Southwest Spaghetti Recipes

SOUTHWESTERN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Drain and set aside.
• In a blender, combine tomatoes, onion flakes, garlic powder, bouillon cube, and jalapeno. Process until smooth. Transfer mixture to a saucepan and set pan over medium-high heat. Simmer for 5 minutes. Season, to taste, with salt and black pepper.
• Transfer spaghetti to a serving platter and top with sauce. Sprinkle Parmesan over top.
• Serve with garlic bread from the freezer section, cooked according to package directions.

SOUTHWESTERN BAKED SPAGHETTI

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

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.

SOUTHWESTERN PASTA

Steps:

• Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
• In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
• Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
• Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
• Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.