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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A wonderful dish for parties or for home. This dish has a strong spinach and Monterey Jack cheese flavor, with a hint of artichoke and onion. Ingredients:
6 ounces uncooked spaghetti |
1 egg |
1/4 cup milk |
1/2 cup sour cream |
1 (10 ounce) package frozen chopped spinach, thawed |
1/2 (14 ounce) can artichoke hearts, drained and chopped |
1 (8 ounce) package shredded monterey jack cheese |
4 tablespoons grated parmesan cheese, divided |
1 teaspoon dried minced onion |
salt and pepper to taste |
paprika to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
2. In a 2 quart casserole dish, whisk together egg, milk, and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, Monterey Jack cheese, 2 tablespoons Parmesan cheese, and cooked spaghetti. Season with minced onion, salt, and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese.
3. Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.
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