Southwest Spaghetti

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish with butter.
• 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.
• 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.
• 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.
• bake in the preheated oven until the cheeses have melted and the casserole is bubbly, about 15 minutes.