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Rice and Pasta -
Spaghetti Florentine
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| INGREDIENTS |
- 1 (10-ounce) package frozen chopped spinach
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2 eggs, beaten
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1 cup sour cream
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1/2 cup 2% milk
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1/8 cup (2 tablespoons) Parmesan cheese, grated
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2 tablespoons onion, chopped
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1/2 teaspoon salt
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8 ounces Monterey Jack cheese, shredded
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6 ounces spaghetti, cooked
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2 tablespoons pimiento, chopped
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2 1/2 ounces Monterey Jack cheese
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2 tablespoons Parmesan cheese
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| INSTRUCTIONS |
Cook spinach and drain well. Combine eggs, sour cream, 1/8 cup Parmesan cheese, onion, pimiento, and salt. Add 8 ounces Monterey Jack cheese and mix well. Add drained spinach and cooked spaghetti.
Place mixture into a casserole dish and lightly sprinkle with 2 1/2 ounces Monterey Jack cheese and 2 tablespoons Parmesan cheese. Cover and bake at 350°F. for 15 minutes. Uncover and bake for 12 to 20 minutes longer. |
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