Monterey Spaghetti Bake (Printer-Friendly)
Creamy spaghetti bake with Monterey Jack, spinach, and crispy fried onions in a cheesy, satisfying casserole.
# What You’ll Need to Cook:
→ Pasta
01 -
8 ounces spaghetti noodles
→ Binding and Creaminess
02 -
3 large eggs
03 -
1 cup sour cream
→ Cheeses
04 -
1 cup freshly grated Parmesan cheese
05 -
2 cups shredded Monterey Jack cheese
→ Vegetables
06 -
10 ounces frozen chopped spinach, thawed and drained
→ Aromatics and Toppings
07 -
2 cloves fresh garlic, minced
08 -
1 can French-fried onions, divided
# Steps to Prepare:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
02 -
Cook spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain and let cool slightly.
03 -
In a large bowl, whisk eggs until smooth. Stir in sour cream, grated Parmesan, and minced garlic.
04 -
Add cooled spaghetti to the egg mixture and toss to coat. Fold in shredded Monterey Jack cheese, thawed spinach (excess moisture squeezed out), and half of the French-fried onions. Mix thoroughly.
05 -
Spread the mixture evenly into the prepared baking dish and cover with aluminum foil.
06 -
Bake covered for 30 minutes in the preheated oven.
07 -
Remove foil, sprinkle remaining French-fried onions over the top, and bake uncovered for an additional 5 minutes until onions are golden and crisp.
08 -
Remove casserole from oven and let rest a few minutes before serving.
# Extra Cooking Tips:
01 -
Avoid overcooking pasta; it will continue cooking in the oven. Let cooked spaghetti cool before mixing with eggs to prevent scrambling. Squeeze excess moisture from spinach to avoid watery casserole.
02 -
Lightly sauté minced garlic for 1-2 minutes before mixing in to deepen flavor. Freshly shred cheeses for best texture and taste.