One-pan comfort gets a spicy southwestern spin in this cozy casserole-style pasta. Baked Tex-Mex Spaghetti takes angel hair pasta and tosses it with a velvety, cheesy tomato sauce studded with seasoned ground turkey (or lean ground beef), diced tomatoes with green chiles, and a double-cheese melt of cheddar and pepper Jack. It’s the sort of dinner that comes together quickly, feeds a crowd, and reheats brilliantly for lunches. Below you’ll find an approachable ingredient list, clear step-by-step directions, and tips to make this an easy weeknight staple.

Why you’ll love this recipe

Bright, familiar Tex-Mex flavors in a family-friendly casserole format.
Uses pantry-friendly tomato products and common spices for a fast cook time.
Angel hair pasta cooks and bakes to a tender but not mushy texture when combined with a sauce that has body from butter, flour, and milk.
The combination of cheddar and pepper Jack gives both creaminess and a little kick—perfect for piling on extra cilantro if you like.

Ingredients

▢¾ pound ground turkey or lean ground beef
▢½ cup finely chopped onion
▢4 tablespoons unsalted butter
▢½ cup all-purpose flour
▢1 ½ cup milk
▢2 (8-ounce) cans tomato sauce
▢1 (10-ounce) can diced tomatoes and green chiles, undrained
▢1 (8-ounce) package grated cheddar cheese
▢1 (8-ounce) package grated pepper Jack cheese
▢2 tablespoon fresh chopped cilantro
▢1 teaspoon ground cumin
▢2 teaspoon chili powder
▢½ teaspoon salt
▢16 ounces angel hair pasta

Make-ahead and substitutions

If you’d like to prep ahead, brown the meat and cook the sauce, then cool and refrigerate up to 24 hours before assembling and baking. Angel hair can be cooked just shy of al dente and refrigerated; add a few minutes to the bake time when assembling from chilled. For a lighter finish, swap half-and-half for the milk, though the texture will be slightly richer with whole milk.

Kitchen tools

Large skillet or sauté pan
Medium saucepan (if you prefer to cook components separately)
9×13-inch baking dish or similar casserole
Wooden spoon or spatula
Colander for draining pasta
Measuring cups and spoons

Flavor notes

This dish sits nicely between classic spaghetti and a Tex-Mex enchilada bake. The ground cumin and chili powder give an earthy warmth without overpowering the tomato-cheese base. Pepper Jack brings a gentle heat; if you prefer no heat at all, substitute the pepper Jack with another mild cheddar or Monterey Jack. The fresh cilantro added at the end brightens the casserole and cuts through the richness.

Rewritten step-by-step directions

Follow these clear steps to prepare Baked Tex-Mex Spaghetti. The order follows the original flow but is rewritten for clarity and ease in the kitchen. Do not change the ingredient amounts listed above.

Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lightly greasing it and set it aside so it’s ready when the sauce and pasta are combined.
Bring a large pot of salted water to a boil. Add the 16 ounces angel hair pasta and cook until just shy of al dente (slightly firmer than you normally would), following package directions but subtracting 1–2 minutes; the pasta will finish cooking in the oven. Drain the pasta and set it aside while you make the sauce.
In a large skillet over medium heat, add the ground turkey or lean ground beef and the ½ cup finely chopped onion. Cook, breaking up the meat with a spoon, until the meat is browned and the onion is softened, about 6–8 minutes. If any excess fat collects, drain off a little, leaving enough to carry flavor.
Reduce the heat to medium-low and add the 4 tablespoons unsalted butter to the skillet. Once the butter melts, sprinkle in the ½ cup all-purpose flour. Stir constantly for 1–2 minutes to form a roux; this will thicken the sauce and remove the raw flour taste.
Slowly pour in the 1 ½ cups milk while whisking or stirring continuously, ensuring the roux and milk combine smoothly without lumps. Keep cooking and stirring until the mixture thickens to a creamy consistency, about 3–5 minutes.
Stir in the 2 (8-ounce) cans tomato sauce and the 1 (10-ounce) can diced tomatoes and green chiles (undrained). Mix thoroughly so the tomato products incorporate into the milk base and seasoned meat.
Add the seasoning: 1 teaspoon ground cumin, 2 teaspoon chili powder, and ½ teaspoon salt. Taste the sauce and adjust the seasoning slightly if you prefer a little more heat or salt. Keep the sauce at a gentle simmer for 2–3 minutes so the flavors meld.
Turn off the heat and stir in the 1 (8-ounce) package grated cheddar cheese and the 1 (8-ounce) package grated pepper Jack cheese until the cheeses melt into the sauce and create a smooth, cheesy mixture.
Toss the drained angel hair pasta into the skillet (or transfer the sauce to a large bowl and add the pasta) and stir gently to coat every strand in the sauce. Make sure the pasta is evenly combined with the meat and cheese mixture.
Transfer the pasta and sauce mixture into the prepared 9×13-inch baking dish, spreading it into an even layer. Sprinkle the top with any remaining cheese if you saved some for a crusty top, or leave it as-is for a soft cheesy finish.
Bake in the preheated 350°F oven until the casserole is bubbling and heated through, about 20–25 minutes. If you like a golden top, place the dish under the broiler for 1–2 minutes at the end, watching closely so it doesn’t brown too much.
Remove the dish from the oven and let it rest for 5–10 minutes; this helps the sauce settle and makes serving cleaner. Sprinkle 2 tablespoons fresh chopped cilantro over the top before serving to add brightness and color.

