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Southwest Spaghetti

Rated as 4.44 out of 5 Stars
5

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

1 h servings 551
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 551 calories; 25.4 54.5 26.7 112 1273 Full nutrition

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Reviews

Read all reviews 11
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great stuff! I used pepper jack to give it a little kick. Didn't have enough foil to cover the pan so I didn't use it and baked it about 20-25 minutes instead of 15. Turned out great! Update...

Most helpful critical review

I was disappointed with this recipe. The crush was soupy not a crust.

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Great stuff! I used pepper jack to give it a little kick. Didn't have enough foil to cover the pan so I didn't use it and baked it about 20-25 minutes instead of 15. Turned out great! Update...

I was disappointed with this recipe. The crush was soupy not a crust.

Very good - everyone loved even those who don't like sausage. Used Spicy Sausage and put a lot more cheese than called for :)

Everyone in the family loved this. So easy to make -- already had everything I needed on hand. Used "hot" country sausage, which gave it an extra kick. Used mexican cheese blend. Used spaghe...

I've tried 6 different Spaghetti bakes and I hated all of them. I decided if this one didn't cut it - I was DONE trying (and I'm a great cook!). Tonight I tried this one and it was DELISH! I did...

It was ok. Just a little bland and that's after I added cayenne powder.

My wife and I cook for 7-9 every night and this is a real pleaser. Threw in some cayenne pepper for a little more kick. I love recipes like this that build on basic meals.

Very good. I doubled sausage and spices.. 1 lb. would have been like putting Vienna weenie on hot dog bun

I am not a very experienced cook so I come on here a lot. This is the first time I made this recipe. It's delightful and is very flavorful. Instead of tomatoe sauce I used tomatoe paste with a h...