Creamy Alfredo and Spaghetti Bake Recipe

If you’re craving a comforting, cheesy pasta dish that’s bursting with flavor, you’ve got to try this Creamy Alfredo and Spaghetti Bake Recipe. I absolutely love how this bake brings together the rich, velvety Alfredo sauce layered beneath a hearty, meaty red sauce, all topped with gooey melted mozzarella. It’s one of those dishes that quickly became a family favorite the first time I made it, and I promise you’ll be reaching for seconds—maybe even thirds!

this Recipe

Ingredients You’ll Need

All the ingredients in this Creamy Alfredo and Spaghetti Bake Recipe come together seamlessly to build a multi-layered casserole that’s both comforting and impressive. From the perfectly seasoned red sauce to the rich, garlicky Alfredo coating the pasta, each ingredient plays a crucial role.

• Olive Oil: Use a good quality extra virgin olive oil for the best flavor in your red sauce base.
• Onion and Green Bell Pepper: These aromatics add subtle sweetness and freshness to the red sauce layer.
• Garlic: Fresh minced garlic is key to building that depth of flavor in both sauces.
• Ground Beef: I prefer 80/20 for the right balance of flavor and moisture without being too greasy.
• Salt, Black Pepper, Italian Seasoning: Essential seasonings that make the red sauce sing—don’t skip these!
• Spaghetti Sauce: Using pre-made spaghetti sauce saves time and keeps flavors consistent; pick your favorite brand or homemade version.
• Spaghetti: Traditional spaghetti works great here, just cook to al dente so it holds up in the bake.
• Butter: For a rich base in the Alfredo sauce that creates that signature creamy texture.
• All-Purpose Flour: This thickens the Alfredo sauce perfectly—no lumps, just silky smoothness.
• Heavy Cream: Brings richness and helps emulsify the sauce; avoid substitutes for best results.
• Parmesan and Mozzarella Cheese: Parmesan melts into the sauce adding sharpness, while mozzarella on top gives you that irresistible golden crust.

Variations

I like to switch things up sometimes with this recipe depending on my mood or what’s in the fridge. Feel free to personalize your Creamy Alfredo and Spaghetti Bake Recipe—it’s super adaptable!

• Vegetarian Version: Skip the ground beef and add mushrooms, zucchini, or spinach for a hearty veggie alternative that still packs flavor.
• Spicy Kick: Add red pepper flakes to the red sauce or sprinkle some cayenne in the Alfredo for a subtle heat that wakes up the palate.
• Cheese Lover’s Dream: More mozzarella on top or mixing in some provolone gives an even cheesier, melty experience—perfect for celebrations.
• Gluten-Free: Swap out spaghetti for gluten-free pasta; just be sure to adjust cooking time to keep the pasta al dente.

How to Make Creamy Alfredo and Spaghetti Bake Recipe

Step 1: Prepare the Red Sauce

Start by heating olive oil in a large skillet over medium heat. Toss in chopped onion and green bell pepper, sautéing until soft and translucent. This step adds sweetness and balances the meaty flavors ahead. Then stir in minced garlic and cook until fragrant—about 1 to 2 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned all the way through. Be sure to drain any excess grease so the sauce doesn’t get oily. Season with salt, pepper, and Italian seasoning before mixing in the spaghetti sauce. Let this mixture simmer gently, which allows the flavors to meld nicely while you move on to the next step.

Step 2: Cook the Spaghetti

While your sauce is simmering, boil a large pot of salted water and cook the spaghetti according to package instructions, usually around 8-10 minutes, until al dente. I love salting the pasta water generously—it seasons the pasta from the inside out, which really brings everything together. Once cooked, drain the pasta well and set aside. Don’t rinse it because you want that starch to help the Alfredo sauce cling beautifully.

Step 3: Make the Creamy Alfredo Sauce

In a separate saucepan, melt butter over low heat. Add minced garlic and sauté just until it’s fragrant—careful not to brown it, which can turn bitter. Sprinkle in the flour and stir constantly for about a minute; this cooks out the raw flour taste and starts thickening the sauce. Remove from heat and slowly whisk in heavy cream, creating a smooth, luscious base. Return the pan to low heat and stir in freshly grated Parmesan cheese until it melts completely. Avoid high heat here to keep the sauce from breaking or becoming grainy.

Step 4: Assemble and Bake

Combine the drained spaghetti with the Alfredo sauce, tossing well so every strand is coated in creamy goodness. Spread this mixture evenly into a greased 9×13-inch baking dish. Then spoon the red meat sauce gently on top—resist the urge to mix them; the layers add a fun contrast in flavors and textures. Finally, sprinkle generously with shredded mozzarella cheese. Bake uncovered in a preheated 350°F (177°C) oven for about 30 minutes, until bubbly and golden on top. Let it rest for 10 minutes before serving to let everything set perfectly.

How to Serve Creamy Alfredo and Spaghetti Bake Recipe

Garnishes

I usually finish this bake with a sprinkle of fresh parsley and a dash of dried Italian seasoning on top. The parsley adds a lovely pop of color and a hint of freshness that cuts through the richness beautifully. If you’re feeling fancy, a grating of extra Parmesan right before serving is always a winner!

Side Dishes

Since this bake is pretty hearty, I like pairing it with light sides like a crisp Caesar salad or roasted garlic green beans. A simple garlic bread or warm, crusty baguette is also perfect to soak up any leftover sauce on your plate.

Creative Ways to Present

For special occasions, I’ve baked this in smaller individual ramekins—guests love having their own personal pasta bake. Another fun idea is to layer it in a deep glass dish so those beautiful sauce and cheese layers can be seen through the sides, adding a wow factor to your table.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer leftovers to an airtight container and store in the fridge for up to 4 days. I always find it tastes even better the next day as the flavors have had more time to meld.

Freezing

This bake freezes wonderfully! Portion it into freezer-safe containers before baking or freeze the entire assembled dish. Just thaw overnight in the fridge before reheating, or bake from frozen with some extra time added.

Reheating

Reheat leftovers covered with foil in a 350°F oven until warmed through, about 20 minutes. This keeps the cheese from drying out. You can also microwave portions covered with a damp paper towel, but the oven method preserves texture best.

FAQs

Final Thoughts

This Creamy Alfredo and Spaghetti Bake Recipe has won a permanent spot in my dinner rotation primarily because it’s reliably delicious and perfect for feeding a crowd. The layered approach makes every forkful feel special—from creamy to tangy to cheesy. Trust me, once you make it, you’ll be hooked like me, making it your go-to comfort food. If you’re looking to impress with minimal fuss, this is absolutely the dish to try next!

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