Serving suggestions

Serve slices of this pasta with a crisp green salad, a scoop of guacamole, or warm corn tortillas for scooping. A drizzle of crema or a dollop of plain Greek yogurt adds cooling richness if you like more cream on the plate. Garnish with extra cilantro, sliced jalapeños, or diced avocado for variety.

Make it your own

To add vegetables, fold in a cup of roasted corn or black beans with the pasta before baking.
For deeper smoky flavor, add ½ teaspoon smoked paprika with the other spices.
If you want a crunch, top with crushed tortilla chips or panko mixed with a tablespoon of melted butter before the final broil.

Storage and reheating

Leftovers keep covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and bake at 350°F for 15–20 minutes until hot. If the pasta seems dry when reheating, stir in a splash of milk to restore creaminess.

Notes on ingredients

The recipe calls for ground turkey or lean ground beef; either option works well. The butter, flour, and milk make a simple white sauce base that thickens the tomato mixture and guarantees a creamy texture. Using both cheddar and pepper Jack balances melting quality and spicy flavor—feel free to alter that ratio toward more or less heat.

Final thoughts

Baked Tex-Mex Spaghetti brings a playful fusion of two comforting worlds: classic baked pasta and bold Tex-Mex flavors. It’s a dependable recipe for busy weeknights, potlucks, or whenever you want a hands-off casserole that still tastes like you spent extra time in the kitchen. The directions above walk you through the process step by step so the final dish comes out cheesy, slightly spicy, and utterly satisfying every time.

Ready to put it together? Gather your ingredients, preheat the oven, and let the scent of cumin, chili, and melting cheese fill your kitchen.

Baked Tex-Mex Spaghetti

A creamy, cheesy Tex‑Mex spaghetti casserole with seasoned ground meat and tomatoes baked until bubbly.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 7 servings

Ingredients Equipment Method Notes

Ingredients

0.75 pound ground turkey or lean ground beef
0.5 cup finely chopped onion
4 tablespoons unsalted butter
0.5 cup all-purpose flour
1.5 cups milk
16 ounces tomato sauce 2 (8-ounce) cans
10 ounces diced tomatoes and green chiles 1 can, undrained
8 ounces grated cheddar cheese 1 package
8 ounces grated pepper Jack cheese 1 package
2 tablespoons fresh cilantro chopped
1 tablespoon ground cumin
2 teaspoons chili powder
0.5 teaspoon salt
16 ounces angel hair pasta about 1 box

Equipment

9x13-inch casserole dish
Large Pot
Large Skillet
Whisk
Measuring cups and spoons
Mixing Bowl
Spatula or wooden spoon

Method

Preheat the oven to 350°F (175°C) and spray a 9x13-inch casserole dish with cooking spray.
Cook the angel hair pasta in a large pot of salted boiling water according to package directions until al dente, drain, and set aside.
While the pasta cooks, brown the ground turkey or beef in a large skillet over medium heat. When the meat is nearly done, add the chopped onion and sauté until the onion is tender and the meat is cooked through; remove and set aside.
In the same skillet, melt the butter over medium heat. Gradually whisk in the flour and cook for about 2 minutes, whisking frequently to form a roux.
Slowly whisk in the milk and cook, stirring, until the mixture thickens into a creamy sauce.
Add the tomato sauce and the can of diced tomatoes with green chiles (including the liquid), and continue cooking, stirring occasionally, until the sauce is thick and creamy.
Stir the cooked meat and onions into the sauce, then add the cheddar cheese, about 1 cup of the pepper Jack cheese, cilantro, cumin, chili powder, and salt; mix until the cheeses begin to melt and everything is combined.
In a large bowl, combine the cooked pasta and the sauce mixture, stirring until the pasta is evenly coated.
Pour the pasta mixture into the prepared baking dish, cover with foil, and bake for 30 minutes.
Remove the foil, top with the remaining pepper Jack cheese, and bake uncovered for an additional 5 minutes or until the cheese is melted and bubbly.
Let the casserole rest a few minutes before slicing and serving; garnish as desired.