Monterey Spaghetti Recipes
MONTEREY SPAGHETTI
I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty side dish the kids will eat. Topped with cheese and french-fried onions, this tasty spaghetti casserole recipe is a hit at our house. -Janet Hibler, Cameron, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.
Nutrition Facts : Calories 311 calories, Fat 20g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 333mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
MONTEREY SPAGHETTI
Make and share this Monterey Spaghetti recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions.
- In a medium bowl, beat the egg.
- Add sour cream, parmesan and garlic powder.
- Drain spaghetti; add to egg mixture with cheese, spinach and 1/2 onions.
- Pour into a greased 2 quart baking dish.
- Cover and bake@ 350 degrees for 30 minutes.
- Top with remaining onions.
- Return to oven for 5 minutes or until onions are golden brown.
Nutrition Facts : Calories 338.3, Fat 22.1, SaturatedFat 13.3, Cholesterol 89.3, Sodium 333.6, Carbohydrate 18.4, Fiber 2.1, Sugar 1.1, Protein 17.4
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
MONTEREY SPAGHETTI-CROCK POT
Make and share this Monterey Spaghetti-Crock Pot recipe from Food.com.
Provided by Debe6496
Categories Spaghetti
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti until al dente.
- Drain.
- In large bowl mix together sour cream, parmesan, and garlic.
- After beating the egg separately, add to above mixture.
- Transfer to a greased slow cooker.
- Mix cooked spaghetti, 2 cups jack cheese, thawed spinach, and half of the fried onions to the crock pot.
- Stir contents of cooker until blended.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- In last 30 minute.
- of cooking, turn to HIGH if cooking on LOW and add rest of cheese and onions on top.
- Serve when cheese is melted.
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