Florentine Spaghetti Bake – Everyone's Dinner
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Florentine Spaghetti Bake



Ingredients

  • 8 ounces uncooked spaghetti
  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 jar (24 ounces) pasta sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 large egg, lightly beaten
  • 2 cups 4% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 cups shredded part-skim mozzarella cheese

Directions

  • Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes.
  • Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13×9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.
  • Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts

1 piece: 449 calories, 23g fat (9g saturated fat), 83mg cholesterol, 1218mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 25g protein.

Originally published as Florentine Spaghetti Bake in Country Woman January/February 2004

Categories:   Dinner

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