The Scoop
Monterey Spaghetti: Baked pasta dish perfect for a new chapter.
The first time I made Monterey Spaghetti was during a particularly exciting move. I'd just landed in a charming Californian town for a new job opportunity. My tiny apartment kitchen had limited space, so I was eager to cook something both comforting and manageable. With a carton of eggs in the fridge and always having a stash of spaghetti and canned goods on hand, a pantry-friendly baked pasta dish felt like the ultimate celebration of change. One evening, after a long day of unpacking boxes, I found a new local cheese shop that sold an irresistible Monterey Jack. I couldn't resist its creamy texture, and that evening the beautifully shredded cheese found its way into my improvised pasta bake.
The true magic unfolded as I stirred thawed spinach into the mix, balancing a vibrant green freshness with the rich cheeses. My secret joy was the crispy fried onions, which I layered with care, ensuring that every crunch would crown each bite. As a tip, breaking the spaghetti into two-inch pieces really helps with layering the pasta evenly. I remember running to the oven in anticipation as it filled the apartment with a mouth-watering aroma. When the golden-brown onion topping appeared, it was my signal that the dish had reached its glorious finale. I took my first bite seated on a stretch of carpet—the only piece of furniture at the time—and knew Monterey Spaghetti had claimed a warm spot in my new California life.
Ingredients
- 4 ounces spaghetti, noodles broken into 2-inch pieces, cooked
- 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 crispy fried onions, divided
Directions
- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish.
- In a large bowl, beat the egg.
- Add the sour cream, the parmesan cheese, and the garlic powder.
- Add the cooked spaghetti, the Monterey Jack cheese, the spinach, and 1/2 of the onions to the egg mixture.
- Pour the spaghetti mixture into the prepared baking dish.
- Bake, covered, until heated through, for about 30 minutes.
- Top the spaghetti mixture with the remaining onions.
- Bake until the onions are golden-brown, about 5 minutes.
- Serve hot.
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