This creamy, cheesy casserole is a weeknight winner. Baked Tex-Mex Spaghetti combines lightly spiced meat, a rich béchamel-style sauce, bright tomatoes with green chiles, and two kinds of melty cheese tucked into angel hair pasta. It has the cozy comfort of baked pasta and a lively southwest flavor profile that’s approachable and family-friendly. I’ll walk you through the recipe step by step so your oven and taste buds collaborate perfectly.

Why you’ll love this version

Quick to assemble: the sauce comes together on the stovetop while pasta cooks.
Creamy texture: a flour-and-butter base with milk creates a smooth, velvety binder for the cheese and tomatoes.
Balanced spice: ground cumin and chili powder add warmth without overpowering the cheddar and pepper jack.
Versatile protein: choose lean ground beef or ground turkey depending on preference.

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 tablespoon ground cumin
2 teaspoon chili powder
½ teaspoon salt
16 ounces angel hair pasta

Equipment

Large pot for pasta
Large skillet or sauté pan
Medium saucepan for sauce base (or use the skillet if large enough)
9×13-inch baking dish
Wooden spoon and whisk

Flavor notes and swaps

This recipe uses pepper Jack for a touch of heat and cheddar for familiar melty goodness. If you prefer milder flavors, use all cheddar. For more brightness, squeeze a little lime over individual servings and sprinkle extra cilantro. If you’d like a smoky dimension, add ½ teaspoon smoked paprika with the chili powder.

Step-by-step instructions

Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the 16 ounces of angel hair pasta and cook until just al dente according to package directions. Drain the pasta and set aside.
In a large skillet set over medium-high heat, add the ¾ pound 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 cooked through and the onion is softened, about 6–8 minutes. Drain any excess liquid or fat if desired.
Move the cooked meat and onion to one side of the skillet, or transfer them to a bowl temporarily. In a medium saucepan or the now-empty skillet, melt the 4 tablespoons unsalted butter over medium heat.
Once the butter is melted and bubbling, whisk in the ½ cup all-purpose flour. Cook the flour-butter mixture for 1–2 minutes, stirring constantly, until it becomes fragrant and lightly golden—this cooks the raw flour taste out.
Gradually whisk in the 1 ½ cup milk, pouring slowly and whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens slightly into a smooth sauce, about 3–5 minutes.
Stir in the two (8-ounce) cans tomato sauce and the 1 (10-ounce) can diced tomatoes and green chiles, undrained. Mix until combined and the sauce is uniform.
Add the cooked ground meat and onion back into the sauce, then season with 1 tablespoon ground cumin, 2 teaspoon chili powder, and ½ teaspoon salt. Stir to combine and simmer gently for 2–3 minutes so the spices bloom and flavors meld.
Remove the sauce from heat and fold in the 1 (8-ounce) package grated cheddar cheese and the 1 (8-ounce) package grated pepper Jack cheese. Stir until the cheeses are melted and the sauce is smooth and cheesy.
Pour the drained angel hair pasta into a large bowl or return it to the empty pasta pot. Pour the cheesy tomato-meat sauce over the pasta and toss gently until every strand is coated.
Transfer the coated pasta and sauce mixture into a 9×13-inch baking dish, spreading it evenly. If you like, reserve a small handful of cheese to sprinkle on top before baking for an extra-melty crust.
Bake in the preheated oven for 20–25 minutes, until the casserole is bubbling around the edges and the top is lightly golden.
Remove from the oven and let the casserole rest for 5 minutes. Sprinkle the 2 tablespoon fresh chopped cilantro over the top before slicing and serving.

Storage and reheating

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes until warmed through, or reheat a larger portion in a 350°F oven covered with foil for 15–20 minutes.

Serving suggestions

Serve with a simple green salad and a squeeze of lime.
Top with diced avocado or a dollop of sour cream for creaminess.
Add pickled jalapeños or a side of black beans for extra Tex-Mex flair.

Quick tips

Don’t overcook angel hair; it should be slightly underdone when you drain it because it will continue cooking in the oven.
Whisk the milk in slowly to prevent lumps in the flour-butter base.
If you prefer a thicker casserole, reduce the milk by ¼ cup; for a looser sauce, add ¼ cup more milk.

This Baked Tex-Mex Spaghetti is the sort of dish that satisfies a crowd and makes great leftovers. It hits all the right notes: creamy, cheesy, and spiced just enough to keep things interesting. Gather the family, bake it until bubbly, and enjoy a smart, comforting meal that’s easy to pull together on busy nights.

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Baked Tex-Mex Spaghetti

A comforting baked pasta casserole with a creamy Tex‑Mex tomato sauce, seasoned meat, and melted cheddar and pepper jack cheeses.

Prep Time15

Cook Time30

Total Time45

Servings: 7 servings

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 pound

Instructions

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 following package directions until al dente; drain and set aside.
While the pasta cooks, heat a large skillet over medium heat and brown the ground turkey or beef, breaking it up as it cooks.
Add the finely chopped onion to the skillet when the meat is nearly cooked; sauté until the onion is tender and the meat is fully cooked, then remove the meat mixture and set aside.
In the same skillet over medium heat, melt the butter. Whisk in the flour gradually to form a paste and cook, whisking, for 2 minutes.
Slowly whisk in the milk until the mixture thickens and is smooth.
Stir in the tomato sauce (both cans) and the diced tomatoes with green chiles, and simmer, stirring occasionally, until the sauce is thick and creamy.
Return the cooked meat mixture to the sauce, then add the grated cheddar cheese, 1 cup of the grated pepper jack cheese, chopped cilantro, ground cumin, chili powder, and salt; stir until cheese melts and the mixture is combined.
Toss the cooked pasta with the sauce in a large bowl until the pasta is evenly coated, then transfer to the prepared baking dish and cover with foil.
Bake covered for 30 minutes. Remove foil, top with the remaining pepper jack cheese, and bake uncovered until the cheese is melted and bubbly, about 5 more minutes.
Let the casserole rest for a few minutes, then slice and serve.