Recipe by PJJAMAS
"Spaghetti with a twist! Not your traditional Italian-seasoned spaghetti, but a blend of southwest spices adds a unique flavor to this casserole."
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green bell pepper, chopped
garlic clove, minced
2 (15 ounce) cans
shredded Monterey Jack cheese
shredded sharp Cheddar cheese
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 tried reducing the milk to 1/2 cup and it made the spaghetti layer turn out a lot less runny.
I was disappointed with this recipe. The crush was soupy not a crust.
Very good - everyone loved even those who don't like sausage. Used Spicy Sausage and put a lot more cheese than called for :)
It was ok. Just a little bland and that's after I added cayenne powder.
My wife and I cook for 7-9 every night and this is a real pleaser. Threw in some cayenne pepper for a little more kick. I love recipes like this that build on basic meals.
Everyone in the family loved this. So easy to make -- already had everything I needed on hand. Used "hot" country sausage, which gave it an extra kick. Used mexican cheese blend. Used spaghetti sauce instead of "tomato" sauce... baked it a little longer than recommended. Turned out AWESOME!
I also used Pepper Jack cheese on the top, and served the Cheddar cheese on the side. I used Italian sausage. Would definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 228
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