Baked Spaghetti

I can’t believe how FAST December went!  As I am sure it was with all of you, it was crazy busy!  We had a wonderful Christmas and are looking forward to the new year.  The recipe I have for you is a favorite!  The alfredo sauce on this alone is lick the bowl worthy!  Seriously, I will not make any other baked spaghetti again! Enjoy!

Baked Spaghetti
Recipe by: The Gunny Sack

6 cups cooked thin spaghetti noodles
Alfredo sauce (recipe below)
1 cup shredded mozzarella cheese
Italian Meatballs (small bag)
Marinara Sauce 
Optional: grated Parmesan and oregano for garnish
Alfredo Sauce:
1 pint heavy cream
2 tsp minced garlic (I just use garlic salt)
½ tsp pepper
½ tsp salt
4 Tbsp butter
4 oz cream cheese
3 cups freshly shredded Parmesan
Preheat oven to 350 degrees and grease mini loaf pan.  Mix cooked spaghetti with Alfredo sauce.  Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.  Sprinkle the tops with about 2 tablespoons shredded mozzarella cheese.  Bake for about 25 minutes at 350 degrees.  While the spaghetti is baking, heat Italian meatballs and marinara sauce.  Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
Optional: Sprinkle with freshly grated Parmesan and oregano.

*Alfredo Sauce:
Bring heavy cream, minced garlic, pepper and salt to a boil over medium heat.  Add butter and cream cheese, stir until smooth Heat until it starts to boil.  Using a whisk (or a fork), stir in freshly shredded Parmesan, one cup at time, until smooth.

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