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Thursday, November 21, 2013

Southwestern Baked Spaghetti

I pinned this on Pinterest a little while ago and forgot all about it...until now! I thought I should give it a try and let you know how it turned out (with my own sort of version).

Southwestern Baked Spaghetti

8 oz. (or so) angel hair pasta
1/2 cup milk
1 large egg
2 8 oz. cans tomato sauce (no salt added kind)
1 lb. ground beef
1 bell pepper, diced
2/3 large yellow onion, diced
2 cloves garlic, minced
1 1/2 tbls. chili powder
1 tsp. cumin
1 tsp. oregano
pepper
1/2 cup cheddar cheese, grated
1/2 cup jalapeno monterey jack cheese, grated
parsley for garnish

Chop up the veggies. Start cooking the beef in a medium skillet and drain off the fat and set the beef aside. Saute the onion, bell pepper and garlic over medium-low heat for about 7 minutes until softened.


Return beef to the pan and add spices and mix well. Next add tomato sauce and bring down to a simmer on low heat for about 10 minutes or so.


Boil the pasta and drain. Whisk egg and milk together in a medium mixing bowl. Add pasta to this mixture and coat the noodles.

Spray a 9 x 13 baking/casserole dish and preheat oven to 425. Place the noodle mixture in the bottom of the dish. Spread the beef mixture on top.


Sprinkle cheese on top and cook in the oven for about 15-20 minutes depending on how fast the cheese melts. Let it cool for 10 minutes. Top with fresh parsley and serve with your favorite garlic cheesy bread.



Time: About 1 hr. start to finish

And I had a little helper who likes to wander through the kitchen while I'm cooking. "Mommy, whatcha making??"


Notes: This makes a great dish! I enjoyed it very much. It does take a few pots/pans/colanders and some time, but that's okay! I think I would add a little more spice next time, but it is still very, very good. Great for leftovers too. Enjoy!

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