Confetti Spaghetti Recipe
Confetti Spaghetti Recipe photo by Taste of Home

Confetti Spaghetti Recipe

Publisher Photo
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

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

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.

Directions

  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.

Reviews for Confetti Spaghetti

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 14, 2014

"I love this recipe but I also add additional sauce and like to use small egg noodles instead of spaghetti. It holds together better and is easier to eat. It's also nice to change the cheese to Italian Blend (pre-shredded in bag).Always a winner at potlucks!"

MY REVIEW
Reviewed Oct. 12, 2014

"I make something like this but I leave out brown sugar and add corn...yummy!"

MY REVIEW
Reviewed Oct. 12, 2014

"I have been making a very similar recipe for years but never added the brown sugar. I'll try that next time. I break my spaghetti into 4 pieces for easier eating, and I add some oregano and a little season salt. One of my favorite go to, I don't want to spend a lot of time cooking recipes."

MY REVIEW
Reviewed Aug. 24, 2014

"This is pretty good, but it does need a couple of tweaks to make it worthy of 5 stars. First, based on comments from others, I tripled the amount of tomato sauce, and it was still a bit dry. Second, I would increase the spice level dramatically ... I couldn't even taste the garlic, chili powder or cayenne. Next time, instead of plain tomato sauce I'll use a big jar of good arrabbiata pasta sauce, which should help with both issues. DH said he'd like me to add some olives next time, and we both want to try a version using alfredo sauce. It's definitely worth experimenting with!"

MY REVIEW
Reviewed Aug. 22, 2014

"i made this for supper tonight and it was a hit with everyone! I did add oregano and basil!"

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