Monterey Spaghetti

The star of Monterey spaghetti is Monterey Jack cheese, a mild, creamy cheese that gives the dish its melty, luscious texture (and its claim to fame). Monterey Jack was made famous in the late 1800s by David Jacks, a businessman from Monterey, California, who started selling this local cheese across the U.S. His name stuck, and so did the cheese’s reputation for being smooth, versatile and perfect for melting into just about anything.

This Monterey spaghetti recipe is a baked pasta casserole that’s cozy and just slightly nostalgic (in the best way). It’s packed with tender spaghetti, tangy sour cream, Parmesan for that salty bite, earthy spinach for a pop of green, and a crispy crown of French-fried onions. Whether you’re feeding a weeknight crowd, bringing a side dish to the holiday table, or craving a big forkful of comfort, Monterey spaghetti delivers a heap of melty goodness.

Ingredients for Monterey Spaghetti

• Spaghetti: Regular spaghetti works great here, but breaking it into shorter lengths makes it easier to stir into the creamy base, and helps it bake evenly. Shorter noodles and smaller pasta shapes offer a better bite in casseroles.
• Large egg: The egg helps hold everything together as it bakes and adds richness without extra fat. Beat it well before adding the other ingredients.
• Sour cream: Sour cream lends tanginess, smooth texture and just enough acidity to balance the cheeses. Full-fat or light sour cream both work—just avoid fat-free sour cream, which may get watery.
• Grated Parmesan cheese: Parmesan adds sharp, salty depth that enhances the Monterey Jack without overpowering it. For best results, choose freshly grated Parmesan or authentic Parmigiano-Reggiano. The U.S. versions labeled “Parmesan” are milder, but still totally usable.
• Garlic powder: Just a touch of garlic powder gives the casserole warmth and savory depth. It’s subtle, but rounds out the flavor profile so you don’t need extra seasoning.
• Shredded Monterey Jack cheese: Monterey Jack is one of the best melting cheeses with a mild flavor. It melts like mozzarella, but has a bit more character.
• Frozen chopped spinach: Chopped spinach adds color, nutrients (including iron and vitamin A), and just the right amount of texture. Make sure it’s well-drained to avoid a watery sauce; press out any excess liquid with a clean towel or paper towels.
• French-fried onions: These give crunch, flavor, and a signature golden finish. Half goes into the casserole for extra oniony goodness, while the rest is sprinkled on top at the end for crispy drama. Don’t worry about making them yourself; the canned kind has a cult following for a reason.

Directions

Step 1: Cook the pasta

Cook the spaghetti according to the package directions.

Editor’s Tip: Break the spaghetti into smaller pieces before cooking it for even mixing and easy scooping later. And cook them only to al dente so the noodles hold their shape as they continue to cook in the oven.

Step 2: Mix up the creamy base

Meanwhile, in a large bowl, beat the egg. Add the sour cream, Parmesan cheese and garlic powder.

Step 3: Build the casserole

Drain the spaghetti and add it to the egg mixture with the Monterey Jack cheese, spinach and half the onions. Pour it into a greased 2-quart baking dish.

Step 4: Bake the casserole

Cover the casserole and bake it at 350°F for 30 minutes or until it’s heated through.

Step 5: Top it off and finish baking

Top the casserole with the remaining onions. Return it to the oven for five minutes, or until the onions are golden brown.

ELLIE CROWLEY FOR TASTE OF HOME

Monterey Spaghetti Variations

• Make it spicy: Add a pinch of red pepper flakes for a kick that pairs perfectly with the creamy cheeses.
• Add mushrooms or roasted red peppers: Stir in sauteed mushrooms or chopped roasted red peppers to boost the umami.
• Make it meaty: If you’re not sticking to a vegetarian diet, stir in cooked and crumbled sausage, bacon or diced ham.

How to Store Monterey Spaghetti

To store Monterey spaghetti, let it cool, then cover the baking dish with foil or transfer the leftovers to an airtight container. Store it in the refrigerator for up to four days. It reheats like a dream, and might even taste better the next day.

Can you freeze Monterey spaghetti?

To freeze Monterey spaghetti, wrap the entire casserole dish in storage wrap and foil, or transfer it to freezer-safe containers. It will last in the freezer for up to two months.

What’s the best way to reheat Monterey spaghetti?

For single servings, microwave Monterey spaghetti in 30-second bursts until it’s warmed through. For larger amounts, reheat the covered casserole in a 350° oven for 15 to 20 minutes until it’s warmed through.

Monterey Spaghetti Tips

ELLIE CROWLEY FOR TASTE OF HOME

Can you make Monterey spaghetti with another type of pasta?

Yes, you can make Monterey spaghetti with other short pasta shapes, such as penne, rotini or even elbow macaroni. Avoid anything too delicate, like angel hair. (And be sure to adjust all your references to the dish according to the pasta: Monterey penne, Monterey elbows, Monterey fettuccine … You get the idea.).

What can you serve with Monterey spaghetti?

To accompany Monterey spaghetti, serve fresh vegetables—like a simple green salad dressed with a bright, light lemon vinaigrette. Make it a meal to remember by pairing Monterey spaghetti with a garlic knot (or two). As always, I like to add a sweet and a spirit, and in this case, I’m thinking chocolate amaretti cookies and a paper plane cocktail with a touch of amaro in it!