This is an easy recipe and turned out good. I chose to only use Alfredo. I had some extra pasta that I had frozen and was looking for a quick recipe to use it for. This was perfect
This is an amazingly cheese-rich dish. I love making this to take to friends’ homes as a drop off meal. It gets rave reviews every time! The recipe is adapted from a restaurant in the Mall of America called Tucci Benucch.
I attended the restaurant at a business meeting and they gave us a recipe for the baked spaghetti that I have made a few changes to. My husband prefers it without the marinara/meatball topping, but if you’re looking to stretch the recipe that’s a great way to do it.
1 pound spaghetti
1 pound shredded mozzarella and provolone cheese blend
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