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Confetti Spaghetti Recipe
Confetti Spaghetti Recipe photo by Taste of Home

Confetti Spaghetti Recipe

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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. —Katherine Moss, Gaffney, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Confetti Spaghetti in Taste of Home December/January 2000, p31

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.

Full-Bodied Red Wine

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

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Reviewed Jan. 21, 2016

"Read all of the reviews, only change I made was to use 10 oz. of jarred spaghetti sauce instead of the 8 oz of tomatoe sauce. This is so very good and easy to make with plenty for leftovers. I think this will be even better the next day. This is a keeper for sure and if you need to feed a crowd this recipe will do it, just add bread and a little salad and you have dinner. Good recipe."

Reviewed Sep. 15, 2015

"My family liked this recipe better than another baked spaghetti recipe I usually make. I used diced can tomatoes with oregano, basil, and garlic and I left out the garlic powder."

Reviewed Feb. 7, 2015

"Love this casserole! It's like spaghetti meats chili, so it's a crowd pleaser. Even for the kids!"

Reviewed Jan. 3, 2015

"I have made this recipe many times since it was first published. I always use a 16oz jar of spaghetti sauce and a can of Rotel in lieu of the tomato sauce and diced tomatoes. Sometimes I substitute ground italian sausage for a portion of the hamburger meat. It's always tastes delicious and every time I serve it to company, they love it."

Reviewed Dec. 5, 2014

"This was a quick and easy dish to prepare, put it in the fridge for one of my late work nights so hubby had it out and heating up when I got home. Does need a little more sauce and the seasonings seemed to cook out but not sure if that was because it had been refrigerated or not. I could still catch the cayenne pepper so we just added a bit of salt and pepper on top and it was very good. Just a small amount leftover from 2 of us and he ate it the next day. Will definitely make it again."

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