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Monterey Spaghetti

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
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    8 servings


  • 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


  • 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.

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.
  • 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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    Average Rating:
    • luann8190
      Sep 28, 2020

      No comment left

    • Eparsons
      Sep 13, 2020

      A double this recipe for my large family. I Sautéed fresh mushrooms, spinach And two chicken breasts cut Into small pieces and added it to the casserole before baking. It was amazing and had more protein in it.

    • Sheila
      Aug 25, 2020

      I've made this several times and it's always a winner. Even tried gluten free pasta and it was a hit, too. No negative comments, just happy faces and tummies. Leftovers warm up deliciously.

    • bheavican
      Aug 24, 2020

      Made a double batch of the recipe. Tastes very good but will do a few things different next time. I would add some rotisserie chicken, half the spinach, maybe a little heavy cream (the casserole was a little dry) and definitely more seasonings.

    • flyangelsc
      Aug 23, 2020

      All I can say is DELISH

    • Michele
      Aug 12, 2020

      This is SO family lives this!

    • Mary
      Aug 11, 2020

      Added rotisserie chicken to this and it was great. Big hit with family!

    • BirdnSav
      Aug 10, 2020

      Scrumptious! Thank you, Janet!!!

    • Karen
      Jul 31, 2020

      I gave this recipe a shot and boy it was really good. I used fresh garlic, and parmesan, mozzarella, and cheddar cheese. I also added some half and half to keep it from getting dry. I cooked the pasta only until barely al dente. I will keep this recipe in my head. It is good for using up small bits of cheese rather than keeping them hanging around in the fridge.

    • joni
      Jul 10, 2020

      This is such a great and versatile dish! I've made it tons of time following the recipe but threw grilled shrimp, asparagus and doubled the recipe this last time and served to 6 adults with salad and bread sticks. It rocked!