Southwest Spaghetti Pie
Serves 4 to 6
8 oz. Spaghetti or Linguine, uncooked
1/2 cup skim milk
8 oz. ground pork
1 cup chopped onion
1 medium green bell pepper, chopped
1 large clove garlic, minced
1 jalapeño pepper, minced
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Salt and pepper to taste
1 16-oz. can low-sodium tomato sauce
8 oz. Monterey Jack or Cheddar cheese
Preheat oven to 425-o F. Prepare pasta according to package directions; drain. Whisk together the milk and egg and mix in the hot pasta in a greased 9 x 12 x 2-inch baking dish.
Cook the pork, onion, green pepper, garlic and jalapeño together in a large skillet over medium heat for about 6 minutes, until the pork is cooked through. Drain off excess fat. Stir the chili powder, cumin, oregano, salt and pepper into the pork and cook for about 2 minutes. Spread the meat over the pasta in the baking dish. Sprinkle both cheeses evenly over the top.
Bake in the lower third of the oven for about 10 minutes, until the cheese is melted and the casserole begins to bubble. Let stand 5 minutes before serving.