Here's a mash-up of epic proportions! All the awesome flavor of smoky BBQ pulled pork baked into a cheesy spaghetti casserole.
What You Need
Original recipe yields 8 servings
1/2 lb. spaghetti, uncooked
1 Tbsp. olive oil
1 cup chopped red onion s
1 large green pepper, chopped
2 tsp. minced garlic
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup KRAFT Original Barbecue Sauce
2 cups smoked pulled pork (without sauce)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's Make It
Heat oven to 375ºF.
Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat oil in large saucepan on medium heat. Add onions and peppers; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
Drain spaghetti, reserving 1/2 cup cooking water. Add reserved water to cooked vegetables in saucepan along with the tomatoes and barbecue sauce; mix well. Stir in meat. Add spaghetti; mix lightly.
Spoon spaghetti mixture into 13x9-inch pan sprayed with cooking spray; top with cheese.
Bake 25 to 30 min. or until heated through.
Prepare using shredded rotisserie chicken.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.