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Courtney Servantes

"This is an easy recipe similar to chili-mac but made with spaghetti. My son loved it and thought it was a neat concept. He even wanted it for breakfast the next day!"
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45 m servings 487 cals
Original recipe yields 6 servings

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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
  2. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.


  • Cook's Note:
  • For a Tex-Mex taco spaghetti variation, substitute black beans for the kidney beans, diced tomatoes with green chilies for the regular diced tomatoes, taco seasoning for the chili seasoning, and Colby-Jack for the sharp Cheddar.

Nutrition Facts

Per Serving: 487 calories; 18.7 g fat; 49.3 g carbohydrates; 30.6 g protein; 73 mg cholesterol; 1312 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Chili-ghetti Haiku: "Pretty tasty meal! But I made mine casserole, and put in oven." I prepared this ahead of time and put it in the oven at 350 covered for 20 min., uncovered for 10 to get the ...

You must be from Cincinnati! Skyline chili 3 way.

So good! I did not add Parmesan cheese or mushrooms.

Made this for my family and it has become a favorite!