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Florentine Spaghetti Bake Recipe
Florentine Spaghetti Bake Recipe photo by Taste of Home
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Florentine Spaghetti Bake Recipe

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4.5 22 24
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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. —Lorraine Martin, Lincoln, California
Featured In: 13x9 Casserole Recipes
TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing
MAKES: 9 servings

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 jar (24 ounces) pasta sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 large 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 shredded part-skim mozzarella cheese

Nutritional Facts

1 piece: 449 calories, 23g fat (9g saturated fat), 83mg cholesterol, 1218mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 25g protein.

Directions

  1. Preheat oven to 375°. Cook pasta according to package directions. 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 five ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.
  3. Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting. Yield: 9 servings.
Originally published as Florentine Spaghetti Bake in Country Woman January/February 2004, p29


Reviews for Florentine Spaghetti Bake

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Alice User ID: 8927373 259044
Reviewed Jan. 2, 2017

"Excellent dish. I had some left over sauce and added some turkey sausage to that. Also, had only partial boxes of spaghetti (wheat and regular). Everyone loved it.Definite winner."

MY REVIEW
Jellybug User ID: 53068 253675
Reviewed Sep. 4, 2016

"I had almost all the ingredients for this dish, so I called a few neighbors for a few ingredients and to my happy surprise, one had the cottage cheese and the other had the chopped spinach I needed...This casserole is a keeper!! it was so homey and delicious...I shared some of the casserole with my neighbors and printed the recipe for them..."

MY REVIEW
mjlouk User ID: 1712085 253662
Reviewed Sep. 4, 2016

"This was really good. It so hard to get my kids to eat green vegetables! But this was a winner. It tasted great. It made a ton too. I fed 4 kids and two adults and still had a ton left over."

MY REVIEW
encarta User ID: 2187241 253483
Reviewed Aug. 31, 2016

"I liked it but haven't tried it yet. It just sounds tasty and easy to make. EVL"

MY REVIEW
Wieners User ID: 1845812 249149
Reviewed Jun. 6, 2016

"I needed to make changes to ground beef, 10oz. box of spaghetti, 24 oz jar of Prego and fresh spinach, because that's what I had on hand. I rinsed out the jar with a cup of water and added that to the meat/spaghetti mix. We liked this dish a lot and I will definitely be making this again."

MY REVIEW
Janadele User ID: 7087902 248442
Reviewed May. 20, 2016

"Good filling dish"

MY REVIEW
phenolic101 User ID: 7690842 247328
Reviewed Apr. 21, 2016

"Delish. Will definitely make again. Even better the the next day. Love it..."

MY REVIEW
CDoehrmann User ID: 1822476 246054
Reviewed Mar. 26, 2016

"This was SO good! My only alteration was I used home canned pasta sauce. This is a keeper for sure! YUUUMMMM!"

MY REVIEW
Debglass11 User ID: 6300479 244833
Reviewed Mar. 2, 2016

"Very good! I doubled the pasta and spaghetti sauce, and substituted rigatoni for the spaghetti, ricotta for the cottage cheese and used fresh spinach and mushrooms. I also added an extra egg, a bit more parmesan and used kosher salt instead of seasoned salt. My husband loved it! Definitely a recipe to try!"

MY REVIEW
nanwood User ID: 2351123 244436
Reviewed Feb. 25, 2016

"Even my daughter who is a very picky eater loved this recipe. It was easy to make and tasted delicious! What more can you ask for? The only changes I made were I used a 32 oz. jar of spaghetti sauce, and omitted the mushrooms. It was perfect."

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