Pasta night just got more exciting with this Monterey spaghetti bake! Once you try it, you’ll understand why people can’t get enough.
It’s creamy, cheesy, and packed with little surprises like spinach and crispy onions. Each bite is better than the last.
It’s a crowd-pleasing dish that effortlessly balances rich flavors and satisfying textures.
And don’t be ashamed if you come back for thirds!
Why You’ll Love This Monterey Spaghetti
Taste Triumph: The blend of sharp Parmesan and mild Monterey Jack cheeses is so good. Combine those with garlic and a luxurious sour cream base, and you’ll be amazed.
Packed with Nutrition: The spinach adds a layer of richness and texture without overpowering the dish. It’s healthy and delicious and won’t intimidate picky eaters.
Make-Ahead: You can assemble this dish up to 24 hours in advance. Then, simply bake it just before serving. It’s easy, peasy, and delightfully cheesy!
Great for Leftovers: Many pasta dishes dry out when reheated. But this casserole maintains its creamy texture. It actually develops an even better taste the next day.
Ingredients
- Spaghetti: The hearty, satisfying base of the casserole. It holds the creamy, cheesy mixture together.
- Eggs: They help bind the ingredients for a rich, cohesive texture throughout the dish.
- Sour Cream: It adds creaminess and a tangy flavor. It also balances the richness of the cheeses.
- Parmesan: It offers a savory, nutty taste that enhances the overall depth of flavor.
- Garlic: It infuses the dish with a subtle yet aromatic punch of flavor.
- Monterey Jack Cheese: It melts beautifully into the casserole for a mild, creamy, and slightly sweet cheesiness.
- Frozen Chopped Spinach: It provides a pop of color, nutrients, and earthy flavor. It complements the richness of the cheese quite nicely, as well.
- French-Fried Onions: The crunchy, savory topping. They add texture and a burst of flavor to every bite.
How to Make Monterey Spaghetti
Follow these easy steps to make Monterey spaghetti.
1. Prepare. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish. Set aside.
2. Cook the spaghetti. Cook it in a large pot of salted, boiling water. Cook according to the package instructions until al dente, then drain and set aside.
3. Mix the base. Whisk the eggs in a large bowl until smooth. Then, stir in the sour cream, Parmesan, and minced garlic.
4. Combine. Once the spaghetti cools slightly, add it to the egg mixture and toss to coat. Fold in the shredded Monterey Jack, chopped spinach, and one of the cans of French onions. Mix well.
5. Assemble. Spread the mixture evenly into the baking dish and cover with aluminum foil.
6. Bake. Bake, covered, for 30 minutes. Then, uncover and sprinkle the other can of French onions on top. Bake for another 5 minutes, uncovered, until the onions are crisp.
7. Serve. Remove the casserole from the oven and let it rest for a few minutes. Then, enjoy!
Tips for the Best Monterey Spaghetti
These tips and tricks will make your spaghetti sensational.
- Don’t overcook the pasta! Boil it until it’s just tender, then drain it immediately. It’ll keep cooking in the oven, so you don’t want to fully cook it initially.
- Don’t get scrambled. Don’t add the hot pasta to the egg mixture, or it could scramble the eggs. Instead, set it aside to let it cool slightly first.
- Ditch the excess liquid. Squeeze as much liquid as possible from the thawed spinach using a kitchen towel. Excess moisture can make the casserole watery.
- Skip the bagged stuff. As I’ve mentioned in other recipes, pre-shredded cheeses aren’t the way to go. They often contain anti-caking agents that make it harder to melt the cheese. That, in turn, can negatively affect the casserole’s texture.
- Boost the flavor. Lightly saute the minced garlic for 1 to 2 minutes before mixing it in. Doing so will give the spaghetti bake a deeper, sweeter garlic flavor. For a bit of heat, stir in a pinch of crushed red pepper flakes or diced jalapeno.
- Experiment and have fun. Try replacing some of the Monterey Jack cheese with mozzarella for stretchiness. (Or sharp cheddar for a tangier flavor.) You can also swap out spinach for other greens. (i.e., kale, Swiss chard, or broccoli.) Add-ins like shredded chicken, sun-dried tomatoes, or bacon work well, too.
How to Store
Monterey spaghetti stores well, but you can’t freeze it. The texture won’t hold up once it thaws.
To Store: Let the leftovers cool completely. Then, refrigerate them in an air-tight container for up to 4 days.
To Reheat: Reheat desired portions covered in the oven. (350 degrees/15-20 minutes) Or microwave on high for 1 to 2 minutes. Add a sprinkle of fresh cheese on top for extra melty goodness.
Monterey Spaghetti
8
servings25
minutes40
minutes514
kcalThis Monterey spaghetti is so creamy, cheesy, and delicious! With tender spinach and a crispy fried onion topping, everyone will ask for seconds.
Ingredients
8 ounces spaghetti
2 large eggs
2 cups sour cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
4 cups shredded Monterey Jack cheese
1 (10-ounce) package frozen chopped spinach, thawed and well-drained
2 (2.8-ounce) cans French-fried onions, divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish and set it aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, allowing it to cool slightly.
- In a large mixing bowl, whisk the eggs until smooth. Stir in the sour cream, Parmesan, and minced garlic until well combined.
- Add the slightly cooled spaghetti to the egg mixture, tossing to coat thoroughly. Gently stir in the shredded Monterey Jack cheese, chopped spinach, and 1 can of French-fried onions. Mix until evenly distributed.
- Transfer the spaghetti mixture to the prepared baking dish, spreading it evenly. Cover with aluminum foil.
- Bake the covered dish in the preheated oven for 30 minutes. Or until the casserole is warmed through and the cheese is fully melted.
- Remove the dish from the oven. Uncover and sprinkle the remaining can of French-fried onions over the top. Return the casserole to the oven. Bake uncovered for an additional 5 minutes or until the onions are golden and crisp.
- Let the casserole rest for a few minutes before serving. Enjoy the creamy, cheesy, and crunchy goodness!
Notes
- Don’t overboil the pasta, or it will become mushy while baking.
- Don’t add the pasta to the egg mixture until it has cooled. Otherwise, it may scramble the eggs.
- Remove as much liquid as possible from the thawed spinach to prevent a watery casserole.
- Avoid pre-shredded cheeses; shred them yourself.
