Step 1Preheat the oven to 350˚F. Butter a 9-by-13-inch baking dish.

Step 2Bring 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.

Step 3Melt 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.

Step 4Add 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.

Step 5Transfer 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.

Cheesy Vegetable Spaghetti Casserole

Ingredients

Directions

Dinner Ideas