Cheesy Spinach and Spaghetti

by Karin Calloway
If you’re looking for a change of pace from the usual spaghetti with tomato sauce, look no further than this family favorite. This hearty casserole, a combination of cooked spaghetti, spinach, sour cream, milk, an egg and two kinds of cheese is a family pleaser. The recipe calls for frozen chopped spinach, which you simply cook and drain well, making it particularly simple to prepare.

The casserole is a wonderful meatless entrée. However, cooked and cubed chicken breast meat or chopped ham can be added for another variation. A can of quartered artichokes or sautéed mushrooms also are nice additions. Complete your meal with garlic bread and a fresh fruit salad. Or, take this make-ahead casserole to your next covered dish dinner.

  • 10 ounces frozen chopped spinach
  • 1 large egg, beaten
  • 1/2 cup regular or light sour cream
  • 1/4 cup skim milk
  • 4 tablespoons grated Parmesan cheese, divided
  • 1 teaspoon onion salt
  • 1/4 teaspoon ground black pepper
  • 2 cups (8 ounces) grated Monterey Jack cheese, divided
  • 8 ounces spaghetti, cooked and drained
Preheat oven to 350 degrees F. Cook spinach according to package directions, drain well and set aside. Combine egg, sour cream, milk, 2 tablespoons of Parmesan cheese, onion salt, pepper, spinach and 1 cup of Monterrey Jack cheese in a large bowl. Add spaghetti, tossing well to coat.

Pour mixture in a baking dish that has been sprayed with nonstick cooking spray. Top with remaining cheeses and bake for 30 minutes, until cheese is melted and top is lightly browned.

Makes 4 to 6 servings.

Cheesy Spinach and Spaghetti

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Main Dishes