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Baked Alfredo Spaghetti Recipe

Baked Alfredo Spaghetti

iamwinfred
This Baked Alfredo Spaghetti is the ultimate creamy pasta casserole made with a rich homemade Alfredo sauce, tender spaghetti, and a golden bubbling cheese crust. Crafted from scratch with real butter, garlic, heavy cream, and freshly grated Parmigiano-Reggiano, this dish delivers restaurant-quality comfort food right from your own oven in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 580 kcal

Equipment

  • Large pot For boiling spaghetti
  • Colander For draining pasta
  • Large skillet or saucepan For making the Alfredo sauce
  • 9x13-inch baking dish For assembling and baking the casserole
  • Wooden spoon or silicone spatula For stirring the sauce
  • Box grater or rotary cheese grater For freshly grating Parmesan
  • Measuring cups and spoons
  • Aluminum foil For covering the dish during the first half of baking
  • Oven mitts

Ingredients
  

  • 12 oz dry spaghetti 340g
  • 4 tablespoons unsalted butter 57g
  • 4 garlic cloves minced
  • 2 cups heavy cream 480ml
  • 1 cup whole milk 240ml
  • 1.5 cups Parmigiano-Reggiano freshly grated, divided; about 150g
  • 1 cup mozzarella cheese shredded, divided; about 115g
  • 0.5 teaspoon salt plus more for pasta water
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon garlic powder
  • 0.125 teaspoon ground nutmeg
  • 1 tablespoon olive oil to prevent pasta from sticking after draining

For Garnish

  • 1 tablespoon fresh parsley chopped

Optional Protein Add-In

  • 2 cups cooked shredded chicken rotisserie or grilled chicken breast; optional

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray and set aside.
  • Bring a large pot of generously salted water to a boil, then cook the spaghetti for 2 minutes less than the package directions (about 6-7 minutes). Reserve 1/2 cup pasta water, drain, and toss with 1 tablespoon olive oil to prevent sticking.
  • Melt 4 tablespoons of butter in a large skillet over medium heat, then add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and lightly golden.
  • Pour in the heavy cream and whole milk, raise heat to medium-high, and bring to a gentle simmer. Cook for 5-6 minutes, stirring regularly, until the sauce thickens enough to coat the back of a spoon.
  • Reduce heat to medium-low and stir in 1 cup of the grated Parmigiano-Reggiano until fully melted and smooth, then add salt, black pepper, garlic powder, and nutmeg. Taste and adjust seasoning as needed.
  • Add the drained spaghetti to the skillet and toss until every strand is coated in the sauce. If too thick, add a splash of reserved pasta water. Fold in cooked chicken at this stage if using.
  • Transfer half the spaghetti mixture into the greased baking dish and spread evenly, then sprinkle with 1/2 cup mozzarella. Add the remaining pasta on top in an even layer.
  • Sprinkle the remaining 1/2 cup Parmigiano-Reggiano and 1/2 cup mozzarella evenly across the top of the pasta.
  • Cover the baking dish tightly with aluminum foil and bake on the center rack at 375°F for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes until the top is golden and the edges are bubbling. For a deeper golden crust, broil on high for 2-3 minutes, watching carefully.
  • Let the baked pasta rest for 5-10 minutes, then sprinkle with chopped fresh parsley and serve directly from the dish.

Notes

  • Always grate Parmesan and mozzarella fresh from a block. Pre-shredded cheese contains anti-caking agents that cause a grainy sauce.
  • Cook the spaghetti 2 minutes less than the package directions. It finishes cooking in the oven, so pulling it al dente prevents a mushy result.
  • Do not skip the aluminum foil cover during the first 20 minutes of baking. It locks in steam and keeps the sauce from drying out.
  • Use full-fat heavy cream and whole milk. Low-fat substitutes will produce a thin sauce that does not hold up after baking.
  • Reserve about 1/2 cup of starchy pasta water before draining. Use it to loosen the sauce if it feels too thick when combining with the pasta.
  • Season your pasta water generously. It is the only opportunity to season the spaghetti from the inside.
  • Let the finished dish rest 5-10 minutes before serving. This allows the sauce to set and makes portioning much easier.
  • Make it ahead: assemble the full dish, cover, and refrigerate up to 24 hours. Remove from the fridge 20 minutes before baking and add 5 extra minutes to the covered bake time.
  • Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat with a splash of cream or milk to restore the sauce's creaminess.
  • Add-ins: fold in 2 cups of shredded rotisserie chicken, cooked shrimp, crispy bacon, or sauteed mushrooms and spinach before baking for easy variations.

Nutrition

Serving: 1ServingCalories: 580kcalCarbohydrates: 55gProtein: 20gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 480mgPotassium: 220mgFiber: 2gSugar: 4gVitamin A: 22IUVitamin C: 4mgCalcium: 35mgIron: 10mg
Keyword baked alfredo spaghetti, cheesy pasta bake, creamy baked pasta, homemade alfredo sauce, spaghetti casserole
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