Pasto Alfredo (Baked)

alfredobakedspaghetti Baked pastas are among my family’s favourite dinners. Homemade lasagna has earned the title of “Most Requested Birthday Dinner,” but since it is a labour of love to prepare, I reserve it for special occasions. But just because I won’t layer noodles and sauce on a weeknight doesn’t mean that pasta casseroles aren’t on the menu. It has all of the essential elements of a family-friendly dinner, from the quick-cooking sauce to the tangle of spaghetti and cheesy finish. In this version of baked spaghetti, I’m tossing the pasta with another beloved Italian-American sauce, alfredo sauce. Alfredo baked spaghetti comes together with just 15 minutes of prep and tastes extra-creamy, cheesy and delicious. It’s easier than lasagna. This alfredo baked spaghetti is full of cheesy Italian-inspired flavour and tender pasta without the laborious layering and slow-cooked sauce. The sauce is incredibly silky. True alfredo sauce relies on a delicate emulsion of butter, cheese and starchy pasta water, but baked pastas require a more stable sauce. This roux-based Parmesan cream sauce does the job, plus it is rich, cheesy and delicious.

sea salt, for the pasta water
1 lb dried spaghetti or other long pasta
3 Tbsp. butter
3 Tbsp. all-purpose flour, unbleached
3 cups whole or 2% milk
1 cup heavy cream
6 oz mozzarella cheese, freshly grated, divided (~ 1½ cups)
4 oz Parmesan cheese, freshly grated, divided (~ 1½ cups)
½ tsp. garlic powder
1 tsp. sea salt

To Serve:
finely chopped parsley leaves

Arrange one rack in the top position and a second rack in the middle of the oven. Heat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Bring a large pot of heavily salted water to a boil over medium-high heat.

Add 1 lb dried spaghetti to the boiling water and cook according to pkg directions for 1 minute less than al dente. Meanwhile, make the sauce.

Melt 3 Tbsp. butter in a medium pot over medium heat. Whisk in 3 Tbsp. all-purpose flour and cook until it is golden brown and smells toasted, about 2 minutes.

Slowly whisk in 3 cups whole milk and 1 cup heavy cream. Bring to a boil, whisking occasionally. Reduce the heat to maintain a simmer and cook until the sauce is slightly thickened, whisking occasionally, about 5 minutes. Remove the pot from the heat.

Whisk in 4 oz shredded mozzarella cheese, 3 oz of the finely grated Parmesan cheese, ½ tsp. garlic powder and 1 tsp. sea salt until smooth.

When the spaghetti is ready, drain. Add to the sauce and toss until combined. Taste and season with more sea salt if needed. Transfer to an 8x8", 9x9", or 9x13" broiler-safe baking dish and arrange into an even layer. Sprinkle with the remaining 2 oz shredded mozzarella and 1 oz Parmesan cheese.

Bake on the middle rack until the edges are bubbling and the cheese is melted, about 20 minutes. For additional browning, move the baking dish to the top rack. Turn the oven onto broil and broil until the cheese is browned, 3-4 minutes. Let cool for 5 minutes. Garnish with fresh parsley, finely chopped leaves if using before cutting into pieces like a lasagna and serving.

Makes 6 servings.

Cook's Notes:

Make-Ahead: Cover the unbaked, assembled spaghetti with aluminum foil and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator overnight. Bake, still covered, at 350°F (180°C/160°C fan, Gas Mark 4) until heated through and bubbling around the edges, about 20 minutes. Uncover and bake until the cheese on top is golden brown, 15-20 minutes more.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The baked spaghetti will lose some of its creaminess upon refrigeration. Add a splash of milk during reheating to loosen the sauce.

Key Ingredients in Alfredo Baked Spaghetti:

Spaghetti: You’ll need 1 lb dried spaghetti noodles for this recipe. Cook them for 1 minute less than the pkg directions for al dente because the noodles will continue to cook in the oven.
Parmesan Cheese: Grate your own from a wedge or use store-bought finely grated Parmesan cheese from the deli. Avoid shelf-stable Parmesan cheese, as it may result in a gritty-textured sauce and won’t provide the flavour that fresh Parmesan cheese will.
Low-moisture mozzarella cheese: Mozzarella adds a cheesy undertone to the sauce without overpowering the flavour of the Parmesan cheese. You can use pre-shredded or grate your own from a block of low-moisture mozzarella cheese.
Dairy: A combination of milk and heavy cream gives this alfredo-inspired sauce a velvety and decadent consistency.