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

Florentine Spaghetti Bake Recipe

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4.5 16
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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
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 cup chopped onion
  • 1 garlic clove, minced
  • 1 jar (26 ounces) spaghetti 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 (8 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 serving (1 piece) equals 491 calories, 28 g fat (12 g saturated fat), 96 mg cholesterol, 1243 mg sodium, 33 g carbohydrate, 3 g fiber, 26 g protein.

Directions

  1. 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.
  2. 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 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.
  3. 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.
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.


Reviews for Florentine Spaghetti Bake

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 21, 2016

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

MY REVIEW
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
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
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
Reviewed Feb. 18, 2016

"Nice recipe"

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