Cowboy Baked Spaghetti

Prep: 20 mins

Cook: 70 mins

Difficulty: Easy

Servings: 10 Servings

If you’re somewhere between craving a big bowl of spaghetti and a beefy chili, cowboy baked spaghetti is your hero. It takes everything you love about traditional baked spaghetti and gives it a bold, Southwestern twist. Instead of sticking strictly to Italian flavors, this version — like cowboy lasagna — includes smoky spices, spicy Italian sausage, and plenty of melty cheese. There’s creamy ricotta tucked between saucy layers, fresh cilantro for brightness, and just enough heat to keep things interesting.

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
8 ounces raw spicy Italian sausage, casings removed
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced
2 teaspoons kosher salt, divided
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (about 25-ounce) jar marinara sauce (3 cups)
1 (14.5-ounce) can fire-roasted diced tomatoes
2 (4-ounce) cans diced green chiles
1 (about (15-ounce) container whole-milk ricotta cheese (2 cups)
2 large eggs
4 tablespoons finely chopped fresh cilantro leaves and tender stems (1/3 medium bunch), divided
1 pound dried spaghetti
1 pound shredded Mexican blend cheese (4 cups), divided

Instructions

5-ounce) can fire-roasted diced tomatoes and their juices, and 2 (4-ounce) cans diced green chiles and their juices. Bring to a simmer. Reduce the heat as needed to maintain a simmer and cook for 15 minutes to let the flavors meld.Meanwhile, heat the oven to 350ºF. Bring a large pot of heavily salted water to a boil over medium-high heat. Whisk 1 (about 15-ounce) container ricotta cheese, 2 large eggs, 3 tablespoons of the finely chopped fresh cilantro, and the remaining 1/2 teaspoon kosher salt together in a medium bowl with a fork until combined.Add 1 pound dried spaghetti to the boiling water and cook according to package directions for 1 minute less than al dente. Drain and return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and toss until combined.Transfer half of the pasta mixture into a 9x13-inch baking dish and arrange into an even layer. Dollop the ricotta mixture evenly over the pasta and spread into an even layer. Sprinkle evenly with 8 ounces of the shredded Mexican blend cheese. Layer with the remaining pasta. Spread the remaining sauce over the pasta in an even layer, making sure the pasta is completely covered in sauce. Sprinkle with the remaining 8 ounces Mexican blend cheese.Bake until the edges are bubbling and the cheese is melted and browned in spots, about 30 minutes. Let cool for 10 minutes. Garnish with the remaining 1 tablespoon finely chopped fresh cilantro. To serve, cut into lasagna-like pieces.