Recipe By PJ Rodgers
Published Apr 2nd
Southwest Spaghetti
Prep 15m Cook 45m Additional - Ready In 1h
Servings 8 servings Calories 551.4

Spaghetti with a twist! Not your traditional Italian-seasoned spaghetti, but a blend of southwest spices adds a unique flavor to this casserole.

Recipe Ingredients

  • 2 teaspoons butter
  • 1 pound bulk sausage
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 (15 ounce) cans tomato sauce
  • 1 pound spaghetti
  • 2 eggs
  • 1 cup milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp Cheddar cheese

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  2. 2 Cook the sausage with the onion, green bell pepper, and garlic in a large skillet over medium heat, breaking the sausage into small pieces with the back of a wooden spoon as it cooks, until no longer pink, 7 to 10 minutes. Season with the oregano, chili powder, and cumin; allow to simmer another 5 minutes. Pour the tomato sauce into the mixture; simmer another 10 minutes.
  3. 3 While the mixture simmers, bring a large pot of lightly salted water to a rolling boil; cook the spaghetti at a boil until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
  4. 4 Whisk the eggs with the milk; add to the pot with the drained pasta and toss to coat. Transfer the pasta into the prepared baking dish; top with the sausage mixture. Scatter the Monterey Jack and Cheddar cheeses over the top of the pasta and sauce. Cover the dish with aluminum foil.
  5. 5 Bake in the preheated oven until the cheeses have melted and the casserole is bubbly, about 15 minutes.

Nutrition Facts

  • Calories 551.4
  • Carbohydrate 54.5 g
  • Cholesterol 111.5 mg
  • Fat 25.4 g
  • Fiber 4.5 g
  • Protein 26.7 g
  • Saturated Fat 11.6 g
  • Sodium 1272.7 mg
  • Sugar 9 g


  1. Very good. I doubled sausage and spices.. 1 lb. would have been like putting Vienna weenie on hot dog bun
  2. I am not a very experienced cook so I come on here a lot. This is the first time I made this recipe. It's delightful and is very flavorful. Instead of tomatoe sauce I used tomatoe paste with a half a cup of water. And I used a lot more cheese!
  3. I've tried 6 different Spaghetti bakes and I hated all of them. I decided if this one didn't cut it - I was DONE trying (and I'm a great cook!). Tonight I tried this one and it was DELISH! I didn't have green peppers so doubled the onions. I didn't have Parmesan cheese so used - Read more ...
  4. Everyone in the family loved this. So easy to make -- already had everything I needed on hand. Used "hot" country sausage which gave it an extra kick. Used mexican cheese blend. Used spaghetti sauce instead of "tomato" sauce... baked it a little longer than recommended. Turned out AWESOME!
  5. It was ok. Just a little bland and that's after I added cayenne powder.
  6. My wife and I cook for 7-9 every night and this is a real pleaser. Threw in some cayenne pepper for a little more kick. I love recipes like this that build on basic meals.
  7. Great stuff! I used pepper jack to give it a little kick. Didn't have enough foil to cover the pan so I didn't use it and baked it about 20-25 minutes instead of 15. Turned out great! Update: I tried reducing the milk to 1/2 cup and it made the spaghetti layer turn out a - Read more ...
  8. Very good - everyone loved even those who don't like sausage. Used Spicy Sausage and put a lot more cheese than called for:)
  9. I was disappointed with this recipe. The crush was soupy not a crust.