Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is an amazingly cheese-rich dish. I love making this to take to friends' homes as a drop off meal. It gets rave reviews every time! The recipe is adapted from a restaurant in the Mall of America called Tucci Benucch. I attended the restaurant at a business meeting and they gave us a recipe for the baked spaghetti that I have made a few changes to. My husband prefers it without the marinara/meatball topping, but if you're looking to stretch the recipe that's a great way to do it.


Recipe Summary

20 mins
1 hr 25 mins
1 hr 45 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.

  • Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil.

  • Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.

  • Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

Nutrition Facts

628 calories; protein 26.6g; carbohydrates 41g; fat 40.1g; cholesterol 139.1mg; sodium 1259.8mg. Full Nutrition