- 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
- 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).
- 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.
- Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.
03/18/2017
recipepes.com
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PT15M
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5
455 calories
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