This “Alfredo Baked Spaghetti” Is Our Readers’ Most Saved Pasta Recipe

Pasta is often one of my go-to dishes when I can’t be bothered to think of something more elaborate to make. (Boil water, cook pasta, toss with sauce, and boom — dinner is ready.) And though baked pasta requires a few extra steps, it really levels up a dish with that cheesy top I simply can’t resist. I’m talking baked ziti, mac and cheese, and, of course, lasagna. As much as I love those dishes, I don’t always love the process of making them. 

So you can imagine my excitement when our food editor, Patty, dreamed up this delicious, rich, and creamy Alfredo baked spaghetti that has everything you love about a pasta bake — with half the effort. I’d even say it qualifies as a busy weeknight meal. 

Since there’s no layering required, this creamy pasta bake is ready in about 40 minutes. While the pasta boils, you make the velvety Alfredo sauce that comes together with a quick roux. It’s packed with Parmesan and mozzarella cheese, and the addition of whole milk and heavy cream results in a decadent sauce that coats the spaghetti like a dream. 

Once the sauce is done, simply toss it with the pasta, put it all in a baking dish, top with the remaining cheese, and let it bake for 20 minutes. To get that gooey, cheesy, golden brown top, broil it for an extra 3-4 minutes. And voilà — you’re ready to dig in! 

This Alfredo baked spaghetti is super comforting on a chilly evening and would please any crowd. The spaghetti shape is a fun choice, and its al dente texture provides just the right bite. I’m a sucker for gooey cheesy tops and love the additional crunch and chew it provides. I’ll definitely be making this recipe again (and again). 

1. Make the cheese sauce. Starting with a simple roux, whisk together whole milk, heavy cream, Parmesan and mozzarella cheese, garlic powder, and salt until a smooth sauce forms.
2. Boil the spaghetti. Cook 1 pound of spaghetti until just slightly underdone, since the pasta will continue baking in the oven. 
3. Toss the pasta and bake. Coat the pasta in the sauce, top with remaining cheese, and bake for 20 minutes. Broil for 3-4 more minutes to get the cheese on top nice and golden brown. Serve and enjoy!

• Swap the spaghetti: If you’re not a fan of spaghetti, or simply don’t have any on hand, swap in another pasta shape to provide a different texture. I think gemelli, rigatoni, or even a classic fettuccine would be great. 
• Grate your own cheese: That shaker-can Parmesan cheese won’t cut it here, so be sure to use fresh blocks of Parmesan and low-moisture mozzarella to make the sauce luxuriously creamy.