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Nutrition Facts
Serving Size 1 (277g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 441
Calories from Fat 178		(40%)
Amount Per Serving		%DV
	Total Fat 19.8g	30%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.7g
Cholesterol 107mg		35%
Sodium 781mg		32%
Potassium 673mg		19%
Total Carbohydrate 38.7g		12%
	Dietary Fiber 3.2g	12%
	Sugars 5.4g
Protein 26.9g		53%
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Southwestern Baked Spaghetti

Recipe #87085 | 40 min | 10 min prep | add private note

⁽²²⁹⁾ RATE IT NOW Print Recipe

By: Kim D.
Mar 20, 2004

This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used to serve us in elementary school. I loved their spaghetti! I normally only bought my lunch, but not on spaghetti day!

SERVES 6 (change servings and units)

Ingredients

8 ounces uncooked spaghetti, cooked
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

Directions

1
Combine hot drained spaghetti, milk and egg; mix well.
2
Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
3
Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
4
Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
5
Stir in tomato sauce and cook for 2 more minutes.
6
Spread meat mixture over spaghetti.
7
Sprinkle with cheese.
8
Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
9
Remove from oven and let stand for 10 minutes.

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Featured Reviews for This Recipe

From: Faeanne

On Nov 18, 2009

This was ok for my family. We all liked it ok, but probably won't make it again.

0 people found this review helpful

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From: Nanita

On Nov 15, 2009

Kids loved it. Mom loved it. Dad loved it. It was something different and it was quick and easy. I'll definitely going to make it again. I left out the bell pepper and used dehydrated onion and garlic powder. My 10 year old helped me make it and was able to follow the directions perfectly. Thanks for posting!

1 person found this review helpful

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From: LorenLou

On Jun 19, 2004

Hooray, another keeper! This was a big hit with the family, and so easy to put together. I used skim milk and egg sub, and also left out the green pepper as the DDs don't care for it. Also subbed 1 T. onion powder for the onion, as no chunky things are allowed! Because I assembled this in the morning it was cold when I was ready to bake. I put it in a 350 oven for about 30 minutes (covered with foil), then uncovered and raised heat to 425 for a few minutes. This one goes in the permanent recipe file!

33 people found this review helpful

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From: Sissylu

On Apr 1, 2004

I must say this is absolutely the best baked spaghetti I've ever tasted! As the first reviewer did, I too added a can of sliced mushrooms and also sliced olives, and a little fresh basil. My family loved it and I will definitely be making this again!

24 people found this review helpful

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