Monterey Jack Spaghetti with Sausage Medallions
4 oz spaghetti, broken into 2" pieces
1 large egg
1 c sour cream
1/4 c parmigiano reggiano grated cheese
1 crushed garlic clove
2 cups Monterey Jack cheese, grated
10 oz frozen chopped spinach, thawed and drained
1 cup sliced, cooked sausage links, cut into thin medallions
1 can french fried onions
Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg and add sour cream, parmigiano reggiano cheese and crushed garlic. Drain spaghetti and add to egg mixture with Monterey Jack cheese, spinach, sausage medallions and 1/2 the onions. Pour into a 2 qt baking dish, cover and bake for 30 minutes at 350'. Top with remaining onions and return to oven for 5 more minutes, uncovered. Garnish with a sprig of fresh oregano.
That sounds great! Pinned!
ReplyDeleteOH YUM. I think we won't use our oven again for a few months, but this sounds amazing and something I will earmark for later!
ReplyDeleteLooks delicious!
ReplyDeleteLooks wonderful. We love pasta and I love Italian sausage.
ReplyDeleteCould you make it without the spinach?? Otherwise, it sounds great!!
ReplyDeleteI imagine you can! I even thought of adding tomatoes !
DeletePatti, this looks so good....and Shelley love sausage. Question: What kind of sausage do you use in this dish?
ReplyDeleteI used sweet sausage....i imagine you could also use ground sausage
DeletePinned! This looks awesome. Hugs and blessings, Cindy
ReplyDelete