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Confetti Spaghetti

 Confetti Spaghetti
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
12 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1 package (12 ounces) spaghetti
  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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.

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Confetti Spaghetti (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.