SOUTHWESTERN BAKED SPAGHETTI
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 brought my lunch, but not on spaghetti day!
Provided by Kim D.
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook spaghetti per package direcions.
- Combine milk and egg, mix well.
- Combine drained spaghetti, milk and egg; mix well.
- Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
- Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
- Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
- Stir in tomato sauce and cook for 2 more minutes.
- Spread meat mixture over spaghetti.
- Sprinkle with cheese.
- Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
- Remove from oven and let stand for 10 minutes.
SOUTHWESTERN SPAGHETTI CASSEROLE
A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. -Rose Turner Minnick, Christiansburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.
Nutrition Facts : Calories 591 calories, Fat 27g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 1130mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
SOUTHWESTERN BAKED SPAGHETTI RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 15
Steps:
- Cook spaghetti per package directions. Combine milk and egg, mix well. Combine drained spaghetti, milk and egg; mix well. Pour spaghetti mixture into a buttered 9X13 inch casserole dish. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes. Spread meat mixture over spaghetti. Sprinkle with cheese. Bake at 425°F for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.
SOUTHWESTERN SPAGHETTI
Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. -Beth Coffee, Hartford City, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 340 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 600mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
JEN'S SOUTHWESTERN BAKED SPAGHETTI (VEGETARIAN/VEGAN)
Came up with this when I was craving a cheesy baked spaghetti. You can make this many different ways with any veggies/protein you want. I love this so much because it is so easy, economical and makes for AWESOME leftovers!
Provided by carolinajen4
Categories Black Beans
Time 20m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Spray 9X13 casserole dish. Have cooked spaghetti ready to go.
- Saute onion, bell pepper and garlic in olive oil until tender. Add cumin, oregano, chili powder, salt and pepper and cook for 2 minutes.
- Add black beans and corn to mixture. Cook for 2 minutes.
- Add tomato sauce. Cook for 2 minutes.
- Mix spaghetti with the bean/tomato mixture.
- Spread into casserole dish.
- Sprinkle with Daiya cheese or cheese.
- Bake at 425 f for 10 minutes or until cheese melts and mixture is bubbly.
- Remove from oven and let stand for 5 minutes.
- Top with cilantro and serve.
Nutrition Facts : Calories 288.5, Fat 3.8, SaturatedFat 0.6, Sodium 605.6, Carbohydrate 53.6, Fiber 8.4, Sugar 7, Protein 11.9
SOUTHWESTERN SPAGHETTI
Make and share this Southwestern Spaghetti recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook the ground beef and onion over medium heat, until the beef is browned; drain.
- Remove beef mixture from skillet and keep warm.
- In the same skillet, add water, tomato sauce, chili powder, garlic powder, salt, and cumin.
- Bring to a boil.
- Add spaghetti and stir to combine; return to a boil.
- Boil for 6 minutes.
- Add in the zucchini and cook for 5-6 minutes or until spaghetti and zucchini are tender, stirring often.
- Add the cooked beef and stir to combine.
- Sprinkle cheese evenly on top.
- Serve immediately.
Nutrition Facts : Calories 623.7, Fat 28.4, SaturatedFat 12.9, Cholesterol 106.8, Sodium 1146.8, Carbohydrate 51.3, Fiber 4.5, Sugar 8.8, Protein 42.1
SOUTHWESTERN VEGETARIAN PASTA
Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!
Provided by COLLEEN CAMPO
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g
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