Confetti Spaghetti, Baked Spaghetti

One of the best things about our Relief Society monthly newsletter is that it comes with a great recipe!  Josh has been asking me to make baked spaghetti, which I’d never made before.  So when April’s newsletter came out and it had this delicious recipe for Confetti Spaghetti, I knew I’d have to give it a try!  Unfortunately there was no name with the recipe so I don’t even know where this came from! 

Here’s what you’ll need…

12 oz spaghetti

1 lb ground beef

1/2 chopped green pepper

1/2 chopped onion

1 (14.5 oz) can undrained, diced tomatoes

1 (8 oz) can tomato sauce

1 tablespoon brown sugar

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 teaspoon chili powder

3/4 cup shredded cheese (I used half medium cheddar, half mozzarella) 

Cook the spaghetti noodles according to the package.  While that is going, brown your ground beef, green pepper and onion in a large skillet.  Drain grease.  

Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, and garlic powder.

Drain spaghetti and add to the beef mixture.

Transfer to a greased 13 x 9 inch pan and cover with foil.  Bake at 350°F for 30 mins.

Uncover and sprinkle with cheese, bake 3-5 mins longer until cheese is melted.

Josh, Hudson and I all LOVED it.  Cole and Ryan weren’t very fond of the green peppers but that’s to be expected from 3 and 9 year olds. 🙂

We served it with garlic bread made from our easy french bread recipe and steamed, seasoned brussel sprouts.  Enjoy!

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