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Cowboy Spaghetti Bake

  • Prep 35 min
  • Total 1 hr 10 min
  • Servings 8

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. MORE + LESS -


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


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  • 1
    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.
  • 2
    Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with olive oil cooking spray.
  • 3
    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.
  • 4
    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.
  • 5
    Add sauce to spaghetti in stockpot; toss. Spread in baking dish. Top with cheese, green onions, pickled chiles and reserved bacon.
  • 6
    Bake 15 to 20 minutes or until cheese is melted and bubbly.

Expert Tips

  • To make this dish for dinner tonight and to save for another night, divide the spaghetti, sauce and garnishes between two smaller baking dishes. Bake one immediately and cover the other with foil and freeze for later.
  • To freeze this dish, assemble as instructed minus the green onions and pickled chiles (add these before baking), wrap with foil, and freeze for up to 2 weeks. Thaw it in the refrigerator overnight then bake at 375°F covered in foil for 1 hour or until thoroughly heated. Remove the foil and bake 15 minutes longer or until the cheese is bubbly.
  • If you like things very spicy, don’t bother seeding the jalapeño chiles. If you like things a bit more mild, scrape out the seeds and ribs using a spoon.

Nutrition Information

No nutrition information available for this recipe

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