Part spaghetti, part pizza, this fun twist on two family favorites is sure to make dinner time merry and bright.
Alfredo Spaghetti-Pizza Bake
- Prep Time 20 min
- Total 50 min
- Ingredients 11
- Servings 8
Ingredients
- 1 lb uncooked spaghetti
- 2/3 cup milk
- 2 eggs
- 2 cloves garlic, finely chopped
- 3 cup shredded mozzarella cheese (12 oz)
- 1/2 cup shredded Parmesan cheese
- 1 jar (15 oz) Alfredo pasta sauce
- 2 cups diced cooked chicken
- 6 slices bacon, chopped, cooked
- 1 tablespoon chopped fresh parsley
- Nonstick foil
Instructions
-
Step1Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
-
Step2In 5-quart Dutch oven or stockpot, cook and drain spaghetti as directed on package. Rinse spaghetti; return to Dutch oven.
-
Step3In small bowl, beat milk and eggs with fork or whisk. Stir in garlic.
-
Step4Add egg mixture, 1 cup of the mozzarella cheese and the Parmesan cheese to spaghetti; stir until well blended. Pour spaghetti mixture evenly into pan. Cover with nonstick foil.
-
Step5Bake 15 minutes. Reduce oven temperature to 350°F. Remove foil. Evenly spread Alfredo sauce over spaghetti crust. Top with chicken, bacon and remaining 2 cups mozzarella cheese. Bake 10 to 15 minutes longer or until cheese is melted. Sprinkle with parsley.
Nutrition
700
Calories
35g
Total Fat
39g
Protein
58g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 700
- Calories from Fat
- 310
- Total Fat
- 35g
- 53%
- Saturated Fat
- 19g
- 93%
- Trans Fat
- 1g
- Cholesterol
- 170mg
- 56%
- Sodium
- 770mg
- 32%
- Potassium
- 330mg
- 9%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 4g
- Protein
- 39g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 0%
- 0%
- Calcium
- 50%
- 50%
- Iron
- 15%
- 15%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
4Tips from the
Pillsbury Kitchens
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