The star of Monterey spaghetti is Monterey Jack cheese, a mild, creamy cheese that gives the dish its melty, luscious texture (and its claim to fame). Monterey Jack was made famous in the late 1800s by David Jacks, a businessman from Monterey, California, who started selling this local cheese across the U.S. His name stuck, and so did the cheese’s reputation for being smooth, versatile and perfect for melting into just about anything.

This Monterey spaghetti recipe is a baked pasta casserole that’s cozy and just slightly nostalgic (in the best way). It’s packed with tender spaghetti, tangy sour cream, Parmesan for that salty bite, earthy spinach for a pop of green, and a crispy crown of French-fried onions. Whether you’re feeding a weeknight crowd, bringing a side dish to the holiday table, or craving a big forkful of comfort, Monterey spaghetti delivers a heap of melty goodness.

Ingredients for Monterey Spaghetti

• Spaghetti: Regular spaghetti works great here, but breaking it into shorter lengths makes it easier to stir into the creamy base, and helps it bake evenly. Shorter noodles and smaller pasta shapes offer a better bite in casseroles.
• Large egg: The egg helps hold everything together as it bakes and adds richness without extra fat. Beat it well before adding the other ingredients.
• Sour cream: Sour cream lends tanginess, smooth texture and just enough acidity to balance the cheeses. Full-fat or light sour cream both work—just avoid fat-free sour cream, which may get watery.
• Grated Parmesan cheese: Parmesan adds sharp, salty depth that enhances the Monterey Jack without overpowering it. For best results, choose freshly grated Parmesan or authentic Parmigiano-Reggiano. The U.S. versions labeled “Parmesan” are milder, but still totally usable.
• Garlic powder: Just a touch of garlic powder gives the casserole warmth and savory depth. It’s subtle, but rounds out the flavor profile so you don’t need extra seasoning.
• Shredded Monterey Jack cheese: Monterey Jack is one of the best melting cheeses with a mild flavor. It melts like mozzarella, but has a bit more character.
• Frozen chopped spinach: Chopped spinach adds color, nutrients (including iron and vitamin A), and just the right amount of texture. Make sure it’s well-drained to avoid a watery sauce; press out any excess liquid with a clean towel or paper towels.
• French-fried onions: These give crunch, flavor, and a signature golden finish. Half goes into the casserole for extra oniony goodness, while the rest is sprinkled on top at the end for crispy drama. Don’t worry about making them yourself; the canned kind has a cult following for a reason.

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