Jen's Southwestern Baked Spaghetti (Vegetarian/Vegan)
- Ready In:
- 20mins
- Ingredients:
- 15
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 8 ounces spaghetti, cooked
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, canned)
- 1 medium red bell pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced (may use less, I love garlic!)
- 1⁄2 teaspoon cumin
- 1⁄2 - 1 teaspoon oregano
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- 2 (8 ounce) cans tomato sauce
- 3⁄4 - 1 cup shredded cheddar cheese (or use Daiya)
- 1 tablespoon olive oil
- cilantro, chopped
directions
- Preheat oven to 425 degrees. Spray 9X13 casserole dish. Have cooked spaghetti ready to go.
- Saute onion, bell pepper and garlic in olive oil until tender. Add cumin, oregano, chili powder, salt and pepper and cook for 2 minutes.
- Add black beans and corn to mixture. Cook for 2 minutes.
- Add tomato sauce. Cook for 2 minutes.
- Mix spaghetti with the bean/tomato mixture.
- Spread into casserole dish.
- Sprinkle with Daiya cheese or cheese.
- Bake at 425 f for 10 minutes or until cheese melts and mixture is bubbly.
- Remove from oven and let stand for 5 minutes.
- Top with cilantro and serve.
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RECIPE SUBMITTED BY
I'm married to the love of my life and my high school sweetheart. (Corny, but true..)We have 4 children and everyday is an adventure, for sure. My love for cooking came from my childhood. My grandma made the best huge southern meals without any recipes at all, most of her ingredients coming from her garden. I loved watching her cook. Organic foods are a must and I try to add them to whatever I make for my family. I enjoy going to our local farmers market and making something out of what I've found that day. I love to travel with my family, especially to the ocean. We hope to live by the coast someday....