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Baked Spaghetti and Meatballs

This baked spaghetti has both Alfredo and Marinara Sauces along with giant meatballs perfect for Italian Night.

Author: Kami | NoBiggie.net
  • 1 pound cooked spaghetti
  • 1 jar your favorite Marinara Sauce
  • 2 cups mozzarella cheese shredded
  • Fresh basil and flat leaf parsley chopped, *optional garnish
For the Alfredo Sauce:
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 1 cup milk
  • 4 ounces cream cheese
  • 1/2 cup grated parmesan cheese grated +more to garnish
  • 1 egg yolk
  • 2 teaspoon garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
For the Italian Meatballs:
  • 1 lb ground chuck 85/15
  • 1 lb ground pork if you can only get a pound, save half in the freezer
  • 2 eggs whisked
  • 4 slices of Italian bread 5 ounces
  • 1 cup Italian bread crumbs
  • 4 tablespoon grated parmesan
  • 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • pinch black pepper
  • 2 tablespoon fresh flat leaf parsley chopped
For the Italian Meatballs:
  1. Preheat oven to 375
  2. Soak the Italian bread in cold water for about five minutes, tipping out the excess water. Pull the soft bread apart with your fingers.
  3. In a large glass bowl combine the meats, eggs, parsley, dry bread crumbs, garlic salt, parmesan and salt. Then add the soaked Italian bread.
  4. Using a cookie scoop, scoop out this mixture to make the meatballs. Roll each one into a round ball and place on a tin foil lined sheet pan.
  5. Bake for 15 to 20 minutes or until the meatballs are no longer pink in the middle.
  6. In a large pot of boiling salted water, cook pasta until al dente and remove from water and drain well.
For the Alfredo Sauce:
  1. In a medium sized sauce pan combine butter, garlic, heavy cream, milk, cream cheese, salt and pepper over medium heat. Bring to a simmer and then remove from heat and stir in the parmesan cheese. Temper the egg yolk before adding into the sauce by adding a little sauce with the egg yolk and mixing it with the sauce. Add the egg yolk into the sauce, whisking constantly to prevent the eggs from scrambling. If the mixture is too thick, add more milk if needed.
  2. Stir in cooked pasta and gently toss to combine; season with salt and pepper, to taste.
(Bring it all together) For the Baked Spaghetti:
  1. Preheat oven to 350. Fill 6 small foil loaf pans, with the Alfredo tossed spaghetti. press down on each one to compact it down.
  2. Top each mini loaf pan with a hand full of grated mozzarella cheese.
  3. Bake for 25 minutes.
  4. In a saucepan, warm up your favorite marinara sauce and toss a few baked meatballs in the sauce for serving (freeze any extra meatballs for later).
  5. To serve add warm marinara to each serving dish, place the individual baked spaghetti on top and top with a few meatballs to go with. Garnish with more parmesan and mozzarella cheese along with sliced fresh flat leaf parsley and fresh basil. Enjoy!