Cowboy Butter Baked Spaghetti combines tender angel hair pasta in a rich seasoned butter sauce with ground beef and marinara, then baked until the cheese topping is golden and bubbly. It's a hearty, one-dish meal that delivers restaurant-quality comfort food.
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Cook pasta according to package directions. Drain and set aside.
In a large Dutch oven or pot, brown the ground beef. Add the chopped shallot and minced garlic and cook until fragrant.
Season the meat with 1 tbsp cowboy butter seasoning, Italian seasoning, and Worcestershire sauce. Stir to combine.
Pour in the entire jar of marinara sauce, stir well, and cook for a few minutes. Remove the meat sauce from the pot and set aside.
In the same pot, melt the stick of butter over medium heat.
To the melted butter, add the remaining 1 tbsp cowboy butter seasoning, garlic powder, paprika, crushed red pepper flakes, and dried parsley flakes. Stir to combine.
Stir in the Dijon mustard.
Slowly pour in the heavy whipping cream while stirring. Then, add the shredded Parmesan cheese and 1 cup of the shredded mozzarella cheese. Stir continuously until the cheeses are melted and the sauce is smooth.
Add the cooked pasta to the cheese sauce and toss until fully coated.
Layer the prepared meat sauce evenly over the top of the pasta.
Sprinkle the grated Parmesan cheese and the remaining 1 cup of shredded mozzarella cheese over the meat sauce.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish with additional dried parsley if desired, and serve hot.
Store covered in the refrigerator for up to 3 days; reheat at 350°F for 15–20 minutes covered with foil, or microwave individual portions. Freezes well for up to 3 months.
9x13 inch baking dish · large skillet · large pot for pasta
Yes, regular spaghetti works well. Increase baking time by 5–10 minutes if using thicker pasta to ensure the center is heated through.
Yes, assemble the full casserole, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake directly from frozen and add 15–20 minutes to the baking time.
Cowboy butter typically includes garlic, herbs, spices, and sometimes red pepper flakes. If unavailable, mix garlic powder, Italian seasoning, smoked paprika, and a pinch of cayenne as a substitute.
Yes, use less mozzarella and parmesan if preferred, but reduce by no more than half to maintain the creamy, baked texture.
The cheese should be melted and lightly golden, and the sauce should bubble gently around the edges. This typically takes 20–25 minutes at 350°F.
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