Baked Spaghetti Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 tsp salt
- 1 cup shredded mozzarella cheese
- 1/2 tsp pepper
- 2 tsp minced garlic
- 4 tbsp butter
- 4 oz cream cheese
- 1 pint heavy cream
- 6 cups cooked thin spaghetti noodles
- alfredo sauce (recipe below)
- italian meatballs (small bag)
- marinara sauce (i used a 25 oz jar)
- optional: grated parmesan and oregano for garnish
- 3 cups freshly shredded parmesan
- Carbohydrate 1.2373470719793 g
- Cholesterol 39.697133552358 mg
- Fat 12.8151080028514 g
- Fiber 0.0323975161281201 g
- Protein 4.30832382697419 g
- Saturated Fat 7.77889261514832 g
- Serving Size 1 1 spaghetti loave (36g)
- Sodium 172.136876288658 mg
- Sugar 1.20494955585118 g
- Trans Fat 1.21119932111748 g
- Calories 136 calories
Preheat oven to 350 degrees and grease mini loaf pan.Mix cooked spaghetti with Alfredo sauce.Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.Sprinkle the tops with about 2 tablespoons shredded mozzarella cheese.Bake for about 25 minutes at 350 degrees.While the spaghetti is baking, heat Italian meatballs and marinara sauce.Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.Optional: Sprinkle with freshly grated Parmesan and oregano.Bring heavy cream, minced garlic, pepper and salt to a boil over medium heat.Add butter and cream cheese, stir until smooth Heat until it starts to boil.Using a whisk (or a fork), stir in freshly shredded Parmesan, one cup at time, until smooth.
