1 pound shredded mozzarella and provolone cheese blend
2 (16 ounce) jars Alfredo sauce (such as Ragu®)
½ cup ricotta cheese
½ cup grated Parmesan cheese
3 eggs
1 (16 ounce) jar marinara sauce, or to taste (Optional)
1 (16 ounce) package frozen cooked meatballs, or to taste (Optional)
Method
Begin by preheating your oven to 375°F (190°C) and lightly coat a 9x13-inch baking dish with cooking spray.
In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook for about 6 minutes, stirring occasionally, until it is just under al dente. Drain the pasta.
In a mixing bowl, combine the provolone cheese blend, one jar of Alfredo sauce, the drained spaghetti, ricotta cheese, grated Parmesan, and eggs. Mix well and transfer the mixture to the prepared baking dish. Cover it with aluminum foil.
Bake in the preheated oven for 60 to 75 minutes, or until the dish is hot and bubbling. Once done, remove the foil and spread the remaining Alfredo sauce over the top of the spaghetti.
For the meatball topping, heat marinara sauce and meatballs in a saucepan over medium heat. Allow it to simmer until the meatballs are thoroughly warmed, which should take about 15 to 25 minutes. Serve the meatballs and marinara sauce over the baked spaghetti.
