Southwestern Baked Spaghetti

This recipe is so easy and very tasty too! I added a can of diced tomatoes the second time I made it and will make it that way on the future. Thanks for posting!

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Excellent! I didn't change any of the ingredients or amounts. The only thing I did do different was stir in a few spoonfuls of the sauce into the pasta before baking it.
I loved it, my husband loved it, the kids ate it, and there were no leftovers!

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I made this and we enjoyed this dish immensely. I did switch the green bell pepper for a poblano pepper. This was very tasty and we will make this again. Thanks for posting a great, super fast and easy recipe!

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I have been making this for a year and my whole family loves it-kids included! The added spices make this dish quite a few cuts above most baked spaghetti recipes. The only change I make regulary is to double the tomato sauce, oregano and garlic. (We like it more saucy than the original recipe comes out.) The addition of kidney beans is fantastic.

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I started making this the other day but found out that I didn't have any tomato sauce. I added a can of sloppy joe sauce instead and used a mexican blend shredded cheese. After it was all put together, I refrigerated it and the babysitter heated it up the next day. My stepson LOVED it so much, his mom called and asked for the recipe. Thank you for a very kid friendly meal!

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I must say this is absolutely the best baked spaghetti I've ever tasted! As the first reviewer did, I too added a can of sliced mushrooms and also sliced olives, and a little fresh basil. My family loved it and I will definitely be making this again!

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This was so easy to make and everyone liked the recipe. I made it exactly as written with the addition of some sliced mushrooms. I would of preferred a stronger Oregano flavor and maybe a little basil added to it. I will definitely make it again. Thank you.

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This is great. I made it for our Boy Scout Troop and some of the boys came back for thirds. I like to make it with two layers instead of one so the cheese is mixed in the middel. Super easy and delcious.

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Excellent!! My husband couldn't stop eating it! I used a big can of diced Ortega chilis instead of the bell pepper. The only thing I would do differently next time is make a bit more sauce to stir through the pasta, it was a little plain on bites with a thin topping.

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a very good recipe, and easy to make

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This was really good comfort food on a cold night. I used a jar of pasta sauce & a tin of diced tomatoes. Husband said it was too tomatoey for him and is not over fond of pasta. I used a red pepper instead of green as they are a little sweeter. I will definitely make this again. It is also a good dish to make ahead of time & just pop it in the oven.

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We absolutely LOVED this casserole.......yummy yummy yummy!! Only thing I changed was to use Italian seasoning instead of just oregano and also used tomato sauce with basil and garlic instead of just plain. Can't wait to make it again!! I can see eating it once a week!!
Thanks much for the recipe.

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looks like one I will try... not sure what makes it south western except a lil cumin. My notso spicy friends will like it though

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My husband really liked this meal; I halved the recipe for the two of us and it fed us for two meals, so it makes a lot. I used just the egg white when halving the recipe.

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This recipe turned out great for us. Adjusted a few things slightly, cut back the pasta to 5 1/2 oz & abit on the milk. Increased the beef & garlic. Sub'd 1/2 of the tomato sauce with a homemade pasta sauce I had on hand. I was using jalapeno pepper cheese for the monterey so I cut back the chili powder abit. The cheese browned up nicely on top & the balance of pasta vs beef/vegys was perfect for us, thanks for sharing.

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Outstanding! All I heard around the table were yummy sounds :) I took others advice and used 3 cans of sauce and increased the spices. A definate keeper!

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Well, my first thought after making was, Oh, chili with spaghetti. I guess I don't know what I expected after reading the ingredients and directions. It reminded me of a dish I heard about years ago: Cincinnati-style chilli is usually served as a topping over a bowl of spaghetti. I know the recipe is SOUTHWESTERN Baked spaghetti, but I didn't think of Cincinnati as southwestern. It tasted good, but I don't quite know if I would make again? Hey, you never know what company might request :-)

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Tastes good... I did not use milk or eggs. Used colby instead of cheddar cheese. I also mixed the meat and noodles before topping with cheese. Will make again (:

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