Time: 50 minutes
Yield: 8 servings
Monterey Spaghetti is a delicious platform to serve up and enjoy the incredible taste of Monterey Jack cheese: buttery, creamy, and melty in all its stretchy goodness. Accented with sharp parmesan cheese, Monterey Spaghetti brings cheesy goodness to the max. But cheese isn't the only delight in this dish—the pasta is tender, the sauce is creamy, the spinach is hearty, and the french-fried onions are crispy, for a delicious range of flavors and textures. Better still, this dish makes enough for leftovers the next day, so your lunch can be just as delicious as dinner!
Ingredients• 4 ounces spaghetti, noodles broken into 2-inch pieces • 1 large egg • 1 cup sour cream • 1/4 cup parmesan cheese, grated • 1/4 teaspoon garlic powder • 2 cups Monterey Jack cheese, shredded • 1 (10-ounce) package frozen chopped spinach, thawed and drained • 1 (2.8-ounce) can french-fried onions, divided
Preheat the oven to 350 degrees F.
Grease a 2-quart baking dish.
Cook the spaghetti until al dente according to the package directions.
In a large bowl, beat the egg.
Add the sour cream, parmesan cheese, and garlic powder.
Drain the spaghetti.
Add the spaghetti, Monterey Jack cheese, spinach, and 1/2 of the onions to the egg mixture.
Pour the mixture into the prepared baking dish.
Bake, covered, until heated through, for about 30 minutes.
Top the mixture with the remaining onions.
Bake until the onions are golden brown, about 5 minutes.