaghetti according to the package directions first, then drain it really well. The noodles need to be cooked before they’re layered with the Alfredo and meat sauce.
2. How do I keep baked spaghetti from drying out?
Make sure the spaghetti is well coated with the Alfredo sauce before adding it to the baking dish. You’ll also want to keep the dish covered with foil while it bakes. This helps hold in the moisture and keeps those noodles nice and creamy.
3. Can I make this baked spaghetti ahead of time?
Yes, you can easily assemble the casserole ahead of time and keep it covered in the refrigerator until you’re ready to bake. Since it will be cold going into the oven, you may need to add a little extra baking time.
4. Can I use a different type of pasta?
Yes. Spaghetti works great, but you can also use fettuccine or linguine. Just cook the pasta according to the package directions and drain it well before adding the Alfredo sauce.
5. Why do I need to let baked spaghetti rest before serving?
Let it rest for about 5–8 minutes after it comes out of the oven. This gives the creamy noodles, meat sauce, and melted cheese a chance to settle, so it’s much easier to slice and serve.
Creamy Alfredo Baked Spaghetti with Meat Sauce
Ingredients
- 1 pound spaghetti noodles
- 1 pound ground beef
- 26 ounces jar spaghetti sauce
- 16 ounces jar alfredo sauce
- 2 tsp Italian seasoning
- 2 cups shredded mozzarella
Instructions
- Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
- Prepare the spaghetti noodles according to the package directions. Once cooked, drain them very well.
- While the pasta cooks, add the ground beef to a large saucepan. Brown the beef, breaking it into crumbles as it cooks. Drain away the excess grease.
- Return the cooked ground beef to the pan. Pour in the spaghetti sauce and stir until the beef and sauce are thoroughly combined.
- Transfer the drained spaghetti noodles back to their pot. Add the Alfredo sauce and Italian seasoning.
- Stir thoroughly so that all of the spaghetti is evenly coated with the Alfredo mixture.
- Transfer the coated spaghetti to the prepared 9 x 13-inch baking dish, spreading it into an even layer.
- Spoon the ground beef and spaghetti sauce mixture over the pasta.
- Sprinkle the shredded mozzarella evenly over the top.
- Cover the baking dish with aluminum foil. Bake for about 30 minutes, or until the cheese has melted and the casserole is hot and bubbly.
- Remove from the oven and allow the baked spaghetti to cool for about 5–8 minutes before slicing.
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Recipe Notes
Nutrition
Calories: 563kcal | Carbohydrates: 50g | Protein: 26g | Fat: 27g | Sodium: 1080mg | Fiber: 3g | Sugar: 6g
