Florentine Spaghetti Bake
(from Lucianolinda’s recipe box)
Source: Countrhy Woman- Lorraine Martin, Lincoln, California
Serves 9 peopleCategories: Pasta
Ingredients
- 8 oz. uncooked spaghetti
- 1 lb. bulk Italian sausage
- 1 cup chopped onion
- 1 garlic clove, minced
- 1 jar (26 oz.) spaghetti sauce
- 1 can (4 oz.) mushroom stems and pieces, drained
- 1 egg, lightly beaten
- 2 cups (16 oz.) small-curd cottage cheese
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. seasoned salt
- 1/4 tsp. pepper
- 2 cups (8 oz.) shredded mozzarella cheese
Directions
- Cook pasta according to package directions. In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Bring to a boil. Reduce heat; cover and cook for 15 minutes. Drain the pasta.
- In a bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt and pepper. Spread 1 cup sausage mixture in a greased 13 × 9 × 2 inch baking dish. Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.
- Cover and bake at 375 degrees for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting.