Baked Spaghetti Florentine

1 large egg, beaten
2 teaspoons minced dried onion
1 teaspoon garlic powder
3/4 cup sour cream
6 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (16-ounces) shredded Monterey Jack cheese
1(10-ounce) package frozen spinach, thawed and squeezed dry
12 ounces spaghetti, cooked and drained
4 tablespoons freshly grated Parmesan cheese, divided

Oven at 350*F. Lightly grease a 9x13-inch baking dish. Set aside.
In a large bowl, combine egg, onion, garlic, sour cream, milk, salt, pepper, and 2 tablespoons Parmesan cheese. Add Monterey Jack cheese; mix well.
Add the spinach and cooked spaghetti and toss to combine well. Place mixture in the prepared baking dish and sprinkle with remaining Parmesan.
Bake for 15 minutes covered; remove cover and continue baking for additional 15 minutes.

**Note-this is a great dish to prepare ahead of time. It basically assembling everything and no cooking (you don't even have to cut onions or garlic!). I have made this during my kids' naps then after naps, we play outside, pausing only long enough for me to toss this in the oven. Perfect!