Southwestern Spaghetti Casserole Recipes

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SOUTHWEST SPAGHETTI



Southwest Spaghetti image

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

Provided by PJ Rodgers

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 14

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

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until the cheeses have melted and the casserole is bubbly, about 15 minutes.

Nutrition Facts : Calories 551.4 calories, Carbohydrate 54.5 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 4.5 g, Protein 26.7 g, SaturatedFat 11.6 g, Sodium 1272.7 mg, Sugar 9 g

SOUTHWESTERN SPAGHETTI PIE



Southwestern Spaghetti Pie image

A little bit Mexico, a little bit Italy, this clever recipe has you spoon spicy seasoned turkey into a simple pasta shell.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 8

6 oz. uncooked spaghetti, broken into thirds
1/2 lb. lean ground turkey
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa
3/4 cup frozen corn, thawed
1 (15-oz.) can black beans, drained, rinsed
1 teaspoon cumin
6 oz. (1 1/2 cups) shredded Cheddar cheese
2 eggs

Steps:

  • Cook spaghetti as directed on package. Drain.
  • Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish glass pie pan with nonstick cooking spray. Cook ground turkey in large nonstick skillet over medium heat until no longer pink, stirring frequently. Drain. Stir in salsa, corn, beans and cumin. Cook 2 minutes or until thoroughly heated. Stir in 1/2 cup of the cheese.
  • Beat eggs in large bowl until well blended and foamy. Add cooked spaghetti; toss to coat. Spoon spaghetti mixture into sprayed pie pan, pushing mixture slightly up sides of pan to form crust. Spoon turkey mixture evenly into spaghetti-lined pie pan.
  • Bake at 350°F. for 15 minutes. Sprinkle remaining 1 cup cheese over pie. Bake an additional 10 to 15 minutes or until crust is light golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 415, Carbohydrate 49 g, Cholesterol 125 mg, Fat 1, Fiber 6 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1/6 of Recipe, Sodium 840 mg, Sugar 6 g

SOUTHWESTERN BAKED SPAGHETTI



Southwestern Baked Spaghetti image

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

8 ounces uncooked spaghetti
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

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.

MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE



Make-Ahead Cheesy Southwest Chicken and Pasta Casserole image

Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it's thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 10

Number Of Ingredients 18

3 tablespoons butter
1 medium onion, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
1 medium poblano chile, chopped (3/4 cup)
1 medium jalapeño chile, seeded and finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 cups Progresso™ chicken broth (from 32-oz carton)
4 oz (half of 8-oz package) cream cheese, softened
1 cup shredded sharp Cheddar cheese (4 oz)
4 1/2 cups uncooked bow-tie (farfalle) pasta (12 oz)
2 cups shredded deli rotisserie chicken
1 cup Cascadian Farm™ organic frozen corn (from 10-oz bag)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild red enchilada sauce
1 1/2 cups crushed tortilla chips (about 6 oz)
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped red onion

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
  • Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
  • Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
  • To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.

Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g

SOUTHWESTERN CASSEROLE



Southwestern Casserole image

I've been making this mild family-pleasing southwest casserole recipe for years. It tastes wonderful, fits nicely into our budget and, best of all, makes a second one to freeze and enjoy later. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 14

2 cups (8 ounces) uncooked elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chiles, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

Nutrition Facts : Calories 321 calories, Fat 15g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 673mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein.

SOUTHWESTERN SPAGHETTI CASSEROLE



Southwestern Spaghetti Casserole image

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

12 ounces uncooked spaghetti
1-1/2 pounds ground beef
1 small onion, chopped
1 envelope taco seasoning
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded cheddar cheese
Shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce

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.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE



Southwest Spaghetti Squash Casserole image

Spaghetti with a twist! Great way to get all your veggies in one meal and enjoy them, too!

Provided by HoneeBee

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h25m

Yield 4

Number Of Ingredients 9

1 serving cooking spray (such as Pam®)
1 (2 pound) spaghetti squash, halved and seeded
1 (15 ounce) can Mexican-style diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
¾ cup shredded reduced-fat Monterey Jack cheese
¼ cup minced fresh cilantro
1 teaspoon ground cumin
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Place spaghetti squash, cut-side down, on the baking sheet.
  • Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.
  • Spray a 1 1/2 quart casserole dish with cooking spray.
  • Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.
  • Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 38.3 g, Cholesterol 15.1 mg, Fat 6.4 g, Fiber 8.6 g, Protein 14.1 g, SaturatedFat 3 g, Sodium 1170.7 mg

SOUTHWESTERN BEEF-AND-PASTA CASSEROLE



Southwestern Beef-And-Pasta Casserole image

This is a deliciously cheesy pasta casserole. If you can't find mini penne pasta in your grocery store, you can use small shell pasta or regular penne instead. I like to use "Recipe#111347" for the alfredo sauce.

Provided by CookingONTheSide

Categories     Penne

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb mini penne pasta
1 lb lean ground beef
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 (16 ounce) jar salsa
1 (16 ounce) jar alfredo sauce
4 eggs
2 cups Mexican blend cheese, shredded
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta according to package directions; drain.
  • Meanwhile, coat a 9-inch springform pan with cooking spray.
  • In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.
  • Stir in salsa; remove from heat.
  • In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.
  • In another bowl, toss spinach with 1/2 cup cheese.
  • To assemble, spoon half of pasta mixture, about 4 cups, into pan.
  • Sprinkle spinach mixture evenly over pasta.
  • Top with even layer of beef mixture.
  • Top with remaining pasta mixture.
  • Sprinkle with remaining 1/2 cup cheese.
  • Bake until hot in center and top is golden, about 1 hour.
  • Run sharp knife around edge of pan to loosen pasta.
  • Let stand 10 minutes.
  • Remove side of pan; sprinkle with parsley.

Nutrition Facts : Calories 491.1, Fat 19.6, SaturatedFat 9.6, Cholesterol 177.3, Sodium 992.2, Carbohydrate 52.4, Fiber 8.4, Sugar 3.9, Protein 28.2

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