Cheesy Baked Spaghetti with Creamy Alfredo Recipe

If you’re craving a comforting pasta dish that hits all the right notes, you’ve got to try this Cheesy Baked Spaghetti with Creamy Alfredo Recipe. It’s one of those recipes that I love because it combines rich, creamy Alfredo sauce with hearty red sauce and that glorious baked cheese topping. When I first made this, my whole family went crazy over the layers of flavor and that perfect golden crust. Stick around – I’m going to walk you through every step so you nail it just like I do!

this Recipe

Ingredients You’ll Need

Each ingredient in this Cheesy Baked Spaghetti with Creamy Alfredo Recipe plays a key role in building those dreamy layers of flavor. I always recommend choosing good-quality cheeses and fresh garlic to elevate your dish. Let’s walk through the essentials so you can shop like a pro!

• Olive oil: Use extra virgin for the best flavor when sautéing your veggies.
• Onion: Adds sweetness and depth; I prefer yellow onions for their balance.
• Green bell pepper: Gives a subtle crunch and freshness that brightens the sauce.
• Garlic: Fresh minced garlic is a must here for that irresistible aroma and flavor.
• Ground beef (80/20): The fat content keeps the sauce juicy and flavorful; no need to add extra oil after draining.
• Salt, black pepper, Italian seasoning: The classic trio to bring balance and a little herbaceous kick to your red sauce.
• Spaghetti sauce: I use store-bought marinara to save time, but homemade works just as well.
• Salt for pasta water: Helps season the spaghetti from the inside out.
• Spaghetti noodles: Regular spaghetti works great, but feel free to swap with whole wheat or gluten-free if desired.
• Butter: Essential in creating that silky Alfredo sauce base.
• All-purpose flour: It thickens the Alfredo sauce without lumps—just be sure to cook it well!
• Heavy cream: For that rich, velvety texture in the Alfredo.
• Parmesan cheese: Freshly grated Parmesan melts smoothly and adds sharp flavor.
• Mozzarella cheese: The gooey, melty, bubbly topping that makes this dish unforgettable.

Variations

This Cheesy Baked Spaghetti with Creamy Alfredo Recipe is super versatile — I love experimenting with it! You can tweak it to fit your family’s tastes or dietary needs without losing that classic comfort-food vibe.

• Meat alternatives: I’ve swapped ground beef for Italian sausage or even shredded rotisserie chicken for a different protein twist. Each gives a unique flavor but keeps the dish hearty.
• Vegetarian version: Swap out the beef for sautéed mushrooms, zucchini, or eggplant—add extra Italian seasoning and a pinch of red pepper flakes to keep things exciting.
• Cheese swaps: I sometimes add provolone or a bit of cheddar alongside mozzarella for a sharper, more complex cheese pull.
• Spice it up: A splash of red pepper flakes in the Alfredo or red sauce can add a nice kick if you’re feeling adventurous!

How to Make Cheesy Baked Spaghetti with Creamy Alfredo Recipe

Step 1: Sauté the Veggies and Brown the Beef

Start by heating olive oil in a large skillet over medium heat. Toss in the chopped onion and green bell pepper and cook until they’re soft and translucent—this usually takes about 5 minutes. Adding the garlic towards the end is key; it only needs about 1-2 minutes until fragrant, so watch closely so it doesn’t burn. Then add your ground beef and break it up with a wooden spoon, cooking until no pink remains. Drain excess grease off—that makes your sauce less oily but keeps all the meaty flavor.

Step 2: Build Your Red Sauce

Once your meat and veggies are ready, season with salt, black pepper, and Italian seasoning. Pour in the spaghetti sauce and stir everything together. Let it simmer gently for a few minutes while you boil your pasta. I like to let the red sauce develop flavor here, but don’t overcook it—it’ll finish baking later.

Step 3: Cook the Spaghetti

Cook spaghetti in plenty of salted boiling water until just al dente. It’s super important not to overcook here because your spaghetti will bake in the oven too. Drain well once done, and toss it right into your Alfredo sauce.

Step 4: Make That Creamy Alfredo Sauce

In a medium saucepan, melt butter over low heat and sauté the minced garlic just until it’s fragrant—about one minute is perfect. Sprinkle in the flour and stir constantly for another minute to cook out that raw flour taste. Then whisk in the heavy cream until smooth. Turn the heat back up gently and stir in the Parmesan, letting it melt and thicken your sauce. This is where the magic happens—if you whisk constantly, you’ll get that lovely smooth texture without lumps.

Step 5: Combine Pasta and Alfredo, Layer Your Bake

Toss your al dente spaghetti into the Alfredo sauce, making sure every strand is coated. Spread this creamy pasta in an even layer into your prepared baking dish. Then spoon the red sauce over the top—you want those layers distinct, so don’t mix!

Step 6: Top With Mozzarella and Bake

Sprinkle mozzarella evenly across the top and pop the dish uncovered into a 350°F oven. Bake for about 30 minutes, until the cheese is melted, bubbly, and lightly golden. I’ve learned letting it rest about 10 minutes once out of the oven makes it slice cleanly and lets all those flavors settle nicely.

How to Serve Cheesy Baked Spaghetti with Creamy Alfredo Recipe

Garnishes

I love sprinkling fresh chopped parsley over the top—it adds a pop of color and a fresh hint that cuts through the richness. A light dusting of extra Italian seasoning or red pepper flakes on the side is great if you want to brighten or spice things up, too.

Side Dishes

My go-to sides are a crisp Caesar salad or buttery garlic bread. The salad balances the creamy pasta beautifully, while the garlic bread is perfect for soaking up any leftovers of that rich sauce. Roasted veggies, like asparagus or broccoli, fit well too if you want something green on your plate.

Creative Ways to Present

For special occasions, I like scooping the baked spaghetti into individual ramekins and topping each with a little extra mozzarella. It looks fancy but stays cozy and comforting. You can even add a sprinkle of fresh basil or a drizzle of truffle oil for a gourmet touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Cheesy Baked Spaghetti in an airtight container in the fridge. It keeps well for 3-4 days, and because it’s baked, the flavors actually mellow and blend beautifully overnight.

Freezing

This recipe freezes like a dream. I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, let it thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in the oven at 350°F, covered with foil to keep moisture in, for about 20 minutes or until heated through. This keeps the cheese melty and the pasta from drying out. You can sprinkle a bit of water or extra cream over the top if it seems dry.

FAQs

Final Thoughts

This Cheesy Baked Spaghetti with Creamy Alfredo Recipe has become one of my absolute favorites to come home to—it’s like a warm hug in food form. Whenever I make it, the house fills with that cozy garlic-and-cheese aroma that makes everyone stop what they’re doing and gather at the table. I hope you enjoy making and sharing this recipe as much as my family and I do. Trust me, once you try it, this will be a go-to for your comfort food cravings.

Print