BBQ Spaghetti

BBQ Spaghetti
Staff Writer
BBQ Spaghetti

Christin/Spicy Southern Kitchen

BBQ Spaghetti

Everyone loves baked pasta and there is no better time to indulge than winter. The carbs in the pasta fill you up and the cheesy-oven-baked-goodness of a casserole warms you up. This version from Spicy Southern Kitchen has a flavorful twist: barbecue sauce, green onions, and cilantro.

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8
Servings
372
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  spaghetti, cooked until al dente
  • Cilantro for garnish, optional
  • 2/3  Cups  of your favorite BBQ sauce
  • 1½  Cup  shredded Cheddar cheese
  • 8-ounce can tomato sauce
  • 1  Tablespoon  tomato paste
  • green onions, chopped
  • Additional BBQ sauce for serving
  • ¼  Cup  sour cream
  • 1  Pound  BBQ pulled pork

Directions

Lightly grease a 9-by-13-inch baking dish. Heat the oven to 350 degrees.

In a large bowl combine the BBQ sauce, tomato sauce, tomato paste, and sour cream. Stir well. Add the pasta, BBQ pork, and green onions to the bowl and toss to combine well.

Pour mixture into the prepared casserole dish. Top with cheese and cover with aluminum foil (spray foil with cooking spray so it will not stick to the cheese). Bake for 20-30 minutes or until hot all the way through.

Top with cilantro and drizzle a little additional BBQ sauce on top.

Nutritional Facts

Total Fat
19g
27%
Sugar
8g
9%
Saturated Fat
6g
25%
Cholesterol
55mg
18%
Carbohydrate, by difference
37g
28%
Protein
15g
33%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
117mg
12%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
68µg
17%
Iron, Fe
2mg
11%
Magnesium, Mg
21mg
7%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
149mg
21%
Selenium, Se
15µg
27%
Sodium, Na
1613mg
100%
Water
94g
3%
Zinc, Zn
2mg
25%

BBQ Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

BBQ Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.