This bubbling, golden pasta cheesy garlic spinach spaghetti bake with crispy onions is total comfort food. Tender spaghetti is tossed with spinach and folded into a creamy, cheesy garlic sauce, then baked until melty and rich. A generous handful of crispy fried onions crowns the top, adding crunch to every gooey bite. It’s hearty, cozy, and just indulgent enough — the kind of dish that disappears fast around the table.
You can use gluten free or alternative pasta if you have dietary restrictions. I used part skim ricotta and light sour cream to reduce the fat content a bit and the dish was still creamy and indulgent tasting. I loved the crispy fried onions in this, and would definitely include them. Whether you use frozen spinach or fresh, make sure to squeeze out the excess water, so your dish doesn’t end up watery. I served this with a side of steamed broccoli. It would also be great with a salad or some garlic bread.
In the mood for pasta, but not feeling this recipe? Check out some of my other great pasta recipes here.
Cheesy Garlic Spinach Spaghetti Bake with Crispy Onions
Ingredients
- 8 oz spaghetti cooked al dente
- 1 cup shredded mozarella cheese
- 1 cup shredded parmesan divided
- 1 cup sour cream
- 1/2 cup ricotta cheese
- 1 egg
- 1 tsp salt
- fresh black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 garlic cloves minced
- 1 tsp dried italian seasoning
- 10 oz frozen spinach defrosted and water squeezed out
- 6 oz crispy fried onions
Instructions
- Heat the oven to 350 and spray a casserole or 9×13 dish with oil spray. Cook spaghetti according to package but subtract 2 minutes from total time. Drain.
- In a bowl, mix together the mozzarella, 1/2 cup of the parmesan, ricotta, spinach, sour cream, egg, salt, pepper, garlic and spices, and 3 oz of the fried onions.
- Add the spaghetti and mix well. Transfer to the baking dish and cover with foil. Bake for 30 minutes, then top with the other 3 oz of onions and the rest of the shredded parmesan and bake for another 5-8 minutes, until the onions are browned and fragrant. Rest for 5 minutes, then serve.