Southwestern Baked Spaghetti

Recipe #87085

YIELD: 9x13 glass dish

COMMENT: Only the meat topping has a taste (like Italian seasoning). The spagetti (with milk & egg) was bland = i just pour the spagettin sauce on top and didn't mix into the spagetti. The amount of [milk/egg:spagetti] ratio was just right. Even the meat sauce, not too soupy.

CHANGES:

• 2 chicken breast , grounded by moi = 1 lb ground beef
• 2 S onion = 1 M onion
• 5 cloves garlic = instead of 2
• 1/2 t cayenne = 1 t chilli powder
• 2 T sugar = non in recipe
• 1(200g), 1 (250g) Hunt's tomato sauce* = 2 (8z) tomato sauce
• approximate amount of grated quick melt cheese

*8 oz tomato sauce = 226.8 g

EQUIPMENT:
Lowest rack, Insulated glass 9x13 400º 17min (til bubbly and milk/egg were set)

PROCEDURE:
1. Boil more than 1/2 (but less than 3/4) of Saladmaster = too much liquid. Place 10z spagetti. Let it boil a few sec. Turned off heat, let it rest 40min = a bit too long coz my noodles weren't al dente.
2. Drain, while semi hot. Pour egg / milk slowly over noodles already placed in 9x13 glass dish.
3. Saute garlic, onion, in a little olive oil. Add chicken, cook til white. Add bell pepper, then seasonings.
4. Pour spagetti sauce. Let it simmer 7min
5. Spread over spagetti (ddin't mix)
6. Top with grated cheese
RECIPE:
8 ounces uncooked spaghetti, cooked
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

1. Combine hot drained spaghetti, milk and egg; mix well.
2. Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
3. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
4. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
5. Stir in tomato sauce and cook for 2 more minutes.
6. Spread meat mixture over spaghetti.
7. Sprinkle with cheese.
8. Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
9. Remove from oven and let stand for 10 minutes.