Cheesy Red and White Spaghetti Bake with Creamy Alfredo

Growing up, pasta nights were always a big deal in my family.

But this red and white spaghetti bake? It’s something special.

The creamy Alfredo base layered with a hearty meat sauce and topped with gooey mozzarella makes every bite unforgettable.

Why I Love This Recipe

It brings together two pasta favorites — creamy Alfredo and classic red sauce.

The layered bake is comforting, cheesy, and full of rich flavor.

It’s make-ahead friendly and reheats beautifully.

Great for feeding a hungry crowd or enjoying leftovers all week.

What You’ll Need (Ingredient Highlights)

Ground beef: Go with 80/20 for juicy flavor and easy browning.

Spaghetti sauce: Use your favorite jarred sauce — quality matters here!

Heavy cream + parmesan: These make the Alfredo layer luxuriously creamy.

Spaghetti pasta: Classic and holds up well to the sauces.

Mozzarella cheese: Shreds melt into that irresistible golden topping.

Onion, bell pepper, garlic: Aromatic veggies to build deep flavor.

Pro Tips Before You Start

Freeze the mozzarella for 10 minutes before shredding — it grates more easily.

Don’t overcook the spaghetti; al dente is best so it holds up when baked.

Use a deep 9×13″ dish — this recipe makes generous layers.

Let the bake rest before cutting so the sauces set slightly for cleaner slices.

How to Make Red & White Spaghetti Bake

Step 1: Make the Red Sauce

Preheat your oven to 350°F (177°C) and spray a 9×13″ baking dish with nonstick spray.

Heat olive oil in a skillet over medium.

Add chopped onion and green bell pepper.

Sauté until softened and fragrant, about 5–6 minutes.

Stir in minced garlic and cook 1 minute more.

Add the ground beef and cook until browned and fully cooked, breaking it apart as it cooks.

Drain any excess fat. Season with salt, pepper, and Italian seasoning.

Stir in 1½ jars of spaghetti sauce and set aside.

Step 2: Cook the Pasta

Bring a large pot of water to a boil. Add salt and spaghetti.

Cook according to package directions until al dente, then drain and set aside.

Step 3: Make the Alfredo Sauce

In a clean saucepan, melt butter over low heat.

Add garlic and sauté until fragrant, about 1 minute.

Sprinkle in flour and whisk for 1 minute to cook out the raw flavor.

Remove from heat, then slowly whisk in heavy cream until smooth.

Return to heat and stir in parmesan cheese. Cook gently until melted and creamy.

Step 4: Assemble the Bake

Add drained spaghetti to the Alfredo sauce and stir to coat evenly.

Spread the Alfredo-coated pasta into the prepared baking dish.

Spoon the red meat sauce evenly over the top.

Don’t mix — we want layers! Sprinkle shredded mozzarella cheese over the top.

Step 5: Bake

Bake uncovered for 30 minutes, until bubbly and golden.

Let it cool for 10 minutes before serving.

Garnish with chopped parsley or extra Italian seasoning if desired.

What to Serve It With

Serve this with warm garlic bread or buttery breadsticks.

A crisp Caesar or arugula salad adds freshness and crunch.

Pair with a glass of red wine or sparkling water with lemon.

Variations / Substitutions

Swap ground beef for Italian sausage for extra spice.

Use penne or rotini if you’re out of spaghetti.

Try jarred Alfredo if you’re in a rush — though homemade tastes better!

Add a pinch of crushed red pepper flakes to the red sauce for some heat.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat individual portions in the microwave or oven.

To freeze, let the casserole cool completely.

Wrap tightly and freeze up to 2 months.

Thaw overnight in the fridge before reheating.

FAQs

Can I make this red and white spaghetti bake ahead of time?
Yes! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking.

What’s the best spaghetti sauce to use?
Choose a high-quality jarred sauce — it makes a big difference in flavor.

Can I use store-bought Alfredo?
You can, but homemade adds a fresher, richer taste that’s worth the extra few minutes.

How do I prevent the pasta from drying out?
Don’t overcook it, and make sure it’s coated well with Alfredo before baking.

What cheese works best on top?
Mozzarella is ideal for melt and stretch, but feel free to add some sharp cheddar or provolone too.

Can I make this vegetarian?
Absolutely! Skip the beef and sauté chopped mushrooms or use plant-based ground meat.

Is this dish freezer-friendly?
Yes, it freezes well. Just cool it down, wrap tightly, and freeze for up to 2 months.

Final Thoughts

This red and white spaghetti bake is cozy, indulgent, and a guaranteed family favorite.

Whether you’re cooking for a weeknight dinner or feeding a party, it hits all the right notes — hearty, cheesy, and comforting with every forkful.

It’s one of those recipes I come back to again and again. And after one bite, you’ll see why.