Southwest Baked Spaghetti

shared by Patty H.
(This recipe doesn't have the traditional "tomato-ey" flavor. The egg and milk blend with the spaghetti to make a sort of crust so this cuts into squares very easily.)
Ingredients:
8 ounces uncooked spaghetti, cooked & drained
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced (I used 1/4 tsp. dried garlic flakes)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

Directions:
1. Spray or butter a 9 x 13 pan. Preheat oven to 425.
2. Cook spaghetti. Combine hot drained spaghetti with milk and egg; mix well.
2. Pour spaghetti mixture into casserole dish.
3. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
4. Return drained meat back to the skillet and add seasonings; Cook for 2 minutes.
5. Stir in tomato sauce and cook for 2 more minutes.
6. Spread meat mixture over spaghetti.
7. Sprinkle with cheese.
8. Bake at 425°F for 12-15 minutes or until cheese melts and is bubbly.
9. Remove from oven and let stand for 10 minutes. Cut into squares and serve.