Friday, November 20, 2009

Confetti Spaghetti

Confetti Spaghetti
1 -12 oz package angel hair pasta
1 1/2 pounds lean ground beef
1 medium green or red pepper, chopped
1 medium onion, chopped
1 14 oz can diced tomatoes undrained (S&W Italian are the best)
1 8 oz can tomato sauce
1 T brown sugar
1 tsp salt
1 tsp chili powder
1/2 tsp pepper1/4 tsp garlic powder
1/8 tsp cayenne pepper
3/4 c shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is well cooked. Drain fat if necessary. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne. Drain spaghetti: add to beef mixture. Transfer to a greased 9 X 13 baking dish. Cover and bake at 350 F for 30 minutes. Uncover, sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted. Yields 12 servings.

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