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