Easy to fix. We really liked this dish. The jalapeño cheese gave it just the right kick so it was spicy, but not to spicy for Grace. The egg and milk gave the spaghetti a creamy texture. Ed said it was good as a left-over dish.
8 oz dried spaghetti
1 egg
1/2 cup milk
1 pd ground pork
1 lg onion, chopped (1 cup)
1 md green sweet pepper, chopped (3/4 cup)
1 clove garlic, minced
1 tbs chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano, crushed
1/4 tsp ground black pepper
1 15-oz can tomato sauce
1 cup Monterey Jack cheese w/ jalapeño chili peppers (4oz)
1 cup shredded cheddar cheese (4oz)
1. Preheat oven to 425 F. Grease a 3-quart rectangular baking dish; set aside. Cook pasta according to package; drain well. Return to pan. In small bowl, mix egg and milk; stir into hot pasta. Transfer mixture to the baking dish. Press pasta mixture into an even layer.
2. In large skillet, cook pork, onion, sweet peppers, and garlic until meat is brown; drain off fat. Stir in chili powder, salt, cumin, oregano, and black pepper. Cook and stir for 2 minutes. Stir in the tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Spoon meat mixture over pasta mixture in baking dish. Sprinkle w/ cheese.
3. Bake, uncovered, about 10 minutes or until bubbly around the edges. Let stand for 5 minutes before serving.
Makes 8 servings.
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