Jen's Southwestern Baked Spaghetti (Vegetarian/Vegan)
Came up with this when I was craving a cheesy baked spaghetti. You can make this many different ways with any veggies/protein you want. I love this so much because it is so easy, economical and makes for AWESOME leftovers!
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 8
- 1
- 1
- 1
- 1
- 3
- 1⁄2teaspoon cumin
- 1⁄2 - 1teaspoon oregano
- 1teaspoon chili powder
- 1⁄2
- 1⁄4
- 2(8 ounce) cans tomato sauce
- 3⁄4 - 1cup shredded cheddar cheese (or use Daiya)
- 1tablespoon olive oil
-
Advertisement
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.
Advertisement