Florentine Spaghetti Bake
Country Woman
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This plate-filling sausage dish appeals to most every appetite, from basic meat-and-potatoes fans to gourmets. My daughter, a Montana wheat rancher's wife, says she serves it often to satisfy her hardworking family.
SERVINGS: 9
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 1 hour + standing
Ingredients:
- 8 ounces uncooked spaghetti
- 1 pound bulk Italian sausage
- 1 cup chopped onion
- 1 garlic clove, minced
- 1 jar (26 ounces) spaghetti sauce
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 egg, lightly beaten
- 2 cups (16 ounces) 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 (8 ounces) 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. Stir in spaghetti sauce and mushrooms. 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-in. x 9-in. baking dish, Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.
Cover and bake at 375° for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting. Yield: 9 servings.