Cheddar’s Spasagna – Easy Copycat Recipe (Spaghetti Lasagna)

Experience the genius fusion that combines the best of two Italian classics with this incredible copycat of Cheddar’s Scratch Kitchen’s famous Spaghetti. This isn’t just spaghetti, and it’s not quite lasagna; it’s something entirely magical that transforms ordinary pasta into an indulgent masterpiece. Tender spaghetti is enveloped in a rich four-cheese sauce, baked until golden, then crowned with chunky marinara and creamy Alfredo sauce. The result is the ultimate comfort food that delivers restaurant-quality satisfaction straight from your kitchen.

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Why this recipe works 

Spaghetti is more than just a cool portmanteau. It’s a tasty combination of two popular Italian favorites: spaghetti and lasagna. It all starts by tossing cooked spaghetti in a cheesy sauce and baking it until lightly browned. Each serving is then topped with chunky marinara and creamy Alfredo sauce to complete the dish.

This copycat recipe from Cheddar’s Scratch Kitchen is rich, savory, and comforting, making it the ultimate indulgence for family dinners.

Baked Spasagna ingredients and why you need them

For the baked spaghetti, you’ll need:

Uncooked spaghetti pasta – replaces the noodles used for traditional lasagna.

Mozzarella cheese shredded – melts easily and adds richness.

Ricotta cheese – gives the dish extra creaminess and helps to bind the pasta together. 

Half-and-half – helps create a rich, silky cheese sauce.  

Parmesan cheese, shredded – introduces sharp yet savory flavors.

Romano cheese, shredded – Increases the level of umami.

Salt – enhances the flavor of other ingredients. 

Garlic powder – introduces a subtle garlic flavor. 

Olive oil non-stick spray – keeps the food from sticking.

For the marinara sauce, you’ll need:

Chunky marinara sauce, jarred – used as a thick tomato-based layer for the Spasagna.

Dried oregano – adds an earthy, Italian flavor. 

Dried basil – brings a herbal but subtle sweetness. 

For the Alfredo sauce, you’ll need:

Unsalted butter – enriches the sauce and gives it a thick, luxurious texture. 

Heavy cream – forms the base of the sauce. 

Salt – enhances the other ingredients. 

Black pepper – adds subtle heat to the Alfredo sauce.

Dried parsley – brings the sauce some little herbal flavors.

Parmesan cheese, freshly grated – helps to thicken the sauce and adds a nutty saltiness. 

For garnish, you’ll need:

Parmesan cheese, shredded – pumps up the cheesiness,

Fresh parsley, chopped – brightens the dish and adds freshness.

Notes about this recipe

When Spasanga originally came out at Chedder’s, you could have this with a meat sauce. Currently, you can have this upgraded by adding meatballs or a grilled chicken breast to pasta when you order it.

How to make Cheddar’s Spasagna 

To prepare the spaghetti for the oven:

Preheat the oven to 350°F. 

According to package directions, boil the spaghetti noodles in salted water until al dente. Reduce the cooking time on the package by about a minute. The pasta needs to have a little tooth so it will come out perfect from the oven. 

Drain the pasta and keep it in the colander to cool. 

In a large mixing bowl, stir the mozzarella, ricotta, half-and-half, Parmesan, Romano, salt, and garlic powder. The mixture should be thick and creamy. 

Add the cooled spaghetti and use your hands to coat the pasta noodles evenly. 

Grease a 9 x 13-inch baking dish with the olive oil non-stick spray.

Gently spread the spaghetti mixture evenly in the baking dish. Do not press down.   

Cover the baking dish with aluminum foil. Place it in the oven and bake the spaghetti for 35–40 minutes until the sides are slightly browned. While the pasta is cooking, prepare the marinara and Alfredo sauces below.

To prepare the marinara sauce:

Pour the jarred spaghetti sauce into a saucepan and heat on medium-low. 

Stir in the dried oregano and the dried basil. 

Stir occasionally and heat until the sauce is simmering.

Remove from the heat and cover to keep warm. 

To prepare the Alfredo sauce:

In a saucepan, melt the unsalted butter over medium heat.

Add the heavy cream and, stirring frequently, bring it to a low simmer. 

Stir in the salt, black pepper, and dried parsley.

Reduce the heat to low and whisk in the freshly grated Parmesan cheese. 

Experience the genius fusion that combines the beplease st of two Italian classics with this incredible 

To serve Cheddar’s Spasagna:

Cut the baked Spasagna into six even serving pieces.

Place one serving on a plate and top with the chunky marinara and some Alfredo sauce. 

Sprinkle some shredded Parmesan cheese on top and garnish with chopped fresh parsley. 

Serve immediately. 

What to serve with Cheddar’s Spasagna 

Choose your favorite pasta or lasagna sides, or go with one of these:

Italian Salad. You will love getting your greens with this classic Italian Salad. In addition to a mix of lettuces, it features piquant black olives, crunchy croutons, juicy Roma tomatoes, crunchy red onions, and tangy pepperoncini peppers. Finished with homemade Italian dressing, it makes an excellent appetizer or side salad. 

Garlic Knots. Bursting with buttery garlic goodness with a hint of Parmesan, these Garlic Knots, inspired by the ones they serve at Domino’s, are the perfect way to sop up all the leftover sauce. They are so easy to make, and they freeze well, so you can make a batch and always have them on hand. 

Grilled Artichoke Hearts with Aioli. Get fancy without getting too fussy with these Grilled Artichoke Hearts with Aioli. The garlicky aioli sauce balances the smoky, earthy flavor of the grilled artichokes. Serve with plenty of lemon wedges as a Mediterranean-style appetizer or as a unique side. 

Storage & reheating instructions for leftovers

Refrigerator Storage: Store cooled Spasagna in an airtight container for up to 3 days. Keep extra sauces in separate containers for up to 1 week.

Reheating Method: Top individual portions with additional marinara and Alfredo, wrap in foil, and reheat in 350°F oven for 20 minutes until heated through. Avoid microwave reheating, which can make cheese rubbery.

Freezing: Freeze unbaked Spasagna for up to 3 months. Thaw overnight in refrigerator before baking, adding 10-15 minutes to cooking time.

More Cheddar’s copycat recipes

Bourbon Glazed Salmon

Honey Butter Croissants

Monte Cristo Sandwich

New Orleans Pasta

Santa Fe Spinach Dip

Texas Cheese Fries

Find lots of easy recipes for pasta and the best restaurant copycat recipes on CopyKat!