Florentine Spaghetti Bake

Categories: 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

1. 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.
2. 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.
3. 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.

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