Mexicali Spaghetti Bake

READY IN: 1hr 15mins
Recipe by Recipe Junkie

I love how the Worcestershire sauce gives a unique kick to this spaghetti. Try this when you get tired of ordinary spaghetti!

Top Review by vrvrvr

Wonderful tasting casserole! Soooo good and satisfying. I used green onion and no green pepper, 3 cloves of garlic, 1 c. of frozen corn. The 2 tsp of "chili peppers" is actually chili powder. This needed more moisture so I added 1/2 c. chicken stock, but I think next time I will just put in a 28 oz. can of diced tomatoes. I increased the worcestershire sauce to boost the flavor. I loved the black olives in this -- and I had a 4 oz. can of minced olives (for tapenade) which was great - they blended right in and no picky eaters detected them. I shredded a 4 oz. block of sharp cheddar in this. We loved it and we'll eat it again, for sure! Went great with salad and cornbread, and a little sour cream garnish.

Ingredients Nutrition


  1. While making sauce, cook spaghetti or noodles.
  2. Drain well.
  3. Brown beef until partly done.
  4. Add onion, pepper and garlic.
  5. When beef is brown, add spagetti, tomatoes, corn, salt, pepper, chili powder, worcestershire sauce and olives.
  6. Bake 1 hr covered at 325°F.

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