Monterey Spaghetti (Print version)
A creamy baked Monterey Spaghetti casserole with spinach, sour cream, melty Monterey Jack, and crispy fried onions on top.
# Ingredients:
For the pasta bake
01 -
8 oz (225 g) spaghetti, broken in half
02 -
1 large egg
03 -
1 cup (240 g) full-fat sour cream
04 -
1/2 cup (125 g) ricotta cheese
05 -
2 cups (225 g) shredded Monterey Jack cheese
06 -
1/2 cup (50 g) grated Parmesan cheese, divided
07 -
1 teaspoon garlic powder
08 -
3/4 teaspoon fine salt
09 -
1/2 teaspoon black pepper
10 -
1 package (10 oz or 285 g) frozen chopped spinach, thawed and squeezed dry
11 -
1 can (2.8 oz or 79 g) crispy fried onions, divided
For the dish
12 -
Butter or cooking spray, for greasing
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the broken spaghetti until al dente, then drain well and set aside.
02 -
Preheat the oven to 350 degrees F. Grease a 2 quart baking dish or a small 9 by 13 inch baking dish.
03 -
In a large bowl, whisk the egg, sour cream, ricotta, garlic powder, salt, and pepper until smooth. Stir in the Monterey Jack and 1/4 cup of the Parmesan.
04 -
Add the cooked spaghetti, squeezed spinach, and half of the fried onions to the bowl. Fold until the noodles are evenly coated with the cheese mixture.
05 -
Spread the mixture in the prepared dish. Cover with foil and bake for 30 minutes, until hot in the center.
06 -
Uncover and sprinkle with the remaining fried onions and remaining 1/4 cup Parmesan. Bake uncovered for 5-8 minutes, until the topping is golden and crisp.
07 -
Let the casserole rest for 5 minutes before scooping so the creamy filling can settle slightly.
# Good to know:
01 -
Best served hot, after a short rest so the slices hold together.
02 -
For a saucier casserole, stir 2-3 tablespoons milk into the filling before baking.
03 -
Assemble up to 1 day ahead without the final fried onion topping.