Monterey Spaghetti Recipe
Monterey Spaghetti Recipe photo by Taste of Home
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Monterey Spaghetti Recipe

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4.5 11 15
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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, nutritious side dish the kids will eat. Topped with cheese and french-fried onions, this tasty casserole is a hit at our house. -Janet Hibler, Cameron, Missouri
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6-8 servings


  • 4 ounces spaghetti, broken into 2-inch pieces
  • 1 egg
  • 1 cup (8 ounces) sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 can (2.8 ounces) french-fried onions, divided

Nutritional Facts

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


  1. Cook spaghetti according to package directions. Meanwhile, in a medium 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. Yield: 6-8 servings.
Originally published as Monterey Spaghetti in Taste of Home October/November 1994, p29

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Reviewed May. 25, 2016

"Use a bag of fresh baby spinach leaves in place of the frozen chopped spinach. Add to pasta just before it's done. Otherwise, excellent dish!"

Reviewed May. 10, 2016

"Very delicious. I added about a quarter cup light cream and a half cup of chicken broth along with 2 diced and cooked chicken breasts. Absolutely will make again. This one is a keeper!"

Reviewed May. 10, 2016

"we'll be at our kids this weekend for dinner and they said "bring a side". I'm bringin "THIS". this is gonna be a huge hit with the kids as there's nothin on the ingredient list we don't love-YEAH! thanks for sharing"

Reviewed Mar. 2, 2014

"Both my Nephew and I love preparing this recipe just as it is and have been making it since it first appeared in Taste of Home, just can't imagine changing a thing. A wonderful side dish that has not only become a family favorite but something we are proud to serve our guest or take to Church Dinners."

Holly Lyford
Reviewed May. 7, 2012

"I love this recipe! I do adapt it a bit--add cooked chicken, use angel hair pasta (and more like 8-10 oz), 1/2 cup Parmesan cheese, no french-fried onions, and added a little chicken broth and heavy cream or milk. Yum!"

Reviewed Mar. 15, 2012

"I have had this recipe for years and has always been one of my favorites. This size casserole just isn't enough to feed 5. I guess if I want some next time, I'm going to have to double the recipe."

Reviewed Jul. 21, 2011

"I've made this many times over the past 15 years or so. Just about everyone loves this dish. I add a little milk to keep it moist during baking. To make it more filling, stir in some diced cooked chicken."

Reviewed Jan. 2, 2011

"This recipe was just okay. I expected it to have more flavor (bling). It seemed somewhat dry. My husband did have seconds. I made the Baked Spaghetti Recipe last week which I felt was excellent and will make again soon. Not so with this recipe."

Reviewed Jun. 5, 2010

"I've been making this recipe since it first appeared in 1994! Loved it then, love it now."

Reviewed Apr. 14, 2010

"Delicious! Since a family member doesn't like onions, only the flavor they give to recipes, I switched to minced onions and used crushed potato chips to top it off in order to eliminate the french-fried onion rings altogether.

Also, I bought a rotiserie chicken, skinned & shredded it & added it to the ingredients. I also microwaved it to heat it up. I felt baking it would really dry it out."

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