Monterey Spaghetti

Monterey Spaghetti is a filling meal that combines thick spaghetti, nutrient-dense spinach, creamy, cheesy flavors, and a crunchy French-fried onion topping. Perfect for potlucks, family get-togethers, or late-night dinners, this vegetarian dish presents a pleasing combination of tastes and textures.

The meal centers on Monterey Jack cheese, whose melty, creamy texture brings the elements together. Because of its easy cooking and ability to feed a group, home cooks seeking a crowd-pleasing, meatless dinner will find it a reliable choice.

“Monterey” is the name of a Californian, USA city distinguished for coastal beauty and historical importance. Spanish is the word itself; it means “king’s mountain” (from monte, meaning “mountain,” and rey meaning “king”). Spanish adventurer Sebastian Vizcaino chose it in 1602 in honor of the Count of Monterey, a viceroy of New Spain.

Italian “spaghetti” is “little strings” (from spago, meaning “string” or “twine,” with the suffix -etti suggesting smallness). It describes a kind of long, thin, cylindrical pasta, a mainstay of Italian cuisine from at least the 12th century; its roots may go back much farther to ancient Mediterranean societies.

The History of Monterey Spaghetti

Monterey Spaghetti seems to be a new recipe rather than a meal with considerable historical basis; hence, the exact beginnings of it are unknown. Still, its ingredients and style really fit the American casserole tradition, which originally gained popularity in the nation during the 1950s and 1960s.

Casseroles appealed to convenience, cost, and capacity to stretch meals to fill homes or occasions. Frozen spinach, canned French-fried onions, and processed cheeses, among pantry necessities, remind us of the post-World War II era when processed and frozen items became commonly available and valued in American kitchens.

Ingredients for Monterey Spaghetti

Monterey Spaghetti is a warm, inviting casserole that brings together the comforting trifecta of creamy cheese, tender pasta, and vibrant spinach, all crowned with a delightful crunch of French-fried onions.

• Cook Spaghetti: Cook four ounces of broken spaghetti in salted water until al dente, eight to ten minutes. Sort and reserve. Drain.
• Prepare Mixture: Whisk one egg until smooth in a big bowl. Stir in one cup of sour cream, one-fourth cup of Parmesan, and one-fourth teaspoon of garlic powder until well combined.
• Combine Ingredients: Combine cooked spaghetti, 2 cups Monterey Jack cheese, drained spinach, and half the French-fried onions (approximately 3/4 cup). Properly mix.
• Assemble: Transfer to a greased 2-quart baking dish (8×8-inch or thereabouts). Smooth the top, then foil covers it.
• Bake: Preheat the oven to 350°F. Bake covered until bubbled, 30 minutes.
• Add Topping: Uncover, scatter leftover French-fried onions on top, and bake five more minutes until brown.

Directions

Step 1: Boil Water for Pasta

Fill a medium pot with 2-3 quarts of water, add 1 teaspoon of salt, and bring to a rolling boil over high heat.

Step 2: Break and Add Spaghetti

Break 4 ounces of dry spaghetti into 2-inch pieces and add to boiling water, stirring gently to prevent sticking.

Step 3: Cook and Drain Spaghetti

Cook spaghetti for 8-10 minutes until al dente, then drain in a colander, shaking off excess water, and set aside.

Step 4: Whisk Egg

In a large mixing bowl, whisk 1 large egg until smooth, about 30 seconds.

Step 5: Add Sour Cream

Stir 1 cup sour cream into the egg until creamy and uniform.

Step 6: Incorporate Parmesan and Garlic

Add 1/4 cup grated Parmesan cheese and 1/4 teaspoon garlic powder to the egg mixture, stirring until fully combined with no clumps.

Step 7: Combine Main Ingredients

Add drained spaghetti, 2 cups shredded Monterey Jack cheese, a thawed and well-drained 10-ounce package of spinach, and half the French-fried onions (about 3/4 cup) to the bowl.

Step 8: Mix Thoroughly

Mix all ingredients thoroughly with a spatula until the spaghetti is coated and the ingredients are evenly distributed.

Step 9: Preheat Oven

Preheat the oven to 350°F with a rack in the center.

Step 10: Grease Baking Dish

Grease a 2-quart baking dish (8×8-inch or similar) with butter, cooking spray, or oil.

Step 11: Transfer Mixture

Transfer the spaghetti mixture to the greased dish, spreading it evenly and smoothing the top.

Step 12: Cover with Foil

Cover the dish tightly with aluminum foil, sealing the edges to trap steam.

Step 13: Bake Covered

Bake covered at 350°F for 30 minutes until bubbly and heated through.

Step 14: Remove Foil

Remove foil carefully to avoid steam burns.

Step 15: Add Onion Topping

Sprinkle the remaining French-fried onions (about 3/4 cup) evenly over the top.

Step 16: Bake Uncovered

Bake uncovered for 5 more minutes until onions are golden and crispy, watch to prevent burning.

Step 17: Rest Before Serving

Remove from the oven and let rest for 5 minutes before serving.

Tips for Serving

• Serve Hot for Best Texture: Present the casserole straight from the oven when it is still steaming to retain the creamy cheese texture and the crispness of the French-fried onion top.
• Garnish for Freshness: Just before serving, scatter a handful of freshly chopped parsley or a little sprinkling of more Parmesan cheese on top to provide a flash of taste and color.
• Pair with a Side Salad: A simple green salad topped with a mild vinaigrette and including mixed greens, cherry tomatoes, and cucumbers will balance the richness of the meal.
• Add Crusty Bread: Present alongside a crusty baguette or warm garlic bread to accentuate the substantial character of the casserole and help it absorb the creamy sauce.