Salt for pasta water
8 oz. spaghetti
1/2 c. milk
1 egg
1 lb. ground pork
1 med. green pepper, chopped
1 med. onion, chopped
1 lg. clove garlic, minced
1 tbsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
1 (16 oz.) tomato sauce
4 oz. grated Monterey Jack cheese with jalapeno peppers (1 c.)
4 oz. grated Cheddar cheese (about 1 c.)

Preheat oven to 425 degrees. Bring large pot of water to boil for pasta. Add salt and pasta and cook about 8 minutes or until tender. Drain. Whisk together milk and egg and mix with hot pasta. Spread mixture in buttered 9 x 13 inch (3 quart) baking dish. While pasta is boiling, cook pork, onion, green pepper and garlic together in large skillet for about 6 minutes over medium heat until pork is cooked through. Drain or spoon off excess fat. Stir in chili powder, oregano, 1/2 teaspoon salt, and black pepper into pork and cook about 2 minutes. Stir in tomato sauce and cook 2 minutes. Spread meat over pasta in baking dish. Sprinkle both cheeses evenly over top. Bake in lower third of oven for about 10 minutes until cheese is melted and casserole begins to be bubbly. Let stand about 5 minutes before cutting into squares. Makes 4-6 servings.