THE BEST BAKED ALFREDO SPAGHETTI
This is an amazingly cheese-rich dish. I love making this to take to friends' homes as a drop off meal. It gets rave reviews every time! The recipe is adapted from a restaurant in the Mall of America called Tucci Benucch. I attended the restaurant at a business meeting and they gave us a recipe for the baked spaghetti that I have made a few changes to. My husband prefers it without the marinara/meatball topping, but if you're looking to stretch the recipe that's a great way to do it.
Provided by ardomagala
Categories Main Dish Recipes Pasta Spaghetti Recipes Baked
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.
- Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil.
- Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
- Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.
Nutrition Facts : Calories 627.6 calories, Carbohydrate 41 g, Cholesterol 139.1 mg, Fat 40.1 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 17 g, Sodium 1259.8 mg, Sugar 6.9 g
BAKED ALFREDO PASTA
A wonderfully grown-up macaroni and cheese. Great served with a salad and bread or steamed peas or broccoli.
Provided by MommyMakes
Categories Cheese
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare tortellini or other favorite pasta slightly al dente in salted water. Drain.
- Preheat oven to 400ºF.
- Warm butter and cream in a sauce pan until butter is melted. Add parmesan cheese and spices.
- Pour pasta into a 2qt casserole dish with a lid. Pour alfredo sauce over pasta and stir to combine.
- Sprinkle shredded parmesan and bread crumbs over pasta and cover.
- Bake for 10 minutes, then uncover and bake an additional 10 minutes or until top is brown and crusty.
Nutrition Facts : Calories 678.7, Fat 43.2, SaturatedFat 26, Cholesterol 153.1, Sodium 884.9, Carbohydrate 51.1, Fiber 2.2, Sugar 1.6, Protein 22.7
SPAGHETTI SQUASH ALFREDO
Steps:
- Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
- Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving.
- Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!
MILLION-DOLLAR WHITE SPAGHETTI CASSEROLE
Our rendition of Million Dollar Spaghetti Casserole features layers of creamy white cheeses, Alfredo sauce, chicken and spinach. It's a throw-together comfort food casserole that's a delicious twist on traditional spaghetti.
Provided by Karly Campbell
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Cook spaghetti to al dente as directed on package; drain. Return to pan.
- Meanwhile, in 10-inch skillet, heat olive oil over medium heat. Add spinach; cook about 3 minutes or until wilted; set aside.
- Add chicken and Alfredo sauce to spaghetti; toss to coat. Spread half of the mixture in baking dish.
- In medium bowl, stir ricotta cheese, 1 cup of the mozzarella cheese, the egg, garlic, salt and pepper; stir well to combine.
- Spread cheese mixture over spaghetti mixture in baking dish. Top with wilted spinach. Top with remaining spaghetti; sprinkle with remaining 1/2 cup mozzarella cheese.
- Bake 20 minutes.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 980, Carbohydrate 82 g, Cholesterol 215 mg, Fat 6, Fiber 5 g, Protein 48 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 3 g, TransFat 1 1/2 g
FAVORITE BAKED SPAGHETTI
This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. -Louise Miller, Westminster, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.
Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.
BAKED CHICKEN ALFREDO
This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired. This recipe can also be eaten without being baked but the kids love that it resembles baked casseroles found in restaurants.
Provided by hkopinions
Categories Main Dish Recipes Pasta Chicken
Time 1h8m
Yield 10
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
- Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
- Preheat oven to 375 degrees F (190 degrees C).
- Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
- Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 36.7 g, Cholesterol 80.8 mg, Fat 24.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 14.8 g, Sodium 658.5 mg, Sugar 4 g
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