Baked Spaghetti Florentine
This versatile dish can be served as a main or side dish—and it's a great way to get the kids to eat their spinach!
1 large egg, beaten
2 teaspoons minced dried onion
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
Freshly ground pepper to taste
2 cups (16-ounces) shredded Monterey Jack cheese
1(10-ounce) package frozen spinach, thawed and squeezed dry
4 ounces spaghetti, cooked and drained
1/4 cup freshly grated Parmesan cheese
- Preheat oven to 350°F (175°C). Lightly grease a 10 x 6 x 2-inch baking dish. Set aside.
- In a large bowl, combine egg, onion, sour cream, milk, salt, pepper, and 2 tablespoons Parmesan cheese. Add Monterey Jack cheese; mix well.
- Add the spinach and cooked spaghetti and toss to combine well. Place mixture in the prepared baking dish and sprinkle with remaining Parmesan.
- Bake for 15 minutes covered; remove cover and continue baking for additional 15 minutes.
Makes 2 to 4 servings.