Give ordinary spaghetti a flavorful upgrade with this Confetti Spaghetti. Bright diced peppers, onions, and tomatoes create a colorful “confetti” effect, while a blend of spices adds a gentle, zesty kick. It’s easy to make, satisfying, and perfect for feeding a family on a weeknight.
If you usually reach for a jarred sauce, this homemade version is a refreshing change. The sauce here is not a classic Italian marinara — it has a warm, slightly spicy flavor from chili powder and a touch of cayenne, balanced by a bit of brown sugar. The result is familiar yet different, making it a delicious option when you want something beyond store-bought sauce.
Do you prefer jarred spaghetti sauce or do you have a go-to homemade recipe?
Confetti Spaghetti
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Ingredients
- 12 oz whole wheat spaghetti
- 1 lb lean ground beef
- 2 cloves garlic, minced
- 1 medium green pepper, diced
- 1 medium sweet onion, diced
- 14.5 oz can diced tomatoes, undrained
- 8 oz can tomato sauce, (use 2 cans for a little more sauce)
- 1 Tbsp brown sugar
- 1 tsp salt
- 1 tsp chili powder
- ½ tsp pepper
- ½ tsp garlic powder
- ⅛ tsp cayenne pepper
- ¾ cup shredded cheddar cheese
Instructions
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Cook the spaghetti according to package directions. While the pasta cooks, heat a large skillet over medium. Add the ground beef, minced garlic, diced green pepper, and diced onion. Cook until the beef is no longer pink, breaking it up as it cooks, then drain any excess fat.
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Stir in the undrained diced tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder, and cayenne. Simmer briefly to blend the flavors.
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Drain the spaghetti and add it to the beef and sauce mixture. Toss until the noodles are evenly coated.
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Transfer everything to a greased 13×9-inch baking dish. Cover with foil and bake at 350°F for 30 minutes to meld the flavors and heat through.
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Remove the foil, sprinkle the shredded cheddar over the top, and bake 5 minutes more or until the cheese is melted. Let rest a few minutes before serving.
Notes
For a saucier dish, use two 8-ounce cans of tomato sauce. You can swap ground turkey for beef for a lighter version, or add extra vegetables like mushrooms or zucchini for more color and nutrition.
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