Southwest Spaghetti

Southwest Spaghetti

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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Ingredients

1 h servings 551 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1273 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the cheeses have melted and the casserole is bubbly, about 15 minutes.

Reviews

Read all reviews 9
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

I was disappointed with this recipe. The crush was soupy not a crust.

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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 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 :)

I've tried 6 different Spaghetti bakes and I hated all of them. I decided if this one didn't cut it - I was DONE trying (and I'm a great cook!). Tonight I tried this one and it was DELISH! I did...

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 spaghe...

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.

I made these twice however the second time I boiled the spaghetti to long so the recipe came out wet. Make sure the spaghetti is cooked aldente then it should be crispy on the outside and soft ...

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!

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