Rating: 4.5 stars
2 Ratings
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Mexican grandma's secret green spaghetti recipe... too good not to share.


Recipe Summary

15 mins
50 mins
1 hr 5 mins
1 9x13-inch casserole


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

  • Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.

  • Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.

  • Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.

  • Bake in the preheated oven until cheese is melted, about 20 minutes.

Cook's Notes:

Use any kind of bell peppers you like. Seeding is optional. If not making this for kids, you can boil a jalapeno pepper with the bell peppers.

You can also cover the dish with aluminum foil while it bakes to keep the noodles from crisping and burning. In that case, I wouldn't advise putting cheese on top; whenever I do that it doesn't taste as good...

Nutrition Facts

397 calories; protein 13.4g; carbohydrates 48.8g; fat 16.6g; cholesterol 38mg; sodium 422.5mg. Full Nutrition