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Ultimate Cheesy Baked Spaghetti Alfredo

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 16 oz spaghetti
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups heavy whipping cream
  • 4 oz cream cheese, softened
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 1 tsp garlic powder
  • 1.2 tsp Italian seasoning
  • Salt and black pepper to taste
  • 2 cups shredded whole milk mozzarella cheese
  • 2 tbsp fresh parsley, finely chopped (for garnish)

Method
 

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Boil Pasta: Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain well and set aside.
  3. Make the Sauce: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Whisk in the heavy cream and cream cheese until smooth and simmering.
  4. Add Flavor: Stir in 1 cup of the grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Continue whisking gently until the sauce thickens slightly and the cheese is fully melted.
  5. Combine: Add the drained spaghetti directly into the skillet with the alfredo sauce. Toss thoroughly until every strand of pasta is generously coated in the cream sauce.
  6. Assemble to Bake: Transfer the creamy spaghetti mixture into your prepared baking dish, spreading it out into an even layer.
  7. Top with Cheese: Sprinkle the remaining 1/2 cup of Parmesan cheese and the 2 cups of shredded mozzarella evenly over the top of the pasta.
  8. Bake: Bake uncovered for 20-25 minutes, or until the edges are bubbly and the mozzarella cheese is melted and starting to turn golden brown. For an extra crispy crust, broil on high for the last 2 minutes (watch closely so it doesn't burn!).
  9. Garnish and Serve: Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving with a side of garlic bread.

Notes

Cheese Tip: For the best melt and the ultimate "cheese pull," always shred your own mozzarella from a block rather than using pre-bagged shredded cheese.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven with a splash of milk to loosen the sauce.