Spaghetti Alfredo Bake

Creamy, cheesy, and comforting, this Spaghetti Alfredo Bake is the ultimate pasta dinner. Tender spaghetti is smothered in a rich Alfredo sauce, layered with savory meat sauce, and topped with melty mozzarella for a crowd-pleasing meal everyone will love. Perfect for family dinners, potlucks, or any night you want a comforting, indulgent dish ready in under an hour.

Servings: 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

Pasta & Alfredo Sauce:

1 lb spaghetti or angel hair pasta

3 1/2 cups heavy cream

½ cup butter

2 tbsp flour

1 tbsp minced garlic

1½ cups shaved Parmesan cheese

1½ cups shredded mozzarella cheese

½ tsp salt

¼ tsp black pepper

1 tsp parsley

Meat Sauce:

1 lb ground beef or Italian sausage

1 can (24 oz) spaghetti sauce

1 tbsp brown sugar

½ cup beef broth

1 small onion, chopped

1 tbsp minced garlic

½ tsp onion powder

½ tsp garlic powder

½ tsp Italian seasoning

Optional:

Red pepper flakes for spice

Shortcut Option (Using Store-Bought Sauces):

1 lb spaghetti or angel hair pasta

2 jars (15 oz each) Alfredo sauce

1 jar (24 oz) spaghetti sauce

1 lb ground beef or Italian sausage

1½ cups shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 small onion, chopped

1 tbsp minced garlic

½ tsp salt

¼ tsp black pepper

Optional: red pepper flakes or Italian seasoning

Instructions (Original Recipe):

Preheat oven to 350°F. Grease a 9x13-inch baking dish. Cook pasta al dente according to package instructions. Drain and set aside.

Make the Meat Sauce:

In a skillet over medium-high heat, brown ground beef with chopped onion until fully cooked. Add garlic and cook 1–2 minutes until fragrant.

Stir in spaghetti sauce, beef broth, brown sugar, onion powder, garlic powder, Italian seasoning, and optional red pepper flakes. Reduce heat and simmer for 5 minutes, then remove from heat.

Make the Alfredo Sauce:

In a separate saucepan, melt butter over low heat. Add garlic and cook 1–2 minutes. Whisk in flour to form a roux, then gradually whisk in heavy cream until smooth.

Remove from heat and stir in Parmesan, parsley, salt, and pepper until creamy.

Toss pasta with Alfredo sauce in the prepared baking dish. Spoon meat sauce over the pasta. Sprinkle mozzarella and Parmesan evenly on top.

Bake uncovered for 20 minutes, until cheese is melted and bubbly. Let rest 5 minutes before serving.

Instructions: (Shortcut Option Using Store-Bought Sauces)

Preheat oven to 350°F. Grease a 9x13-inch baking dish. Cook pasta al dente according to package directions, drain, and set aside.

In a skillet, brown the ground beef or Italian sausage with chopped onion and garlic. Drain any excess fat. Stir in the jarred spaghetti sauce until the meat is fully coated and heated through.

In a large bowl, combine the cooked pasta with the jarred Alfredo sauce, salt, pepper, ½ cup mozzarella cheese, and optional red pepper flakes. Toss until the pasta is evenly coated with the sauce. Transfer to the prepared baking dish.

Spoon the meat and spaghetti sauce mixture evenly over the Alfredo-coated pasta. Sprinkle the remaining mozzarella cheese on top.

Bake uncovered at 350°F for 15–20 minutes until heated through. Remove from oven, let rest 5 minutes, then serve.

Make-Ahead: Assemble the dish (without mozzarella topping) a day ahead, cover tightly, and refrigerate. Add cheese just before baking.

Freezing: 

• Assemble the spaghetti bake completely (for the original recipe, include pasta, Alfredo sauce, and meat sauce; for the shortcut version, include pasta, jarred sauces, and meat if using).

• Do not add the final layer of shredded cheese if you want it extra fresh and golden after baking.

• Cover tightly with plastic wrap and a layer of aluminum foil.

• Freeze for up to 2 months.

To Bake from Frozen:

• Thaw the casserole overnight in the refrigerator.

• Preheat oven to 350°F. Add the remaining shredded cheese on top (if you left it off) and bake uncovered for 40–50 minutes, or until heated through and bubbly.