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
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
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