NEXT RECIPE >

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

Florentine Spaghetti Bake Recipe

Read Reviews
4.5 21 23
Publisher Photo
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 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)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Jellybug 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 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 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 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 248442
Reviewed May. 20, 2016

"Good filling dish"

MY REVIEW
phenolic101 247328
Reviewed Apr. 21, 2016

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

MY REVIEW
CDoehrmann 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 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 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 244036
Reviewed Feb. 18, 2016

"Nice recipe"

Loading Image