Monterey Spaghetti

This spaghetti casserole is pure comfort in a baking dish. Broken spaghetti gets tossed in a rich mixture of sour cream, beaten egg, and Parmesan, then layered with melted Monterey Jack cheese and spinach before baking until bubbly.

The French fried onions are what set this apart from a standard baked pasta. Half get mixed into the casserole for a subtle crunch throughout, and the rest go on top for the last five minutes to turn golden and crispy. That contrast between the creamy interior and crunchy topping is what keeps you reaching for another scoop.

Breaking the spaghetti into short pieces before cooking is important here. Long noodles make the casserole hard to serve and even harder to eat. Two-inch pieces distribute the cheese and spinach evenly through every bite.

Kitchen Tips

• Squeeze the thawed spinach dry in a clean towel. Excess water will make the casserole soggy and prevent the cheese from melting into a cohesive sauce.
• Mix the hot drained spaghetti into the egg and sour cream mixture quickly. The residual heat gently cooks the egg, creating a custardy binder.
• Cover the dish for the first 30 minutes to keep moisture in, then uncover for the onion topping so it crisps properly.

Variations

• Pepper Jack heat: Swap Monterey Jack for pepper jack cheese for a spicy version.
• Add chicken: Fold in shredded rotisserie chicken for a heartier main dish.
• Breadcrumb topping: If you don’t have French fried onions, mix panko with melted butter and Parmesan for a crunchy alternative.