sketch of Bob above the Spaghetti Casserole recipe.

I'm not sure how it got the name confetti spaghetti but it is a great ground beef spaghetti casserole recipe made in the trusty nine by thirteen inch baking dish. Another great part of the spaghetti recipe is that it gives directions for making it ahead and freezing it for later use for up to 1 month! And directions for cooking it after letting it thaw. I don't know about you, but they had me at the melted Cheddar cheese part! - Rob Allison.


1 pkg. (12 oz.) spaghetti
1 1/2 lb. ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 T. light brown sugar
1 t. salt
1 t. chili powder
1/2 t. pepper
1/4 t. garlic powder
1/8 t. cayenne pepper
3/4 c. shredded Cheddar cheese

Cook spaghetti according to directions (or 2 minutes less if you like it al dente). Meanwhile in a large skillet, cook beef, green pepper and onion over medium heat til meat is no longer pink. Drain. Stir in tomatoes, tomato sauce and brown sugar; stir. Add remaining ingredients, except cheese, and stir. Drain spaghetti and add. Transfer to a greased (9x13 inch) baking dish (you can freeze the dish at this point for up to a month to cook at a later time). Cover and bake 350° for 30 minutes. Uncover, sprinkle with cheese and bake, uncovered, for 5 more minutes or til cheese is melted. If you have frozen it for later use, thaw for a day in the refrigerator before baking or allow about 10 more minutes to bake.
(serves 5-8)

Confetti Spaghetti Casserole recipe is published in our March, 2001 Menu Minder.

You may like to try these other Spaghetti Sauce recipes below: