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Confetti Spaghetti

Confetti Spaghetti

Today I am taking that boring old spaghetti dinner up a notch! This Confetti Spaghetti has onions, peppers, and tomatoes for a pop of “confetti”, plus it’s got a tiny zesty zip from the spices. It’s simple to prepare, hearty and filling for the whole family to enjoy.

Confetti Spaghetti

I really haven’t tasted anything like this spaghetti. I get stuck in the, dare I say it, Prego sauce and noodles rut. But, honestly, the Prego Spicy Sausage sauce is my favorite, I’ll admit it! I also really love the Bacon & Provolone which is a little less of a classic Italian marinara. Anyway, for a homemade sauce, this one has that after effect of heat and flavor. It’s different than your typical Italian red sauce and I like it. So if you want to go beyond the bottle and try a homemade spaghetti recipe, this one is yummy!

Confetti Spaghetti

Are you a jarred spaghetti sauce type person or you do have a favorite recipe you like to make?

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Confetti Spaghetti
5 from 1 rating

Confetti Spaghetti

Created by Amber Brady
Yields6 Servings

Ingredients

  • 12 oz whole wheat spaghetti
  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 medium green pepper, diced
  • 1 medium sweet onion, diced
  • 14.5 oz can diced tomatoes, undrained
  • 8 oz can tomato sauce, (use 2 cans for a little more sauce)
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 1 tsp chili powder
  • ½ tsp pepper
  • ½ tsp garlic powder
  • tsp cayenne pepper
  • ¾ cup shredded cheddar cheese

Instructions
 

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, garlic, green pepper and onion over medium heat until meat is not 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. Toss to coat the noodles.
  • Transfer to a greased 13×9-inch baking dish. Cover with foil and bake at 350 degrees Fahrenheit for 30 minutes.
  • Uncover sprinkle with cheese, Bake 5 minutes longer or until cheese is melted.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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Recipe lightly altered from Taste of Home
5 from 1 vote (1 rating without comment)

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9 Comments

  1. Mmm this looks so good. I never grew up on jarred pasta sauce, so I can’t really eat it now, but I usually make a simple sauce with a can of tomato sauce, diced tomatoes and a few seasonings. This version looks so good, and baking the pasta too. Yummy!

    1. Really? I am a sucker for the ease of a jar, but I do like homemade when I “go all out.”

  2. Yum! We aren’t fans of simple spaghetti so I loved how you switched things up. I love the addition of vegetables! Jars are not my favorite. I prefer homemade pasta sauce but I love how quick it is using a jar. I have my favorite brands and try to stock up on those when they are on sale.

    1. Yeah, I totally use the jar like 99% of the time, but it is refreshing to make a homemade sauce!

  3. I’m always looking for tasty variations on an old classic! Looks delicious!

  4. This recipe is great!!! I would definitely love to make this. Next time I prepare spaghetti – I’m making it this way!

  5. This looks delicious! I like to add a little spice to my meals and this is perfect! I love the name of it too!!

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