Description
A comforting one-dish baked pasta that combines creamy Alfredo sauce with spaghetti, perfect for feeding a crowd without the drama.
Ingredients
Scale
- 1 pound spaghetti
- 4 tablespoons butter
- 2–3 cloves garlic, minced
- 1–1¼ cups heavy cream
- 1½–2 cups finely grated Parmigiano-Reggiano
- 1 small egg, beaten (optional)
- 2 cups shredded mozzarella
- Kosher salt
- Freshly cracked black pepper
- Reserved pasta cooking water
Instructions
- Preheat oven to 350°F (175°C).
- Salt the pasta water generously; it should taste like the sea.
- Boil spaghetti until 1–2 minutes shy of al dente, reserve 1–2 cups pasta water, and drain.
- In a heavy saucepan over medium-low heat, melt butter and add minced garlic; sweat without browning.
- Stir in heavy cream and heat until just simmering.
- Reduce heat and whisk in grated Parmigiano-Reggiano until smooth. Optionally, temper in the beaten egg if using.
- Toss drained pasta with the Alfredo sauce until evenly coated; fold in any pre-cooked proteins or vegetables.
- Transfer mixture to a prepared baking dish, top with shredded mozzarella and a light dusting of extra Parmigiano.
- Bake uncovered for 20–25 minutes until bubbly and golden on top.
- Optionally broil for 1–2 minutes to brown the crust; rest for 5–10 minutes before serving.
Notes
This dish is perfect for meal prep and can be customized with different proteins or vegetables. Use freshly grated cheese for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg