Southwest Spaghetti

Name: Southwest Spaghetti
Ingredients: 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

14 ingredients

5 steps

Ingredients

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

Directions

1

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2

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.
3

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.
4

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.
5

Bake in the preheated oven until the cheeses have melted and the casserole is bubbly, about 15 minutes.