Cheesy Spinach Spaghetti Bake with Crispy Fried Onions

Break the 8 ounces of spaghetti in half and cook it according to the package directions until al dente. Drain and set aside.

Prepare the Cheese Mixture:
Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray. In a large bowl, whisk together the 2 cups Monterey Jack cheese, ½ cup of the 1 cup Parmesan cheese, 1 cup sour cream, ½ cup ricotta cheese, 1 large egg, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder.

Combine the Ingredients:
Add the thawed and drained 10 ounces frozen chopped spinach, 3 ounces of the 6 ounces crispy fried onions, and the cooked spaghetti to the cheese mixture. Toss everything together thoroughly to combine.

Bake:
Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. After 30 minutes, remove the foil and spread the remaining fried onions and Parmesan cheese on top of the spaghetti. Bake for an additional 5-8 minutes until the top is golden brown and crispy.

Rest and Serve:
Remove from the oven and let the dish rest for at least 5 minutes before serving.

Serving and Storage Tips: