Cheddar's Spasagna

Preheat the oven to 350°F.
Fill a large pot with about 4 quarts of water and bring to a boil over high heat. Add the spaghetti and cook until al dente, about 11 to 14 minutes. Drain well, but do not rinse—the starch will help the cheese adhere to the noodles. Let cool slightly.
In a large bowl, combine the mozzarella, ricotta, half-and-half, Parmesan, Romano, salt, and garlic powder. Add the cooked spaghetti and mix well.
Spray a 9x13-inch baking dish with olive oil spray. Transfer the spaghetti mixture to the dish and spread it out evenly (do not pack it down). Cover with foil and bake for 35 to 40 minutes, until the edges begin to brown slightly. Remove from oven and keep covered.
Meanwhile, while the pasta is baking, prepare the marinara sauce: Place the marinara sauce, oregano, and basil in a saucepan over medium-low heat. Keep warm.
To make the alfredo sauce, melt the butter in a medium saucepan over medium heat. Add the heavy cream and bring to a gentle simmer, stirring frequently for 3 to 4 minutes. Add the salt, pepper, and dried parsley. Reduce the heat to low. Add the Parmesan cheese and whisk until smooth. Keep warm.
Slice the baked spaghetti into 6 square servings. Top each portion with the warm marinara sauce followed by a few spoonfuls of alfredo sauce. Sprinkle with shredded Parmesan and garnish with fresh chopped parsley. Serve immediately.