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Homemade Monterey Spaghetti photo

Monterey Spaghetti

Creamy, cheesy baked spaghetti with spinach and crispy fried onions for a crunchy topping.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people

Equipment

  • 9x13 Baking Dish
  • Large Pot
  • Large Bowl
  • Colander
  • Mixing Spoon
  • Measuring cups and spoons
  • Aluminum Foil

Ingredients
  

  • 8 ounces spaghetti break in half before cooking
  • 2 cups Monterey Jack cheese shredded
  • 1 cup Parmesan cheese shredded and divided (use 1/2 cup in filling, remaining for topping)
  • 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 (about 3 oz mixed in, 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 and set aside.
  • In a large bowl, whisk together the sour cream, ricotta, egg, salt, pepper, and garlic powder until smooth.
  • Stir in the shredded Monterey Jack and 1/2 cup of the shredded Parmesan until combined.
  • Add the drained chopped spinach, about half of the crispy fried onions (≈3 ounces), and the cooked spaghetti to the cheese mixture and toss until everything is evenly coated.
  • Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
  • After 30 minutes, remove the foil, sprinkle the remaining crispy fried onions and the remaining Parmesan on top, and bake uncovered for an additional 5–8 minutes until the top is golden and crispy.
  • Remove from the oven and let rest at least 5 minutes before serving.

Notes

  • Thaw and squeeze out excess liquid from frozen spinach before using.
  • Break the spaghetti so it fits in the baking dish more easily.
  • You can shred cheeses yourself for better melting.
  • Letting it rest helps the casserole set for easier serving.