6 ounces uncooked spaghetti
1/4 cup milk
1/2 cup sour cream
1 (10 ounce) package frozen chopped spinach, thawed
1/2 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) package shredded Monterey Jack cheese
4 tablespoons grated Parmesan cheese, divided
1 teaspoon dried minced onion
salt and pepper to taste
paprika to taste
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole dish, whisk together egg, milk, and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, Monterey Jack cheese, 2 tablespoons Parmesan cheese, and cooked spaghetti. Season with minced onion, salt, and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese.
Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.