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Southwest Spaghetti Pie
Southwest Spaghetti Pie takes the crowd-pleasing idea of spaghetti pie and nudges it into Tex-Mex comfort territory. A quick milk-and-egg custard binds hot spaghetti into a firm, sliceable base, like a pasta “crust.” On top goes a speedy skillet sauce of ground pork, onion, green bell pepper, and garlic simmered with tomato sauce and seasoned with chili powder, cumin, oregano, salt, and pepper. A duo of cheeses, pepper jack for jalapeño bite and cheddar for classic melt, finishes the casserole. The result is bubbly, cheesy, and satisfyingly hearty, with familiar pasta comfort and the warm spices you’d expect from Southwestern home cooking. It travels well, slices cleanly, and feeds a table, making it a natural for weeknights, potlucks, or game-day spreads.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 558 kcal

Ingredients
  

  • 8 oz dry spaghetti
  • ½ cup milk (2%)
  • 1 egg (large )
  • 1 tbsp unsalted butter ( or cooking spray, for pan)
  • 1 lb ground pork (80–85% lean)
  • 1 onion (medium, chopped)
  • 1 green bell pepper (medium, chopped)
  • 1 garlic clove (large, minced)
  • 1 tbsp chili powder
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 16 oz tomato sauce (1 can)
  • 4 oz pepper jack (Monterey Jack w/ jalapeño, shredded )
  • 4 oz sharp cheddar (shredded)

Instructions
 

Step 1: Heat Oven & Prep Pan

  • Preheat oven to 325°F. Butter or spray a 9×13-inch baking dish.

Step 2: Cook Spaghetti

  • Boil spaghetti in salted water until al dente; drain well.

Step 3: Make the Pasta Base

  • Whisk milk and egg in a large bowl. Add hot spaghetti and toss to coat. Spread evenly in prepared dish, pressing lightly to form a flat layer.

Step 4: Brown Pork & Aromatics

  • In a large skillet over medium-high heat, cook ground pork, breaking it up, until no longer pink. Add onion and bell pepper; cook until tender, 4–5 minutes. Stir in garlic; cook 30 seconds.

Step 5: Season & Sauce

  • Stir in chili powder, cumin, oregano, salt, and pepper; cook 30 seconds. Add tomato sauce; simmer 3–5 minutes to thicken slightly.

Step 6: Assemble

  • Spread the meat-tomato sauce evenly over the spaghetti layer.

Step 7: Add Cheese & Bake

  • Sprinkle pepper jack and cheddar over the top. Bake 20–25 minutes, until bubbly and lightly browned.

Step 8: Rest & Serve

  • Let stand 5–10 minutes for easier slicing. Cut into 6 squares and serve.

Tips

  • Swap pork for ground turkey or beef; add 1 tbsp olive oil if using lean turkey.
  • Use rotel-style diced tomatoes with green chiles plus 1 cup tomato sauce for a chunkier topper.
  • Make it spicier with extra chili powder or a pinch of cayenne; mellow it with all Monterey Jack.
  • Add 1 cup corn kernels or black beans to the sauce for extra volume.
  • Assemble up to 24 hours ahead; cover and refrigerate. Bake covered 10 minutes, then uncover and finish.
  • Freeze baked squares individually; reheat from thawed at 350°F until hot.
  • Prefer a true “pie”? Use two buttered 9-inch pie plates; reduce bake time by a few minutes.

Nutrition

Calories: 558kcalCarbohydrates: 37.3gProtein: 28.3gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 131.3mgSodium: 770mgPotassium: 297mgFiber: 1.7gSugar: 5.8gVitamin A: 643IUVitamin C: 22.2mgCalcium: 302mgIron: 2mg
Keyword baked pasta, cheesy casserole, comfort food, family dinner, spaghetti pie, Tex-Mex
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