thepioneerwoman
Cheesy Vegetable Spaghetti Casserole
This creamy vegetable spaghetti casserole is loaded with hearty veggies and melty cheese and is baked to bubbly perfection for a comforting meatless dinner.
👥 10 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pot
- ●bowl
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 350˚F. Butter a 9-by-13-inch baking dish.
2
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Drain and set aside in a large bowl.
3
Melt the butter in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until beginning to soften, 2 to ⏱️ 3 minutes. Add the mushrooms, zucchini and thyme and continue to cook until the vegetables are tender and just beginning to brown, about ⏱️ 5 minutes. Reduce the heat to medium-low and add the garlic and cherry tomatoes. Cook, stirring occasionally, until the tomatoes burst and turn jammy, 5 to ⏱️ 6 minutes. Add the spinach and stir just until wilted. Transfer the vegetables to the bowl of spaghetti.
medium zucchini, cut into 1/2-inch pieces1
4
Add the sherry to the drippings in the skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, about ⏱️ 30 seconds. Add the heavy cream and simmer for another ⏱️ 30 seconds. Pour into the bowl with the spaghetti and vegetables. Add the cream of mushroom soup, pimentos, 1 cup each cheddar and fontina, the seasoned salt, cayenne pepper and vegetable broth. Stir until well combined.
5
Transfer the spaghetti mixture to the prepared baking dish and top with the remaining ½ cup each cheddar and fontina. Bake until golden brown and bubbly, 40 to ⏱️ 45 minutes. Let sit 10 to ⏱️ 15 minutes before serving.
Nutrition Facts
calories
454 Calories
fat Content
23 g
fiber Content
3 g
sugar Content
5 g
sodium Content
735 mg
protein Content
17 g
trans Fat Content
0 g
cholesterol Content
59 mg
carbohydrate Content
42 g
saturated Fat Content
12 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...