Pioneer Woman Cheesy Vegetable Spaghetti Casserole

Pioneer Woman cheesy vegetable spaghetti casserole is an easy baked pasta made with mushrooms, zucchini and two melty cheeses, ready in 1 hour 25 minutes. Save this meatless comfort food dinner for Sunday supper, potluck night or busy weeknights, because it's a make-ahead crowd pleaser for families.

Cook the vegetables until they are tender and just starting to brown before they go into the pasta. Skip that and the casserole turns out watery and bland instead of rich and savory.

Deglazing the skillet with sherry lifts every browned bit off the pan and into the creamy sauce, so you get real depth without any meat. Breaking the spaghetti into 2-inch pieces also makes it easy to scoop and serve straight from the baking dish.

Pioneer Woman Cheesy Vegetable Spaghetti Casserole

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

454

kcal

Broken spaghetti and caramelized vegetables bake in a creamy sherry sauce until tender and cohesive. Once the cheddar and fontina melt on top, you get a golden, bubbly crust over a soft, saucy center.

Ingredients

• 3 tbsp. salted butter, plus more for the baking dish
  

• Kosher salt, for the pasta water
  

• 1 lb. spaghetti, broken into 2-inch pieces
  

• 1 green bell pepper, diced
  

• 1/2 yellow onion, diced
  

• 8 oz. cremini mushrooms, trimmed and quartered
  

• 1 medium zucchini, cut into 1/2-inch pieces
  

• 1 1/2 tsp. fresh thyme
  

• 3 garlic cloves, minced
  

• 1 pint cherry tomatoes
  

• 3 c. loosely packed baby spinach
  

• 1/2 c. dry sherry
  

• 1/2 c. heavy cream
  

• 2 10.5-ounce cans cream of mushroom soup
  

• 1 (4-ounce) jar diced pimentos, drained
  

• 1 1/2 c. grated sharp cheddar cheese (about 6 ounces)
  

• 1 1/2 c. grated fontina cheese (about 6 ounces)
  

• 1 tsp. seasoned salt (such as Lawry’s)
  

• 1/4 tsp. cayenne pepper
  

• 2 c. vegetable broth
  

Directions

• Prep the oven: Preheat the oven to 350°F and butter a 9-by-13-inch baking dish. Then set a large pot of salted water on to boil.
• Cook the spaghetti: Add 1 pound spaghetti, broken into 2-inch pieces, to the boiling water and cook until al dente according to the package directions. Drain it and set it aside in a large bowl.
• Sauté the vegetables: Melt 3 tablespoons butter in a large skillet over medium-high heat, then cook the diced bell pepper and onion for 2 to 3 minutes. Once they begin to soften, add the mushrooms, zucchini and thyme and cook about 5 minutes more, until tender and just starting to brown.
• Burst the tomatoes: Reduce the heat to medium-low and add the garlic and cherry tomatoes. Cook, stirring occasionally, for 5 to 6 minutes until the tomatoes burst and turn jammy.
• Wilt the spinach: Stir in the baby spinach just until it wilts. Then move all the vegetables into the bowl with the spaghetti.
• Deglaze with sherry: Pour the sherry into the drippings in the skillet and simmer over medium heat for about 30 seconds, scraping up the browned bits. Add the heavy cream, simmer another 30 seconds, and pour it all into the spaghetti bowl.
• Build the sauce: Add the cream of mushroom soup, pimentos, 1 cup each cheddar and fontina, the seasoned salt, cayenne and vegetable broth to the bowl. Stir until everything is well combined.
• Top and bake: Spread the mixture into the prepared dish and cover it with the remaining 1/2 cup each cheddar and fontina. Bake for 40 to 45 minutes, until golden brown and bubbly.
• Rest and serve: Let the casserole sit for 10 to 15 minutes so it can set up. Then scoop it out and serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, OXO 5-quart stainless steel colander, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the sherry for something else?

Extra vegetable broth works if you don't want to use alcohol, though you'll lose a little of the savory depth. A splash of white wine is the closest swap, since it deglazes the pan in the same way.

How do I store and reheat the leftovers?

Cover the leftovers and keep them in the fridge, where they hold up well for a few days. Reheat a portion in a 350°F oven until hot, and add a splash of broth if it looks dry.

What can I use instead of fontina cheese?

Gruyere or Monterey Jack melt just as smoothly and bring a similar mild, nutty flavor. Stick with a good melting cheese, because it keeps the sauce creamy instead of greasy.

Do I need to boil the spaghetti first?

Yes, cook it al dente before it goes into the bowl. It keeps absorbing sauce in the oven, so a fully cooked noodle would turn mushy by the time the casserole is done.

What's the most common mistake with this casserole?

Rushing the vegetables is the big one, since pale, underdone veggies release water into the sauce. Let them brown properly in the skillet and the casserole stays thick and flavorful.