Pioneer Woman Baked Spaghetti: A Cheesy, Comfort Food Delight

Hey there, everyone! It feels like ages since I last shared a recipe with you all. Life got a little hectic, but I’m thrilled to be back in the kitchen and back here with you, ready to share some delicious new dishes. I’ve been cooking up a storm lately, both at home and exploring local restaurants, and I’ve got a collection of fantastic recipes to bring to you. Speaking of home, has anyone else been battling those spring colds? They really knocked my family for a loop, making cooking and blogging a bit challenging there for a while!

But now I’m back, and what better way to return than with pasta? Let’s talk about pasta. And cheese. Pasta and cheese are a match made in culinary heaven, right? It’s practically a commandment in my book! Maybe it’s an unofficial eleventh commandment, something we all inherently understand. In fact, when making this recipe, I may have added a little extra cheese. Just a touch more than the original recipe called for. Consider it my form of moderation – cutting back on sugar elsewhere and adding a bit more cheesy goodness here. A balanced approach, wouldn’t you say? (wink).

My family? They are absolute pasta fanatics. Spaghetti, creamy mac and cheese, hearty lasagna, comforting chicken noodle dishes, classic tuna casserole with those wide egg noodles – you name it, they love it. There’s just something about pasta that embodies happiness, warmth, comfort, and pure love in a dish. Now, it’s going to be scorching hot today at my place in southern Arizona – over 90 degrees! That kind of heat doesn’t usually scream “heavy comfort food,” but when I stumbled upon this Pioneer Woman recipe, I knew I couldn’t wait for fall to try this cheesy, meaty baked spaghetti. The flavors are classic Italian comfort: dried oregano, rich tomatoes, savory onions, sweet peppers, and fresh parsley. But trust me, it’s pure magic on your fork. My four-year-old devoured it, and I mean devoured it. Clean plate award, and then some – he was using his fingers to get every last bit!

Close-up of a happy child eating baked spaghetti with his hands, showcasing the deliciousness of the dish

Let me share a few thoughts on cooking this Pioneer Woman Baked Spaghetti. First off, it does take a bit longer than my usual weeknight spaghetti. We’re talking about triple the cooking time. But let me tell you, it is absolutely worth every minute. The extended cooking time is mainly because you’re building the sauce from scratch, allowing those incredible flavors to develop slowly and deeply. And something wonderful happens when you bake the spaghetti. The whole dish transforms. The presentation becomes something special, something you’d be proud to serve to guests, rather than just your everyday spaghetti dinner. It’s like the difference between a simple stovetop mac and cheese and a baked mac and cheese with a crispy breadcrumb topping – it’s elevated to a whole new level. Another bonus? You can totally make this ahead of time and bake it off the night you want to eat. Think of it as a delicious cross between classic spaghetti and a comforting, layered casserole.

Overhead shot of baked spaghetti in a glass casserole dish, showcasing the golden brown cheese topping and parsley garnish

Pioneer Woman Baked Spaghetti Recipe

Total Cooking/Baking Time: Approximately 1 hour 20 minutes (50 minutes inactive – stovetop simmering and oven baking)
Serves: 4-6 people

I made a few tiny tweaks to the original recipe, which you can find over at the Food Network. But these are just minor adjustments based on my own preferences and what I had on hand.

Ingredients:

• 1 teaspoon olive oil
• Sprinkle of salt and pepper
• Approximately ½ teaspoon each of salt and pepper (for seasoning meat and vegetables)
• 1 tablespoon salt (for pasta water)
• 1 pound lean ground beef
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced (aim for pieces about the same size as the diced onion)
• 3 cloves garlic, smashed, unpeeled, and then finely chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can fire-roasted diced tomatoes (these add a lovely smoky depth!)
• 1 teaspoon granulated sugar (balances the acidity of the tomatoes)
• ½ teaspoon dried oregano
• Half of a standard box (about 8 ounces) of whole grain spaghetti noodles (I actually used whole grain angel hair pasta for a slightly lighter texture)
• 2 cups grated cheddar cheese, shredded
• 1 cup grated mozzarella cheese, shredded
• ¼ cup fresh chopped parsley, or 1 tablespoon dried parsley (for garnish – fresh is best if you have it!)

Collage image showcasing the ingredients and steps of making baked spaghetti, including browning beef, sautéing vegetables, simmering sauce, and layering ingredients in a casserole dish

Directions:

1. Get the Meat Sauce Started: Heat the olive oil in a large, high-sided pan or Dutch oven over medium heat. Add the ground beef and brown it, breaking it up with a spoon as it cooks. This should take about 4-5 minutes and develop a nice caramelization on the meat, which adds tons of flavor.

2. Sauté the Aromatics: While the beef is browning, wash and chop your onion, garlic, and red bell pepper. Once the beef is browned, add the diced onion, red pepper, smashed and chopped garlic, salt, and pepper to the pan. Cook for 9-10 minutes, or until the vegetables have softened and become fragrant.

3. Simmer the Sauce: To the same pan with the meat and vegetables, add the crushed tomatoes, fire-roasted diced tomatoes, oregano, and sugar. Stir everything together well. Bring the sauce to a gentle boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally. The simmering time allows the flavors to meld and deepen, creating a richer sauce. Don’t worry about babysitting the sauce – this is hands-off time!

4. Prep While the Sauce Simmers (5-6 minutes):

   • Get a large pot of salted water boiling on the stove for your pasta.
   • Shred or grate your cheddar and mozzarella cheeses.
   • Grab a casserole dish – a 1-quart rectangular glass dish works perfectly.
   • Chop your fresh parsley (if using).
   • Cook your spaghetti noodles according to package directions, but cook them for 2 minutes less than the recommended “al dente” time. For example, if the box says al dente in 4 minutes, cook for only 2 minutes. This is because the pasta will continue to cook in the oven.
   • Preheat your oven to 350°F (175°C).

5. Cook and Drain Pasta: When the pasta is cooked for the reduced time, drain it well and set it aside. Sometimes, I toss the drained pasta with a tiny drizzle of olive oil to prevent sticking, but I skipped that step this time. It turned out fine, but it was slightly stickier than I prefer. A little oil can help!

6. Layer the Baked Spaghetti: Once the sauce has simmered for 30 minutes, it’s time to assemble the baked spaghetti. Spoon about ⅓ of the meat sauce into the bottom of your casserole dish. Then, add half of the cooked spaghetti noodles, followed by half of the shredded cheddar cheese. Repeat the layers: another ⅓ of the sauce, the remaining spaghetti noodles, and half of the mozzarella cheese. Finally, top with the remaining meat sauce.

7. Bake and Add Remaining Cheese: Bake in the preheated oven for 20 minutes. After 20 minutes, carefully remove the dish from the oven and sprinkle the remaining cheddar and mozzarella cheeses evenly over the top. Return the dish to the oven and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

8. Garnish and Rest: Take the baked spaghetti out of the oven and sprinkle the top with the chopped fresh parsley (or dried parsley). Let the dish rest for about 10 minutes before serving. This resting time makes it easier to slice and serve neat squares or rectangles using a metal spatula.

9. Serve and Enjoy! Get ready to enjoy! I bet you’ll be wanting seconds, just like my family did!

That’s all for today, folks! Enjoy the start of spring, and definitely give this Pioneer Woman Baked Spaghetti recipe a try. It’s pure comfort food perfection.

From my kitchen to yours, enjoy!