Mexican Green Spaghetti

Cheese and spaghetti are layered with a green sauce of bell peppers blended with broth and sour cream to create this unique Mexican spaghetti bake.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 397 Calories

Ingredients

• 1 (16 ounce) container sour cream
• 2 cubes chicken bouillon
• 1 (16 ounce) package spaghetti
• 1 clove garlic, peeled
• 1 cup water, or more as needed
• 1 cup shredded mozzarella cheese, or more to taste
• 1 tablespoon butter, or more to taste
• 4 large green bell peppers, stemmed and seeded

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

Step 2

Bake in the preheated oven until cheese is melted, about 20 minutes.

Step 3

Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.

Step 5

Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.

Step 6

Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.