Thursday, September 20, 2012

Southwest Spaghetti Pie

More a casserole than a pie, this dish is a perfect potluck contribution.

8 oz dried spaghetti
1/2 cup milk
1 egg
1 lb ground pork
1 large onion, chopped (1 cup)
1 medium green pepper, chopped (3/4 cup)
1 clove garlic, minced
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp ground black pepper
1 15-oz can tomato sauce
1 cup shredded Monterey Jack cheese with jalapeno peppers
1 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain well. Return to pan. Combine milk and egg and stir into hot pasta. Transfer to a buttered 3-quart rectangular baking dish (there will be some free liquid).
Meanwhile, in a large skillet, cook pork, onion, sweet pepper, and garlic until meat is brown. Drain off fat.
Stir chili powder, cumin, oregano, salt, and black pepper into meat mixture in skillet. Cook and stir 2 minutes more. Stir in tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Spoon on top of pasta in dish. Sprinkle with cheeses.
Bake, uncovered, in a 425F oven for 10 minutes or until cheese is bubbly around the edges. Let casserole stand 5 minutes before serving. Makes 8 servings.

Optional: Substitute equal amount of ground beef for the pork.

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