Baked Spaghetti Alfredo with Marinara & Meatballs
This meal is a combination of baked spaghetti, with alfredo sauce, served along with meatballs in Marinara sauce. It's the best of a traditional spaghetti mixed with the delicious taste of alfredo.
- 3-4 cups thin spaghetti cooked
- Alfredo sauce
- 1 pint heavy cream
- 2 tsp garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 oz cream cheese
- 4 Tbsp butter
- 2 cups shredded Parmesan
- 1 cup shredded mozzarella cheese
- Marinara sauce
- Italian meatballs
Prepare the thin spaghetti according to package directions.
Prepare the Alfredo sauce by placing heavy cream, garlic, salt and pepper in a medium sauce pan. Bring to a boil.
Add the cream cheese (cut it into small pieces first) and butter. Use a whisk to combine until smooth.
Just as the sauce begins to boil, add 2 cups Parmesan cheese. Use a whisk to stir until the cheese has melted and combined for a smooth Alfredo sauce.
Combine the spaghetti and Alfredo sauce in a large mixing bowl.
Spray a muffin tin with cooking spray and spoon the spaghetti/Alfredo mixture into each muffin cup. Pack down with a spoon and top with shredded mozzarella cheese. Sprinkle with oregano.
Bake in a 350 degree oven for 20-25 minutes, or until the cheese is melted and starting to get some golden spots.
Toward the end of baking, heat up marinara sauce and meatballs.
Prepare the dish for serving by spooning marinara sauce on a plate. Add one or more baked spaghetti rounds, and top with meatballs.