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Monterey Spaghetti

Creamy baked spaghetti with Monterey Jack, Parmesan, ricotta, spinach, and crispy fried onions.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 8 people

Ingredients

  • 8 ounces spaghetti broken in half
  • 2 cups Monterey Jack cheese shredded
  • 1 cup Parmesan cheese shredded and divided
  • 1 cup sour cream
  • 1/2 cup ricotta cheese
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 10 ounces frozen chopped spinach thawed and drained
  • 6 ounces crispy fried onions divided (use about 3 oz in the mixture and remaining for topping)

Instructions

  • Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
  • Break the spaghetti in half and cook in a large pot of boiling salted water according to package directions until al dente; drain well.
  • In a large bowl, whisk together Monterey Jack, 1/2 cup of the Parmesan, sour cream, ricotta, egg, salt, pepper, and garlic powder until smooth.
  • Add the drained chopped spinach, about 3 ounces of the crispy fried onions, and the cooked spaghetti to the cheese mixture; toss until evenly combined.
  • Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
  • Remove foil, sprinkle the remaining crispy fried onions and the remaining Parmesan over the top, then return to the oven and bake 5–8 minutes more until the top is golden and crispy.
  • Let the casserole rest at least 5 minutes before serving.

Equipment

  • 9×13 baking dish
  • Large Pot
  • Large Bowl
  • Colander
  • Measuring Cups and Spoons
  • Aluminum Foil

Notes

  • Thaw and squeeze excess liquid from the spinach before using.
  • Use freshly shredded cheeses for best melting.
  • Let it rest so slices hold together when serving.