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Florentine Spaghetti Bake Recipe

Florentine Spaghetti Bake Recipe photo by Taste of Home

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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.

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Florentine Spaghetti Bake Recipe

Prep: 30 min. Bake: 1 hour + standing

Yield: 9 Servings

30 60 90

Ingredients

8 ounces uncooked spaghetti
1 pound Johnsonville® Ground 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 part-skim mozzarella cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until heated through.
Drain pasta. In a large bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, seasoned 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.

Nutritional Facts 1 serving (1 piece) equals 491 calories, 28 g fat (12 g saturated fat), 96 mg cholesterol, 1,243 mg sodium, 33 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Florentine Spaghetti Bake in Country Woman January/February 2004, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Florentine Spaghetti Bake

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Reviewed on Jan. 05, 2013 by badkitty

Excellent recipe! I sauteed red bell pepper with the sausage and onion and used ricotta instead of the cottage cheese.I used 4 garlic cloves instead of one. The directions and amounts are right on. Thank you for a great recipe I will make many more times!

Reviewed on Jan. 05, 2013 by badkitty

This is such a delicious recipe! We all loved it! I sauteed chopped red bell pepper with the onion and sausage and used ricotta instead of cottage cheese. Directions and amounts stated are right on. Tastes like my lasagna but easier. I will make this many more times, one of the best casseroles I've made. Thank you for the recipe!

Reviewed on Oct. 11, 2011 by Joscy

Since it's just the two of us, I halve this great tasting dish. However, I still use 10 ounce box chopped spinach. Raving dish ~~ Definite Keeper!!

Reviewed on Jul. 06, 2010 by peytonfan18

This is an amzing recipe. The amount for all the ingredients are spot on. I sometimes add ricotto cheese if I don't have cottage cheese and I always add fresh basil and fresh parsley and let it simmer for a while, before baking, for even extra flavor. Very good, you won't be disappointed.

Reviewed on Dec. 17, 2007 by LadyJeanne1

Now this is one good cassserole. Better than lasagna in my opinion! I plan to try this using ground beef, something we always have on hand.