Cowboy Spaghetti
Cowboy Spaghetti is a baked pasta dish that layers creamy alfredo spaghetti with a rich, seasoned ground beef and tomato sauce, topped with bacon and melted cheese for a hearty one-dish meal.
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Cowboy Spaghetti is a baked pasta dish that layers creamy alfredo spaghetti with a rich, seasoned ground beef and tomato sauce, topped with bacon and melted cheese for a hearty one-dish meal.
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In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the grease in the pan.
Remove about half of the bacon grease from the skillet.
Add the diced onion to the skillet and sauté until softened. Season with seasoned salt.
Add half of the minced garlic (about 2 cloves) and cook for another minute until fragrant.
Add the ground beef to the skillet, break it apart, and cook until browned.
Stir in the Worcestershire sauce, fire-roasted diced tomatoes, and tomato sauce. Bring to a boil, then reduce heat and let simmer.
While the meat sauce simmers, cook spaghetti according to package directions. Also, begin the alfredo sauce in a separate large pot by melting the butter over medium heat.
To the melted butter, add the paprika, dried thyme, red pepper flakes, dried chives, and cayenne pepper. Stir to combine.
Pour in the heavy cream and whisk until smooth. Add the remaining minced garlic (about 2 cloves).
Stir in the grated Pecorino Romano cheese until the sauce is melted and thickened. Remove from heat.
Drain the cooked spaghetti and add it directly to the alfredo sauce. Toss well to coat all the pasta.
Spread the alfredo-coated spaghetti in an even layer in the bottom of a large baking dish (approx. 9x13 inch).
Pour the meat sauce evenly over the top of the spaghetti layer. Do not mix the layers.
Sprinkle the shredded cheddar and Colby Jack cheeses over the meat sauce.
Top with the reserved crispy bacon and a sprinkle of dried parsley for garnish.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving.
Cover and refrigerate leftovers up to 4 days. Reheat covered at 350°F for 20–25 minutes until warmed through, or microwave individual portions.
9x13 inch baking dish · Large skillet
Yes. Assemble the casserole, cover with foil, and refrigerate up to 24 hours before baking. Add 10–15 minutes to baking time if baking from cold.
A mix of mozzarella and Parmesan melts evenly and adds both stretch and nutty flavor. Cheddar can be blended in for extra sharpness.
Ground Italian sausage or ground turkey work well. Adjust seasoning to taste, as sausage is often pre-seasoned.
Bake until the cheese is melted and bubbly around the edges, 25–35 minutes at 350°F. The internal temperature should reach 165°F.
Cook bacon in a skillet over medium-high heat until crispy, about 8–10 minutes, then chop. This gives better texture than baking it.
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