Cheesy Spinach Spaghetti
10 ounces frozen chopped spinach
1 large egg, beaten
1/2 cup regular or light sour cream
1/2 cup milk
4 tablespoons grated Parmesan cheese, divided
1 teaspoon onion salt
1/4 teaspoon ground black pepper
2 cups (8 ounces) grated Monterey Jack cheese, divided
8 ounces spaghetti, cooked and drained
Heat oven to 350 degrees. Cook spinach according to package directions, drain well and set aside.
In a large bowl, combine egg, sour cream, milk, 2 tablespoons of the Parmesan cheese, onion salt, pepper, spinach and 1 cup of the Monterrey Jack cheese. Add the spaghetti and toss well to coat.
Pour the mixture in a baking dish that has been sprayed with nonstick cooking spray. Top with the remaining cheeses and bake for 30 minutes, until cheese is melted and top is lightly browned.
Makes 4 to 6 servings.