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Confetti Spaghetti Recipe

Confetti Spaghetti Recipe photo by Taste of Home

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It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser.

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Confetti Spaghetti Recipe

Prep: 20 min. Bake: 35 min.

Yield: 12 Servings

20 35 55

Ingredients

1 package (12 ounces) spaghetti
1-1/2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne. Drain spaghetti; add to the beef mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 266 calories, 9 g fat (4 g saturated fat), 45 mg cholesterol, 402 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Confetti Spaghetti in Taste of Home December/January 2000, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Confetti Spaghetti

Confetti Spaghetti

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Reviewed on Aug. 16, 2010 by faith7025

I have made this recipe many times-and shared the recipe often too. It is wonderful! I also really like it with mushrooms or chopped squash or zuccini added.

Reviewed on Aug. 16, 2010 by faith7025

I have made this recipe many times-and shared the recipe often too. It is wonderful! I also really like it with chopped squash or zuccini added.

Reviewed on Apr. 18, 2010 by mwalker21

I have made this numerous times and I absolutely love this dish. I do add a bit more noodles then the recipe calls for. I HIGHLY recommend this~

Reviewed on Apr. 16, 2010 by ptuner

This time I made this with macaroni. Had a pkg. I needed to use. Just as good!

Reviewed on Mar. 27, 2010 by frankieb

I've made this many times and it's always delicious. Sometimes I'll use what's handy - tomato soup instead of tomato sauce, jarred cheddar cheese sauce or campbells cheese soup instead of the shredded cheese. I'll serve with a side salad and some garlic bread. My husband always asks for seconds.

Reviewed on Oct. 05, 2009 by sday5

I have made this recipe so many times. It is my go to casserole.

Reviewed on Jan. 17, 2009 by jsrachel

This recipe is so easy to make! I always use 2 cans of both diced tomatoes and the tomato sauce.

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