Thursday, June 17, 2021

Monterey Jack Spaghetti with Sausage Medallions....

           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.


*Recipe adapted from On Pointsettia Dr
Patti @ Pandoras Box
Patti @ Pandoras Box

I live in central NY and I am a retired family and consumer science teacher. I enjoy all types of crafting, decorating and cooking

9 comments:

  1. OH 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!

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  2. Looks wonderful. We love pasta and I love Italian sausage.

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  3. Could you make it without the spinach?? Otherwise, it sounds great!!

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    Replies
    1. I imagine you can! I even thought of adding tomatoes !

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  4. Patti, this looks so good....and Shelley love sausage. Question: What kind of sausage do you use in this dish?

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    1. I used sweet sausage....i imagine you could also use ground sausage

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  5. Pinned! This looks awesome. Hugs and blessings, Cindy

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