Confetti Spaghetti

 I first had Confetti Spaghetti years ago at a Christmas party but I don't know why I never made it. It has such a wonderful blend of flavors. 

I think the recipe came from Taste of Home, but I made a few little changes to it and will definitely make it again. The main thing I changed from that recipe was using spaghetti sauce instead of tomato sauce and doubling the amount so it's not so dry.

It's a great dish to take to potlucks and can be made ahead. May be frozen for up to a month. Baking time might take a little longer if you take it from the fridge to the oven.

 If you like mushrooms, you could add a can of those.  

And just a note about the cayenne pepper. It adds a bit of heat. We like that but you can omit it if you don't.

Confetti Spaghetti

1 (12oz) box spaghetti  (note the size, not the 1 lb box)

1 1/2 lbs hamburger

1 green pepper chopped, I like to use some red and yellow too.

1 medium onion chopped

1 can (14-15 oz) diced tomatoes, undrained

2 cups spaghetti sauce

2 Tbsp brown sugar

1 tsp salt

1 tsp chili powder

1/2 tsp black pepper

1/4 tsp garlic powder

1/8 tsp cayenne pepper, optional

3/4 cup shredded cheddar cheese

Directions:

1. Cook spaghetti according to package directions.

2. In a large skillet, brown hamburger, green peppers, and onions until meat is no longer pink. Drain.

3. Stir in tomatoes, spaghetti sauce, brown sugar, and seasonings.

4. Drain spaghetti and add to the beef mixture.

5. Transfer to a greased 13x9 baking dish.

6. Cover and bake at 350 degrees for 30-40 minutes or heated through.

7. Uncover and sprinkle with cheese and bake 5 minute longer or until cheese is melted.

I like to grate some additional Parmesan Cheese on top before serving.

 printablerecipe

Linking to: Diana Rambles,  Foodie Friday, StoneGable, Clever Chicks, Mealtime Monday