This Baked Spaghetti recipe is for mini loaves of creamy Alfredo baked spaghetti topped with meatballs and marinara sauce. It’s a Tucci Benucch copycat recipe!
There is a restaurant at the Mall of America called Tucci Benucch that I went to with my husband a few months ago. The food was delicious!
As usual, I had a hard time deciding but finally chose the Chicken Parmesan and Brian got Four Cheese Ravioli. One of the other items I wanted to order was their Famous Baked Spaghetti. I haven’t made it back to the restaurant to try it so I decided to make it at home.
Most baked spaghetti recipes that I’ve seen use a red sauce but the baked spaghetti from Tucci Benucch is made with a white sauce. The red sauce is added after baking, so that is how I made mine.
I decided to use my mini loaf pan instead of baking the spaghetti in a large pan.
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This is the pan I used when making this recipe.
It is a Wilton Perfect Results, 8 cavity loaf pan.
Here is my affiliate link (I will receive a small commission if you purchase through this link).
Wilton Perfect Results Loaf Pan
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How To Make Baked Spaghetti
First mix about 6 cups of cooked thin spaghetti with Alfredo sauce. I made my own sauce, but you can use the jarred sauce if you prefer.
After greasing the pan, 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 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 a bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
Sprinkle with freshly grated Parmesan and oregano. Serve with garlic, cheese bread, and a green salad.
Baked Spaghetti Recipe
Equipment
Ingredients
- 6 cups cooked thin spaghetti noodles
- 1 cup shredded mozzarella cheese
- 24 Italian Meatballs
- 25 oz marinara Sauce
- 8 teaspoon grated Parmesan
- 1 teaspoon dried oregano
Alfredo Sauce:
- 1 pint heavy cream
- 2 teaspoon minced garlic
- ½ teaspoon pepper
- ½ teaspoon salt
- 4 tablespoon butter
- 4 oz cream cheese
- 3 cups freshly shredded Parmesan
Instructions
- Preheat oven to 350˚F 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.
Alfredo Sauce
- 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.
Nutrition
In the mood for pasta? Here are a couple more recipes to try:
JanH says
Made this tonight…I made my own meatballs and spaghetti…super easy and my family loved it!!
morgan says
I just made this and it is amazing!!!! I used store bought alfredo and marinara sauce.
I also used half of the noodles required and replaced that with spaghetti squash—So good!!
Tara says
Do you think these would freeze well after cooking the pasta in the mini loaf? Looking for meals to prep ahead of the birth of my second daughter.
Tonia says
First, I have to say congratulations! A new baby is always so exciting! Yes, I think these would work great in the freezer. And if the pasta loaves are a bit dry when you reheat them, the red sauce will take care of that. ~Tonia
Zazu says
Wow! This looks amazing 👍
Was wondering where you bought your mini loaf pan?
😊
Tonia says
Hi Zazu,
Thank you for asking! I updated the post to include the pan I used. It is a Wilton Perfect Results 8 Cavity Loaf Pan.
Warmly,
~Tonia
Susan says
Do you think it would work with other pasta shapes? I have a mixture of leftover pasta I want to use up and this looks fabulous!
Tonia says
I’ve never tried it with other pasta shapes, but it should work great! Enjoy! ~Tonia
Joi says
How can I print this recipe without wasting ink and paper on comments and ads? I would love to try these recipes but don’t have the time to write them down.
Tonia says
If you scroll down to the bottom of the blog post, the full recipe is in a box outlined with dotted lines. Underneath the image within that box is a button that says “Print”. Click on that button and a new window will open with just the recipe. Go to the menu bar on your browser window and choose “Print” from the drop down menu under “File”.
Or you can select the recipe with your mouse, right click and choose “copy”. Then, open a blank page in a Word document, right click again and choose “paste”.
I hope that helps! ~Tonia
Kait @ Our Foodie Appetite says
How cute are these?! I love this idea for some snacks or lunches on the go. I’m definitely going to have to try this! http://www.ourfoodieappetite.com/east-beach-farmers-market-norfolk-va/
Janina says
Hands down, this is the BEST baked spaghetti recipe! You pretty much nailed the Tucci Benucch copy-cat. Since I am lactose intolerant, I used lactose free half and half, lactose free cream cheese, and dairy free margarine. I omitted the mozz cheese, although I could have substituted with Rice Shreds. My very picky daughter, who really doesn’t care for spaghetti and sauce, said this was “killer” and gave a thumbs up!
Tonia says
Yay!!! That makes me so happy to hear! Thanks for stopping back to let me know.
Kerry says
these sound fabulous but real Alfredo sauce breaks when you reheat it. I have always made fresh Alfredo and have not found a way to stop it yet.
Dee Johnson says
I use an Olive Garden copy cat recipe for Alfredo Sauce that calls for 2 OZ cream cheese. Never had it to break. Perhaps that’s how they keep theirs from breaking. It wouldn’t do for a restaurant to have to keep making fresh. Try adding a little cream cheese to your recipe. 2 oz. should do it.
Tima Murrell says
I made these the other night. My loaf pan must be smaller than yours because it made about 10. They were amazing. I put the leftovers in the fridge. The next day I came into the kitchen to find my daughter sitting on the floor eating out of the container. I guess they are good cold too. =)
So thank you for adding another amazing recipe to our menu!
BRI says
That is my boyfriends absolute favorite dish/restaurant. It is a 5 hour drive so we don’t go often. After the first time he had it, he raved about it for the next year and a half. I finally took him again for his birthday in November 2014, and he got it again, so I tried it this time and OMG AMAZING. We went the next day for lunch, and I got it too! Worth every penny. I’m making my own version of it tonight, i’m sure it won’t be the same, but hoping it still tastes good!
jen says
Have you tried to freeze the baked spaghetti?
Christina says
I made these tonight using my pampered chef brownie squares pan, and they were a big hit with the entire family. I am trying to be good so I used half and half instead of heavy cream but it was still creamy and rich. I’ll be making this again, great way to have portion control!
Paige says
Looks great Tonia! How many cups does the Alfredo sauce yield? Just wondering how much I should mix in if i used jarred sauce. Thanks!
Tonia says
Thanks Paige! I’m not sure how much jarred sauce you would need. It would depend on the size of the jar but I’m guessing you would need at least two jars. Best of luck! ~Tonia
Tania Vouk says
What pan do you use?
Tonia says
I no longer have the pan I used in the photos for this recipe. You can use any mini loaf pan though. Best of luck!
sana says
Such lovely pictures and such a great idea! I always freeze extra batch for future use. Especially pasta.
Savannah says
I’m trying this tonight with my family. Have it in the oven now. Smells so yummy can’t wait to try it!
Tonia says
Awesome! You are making me hungry!
Shelly says
wow, think I will try this Friday when company comes. Looks so easy, with a simple salad and good wine. Thank you
Diana says
Such a beautiful presentation, I’m hungry. Tonia I have only half and half on hand, can I use instead of heavy cream?
Tonia says
Thank you Diana! I’ve never tried it, but I found this Alfredo sauce recipe by Land ‘O Lakes that uses half-n-half. http://www.landolakes.com/recipe/127/classic-alfredo-sauce
Dawn says
I made this tonight and it was fabulous! Some notes: I used a wilton 9 mini loaf pan from walmart for $10 (in the cake decorating section of crafts); I got 2 pans worth out of 6 cups of spaghetti. I cooked way too much spaghetti because I had no idea how much 6 cups was pre-cooked.