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September 22, 2006

Confieti Spaghetti

Confetti Spaghetti

1 pck. (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

Posted by Willie Crawford at September 22, 2006 11:22 PM

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