Mexican-Style Baked Spaghetti
Active Time: 15 minutes
Total Time: 35 minutes • Serves: 8
Schnucks nonstick cooking spray
1/2 (16-ounce) package spaghetti
3/4 pound Meat Masters lean ground beef
1 yellow bell pepper, diced (about 1-1/4 cups)
1 jar (15.5 ounces) Schnucks mild or medium chunky salsa
1 package (about 1 ounce) less-sodium taco seasoning mix (about 4 tablespoons)
1 package (8 ounces) finely shredded authentic Mexican style cheese (2 cups), divided
4 green onions, chopped (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
1. Preheat oven to 375°F. Spray 9 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Heat large covered saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain and return to saucepot.
2. Meanwhile, heat nonstick 12-inch skillet over medium-high heat. Add beef and bell pepper and cook 7 to 9 minutes or until browned, breaking up meat with side of spoon. Stir in salsa and taco seasoning; heat to boiling. Reduce heat to medium-low and simmer 3 minutes or until slightly thickened, stirring occasionally. Pour sauce over spaghetti; add 1 cup cheese and toss until well combined.
3. Transfer spaghetti mixture to prepared dish, spreading mixture evenly in dish; sprinkle with remaining 1 cup cheese. Bake 14 to 17 minutes or until top is browned. Let stand 5 minutes. Serve sprinkled with onions and cilantro.
Each serving: about 296 calories, 11 g total fat
(5 g saturated), 44 mg cholesterol, 790 mg sodium,
29 g carbohydrate, 3 g fiber, 4 g sugars, 17 g protein
The spaghetti will continue to cook in the oven, so boil it
just until it’s ‘al dente’ (Italian for ‘to the tooth’), meaning
that the spaghetti is still slightly on the firm side.