Categories: Pasta

Ingredients

• 8 oz. spaghetti
• 1 lb. bulk Italian sausage
• 1 large onion, chopped
• 1 garlic clove, minced
• 24 oz. jar pasta sauce
• 4 oz. can mushroom stems and pieces, drained
• 1 large egg, lightly beaten
• 2 cups cottage cheese
• 10 oz. frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan
• 1/2 tsp seasoned salt
• 1/4 tsp pepper
• 2 cups shredded mozzarella

Directions

1. Preheat oven to 375. Cook pasta as directed. 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.

2. Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13×9-inch baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella.

3. Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

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