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spaghetti In Red Chile Sauce 8 Ounces Spaghetti
1/2 Cup Melted Butter
1/2 Cup Evaporated Milk Or Heavy Cream
1 Garlic Clove, Mashed
2 Cups Red Enchilada Sauce
salt
pepper
1 Cup Grated Monterey Jack Cheese
3 Tablespoons Grated Parmesan Cheese
1 Teaspoon Mexican Oregano cook Spaghetti With Salt; Drain. Add Melted Butter And Evaporated Milk Or Heavy Cream Mixed With Garlic. Fold In Warm Red Enchilada Sauce. Add Salt And Pepper To Taste. Spoon Into A Long Baking Dish. Sprinkle With Mixed Cheeses And Oregano. Bake, Covered, At 325 Degrees F, Until Bubbling, About 15 Minutes. Check Often As Red Sauce Tends To Scorch Easily. |
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