Southwestern Spaghetti Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 425* degrees.
• Cook spaghetti according to package directions, drain well and return to pot. Mix the milk and egg together thoroughly and then pour into the spaghetti and mix well. Spoon mixture into a buttered 9x13 casserole dish.
• Meanwhile, in a large saucepan, brown ground meat of choice with the onions, peppers, and garlic until browned and cooked through; drain.
• Add the chili powder, cumin, oregano, salt, and black pepper, mix thoroughly and cook on low for 2 minutes. Add the tomato sauce and beans and cook for another 2 minutes.
• Add meat mixture to the casserole dish and spread evenly over the spaghetti. Sprinkle the cheese on top evenly. You may sprinkle some dried cilantro over cheese if desired.
• Bake in oven for 10 minutes until bubbly. Let stand for 5 minutes. serve!

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.

Steps:

• 1. Cook spaghetti in salted water and drain. Mix milk and egg together and stir in the spaghetti. Pour spaghetti in a buttered 9 x 13 casserole pan. Preheat oven 425 degrees.
• 2. Brown the beef with the onion, garlic, pepper, and jalapeno. Drain. Add meat back to pan. Stir in spices. Add the tomato sauce and cook 2 minutes.
• 3. Pour over spaghetti and top with cheese and cilantro. Bake for about 15 minutes. Until cheese is bubbly and melted.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture., In a 13x9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving.