Southwestern Baked Spaghetti

* 8 ounces uncooked spaghetti, cooked
* 1/2 cup milk
* 1 egg
* 1 lb ground beef
* 1 medium onion, chopped
* 1 medium green bell pepper, chopped
* 2 garlic cloves, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon oregano
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 (8 ounce) cans tomato sauce
* 1/2 cup shredded cheddar cheese
* 1/2 cup shredded monterey jack cheese
(I used 1 cup edam/mozzarella cheese mix instead of cheddar and monterery jack cheese. You can buy this pre-shredded mix at Superstore. I like to use this for most Italian style dishes.)

Combine hot drained spaghetti, milk and egg; mix well. Pour spaghetti mixture into a buttered 9X13 inch casserole dish. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes. Stir in tomato sauce and cook for 2 more minutes. Spread meat mixture over spaghetti. Sprinkle with cheese. Bake at 425°F for 10 minutes or until cheese melts and is bubbly. Remove from oven and let stand for 10 minutes.