Southwest Spaghetti6 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“Spaghetti with a twist! Not your traditional Italian-seasoned spaghetti, but a blend of southwest spices adds a unique flavor to this casserole.” - by PJJAMAS
Original recipe yields 8 servings
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- Cook the sausage with the onion, green bell pepper, and garlic in a large skillet over medium heat, breaking the sausage into small pieces with the back of a wooden spoon as it cooks, until no longer pink, 7 to 10 minutes. Season with the oregano, chili powder, and cumin; allow to simmer another 5 minutes. Pour the tomato sauce into the mixture; simmer another 10 minutes.
- While the mixture simmers, bring a large pot of lightly salted water to a rolling boil; cook the spaghetti at a boil until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
- Whisk the eggs with the milk; add to the pot with the drained pasta and toss to coat. Transfer the pasta into the prepared baking dish; top with the sausage mixture. Scatter the Monterey Jack and Cheddar cheeses over the top of the pasta and sauce. Cover the dish with aluminum foil.
- Bake in the preheated oven until the cheeses have melted and the casserole is bubbly, about 15 minutes.
Amount Per Serving (8 total)
- 551 cal
- 25.4 g
- 54.5 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Great stuff! I used pepper jack to give it a little kick. Didn't have enough foil to cover the pan so I didn't use it and baked it about 20-25 minutes instead of 15. Turned out great! Update: I t..." See moreried reducing the milk to 1/2 cup and it made the spaghetti layer turn out a lot less runny."
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