Southwest Spaghetti Recipe -
Southwest Spaghetti Recipe
  • READY IN 1 hr

Southwest Spaghetti

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2011

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.

Most Helpful Critical Review
Feb 16, 2011

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


11 Ratings

Mar 21, 2011

Very good - everyone loved even those who don't like sausage. Used Spicy Sausage and put a lot more cheese than called for :)

Sep 22, 2014

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 didn't have green peppers so doubled the onions. I didn't have Parmesan cheese so used mozerella, baby creamy Swiss, and Colby Jack. I didn't have enough tomato sauce so the bottom is a little dry (my fault). The flavor was awesome even if my consistency fur to lack of ingredients was off. I did take off the aluminum foil once I heard it boiling for about 3 1/2 minutes. So I can only imagine with the right ingredients this will be awesome!!!! Very Happy Chef!

Mar 15, 2014

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!

Oct 17, 2012

It was ok. Just a little bland and that's after I added cayenne powder.

Jan 09, 2012

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.

Dec 18, 2012

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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  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 54.5 g
  • 18%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 1273 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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