Cowboy Spaghetti Bake Recipes

COWBOY SPAGHETTI

Cowboy Spaghetti image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped

Steps:

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon

COWBOY SPAGHETTI BAKE

Cowboy Spaghetti Bake image

Double up this meat-lover's recipe and set one aside for quick freezing. With bacon, jalapeños, ground beef and cheese, this dish satisfies even the hungriest appetite.

Provided by Cindy Rahe

Categories Entree

Time 1h10m

Yield 8

Number Of Ingredients 12

Ingredients

1 lb uncooked spaghetti
Olive oil
2 slices bacon, chopped
1 onion, diced
4 jalapeño chiles, diced
1 lb lean (at least 80%) ground beef
1 tablespoon chili powder
Dash salt
1 can (28 oz) Muir Glen™ organic fire-roasted crushed tomatoes
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup sliced green onions (4 medium)
1/4 cup pickled jalapeño chiles

Steps:

Heat large stockpot of water to boiling. Once water is boiling vigorously, add generous dash of salt and the spaghetti. Cook about 3 minutes less than cooking time stated on box. Drain; return to stockpot. Toss spaghetti with a drizzle of olive oil; set aside.
Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with olive oil cooking spray.
In deep 10-inch skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, remove bacon from skillet; drain on paper towel-lined plate. Set bacon aside.
Pour off all but 2 teaspoons bacon drippings from skillet. Add onion and diced chiles to drippings; sauté over medium heat about 2 minutes. Add beef; cook 8 to 10 minutes, stirring occasionally, until browned and thoroughly cooked. Add chili powder and dash salt; stir to combine. Stir in tomatoes. Heat to a simmer. Taste sauce for salt; add more if needed. Cover; simmer 15 minutes longer. Remove from heat.
Add sauce to spaghetti in stockpot; toss. Spread in baking dish. Top with cheese, green onions, pickled chiles and reserved bacon.
Bake 15 to 20 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 45 mg, Fat 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 7 g, TransFat 0 g

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