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Florentine Spaghetti Bake

 Florentine Spaghetti Bake
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.
9 ServingsPrep: 30 min. Bake: 1 hour + standing


  • 8 ounces uncooked spaghetti
  • 1 pound Johnsonville® Mild Ground 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 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


  • 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

2 of 2

Florentine Spaghetti Bake (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.