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Southwestern-Style Baked Spaghetti Casserole Recipe

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Ingredients

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	8 ounces uncooked spaghetti
	1/2 cup milk
	1 egg
	1 lb ground beef
	1 medium onion, chopped
	1 medium green bell pepper, chopped
	2 garlic cloves, minced
	1 teaspoon chili powder
	1/2 teaspoon cumin
	1/2 teaspoon oregano

Nutritional information

434.8

Calories

177 g

Calories From Fat

19.7 g

Total Fat

9.1 g

Saturated Fat

103.5 mg

Cholesterol

785.1 mg

Sodium

37 g

Carbs

3.2 g

Dietary Fiber

5.7 g

Sugars

26.9 g

Protein

277 g

Serving Size

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Southwestern-Style Baked Spaghetti Casserole Recipe

Name: Southwestern-Style Baked Spaghetti Casserole Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: : 8; : 1/2; : 1; : 1; : 1; : 1; : 2; : 1; : 1/2; : 1/2

Features:

Cuisine:

American

Usually when I cook pasta I make gourmet Italian. Which is exactly why I wanted to make this recipe because I didn't want to make gourmet nor did I want to make Italian! I only had 15 oz of tomato sauce instead of the recommended 16 oz. I saw that another reviewer added some ketchup to make up for the extra ounce and at first I cringed but I had some jalapeno ketchup on hand and that's what I did. That may be why it had an extra zing to it instead of being bland as feared. I also added just a little bit of brown sugar to the sauce to reduce the acidity. I especially liked the choice of cheeses in this recipe. I didn't think this needed extra sauce and I do like Saucy pasta. A lot of people said they used spaghetti sauce instead of the suggested tomato sauce and herbs. I would definitely suggest making the sauce as written first. This isn't Italian it isn't gourmet but it is easy comfort food and I loved it and will definitely be making it again!

80 min
Serves 6
Easy

Ingredients

Directions

Southwestern Baked Spaghetti, This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used to serve us in elementary school. I loved their spaghetti! I normally only brought my lunch, but not on spaghetti day!, Usually when I cook pasta I make gourmet Italian. Which is exactly why I wanted to make this recipe because I didn’t want to make gourmet nor did I want to make Italian! I only had 15 oz of tomato sauce instead of the recommended 16 oz. I saw that another reviewer added some ketchup to make up for the extra ounce and at first I cringed but I had some jalapeno ketchup on hand and that’s what I did. That may be why it had an extra zing to it instead of being bland as feared. I also added just a little bit of brown sugar to the sauce to reduce the acidity. I especially liked the choice of cheeses in this recipe. I didn’t think this needed extra sauce and I do like Saucy pasta. A lot of people said they used spaghetti sauce instead of the suggested tomato sauce and herbs. I would definitely suggest making the sauce as written first. This isn’t Italian it isn’t gourmet but it is easy comfort food and I loved it and will definitely be making it again!, I’ve made this several times and it never disappoints.

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Steps

1 Done	Cook Spaghetti Per Package Direcions.
2 Done	Combine Milk and Egg, Mix Well.
3 Done	Combine Drained Spaghetti, Milk and Egg; Mix Well.
4 Done	Pour Spaghetti Mixture Into a Buttered 9x13 Inch Casserole Dish.
5 Done	Brown Ground Beef With Onion, Bell Pepper and Garlic in a Large Skillet; Drain.
6 Done	Return Drained Meat Back Into the Skillet and Add Seasonings; Cook For 2 Minutes.
7 Done	Stir in Tomato Sauce and Cook For 2 More Minutes.
8 Done	Spread Meat Mixture Over Spaghetti.
9 Done	Sprinkle With Cheese.
10 Done	Bake at 425f For 10 Minutes or Until Cheese Melts and Is Bubbly.