Spinach and Spaghetti
Two classic ingredients baked to cheesy perfection in all of its creamy glory!
Servings: 4 people
Calories: 1276kcal
Ingredients
- 10 oz. frozen spinach chopped
- 1 egg beaten
- 1/2 cup sour cream
- 1/4 cup milk or half & half
- 4 Tbsp Parmesan cheese
- 2 tsp. dry minced onion
- 1/4 tsp. salt
- dash pepper to taste
- 2 cups Monterey Jack cheese
- 4 oz. spaghetti cooked
Instructions
- Preheat oven to 350 degrees F. Cook spinach according to package directions and drain it well.
- Combine beaten egg, sour cream, milk, 2 tbsp. Parmesan and Monterey Jack cheess, minced onion, salt, and pepper. Mix well. Stir in the spinach and spaghetti until combined.
- Turn mixture into an ungreased 10x6x2 baking dish or a medium to large oven-safe casserole dish/bowl. Sprinkle with remaining 2 tbsp. Parmesan cheese.
- Bake, covered, in 350 degree oven for 15 minutes.
- Uncover and bake for 15-20 minutes more.
Notes
- Lighten up tips: Go for the fat free or reduced fat versions of ingredients like sour cream, milk and half and half. Substitute zoodles for the spaghetti, or try whole wheat or the veggie-packed types of pasta. Use reduced fat or 2% milk cheeses. Feel free to veg it up to your heart's content! I'm thinking the additions of asparagus, zucchini, squash or broccoli would be welcome with added nutrition - win!