Mexican Green Spaghetti
Description
Cheese and spaghetti are layered with a green sauce of bell peppers blended with broth and sour cream to create this unique Mexican spaghetti bake.
Ingredients
•
1 (16 ounce) package spaghetti
•
4 large green bell peppers, stemmed and seeded
•
1 cup water, or more as needed
•
2 cubes chicken bouillon
•
1 clove garlic, peeled
•
1 tablespoon butter, or more to taste
•
1 (16 ounce) container sour cream
•
1 cup shredded mozzarella cheese, or more to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2
Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
3
Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
4
Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
5
Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
6
Bake in the preheated oven until cheese is melted, about 20 minutes.