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Monterey Spaghetti

98 reviews
Total Time
Prep: 15 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Janet Hibler, Cameron, Missouri

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 21, 2023

I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty side dish the kids will eat. Topped with cheese and french-fried onions, this tasty spaghetti casserole recipe is a hit at our house. —Janet Hibler, Cameron, Missouri

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Test Kitchen Tips
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from the region in Italy where Parmigiano-Reggiano originated. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and fewer calories.
  • A businessman in Monterey, California, named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.
  • Here are 75 of our best pasta recipes we can't get enough of.

    • Watch How to Make Monterey Spaghetti

    Test Kitchen Approved

    Monterey Spaghetti

    Contest Winner
    98 reviews
    Prep Time 15 min
    Cook Time 35 min
    Yield 8 servings

    Ingredients

    • 4 ounces spaghetti, broken into 2-inch pieces
    • 1 large egg
    • 1 cup sour cream
    • 1/4 cup grated Parmesan cheese
    • 1/4 teaspoon garlic powder
    • 2 cups shredded Monterey Jack cheese
    • 1 package (10 ounces) frozen chopped spinach, thawed and drained
    • 1 can (2.8 ounces) french-fried onions, divided
    Text Ingredients

    Directions

    1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder.
      Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

    Nutrition Facts

    1 serving: 311 calories, 20g fat (11g saturated fat), 74mg cholesterol, 333mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 13g protein.

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