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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 21 23
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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
(23)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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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."

MY REVIEW
GirishKatta User ID: 7329112 244036
Reviewed Feb. 18, 2016

"Nice recipe"

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