Ingredients
12
12 servings
- •cooking spray
- •1 pound spaghetti
- •1 pound shredded mozzarella and provolone cheese blend
- •2 (16 ounce) jars Alfredo sauce (such as Ragu®)
- •0.5 cup ricotta cheese
- •0.5 cup grated Parmesan cheese
- •3 eggs
- •1 (16 ounce) jar marinara sauce, or to taste
- •1 (16 ounce) package frozen cooked meatballs, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until halfway cooked through, about 6 minutes. Drain.
- Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into the prepared baking dish. Cover the dish with aluminum foil.
- Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
- Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.
Nutritional Facts
Per 12 servings
- Calories: 628
- Carbohydrate: 41g
- Fat: 40g
- Fiber: 2g
- Protein: 27g
- Sugar: 7g
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