Baked Spaghetti With Spinach
Rich baked spaghetti with spinach boasts two types of cheese and earthy mushrooms. It's such a satisfying meal and can be made ahead if you like.
Servings: 4
Ingredients
- 8 ounces uncooked spaghetti (see note)
- 1 tablespoon olive oil
- 8 ounces sliced fresh mushrooms
- ½ medium yellow onion (finely chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 clove garlic, minced
- 1 large egg
- 1 ½ cups shredded Monterey Jack cheese (divided)
- ½ cup sour cream
- ¼ cup milk
- 4 tablespoons grated Parmesan cheese (divided)
- ⅛ teaspoon ground nutmeg
- 1 package (10 ounces) frozen chopped spinach (thawed and moisture squeezed out)
Instructions
- Cook pasta according to package directions. Drain; set aside.8 ounces uncooked spaghetti
- Preheat oven to 350°F and lightly grease (or spray with nonstick cooking spray) a 1 ½ quart casserole or baking dish.
- While pasta is cooking, heat oil in a skillet over medium high heat. Add mushrooms and onions, sprinkle with salt and pepper. Sauté for 6 to 7 minutes or until mushrooms are golden and onion is soft. Add garlic and cook, stirring, for 1 minute more. Remove from heat.1 tablespoon olive oil, 8 ounces sliced fresh mushrooms, ½ medium yellow onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 clove garlic, minced
- In a large bowl, lightly beat the egg. Add 1 cup Monterey Jack cheese, sour cream, milk, 2 tablespoons Parmesan, pepper, and nutmeg; stir to combine. Add spinach, mushroom mixture, and cooked spaghetti; mix well.1 large egg, 1 ½ cups shredded Monterey Jack cheese, ½ cup sour cream, ¼ cup milk, 4 tablespoons grated Parmesan cheese, ⅛ teaspoon ground nutmeg, 1 package (10 ounces) frozen chopped spinach
- Place in prepared casserole dish. Sprinkle with remaining Monterey Jack and Parmesan cheese.
- Bake, covered, for 25 minutes; remove cover and bake for another 20 minutes or until bubbling and golden brown. If desired, check internal temperature with instant read thermometer inserted in center of casserole; it should read 165°F.
- Serve warm.
Video
Notes
- Using fresh spinach: If desired, substitute fresh spinach for frozen. One pound of spinach equals one 10-ounce box. Sauté fresh spinach until leaves have wilted.
- Pasta: Any type of pasta can be substituted, including whole wheat. You can also use leftover cooked pasta.
- Make ahead: Casserole can be made ahead and refrigerated overnight or frozen. Bake as directed, adding 10 minutes to covered portion of baking time.
Nutrition
Calories: 545kcal | Carbohydrates: 52g | Protein: 27g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 724mg | Potassium: 697mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8952IU | Vitamin C: 7mg | Calcium: 526mg | Iron: 3mg
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