Baked Spaghetti with Alfredo Sauce
This crowd-pleasing baked spaghetti combines tender pasta in a rich, homemade Parmesan cream sauce, layered with savory ground beef marinara, and finished with a blanket of bubbly mozzarella. The dual-sauce technique ensures every bite is incredibly creamy, moist, and full of bold Italian-American flavor.
Equipment
- 9x13-inch baking dish - Lightly greased
- Large pot - For boiling pasta
- Medium saucepan - For alfredo sauce
- Large skillet - For meat sauce
- Colander
- Wooden spoon - Or silicone spatula
- Whisk
- Box grater - For freshly grated Parmesan
- Aluminum foil
- Measuring cups and spoons
- Tongs
Ingredients
- 1 lb dried spaghetti - 450g
For the Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk - 480ml
- 1 cup heavy cream - 240ml
- 1.5 cups Parmesan cheese - 150g, freshly grated, divided
- 3 cloves garlic - minced
- 0.5 teaspoon garlic powder
- salt and black pepper - to taste
For the Meat Sauce
- 1 lb lean ground beef - 450g, 80/20 recommended
- 1 yellow onion - finely diced
- 3 cloves garlic - minced
- 1 jar marinara sauce - 24 oz / 680g, Rao's or your favorite brand
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- salt and black pepper - to taste
For the Topping
- 2 cups shredded mozzarella cheese - 200g
- 2 tablespoons fresh flat-leaf parsley - chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Boil spaghetti in salted water 1-2 minutes less than package al dente. Reserve ¼ cup pasta water, then drain.
- Melt butter in a saucepan, whisk in flour for 2 minutes until light golden. Gradually whisk in milk and cream, then garlic and garlic powder.
- Simmer alfredo sauce for 5 minutes until thickened, then remove from heat and stir in 1 cup Parmesan. Season with salt and pepper.
- Cook onion in olive oil until soft, add garlic, then brown ground beef for 8-10 minutes. Drain excess grease.
- Add Italian seasoning and marinara sauce to beef, simmer for 5-8 minutes. Season with salt and pepper.
- Toss drained spaghetti with alfredo sauce until well coated. Transfer to prepared baking dish in an even layer.
- Sprinkle remaining ½ cup Parmesan over pasta, then top with meat sauce and finish with mozzarella cheese.
- Cover with foil and bake 20 minutes. Remove foil and bake uncovered 10-15 minutes until cheese is melted and bubbly.
- Rest for 5 minutes before garnishing with parsley and serving.
Notes
- Undercook the pasta: Boil spaghetti 1-2 minutes less than package directions as it will continue cooking in the oven, preventing mushy pasta.
- Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting into the sauce. Grate it yourself for a silky, lump-free result.
- Don't skip the resting time: Letting the casserole rest for 5-10 minutes after baking allows the layers to set, making it much easier to serve without falling apart.
- Season every layer: Season the pasta water, alfredo sauce, and meat sauce separately for fully seasoned flavor in every bite.
- Keep layers distinct: Don't stir the meat sauce into the pasta after assembly. The layering creates the beautiful, complex flavor combination.
- Quality marinara matters: Since the meat sauce is simple, using a high-quality jarred sauce like Rao's or Carbone makes a noticeable difference.
- Make ahead: Assemble the casserole up to 48 hours in advance, refrigerate covered, then bake with an extra 5-10 minutes added to covered baking time.
- Freezer friendly: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- Variation suggestions: Swap ground beef for Italian sausage, add sautéed mushrooms or spinach for a vegetarian version, or add red pepper flakes for heat.
- Leftover reheating: Add a splash of milk when reheating to restore the creamy texture. For oven reheating, cover with foil at 350°F for 20-25 minutes.