Southwest Spaghetti

Spaghetti with a twist! Not your traditional Italian-seasoned spaghetti, but a blend of southwest spices adds a unique flavor to this casserole.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 551 Calories

Ingredients

• 2 eggs
• 1 cup milk
• 1 onion, chopped
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon dried oregano
• 2 teaspoons butter
• 1 teaspoon ground cumin
• 1 green bell pepper, chopped
• 1 tablespoon chili powder
• 2 (15 ounce) cans tomato sauce
• 1 pound spaghetti
• 1 garlic clove, minced
• 1 pound bulk sausage

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

Step 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.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until the cheeses have melted and the casserole is bubbly, about 15 minutes.