dinner recipe · #02301
Black Bean Pepper Cheddar Spaghetti Bake
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 53 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep18 min
Cook35 min
Inactive0 min
Total53 min
Ingredients
- 12 ozSpaghetti
- 12 cupsWater
- 12 ozCanned Black Beans
- 8 ozRed Bell Pepper
- 2 cupsTomato Sauce
- 4 ozCheddar Cheese
- 1 tspTable Salt
Instructions
- Heat the oven to 375°F (191°C). Bring the Water to a boil with half of the Table Salt, add the Spaghetti, cook until just tender according to its package timing, and drain.
- Drain and rinse the Canned Black Beans if canned. Wash the Red Bell Pepper under running water, keep leafy greens separate from raw meat and poultry, and cut it into small pieces.
- Combine the Spaghetti, Canned Black Beans, Red Bell Pepper, Tomato Sauce, remaining Table Salt, and half of the Cheddar Cheese in a baking dish.
- Top with the remaining Cheddar Cheese and bake for about 20 minutes until bubbling and hot throughout.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 16.5 g
- Carbohydrates
- 59.2 g
- Fat
- 7.6 g
- Fiber
- 7.4 g
- Sodium
- 620.6 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.