Description
This spicy Southwestern Spaghetti Pie Casserole will quickly become a family favorite.
Ingredients
- 8 ounces, weight Uncooked Spaghetti
- ½ cups Milk
- 1 Large Egg
- 1-½ cup Grated Cheddar Cheese, Divided
- 1 Tablespoon Extra Virgin Olive Oil
- 1 pound Bulk Sausage (I Use Johnsonville)
- 1 Medium Onion, Diced
- 1 Medium Red Bell Pepper, Diced
- 1 Jalapeño Pepper, Diced (I Like My Pie Spicy, So I Use Two)
- ½ Medium Green Bell Pepper, Diced
- 2 cloves Garlic, Minced
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- ½ teaspoons Smoked Paprika
- ½ teaspoons Dried Oregano
- 2 cans (10 Oz. Size) Diced Tomatoes With Chiles
- 1 can (15 Oz. Size) Tomato Sauce
- 1 Chipotle Pepper In Adobo, Chopped
- Salt And Pepper, to taste
Preparation
Preheat oven to 425ºF. Grease a 9-inch-by-13-inch casserole dish.
Cook pasta according to package instructions. Strain cooked pasta. Allow to cool slightly.
Add milk and egg directly to the casserole dish. Whisk to combine. Stir in the room-temperature pasta and 1/2 cup of shredded cheddar cheese. Set aside.
Heat olive oil in a large sauté pan over medium heat. Brown sausage until cooked through, about 7 minutes. Add onion, red and green bell pepper, jalapeño, and garlic to the pan. Cook, stirring occasionally, until the veggies are tender, about 5 minutes.
Stir in the spices, diced tomatoes, tomato sauce, and chipotle pepper. Turn the heat down to medium-low and allow the sauce to simmer for 5 minutes. Add salt and pepper to taste.
Pour the sauce over the pasta. Toss to combine. Top with remaining 1 cup cheddar cheese.
Bake uncovered for 20 minutes. Allow the spaghetti to rest for 15 minutes before slicing.
